The Pressured Cook: Over 75 One-Pot Meals In Minutes, Made In Today's 100% Safe Pressure Cookers Hardcover – Feb 17 1999
|New from||Used from|
Customers Who Bought This Item Also Bought
No Kindle device required. Download one of the Free Kindle apps to start reading Kindle books on your smartphone, tablet, and computer.
To get the free app, enter your e-mail address or mobile phone number.
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.
What Other Items Do Customers Buy After Viewing This Item?
Top Customer Reviews
'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.
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?
Most recent customer reviews
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 morePublished on Feb. 11 2004
I am not experienced with a pressure cooker, let me say that upfront. I made several of these recipes. Read morePublished on Aug. 1 2003
Yesterday I tried the risotto with olives, tomato sauce and smoked mozzarella.
IT WAS ABSOLUTELY DIVINE! What a great recipe! Read more
Discovery of the pressure cooker has been one of the best things that ever happened to me as a cook. Read morePublished on May 7 2003
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 morePublished on Aug. 7 2002
well, cookbook, anyway, it would be this one (and i've got Julia, Marcella, Claudia and Paula in my kitchen library! Read morePublished on May 20 2002
There's something for everyone in this delicious collection of one-pot meals. I loved the ethnic influences. Read morePublished on March 7 2001 by J. Rostron