Cooking under Pressure

( 10 )

Overview

Remember how wonderful home cooking tasted when you were a kid? Remember the comforting aromas that filled your house, the delicious soups and stews that warmed your childhood winters?

They can all be yours again. From the elegant to the ethnic to the traditional, this collection of recipes — developed for a whole new generation of pressure cookers and mindful of the healthier way we eat today — is comfort food at its fastest and best.

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1989 Hard cover New in fine dust jacket. Near New, Nice Xlg Hardcover Book with a Dustcover, Returned Item, Some Shelfwear, Dings, Tight Binding, Crisp, Clean Unmarked ... Text/Almost an Unused Book-Price Reduced to Sell-Eg109C118 Glued binding. Paper over boards. With dust jacket. 268 p. Audience: General/trade. Read more Show Less

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Cooking Under Pressure ()

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Overview

Remember how wonderful home cooking tasted when you were a kid? Remember the comforting aromas that filled your house, the delicious soups and stews that warmed your childhood winters?

They can all be yours again. From the elegant to the ethnic to the traditional, this collection of recipes — developed for a whole new generation of pressure cookers and mindful of the healthier way we eat today — is comfort food at its fastest and best.

Today's totally safe pressure cookers — sleeker, speedier, more user-friendly than the microwave oven — turn out foods in one-third the time of conventional methods without sacrificing moisture, flavor, or aroma. Even inexpensive cuts of meat become tender and succulent; soups, stews, and sauces taste as if they've been simmering for hours; pot roast melts in the mouth; rice, beans, and grains, which used to take hours, are ready in minutes.

Lorna Sass introduces us to an eclectic array of dishes that can be prepared on a whim: Imagine a classic ossobuco in only 18 minutes, chicken gumbo in an astounding 9, superb risotto in just 6 minutes without stirring — even chocolate cheesecake and Grand Marnier bread pudding are done to perfection in record time.

These are dishes that are right in tune with the eat-healthy eat-right life-style of the 1990s: The shorter cooking times allow foods to retain their nutritional content, and the pressure cooker is ideal for preparing grains and beans, so low in cholesterol and high in fiber. Also included in the book are charts and tables that take the guesswork out of cooking foods under pressure.

Treat yourself to this wonderful world of satisfying flavors: Take the pressure out of cooking and put the taste and nutrition back in.

Rediscover the 100 percent safe pressure-cooker way to create food that's fast, healthful, and down-home delicious.

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Editorial Reviews

Paula Wolfert
At last, the cookbook I've been waiting for, and how well it fills a major gap in my library—a cookbook with good stories, practical information, and delicious food.
Pierre Franey
For saving time and for serious cooking, I much prefer the pressure cooker to a microwave oven. I love these recipes for their variety and rich taste.
Annemarie Colbin
This book is a real treat! I'm especially delighted with all the terrific grain, bean, and vegetable recipes. I'll be using my pressure cooker a lot more often now, thanks to Lorna.
Judith Barrett
The pressure cooker is the best shortcut for cooking risotto. If you follow Lorna Sass's directions, you'll have a true risotto, with just the right texture and consistency, in less than half the time of the traditional stirring method. —Risotto
Suzanne Hamlin
Lorna Sass provides total kitchen therapy for those with a fear of pressuring. Now the pressure is on to cook these marvelous, innovative recipes. —New York Daily News
Publishers Weekly - Publisher's 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. (Nov.)
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.
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Product Details

  • ISBN-13: 9780688088149
  • Publisher: HarperCollins Publishers
  • Publication date: 11/1/1989
  • Edition description: 1st ed
  • Edition number: 1
  • Pages: 272
  • Product dimensions: 6.12 (w) x 9.25 (h) x 0.93 (d)

Meet the Author

Lorna Sass, Ph.D., is a culinary historian and a James Beard Award-winning author of many highly acclaimed cookbooks, including Pressure Perfect, The Pressured Cook, and Great Vegetarian Cooking Under Pressure. She has written for the New York Times, Washington Post, Bon Appétit, Prevention, Metropolitan Home, and Woman's Day, among others. She lives in New York City.

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Read an Excerpt

Nutty Carrot Soup

Serves 6-8

This, soup has an autumn-orange color and a nutty try crunchy peanut butter for added texture.

5 Minutes under High Pressure

2 tablespoons sweet butter or oil
3 stalks celery, cut into 1/4-inch slices
1 pound carrots, scrubbed, trimmed, and cut into 1/4-inch slices
2 medium apples, such as McIntosh, peeled, cored, and chopped
1 large potato (about 1/2 pound), scrubbed, halved lengthwise, and cut into 1/4-inch slices
5 cups water
1/4-cup peanut, cashew, or almond butter
1 teaspoon salt, or to taste
Freshly ground black pepper and grated nutmeg to taste

Heat the butter in the cooker. Add the celery, carrots, apples, and potato and sauté for 1 minute. Stir in the water.

Lock the lid in place and over high heat bring to high pressure. Adjust heat to maintain high pressure, and cook for 5 minutes

Reduce pressure with a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape.

Puree the soup in a blender or food processor and blend in the nut butter. Return the soup to the cooker and heat thoroughly. Season to taste with salt, pepper, and nutmeg before serving.


Rock Cornish Hens Stuffed with Apricots and Prunes

Serves 2-4

Here is an easy but elegant dish to serve any time of year. For the hens to hold their shape during cooking, you'll need some kitchen string to truss them.

Depending upon your appetite and the number of accompaniments, two stuffed hens will serve either two or four people.

10-12 Minutes under High Pressure

1 tablespoon oil
2 Rock Cornish hens, about 1 1/4 to 1 1/2 poundseach
12 pitted prunes
8 dried apricots
1/2 small lemon, cut into 6 thin slices
1/4 cup finely minced shallots or onions
2 stalks celery, finely minced
1 tablespoon finely minced fresh ginger
1 cup chicken stock or bouillon
1/4 teaspoon salt, or to taste (less if using canned stock or bouillon)
1 1/2 pounds (about 4) sweet potatoes, peeled and halved
1 tablespoon grated orange zest
1/4 cup Grand Marnier

Heat the oil in the cooker. Brown the hens well on both sides. Stuff each hen with 6 prunes and 4 apricots, interspersing the lemon slices among the dried fruits. Truss the hens and set aside.

In the fat remaining in the cooker, sauté the shallots, celery and ginger for 2 minutes. Stir in the stock and salt; scrape up any browned bits that are sticking to the bottom of the pan.

Place the hens side by side in the sauce. (You may need to put one hen on its side.) Place the sweet potatoes on top.

Lock the lid in place and over high heat bring to high pressure, Adjust the heat to maintain high pressure and cook for 10 minutes. Quick-release the pressure and check for doneness by inserting a knife into the drumstick joint; if the meat is still pink, lock the lid back in place, return to high pressure, and cook for another minute or two.

Transfer the hens to a platter; remove the trussing. Reserve in a warm place. Add the orange zest and Grand Marnier and boil the sauce over high heat until the alcohol burns off and the sauce is reduced slightly, about 3-4 minutes. Serve in a sauce boat, pour over the stuffed hens.

Note: For cookers requiring a 2-cup liquid minimum to come up to pressure, add an additional cup of stock. Cook the hens in a steaming basket to raise them partially above the liquid. Before adding the orange zest and Grand Marnier, reduce the sauce by half and continue as directed.

Cooking under Pressure. Copyright © by Lorna Sass. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.
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Table of Contents

Introduction 15
A Pressure Cooker Primer 19
Before You Start 31
Stocks and Soups 33
Meat and Chicken 67
Vegetables 115
Vegetables, A-Z 159
Cooking Times at a Glance 173
Beans 177
Cooking Times at a Glance 182
Rice and Risotto 197
White Rice Cooking Chart 201
Brown Rice Cooking Chart 205
Grains 217
Cooking Times at a Glance 221
Desserts 233
Index 259
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Customer Reviews

Average Rating 3
( 10 )
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Sort by: Showing all of 10 Customer Reviews
  • Anonymous

    Posted January 23, 2010

    Great information for using a pressure cooker

    This book is very informative if you use a pressure cooker. It is helpful if you are a first time user of the pressure cooker or an experienced user. The recipes are easy to follow. There are recipes for basic items such as stocks and soups and other selections such as risotto and desserts.

    1 out of 2 people found this review helpful.

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  • Posted February 17, 2013

    Nice book, good recipes but not just a basic book. Great beginni

    Nice book, good recipes but not just a basic book. Great beginning info on how to use a pressure cooker.   I wanted simple, fast recipes, this book had good recipes but most of the ingredients are not something I usually have on hand.  I may use this more as I get use to using my new Pressure cooker and want to expand.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted February 13, 2012

    Highly Recommended!!!!

    I am new to Pressure Cooking and bought this book and another by Lorna Sass....Pressure Perfect. Both are wonderful and must haves for anyone beginning the journey of pressure cooking. Wonderful and tasty recipes and clear instructions and guidance about all things pressure cooking. Her Chicken with Lentils and Spinach has become a family favorite. Enjoy!!!

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