Pressure Perfect: Two Hour Taste in Twenty Minutes Using Your Pressure Cooker Review
Pressure Perfect: Two Hour Taste in Twenty Minutes Using Your Pressure Cooker
- ISBN13: 9780060505349
- Condition: New
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Under pressure to get a tasty, nutritious dinner on the table in a flash? Like the idea of preparing fork-tender beef stew in thirty minutes and pot roast in under an hour? All this and more is made possible by the pressure cooker, a magical appliance that produces soul-satisfying, homemade food in one-third (or less) the standard cooking time. In Pressure Perfect, Lorna Sass, the country’s leading authority on pressure cooking, distills her two decades of experience into one comprehensive volume. First learn everything you need to know about buying and using today’s 100% safe cookers. Then enjoy more than 200 recipes for preparing soups, meats, poultry, grains, beans, vegetables, and desserts in record time. How about whipping up a savory risotto in 4 minutes, chicken cacciatore in 12 minutes, or a delectable chocolate cheesecake in 25 minutes? Because the pressure cooker tenderizes tough cuts of meat quickly, you can prepare fall-off-the-bone beef short ribs or lamb shanks on weekd
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Price: $ 11.18
Pressure Cooking 101: Easy, Safe and Oh So Delicious!!!!!,
Having purchased and thoroughly enjoyed Cooking Under Pressure and The Pressured Cook, it was a no-brainer to purchase Lorna Sass’s latest offering for the pressure cooker. For persons new to pressure cooking and even for us ‘old hands’, this may be her best work yet.
The first twenty-two pages are a primer for pressure cooking. Ms. Sass demystifies this cooking genre and guides the reader through what she calls, ‘The Language of Pressure Cooking’. She reassures the novice of the safety of today’s pressure cookers and generally provides all the information that the reader will need to be successful.
What I really liked about this book (besides the recipes) are the ‘extras’: Variations, Transformations and Pressure Points. The variations suggest alternate ingredients, the transformations explain how to modify the recipe to create other dishes and the pressure points provide information, techniques and suggestions specific to different sized cookers. This is particularly useful as electric pressure cookers are now becoming popular and recipes don’t always work the same as for stovetop models.
But, you buy a cookbook in order to make great food! Pressure Perfect won’t disappoint. I admit to being a poultry lover and the pressure cooker can turn out mixed results. The Chicken Cacciatore recipe was my first choice and it was a keeper! Subsequent recipes, all highly recommended were Spanish Rice with Chicken and Sausage, Beef, Mushroom and Barley Soup and Chicken Noodle ‘Casserole’ with Mushroom Sauce. I’m still experimenting and at least for now, every recipe has been outstanding.
If your pressure cooker has been in storage, drag it out and dust it off. Buy this book, read through the first two chapters and get ready for a wonderful culinary experience. You will be very pleased with your results…I know that I am!
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|Pressure? Perfect!,
Lorna Sass’s “Pressure Perfect” really is that, I believe.She starts with a clear, but not stupidly oversimplified guide to pressure cookers and pressure cooking. To me, this section is almost worth the price of the book.I have an older, American made “jiggle top” pressure cooker, and these recipes work flawlessly in my cooker.The dishes range from very standard “American” dishes like chili and pot roast and excellent mashed potatoes that are very nearly as fast as instant, to rissottos, to a really delicious Chicken Biryani.The timing charts for meats, vegetables, and grains are presented twice, which is very handy. They are presented first in each section, and again at the end of the book, before the clear and concise index.None of the ingredients are impossible to find, and even the ones that are not common, can be mail/phone ordered. Sass includes contact information for stores and pressure cooker manufacturers.Wild rice is one of my favourite grains, and until I got this book, I rarely had wild rice beacuse of the lengthy conventional cooking time. I have it a lot more often.This is a well written, easy to use, friendly book.
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|Lorna Sass’ Dirty Pressure Cooker Book,
Lorna Sass’ passion for cooking is in every recipe description and comes through in the resulting food. I was blown away by the Curry in a Hurry and her method of cooking rice in a serving casserole on top of the curry (or other recipe). What a time saver and its much easier on the clean up too. I took this combo to a pot luck and just had to tell everyone how to do it. Also delicious and quick was the Beef Stew to which I added a bottle of Guinness!
Lorna gives so many wonderful variations which entice you to personalize the recipes. It’s also a great introduction to using a pressure cooker with so much information on how they work.
This book is versatile, organized and imaginative and its going to get very dirty!
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