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200 Best Pressure Cooker Recipes

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Overview

Classic and new recipes for the pressure cooker.

Any home cook can prepare a delicious beef stew in only 15 minutes or a rich, creamy cheesecake in 20 minutes. That's a complete meal in just a little over half an hour.

While generations of cooks have known the many benefits of pressure-cooking, recent advances in pressure-cooker design have made these appliances safer and more convenient than ever. They save ...

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Overview

Classic and new recipes for the pressure cooker.

Any home cook can prepare a delicious beef stew in only 15 minutes or a rich, creamy cheesecake in 20 minutes. That's a complete meal in just a little over half an hour.

While generations of cooks have known the many benefits of pressure-cooking, recent advances in pressure-cooker design have made these appliances safer and more convenient than ever. They save energy too.

With 75 brand new recipes, Cinda Chavich now provides 200 recipes that take advantage of what pressure cookers do best. Their incredible versatility is demonstrated in stellar recipes that include:

  • Starters — braised artichokes with red pepper aioli; spicy sweet potato soup
  • Tantalizing mains — speedy Dijon chicken; Cajun seafood gumbo
  • Bean and grain dishes — beans with short ribs chuck-wagon style
  • Desserts — classic Christmas plum pudding; orange espresso cheesecake.

Chavic shares helpful tips and kitchen wisdom for each recipe. There is also a comprehensive introduction to pressure-cooking, with guidelines for adapting your own recipes and compensating for the effects of altitude .

200 Best Pressure Cooker Recipes is simply the best handbook for using this time-saving appliance.

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Editorial Reviews

Pittsburgh Post Gazette - Susan Banks
The title tells it. A good starting place for easy and nourishing meals that can be made in record time.
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Product Details

  • ISBN-13: 9780778802099
  • Publisher: Rose, Robert Incorporated
  • Publication date: 4/10/2009
  • Pages: 288
  • Product dimensions: 7.00 (w) x 9.90 (h) x 1.00 (d)

Meet the Author

Cinda Chavich is an author, former food editor and senior feature writer. She specializes in cuisine, cultural history, lifestyle and trends, and she is a frequent contributor to newspapers and magazines.

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Table of Contents

Table of Contents

Acknowledgments
Introduction
The Essentials of Pressure Cooking
Table of Cooking Times

Appetizers
Soups
Meat
Poultry
Fish and Seafood
Vegetarian Dishes
Beans and Grains
Desserts
Stocks, Sauces and Condiments

Index

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Preface

Introduction

When it comes to naming the kitchen tool of the millennium, my vote goes to the new generation of safe and foolproof pressure cookers.

I am a kitchen gadget junkie, but few of my new acquisitions fully deliver on their promises, and many are relegated to the culinary scrapheap. So when the best kitchen stores began carrying a reportedly foolproof new generation of the old 1950s wonder, the pressure cooker, I was skeptical. I'd heard the horror stories — erupting pots of pea soup and rocketing valves. Who needs to risk life and limb to cook dinner?

But professional curiosity got the better of me. The new pressure cookers are lovely, sleek and shiny stainless steel pots with heavy bottoms and loads of safety devices. Gone is the hissing pressure regulator, bouncing precariously on a jet of steam. In its place, most modern machines have a new regulator and quick-release valve that lets you release the steam instantly, without hauling the hot and heavy monster over to the cold-water tap to cool it down. They have more backup safety mechanisms, so you can't build pressure if the lid isn't properly affixed, or inadvertently clog the main pressure vent and end up with lima beans all over the ceiling.

There really is nothing to fear from this new generation of safe pressure cookers. But that wasn't what hooked me. It was the food. Hands-free risotto, cooked to creamy perfection in 6 minutes. The house filled with the heady aromas of tender beef and red wine stew in half an hour. Almost instant homemade stocks and broths, with all of the infused flavor you'd expect from hours of slow cooking.

Suddenly, I could make healthy meals reminiscent of my grandmother's kitchen in less time than I could sauté a chicken breast.

This is what really makes the pressure cooker indispensable. It's not for all kinds of cooking, but it's a tool that can save you time and energy without compromising quality.

We are eating more beans and whole grains — ethnic dishes like Indian curries and Mexican black bean soup on Wednesdays or daube of lamb with niçoise olives and succulent short ribs for dinner parties. This kind of old-fashioned peasant food is back in style, and that's where the pressure cooker shines. So think about savory stew, coq au vin, or rogan josh tonight. Have a healthy grain pilaf with your grilled fish, or simmer a big pot of bean soup for lunch in less than 15 minutes.

Screw up your courage and crank up your pressure cooker. Once you've served a perfect pot roast after work, you'll be hooked. And you'll never get tired of your new toy. In fact, you won't know what you did without it.

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