Cooking Under Pressure Hardcover – Nov 1989
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From Publishers Weekly
Just when we had come to accept the microwave oven as the ultimate cooking machine, food historian Sass ( Dinner with Tom Jones ) has rediscovered the pressure cooker, recently reincarnated in sleek new forms for the 1990s kitchen, "where cooking under pressure has already become a way of life." Sass has figured out how to prepare pea soup, applesauce and pearl barley in the pressure cooker without the threat of shrapnel in the kitchen. Her recipes are seductive, ranging from the homey and familiar (Brunswick stew, nine minutes) to the slightly more mod erne (turnips with orange-mustard sauce, two minutes). Chapters on beans, rice and risotto, and grains are so enthusiastically instructional that some pressure-cooker converts may unwittingly create 12 dishes (all in less than 60 minutes) in their haste to taste Sass's creations. Vegetables are fully explored in their own chapter, and bread puddings and cheesecakes highlight the desserts section. Sass convincingly presents her case in an introductory "Pressure Cooker Primer," and offers helpful "cooking times at a glance" charts throughout. Initial sauteing times, though, are misleadingly omitted.
Copyright 1989 Reed Business Information, Inc.
From Library Journal
It makes sense that the lowly pressure cooker has been rediscovered, for it is perfect for today's busy cooks. Sass's cookbook, the first one in years on the subject, is a valuable primer to this new/old kitchen tool. She tells how to get the best results from pressure cooking; provides guides to preparing all sorts of vegetables, beans, and grains; and includes a wide variety of recipes. Some are for hearty (but not heavy) soups and stews; others are for more glamorous dishes; all are full of flavor but generally uncomplicated. Strongly recommended. Better Homes & Gardens and Homestyle Book Club alternates.
Copyright 1989 Reed Business Information, Inc.
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Top Customer Reviews
I now own 2 cookers, one really large one (16qt)for making spagetti sauce and stew, and one medium large one (8qt) for soups.
The one thing the book doesn't really cover, is that once the top is on, there is no stiring, (duh!) So if you leave it on high heat, it can burn the thick sauce recipes. So I always heat the mixture until just to simmering, lock the lid on and then cut the heat to medium. It takes a minute or two longer for the pressure to come up but I rarely burn soup any more.
Also, if you haven't bought a pot, get a big one, when you fill a pressure cooker, you only fill it 1/2 way. So a 8qt pot, is really good for 4qts of soup. If you have time shop estate sales. That's where I got mine. The pots last a long time, and many who cooked in the 50's will have one that is just fine. (You can get new seals from the presto company.)
I get rave compliments when I cook her easy-to-follow recipes.
Most recent customer reviews
A great book! No wonder it's on its 20th year and, still going! I have tried a few recipes in this book and, all get rave reviews by my family!Published 6 months ago by Tim S.
I expected a lot more from the book. This is one of the leading ladies of pressure cooking whose demonstrations are fabulous. Read morePublished 11 months ago by Marcy's Kitchen
I am surprised to see negative reviews for this title. This is the only cookbook I use for my WMF pressure cooker. There are few recipes that I found excellent. Read morePublished 14 months ago by Aleksandra S.
As I purchased 3 pressure cooker books, this one was probably my least favourite one. I will probably won't use it much. Just OK!!!Published 15 months ago by Victoria R.
I rated this a 4because a lot of the recipes are very long and require specialty items. I have not cooked anything from this book yet.Published on June 2 2014 by dee
Unfortunately, haven't found any recipe which sounds or looks appealing. Find this purchase not working into how my family eats.Published on June 12 2013 by home cook
Not adequate for an electric pressure cooker. More geared to regular pressure cooker.
Recipes also very involved. Read more
Very good book. I have 2 books for pressure cooking, and this is one of them. Good practical recipes, made with ingredients that you can find easily.Published on Dec 2 2010 by Bruno L