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The Pressured Cook [Hardcover]

Lorna J Sass
3.7 out of 5 stars  See all reviews (19 customer reviews)
List Price: CDN$ 27.95
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Book Description

Jan. 7 1999
The follow-up to Cooking Under Pressure, the classic and bestselling book on the topic, this is Lorna Sass's first new pressure-cooker cookbook in nine years. These seventy-five delicious recipes, perfect for the single person or the family on the go, can be prepared in the pressure cooker in one-third the normal time or less. Many of the recipes can be prepared in less than ten minutes, including Risotto with Butternut Squash and Sage -- ready in less than eight minutes -- and even a few desserts. These recipes are also low in fat, since cooking under pressure locks in the flavor and only minimal use of butter and oil is required.

The time is right for a new pressure cooker cookbook -- pressure cookers are selling better than ever. And today's pressure cookers are safer than ever -- fears in the past about the safety of jiggle-top cookers are no more with these safe new cookers, this cookbook will be essential for anyone who has ever thought, "How can I get a delicious meal on the table, fast?"

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Product Description

From Publishers Weekly

No one else works wonders with a pressure cooker as does Sass (Cooking Under Pressure). In this collection of expert recipes for one-dish meals, she turns away from her vegetarian-specific recipes to create an appealing overview of the world's cuisines. Not only are today's pressure cookers not the sputtering, sometimes explosive devices of the past, but Sass's recipes are not the usual monochromatic, single-flavored one-dish meals. Beef Stewed in Coconut Milk with Rice Noodles and Green Beans is colorful and spicy; meatballs and tiny pasta bob along in Italian Wedding Soup. Although the ingredients are cooked together in a single pot, they are sometimes separated after cooking for greater variety in texture. For example, the recipe for Short Ribs in Pasta Sauce with Olives and Parmesan Potatoes calls for removing the cooked potatoes and mashing them, then serving them as a bed for the ribs. Unusual combinations such as Asturian Beans and Clams, with saffron and kale, are as tempting as the heartier Pork with Sauerkraut, Mushrooms and Potatoes. Even when Sass falls back on old favorites, she adds little touches to make them new: Split-Pea Vegetable Soup is topped with a mint cream made with sour cream or yogurt, and Provencal Vegetable Soup receives a few tablespoons of Pernod. Tips for using and storing pressure cookers and recipes for such basics as broth, beans and grains make this collection complete.
Copyright 1999 Reed Business Information, Inc.

From Library Journal

Sass is probably right to emphasize "100% safe" in her subtitle?some cooks still have visions of exploding pressure cookers. However, that is not a danger with the newer cookers (and rarely was with older models) and should not keep home cooks from trying Sass's quick-and-easy imaginative recipes for one-pot meals. Author of the excellent Cooking Under Pressure (LJ 11/15/89), among many other titles, Sass has an engaging, no-nonsense style and offers many tips and variations for her wide-ranging recipes. Recommended for most collections.
Copyright 1999 Reed Business Information, Inc.

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Customer Reviews

Most helpful customer reviews
1 of 1 people found the following review helpful
2.0 out of 5 stars Yuk on the bean recipes! Feb. 16 2004
By A Customer
Every time I try a recipe and it doesn't turn out, it breaks my heart. I borrowed this cookbook from the library looking for pressure cooker recipes for beans & legumes, but have had nothing but disappointment -- the three dishes I've tried have been bland or downright tasteless:
'Red Lentils with Swiss Chard' -- bland
'Asian Beans with Barley and Bok Choy' -- Yuk!
'Chickpeas in and Eggplant Tahini Suace' -- Yuk!
If you're looking for flavorful bean dishes, search elsewhere...
Side Note: One of the recipes that other reviewers praise, 'Pork Vindaloo' is a modification of a recipe from Madhur Jaffrey's Quick and Easy Indian cooking. I love that cookbook and whole-heartedly recommend it. If you're at all curious about Indian cooking, pick it up... it's why I bought a pressure cooker in the first place.
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1 of 1 people found the following review helpful
5.0 out of 5 stars great way to create really fast food! March 4 2001
This book really demystifies pressure cooking and allows you to create great dishes in only minutes. The corned beef is so lean, tasty and easy to slice that I never have any leftover. Ribs are falling off the bone and turkey chili is a real winner in my house. I didn't use my pressure cooker much before I got this book but now pressure cooking is the quickest way I get dinner on the table. The food in the Pressured Cook make great meals for entertaining too. And try the cheesecake. No one will believe that you can make cheesecake in a pressure cooker. If you eat it just out of the pressure cooker, it tastes just like a souffle.
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1 of 1 people found the following review helpful
4.0 out of 5 stars Great recipes for the busy person March 19 2001
By A Customer
I think this is wonderful. I am a bsuy person who likes to eat well. I enjoy a bit of diversity and excitement in my food and this cookbook allows me to venture out of the"Box". Everything is very tasty, easy to prepare and comes to the table in rapid time thanks to the pressure cooker. I have been a lover of pressure cookers for many years and Lorna Sass makes it a wonderful tool.
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5.0 out of 5 stars Pressure Free Meals May 21 2002
I am constantly amazed at how quickly I can put dinner on the table for my family when I use my pressure cooker. And I couldn't do it without this book. Each recipe I try is better than the next - full of flavor and color without a lot of fat or fuss. So often I buy cookbooks that appear great but then I find only a few recipes I truly like. In this book, I've tried more than 2 dozen of the recipes so far, and loved all of them. The minestrone soup is delicious and takes only 4 minutes! I'm happy the book includes a number of recipes for beans - as well as lots of vegetables. The chilies, both The Black Bean Chili With Squash and Corn and Turkey Chili, are family favorites. The lamb stew with white wine, prunes and apricots melts into a luscious sauce to accompany fork-tender lamb (in 16 minutes). Previous to buying this book, my favorite beef stew cooked for almost 3 hours in the oven. The Old-fashioned Beef Stew in The Pressured Cook takes 30 minutes and is so delicious. I could go on and on. I have recommended this book to any friend who buys a new pressure cooker. Having a pressure cooker without this book would be akin to the proverbial ship without a sail.
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3.0 out of 5 stars A little dissapointed Jan. 17 2002
I was happy and excited to buy this book. Lorna Sass was touted to be the "Mother of Pressure Cooking". Meanwhile, I have not been impressed with a majority of the recipes in her book. Complaints: She uses the weirdest ingredients that are probably available in NYC but not in the suburbs of Boston. Come on, what market DOESN'T stock fresh Swiss Chard? Well, Lorna ... almost no stores stock fresh Swiss Chard. The thing is that going to find all the exotic ingredients is contradictory to the concept of pressure cooking! It is supposed to be fast but if you spend days looking for weird ingredients that's not saving you any time. My other complaint is that that a lot of the recipes just aren't that good. I think she stretches the envelope too much in trying to do crazy stuff and it just doesn't turn out well. I tried the "BBQ Chicken and Corn" and the "Lentils and Swiss Chard". They were both bland an unappealing. There are a few recipes that are good, but they are more basic like the "Pork, Sauerkraut, and Potatoes" recipe.
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4.0 out of 5 stars Basic and Sexy in the same book May 21 2000
By Kathy
Because Lorna Sass was considered to be the queen of pressure cooking, my family gave me this cookbook and "The Pressure Cooker Cookbook" by Toula Patsalis when I first got my pressure cooker. I found Lorna Sass's recipes to have clearer instructions and a higher success rate.
Since then, I have become addicted to "Split Pea Soup with Smoked Turkey", page 91! The "Smoked Turkey Risotto with Corn and Roasted Red Pepper" on page 93 was also tasty, but it seemed like a lot of work to end up with what resembled an adult macaroni and cheese.
I was grateful that Lorna Sass's book included a full repertoire of pressure cooker basics: various stocks, beans and rice, plus beef stew. Sass's chicken stock had the same list of ingredients as in "Joy of Cooking", but the broth was more gelatinous due to the pressure cooker. That was a mixed blessing, because I had always enjoyed "Joy of Cooking"'s version as a chicken soup, using extra chicken pieces to thicken the broth, but adding back the chicken meat and the still recognizable vegetables to have a soup verging on stew. The pressure cooker version turned the vegetables to mush, but my husband was delighted that I added some egg noodles instead to the soup.
All in all, the book combines basic and sexy recipes, with a high probability of success. Isn't that just what a first pressure cooker cookbook should offer?
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Most recent customer reviews
3.0 out of 5 stars Has unusual recipes, but...
Lorna Sass knows her stuff when it comes to pressure cookers. Her first pressure cooker book was great with lots of basic, down-home recipes and lots of basic information which is... Read more
Published on Feb. 11 2004 by "lasp45"
2.0 out of 5 stars This didn't work for me
I am not experienced with a pressure cooker, let me say that upfront. I made several of these recipes. Read more
Published on Aug. 1 2003
5.0 out of 5 stars From an italian cook
Yesterday I tried the risotto with olives, tomato sauce and smoked mozzarella.
IT WAS ABSOLUTELY DIVINE! What a great recipe! Read more
Published on June 22 2003
5.0 out of 5 stars Wonderful cookbook!
Discovery of the pressure cooker has been one of the best things that ever happened to me as a cook. Read more
Published on May 7 2003
2.0 out of 5 stars Doesn't live up to the others
I have "Cooking Under Pressure" and "Vegetarian Cooking Under Pressure," so I thought surely I would love this book. Instead I was sorely disappointed. Read more
Published on Aug. 7 2002
5.0 out of 5 stars If i could keep only one book...
well, cookbook, anyway, it would be this one (and i've got Julia, Marcella, Claudia and Paula in my kitchen library! Read more
Published on May 20 2002
5.0 out of 5 stars Lorna Sass does it again!
There's something for everyone in this delicious collection of one-pot meals. I loved the ethnic influences. Read more
Published on March 7 2001 by J. Rostron
1.0 out of 5 stars Disappointed
I was hoping for a book offering one-pot meals that had ingredients from my pantry that is stocked with simple things. Coconut milk is not a staple in my shopping cart. Read more
Published on Dec 5 2000
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