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Hip Pressure Cooking: Fast, Fresh, and Flavorful


The once-lowly and maligned pressure cooker is making a comeback. This relic of your grandparents' kitchen is not only improved and safer these days, but also saves time, creates more flavor, and conserves energy. Laura Pazzaglia wasn't thinking of all this when she tried pressure cooking for the first time, but after watching a friend make dinner in 10 minutes, Pazzaglia knew she had found the solution to her time-crunched life. She cooked so much  that she began offering recipes and advice on a website she...

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Hip Pressure Cooking: Fast, Fresh, and Flavorful

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The once-lowly and maligned pressure cooker is making a comeback. This relic of your grandparents' kitchen is not only improved and safer these days, but also saves time, creates more flavor, and conserves energy. Laura Pazzaglia wasn't thinking of all this when she tried pressure cooking for the first time, but after watching a friend make dinner in 10 minutes, Pazzaglia knew she had found the solution to her time-crunched life. She cooked so much  that she began offering recipes and advice on a website she created. At that time pressure cooking recipes didn't emphasize aesthetics; while the food might be delicious, it was often unappealing in presentation. Pazzaglia figured out how to make pressure cooked food appealing, and gained a large following for her recipes and techniques.

A culmination of her experience, Hip Pressure Cooking offers over 250 surefire recipes. The range is astounding, including sections on cooking with ingredients like eggs, and the special cooking techniques Laura has developed and perfected over the years. The emphasis on fresh ingredients is sure to appeal to today’s modern consumer. Additionally Laura shares her in-depth knowledge about the basic operation of your pressure cooker, walking you through reading the pressure signal, removing the pressure valve, and more. The secret is out—now you can discover the potential of this super appliance with this revolutionary guide to cooking with pressure!

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Editorial Reviews

From the Publisher
“The hip pressure cooking website has done much to elevate pressure cooking. Laura has done a tremendous job in making pressure cooking approachable and easy to understand. She has brought the 'fun' back into pressure cooking with her easy and delicious recipes. Her understanding of the differences between conventional and pressure cooking produces new and classic dishes in a fraction of the time.  This book is packed with all of her knowledge and will turn you into a true pressure cooker expert.” —Anne-Mari Kelly, Director Sales & Marketing WMF Americas Group Inc.

“One of my favorite kitchen tools is the humble pressure cooker. It is an amazing tool for rapidly turning tough foods tender and maximizing flavor. Sadly, pressure cooking is often misunderstood, but Laura Pazzaglia does a fantastic job in explaining the hows and whys of this invaluable cooking method.” —Chris Young, cofounder of and coauthor of Modernist Cuisine: The Art and Science of Cooking

“Authoritative, concise, and creative, Hip Pressure Cooking is the final word on using your pressure cooker to full effect. This isn’t just your grandmother’s cooking tool. The harried, modern home cook can benefit immensely from a pressure cooker’s ability to get an elegant and delicious meal on the table in short order..." —John Becker (Irma Rombauer’s grandson) and Megan Scott, Joy of Cooking editorial team  

“If you haven't yet discovered the magic of pressure cooking, this book will make you want to rush out and buy a cooker. Hip Pressure Cooking is a treasure trove of imaginative recipes and ingenious techniques that will quickly convince you that there's no better way to prepare healthy, delectable, contemporary meals in minutes.” —Lorna Sass, author of Pressure Perfect and Great Vegetarian Cooking under Pressure

“Due to their safety and convenience, electric pressure cookers are rapidly replacing age-old stove-top pressure cookers. However, no one has tackled writing quality recipes for them until now. This is the only book that covers this appliance with new knowledge in a practical and lively manner. Highly recommended. ”—Robert J. Wang, CEO, Instant Pot Company

“Laura Pazzaglia is one of the most knowledgeable pressure cooker experts we know. . . This book is a comprehensive guide to pressure cookery for everyone—from the beginner to the chef." —René ab Egg, head marketing & product management, Kuhn Rikon AG, pressure cooker manufacturers

“It is exciting to see a creative handbook that we can we reach for as a resource rather than guesstimating a starting point in the kitchen.” —H. Alexander Talbot & Aki Kamozawa, culinary consultants and authors of Ideas in Food and Maximum Flavor

Hip Pressure Cooking not only teaches eaters how to prepare easy, nutritious meals, but it’s also a how-to guide for environmentally conscious consumers who want to waste less food without skimping on taste. “  —Danielle Nierenberg, President, Food Tank,

Library Journal
Quieter and safer than their predecessors, modern pressure cookers can be used to prepare foods in a fraction of their usual cooking times. After explaining the benefits of pressure cooking, Pazzaglia ( shares recipes ranging from traditional (Italian braised veal shanks) to inventive (upside-down polenta and almond cake with caramelized lemon slices) and shows how some can be combined to make unusual one-pot meals (imagine beans, ribs, and brownies stacked and cooking simultaneously). Like Kathy Strah's The Ultimate Panini Press Cookbook and Michele Scicolone's The Mediterranean Slow Cooker, Pazzaglia's debut encourages readers to test the limits of their cookware and to consider the underlying science of cooking. VERDICT For novices and enthusiasts, this book provides ample advice on selecting, using, cleaning, and troubleshooting stovetop and electric pressure cookers. Many of the recipes are quick and tasty but not all are easy. Pazzaglia's more advanced recipes frequently reference other pages and require an assortment of accessories (e.g., steamer baskets, heatproof baking dishes) sized to fit inside the pressure cooker.

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Product Details

  • ISBN-13: 9781250026378
  • Publisher: St. Martin's Press
  • Publication date: 9/2/2014
  • Pages: 304
  • Sales rank: 68,592
  • Product dimensions: 7.60 (w) x 9.10 (h) x 1.00 (d)

Meet the Author

LAURA PAZZAGLIA picked up her first pressure cooker after seeing a friend make dinner in ten minutes flat. She quickly realized that the flavor of pressure cooked food is like tasting food in high definition! Three years ago Laura launched to share her discoveries, recipes, reviews and tips. Today Laura is considered one of the world’s top experts. She lives in Italy, near Rome, and travels frequently to the U.S. and Europe to share her passion for pressure cooking.  

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Table of Contents


The Basics of Pressure Cooking

Soups and Stocks



Dried Beans and Legumes

Pasta and Sauces


Meat and Poultry

Fish and Seafood

One-Pot Meals


Preserves and Juicing

Appendix: Pressure Cooking Timetables



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