Pressure Perfect: Two Hour Taste in Twenty Minutes Using Your Pressure Cooker

Additional Pressure Perfect: Two Hour Taste in Twenty Minutes Using Your Pressure Cooker Information

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 weekday nights instead of waiting for a special occasion. The pressure cooker also allows you to make delectable one-pot meals in minutes. Among the many innovative recipes and techniques, you'll learn to cook meatloaf and potatoes simultaneously in 10 minutes, and meatballs, pasta, and sauce at the same time in only 5 minutes. Many recipes also suggest Cook-Along ideas for preparing vegetables and grains along with the entrée.

To further help those cooking under pressure (and who isn't nowadays?), each chapter contains timing charts for quick reference. Tips and Pressure Points in every recipe ensure optimum results.

This ultimate guide to pressure cooking is a must for all busy cooks, boaters, brides, college students, and anyone looking for a great way to make irresistible, healthy, home-made food fast.

What Customers Say About Pressure Perfect: Two Hour Taste in Twenty Minutes Using Your Pressure Cooker:

The recipes in the book are very simple ones. They are no more useful than those in the book came with my pressure cooker.

I bought an electric pressure cooker and then bought this book. I have been to a class with the author and it was so great. I have made personally one recipe out of the book but it turned out great. I would recommend it to others that would like to have cool and good things to make with pressure cookers.

I received this book as a gift with my first pressure cooker and I absolutely love it. The beginning of the book is dedicated to understanding and learning your pressure cooker and was a huge help as well as a stress reliever since I had grown up hearing those horror stories about pressure cookers exploding. Every recipe has sugguestions for alterations as well as cook alongs if you want to cook sides in the same pot. After trying one or two receipes directly out of this book by following Lorna's directions (in section 1) I was even able to modify crock pot receipes and slow cooking oven receipes out of my other cookbooks - I made a pork shoulder that would normally take 3 1/2 hours in the oven in under 1 hour and it fell apart when I tried to take it out of the pressure cooker; it was wonderful.

I really like this cookbook. That is the great thing about this book, the timing charts are very good. I haven't used a lot of recipes yet, but the chart for cooking beans and chuck roast is accurate. I often use my own recipes but always use the timing charts in this cookbook. The recipes look good too, I just haven't used many yet.This book also has a lot of interesting information about pressure cooking. I would highly recommend it, I always use it as at least a timing guide whenever I use my pressure cooker.

Clearly, Sass -- who's written fifteen cookbooks -- has experimented a great deal and her recipes are more flavorful than those you'd find in her competitors' books. After giving the basic recipes with very clear instructions, she offers transformations, which show how to completely change the dish into something else by replacing a few ingredients. In this comprehensive cookbook, Lorna Sass goes well beyond explaining the fundamentals of pressure cooking, which she does thoroughly. There are some real surprises here, like triplex cooking: cooking meatloaf on top of potatoes, and making pasta and sauce from scratch in FIVE MINUTES. For example, in her Spanish Rice with Chicken and Sausage recipe, Sass magically makes possible Chicken Jambalaya and a Seafood and Chicken Paella. FOr me, this book went beyond a simple cookbook -- it's one of those books that is teaching me HOW too cook by seeing how Sass creates alternative recipes. Her thorugh charts for cooking all kinds of meats, beans, and vegetables are invaluable. If you just received a pressure cooker as a gift and are slightly intimidated, if you are an experienced pressure cooker wizard, or if you are looking for fast, tasty, budget-minded cuisine, THIS is the book for you.