Pressure Cooking for Everyone

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Overview

The pressure's on! These days who isn't looking to get a great meal on the table without a lot of time in the kitchen? Fast, foolproof, and extremely versatile, Pressure Cooking for Everyone is the answer for every busy cook. Now that pressure cookers are safe and easier to use than ever before (gone are the days of spaghetti-sauce-on-the-ceiling fiascos), author and acclaimed cooking teacher Rick Rodgers is here to prove that nearly everything can be cooked betterand fasterunder pressure. An enclosed system, ...
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Overview

The pressure's on! These days who isn't looking to get a great meal on the table without a lot of time in the kitchen? Fast, foolproof, and extremely versatile, Pressure Cooking for Everyone is the answer for every busy cook. Now that pressure cookers are safe and easier to use than ever before (gone are the days of spaghetti-sauce-on-the-ceiling fiascos), author and acclaimed cooking teacher Rick Rodgers is here to prove that nearly everything can be cooked betterand fasterunder pressure. An enclosed system, pressure cooking locks in flavor and nutrients. From Hearty Lentil and Pasta Soup to Five-Spice Pork Roast, Butternut Squash Risotto, and even creamy Orange-Chocolate Marble Cheesecake (who knew?), Pressure Cooking for Everyone reveals the secrets behind dozens of succulent dishes. Chock-full of great information and lavishly illustrated with beautiful color photographs, Pressure Cooking for Everyone is the perfect companion to every pressure cooker.
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Editorial Reviews

Publishers Weekly - Publisher's Weekly
While pressure cookers have been around for years, the new generation of quieter, safer and more efficient cookers is part of the inspiration for this collaborative cookbook. The book re-introduces this amazing appliance as a means of delivering a broad range of gourmet cuisine in a fraction of the time normally required, without sacrificing flavor or elegance. Authors Rodgers and Ward also point out the energy efficiency of shorter cooking times and the many health benefits of this versatile tool, noting that vegetables in particular lose fewer vitamins, retain their color and typically require less salt. The recipes, which emphasize simple, wholesome ingredients, are often variations on traditional dishes: hearty standards like 15-minute Garlic Mashed Potatoes, lighter fare such as 11-minute Tomato Basil Pasta, and Lamb Chops Dijonaise. Ward especially promotes made-from-scratch preparations, with numerous recipes for soups and stocks that have a more intense flavor for being homemade. Some of the recipes are of a newer breed: surprisingly delicate desserts such as Apricot Cheesecake and Ginger Cr me Br l e can be made perfectly in the steamy interior. Not promoting instant cooking, the authors rather reconceptualize a very practical kitchen appliance. (Jan. 1) Copyright 2000 Cahners Business Information.
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Product Details

  • ISBN-13: 9780811825252
  • Publisher: Chronicle Books LLC
  • Publication date: 11/28/2000
  • Pages: 168
  • Sales rank: 586,219
  • Product dimensions: 8.50 (w) x 11.02 (h) x 0.58 (d)

Meet the Author

Rick Rodgers is a well-known cookbook author, cooking teacher, and radio and television guest chef. He is the author of several cookbooks, and his recipes have been featured in such publications as Food & Wine and Woman's Day. He lives in New Jersey.

Arlene Ward is a cooking teacher who has been teaching the pleasures of pressure cooking for many years. She lives in New Jersey.

Kathryn Russell is a Los Angeles-based photographer.

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