Book overview
The 20th Anniversary Edition of the classic cookbook from the leading authority on speed-cooking, Cooking Under Pressure by Lorna Sass offers a mouthwatering array of extraordinary dishes that can be prepared in minutes--from classic ossobucco to chocolate cheesecake--using a pressure cooker. A James Beard Award-winning cookbook author and food writer who has written for the Washington Post, New York Times, Food & Wine, Woman's Day and other publications, Lorna Sass shows you how to turn out meals in one-third the time of conventional methods without sacrificing moisture, flavor, aroma, or nutritional content. Newly updated and revised for contemporary tastes and more efficient machines, Cooking Under Pressure is the cookbook that inspired a whole generation of home cooks to dust off their pressure cookers.
Rediscover the magic of speed-cooking with time-tested techniques and recipes for:
- Quick and Easy Recipes: Master weeknight dinners that go from prep to table in a fraction of the time, without sacrificing the flavor, moisture, or nutrients of conventional cooking.
- Hearty Soups and Stews: Create soulful, long-simmered flavor in minutes, with comforting classics like ossobucco and rich beef broth made effortlessly.
- Fast, No-Stir Risotto: Unlock the secret to perfect, creamy risotto in just 4 minutes under pressure--no constant stirring required.
- Modern and Classic Cookers: Updated and revised instructions for today's more efficient machines, including both electric and stovetop models.
- Surprising Desserts: Go beyond savory with show-stopping desserts like a rich chocolate cheesecake, all made possible with the speed of your pressure cooker.
