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Pressure Perfect: Two Hour Taste in Twenty Minutes Using Your Pressure Cooker [NOOK Book]

Overview

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 ...

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

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Overview

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.

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Editorial Reviews

Library Journal
Cooking Under Pressure (1985), Sass's first pressure cooker cookbook, was published when the new-style (i.e., nonexploding) cookers had just appeared on the market and went on to sell more than 180,000 copies. Since then, a second generation of sleek cookers, now virtually foolproof, has appeared in upscale kitchenware shops everywhere. Sass has published other cookbooks for the "PC," as she calls it, but this is the real successor to her first. It includes 200 new recipes, along with a thorough guide to using the cooker and a section on troubleshooting; timing charts for different ingredients appear both in the relevant chapters and in a handy grouping at the back. Recipes range from Sage-Scented Butternut Squash Soup and Whole Stuffed Chicken in Balsamic Fig Sauce to Lemon Cheesecake. Each recipe is accompanied by "Pressure Points," handy tips on technique; "Variations," which suggest easy substitutions or optional ingredients; and "Transformations," which essentially change the basic recipe into a different dish. Transformations for Chunky Chicken Noodle Soup, for example, include Mexican Chicken Soup with Avocado and Corn-not a noodle soup at all. Chapter introductions are filled with useful information, and recipe headnotes offer serving suggestions and more. Highly recommended. Copyright 2003 Reed Business Information.
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Product Details

  • ISBN-13: 9780062314239
  • Publisher: HarperCollins Publishers
  • Publication date: 7/30/2013
  • Sold by: HARPERCOLLINS
  • Format: eBook
  • Pages: 368
  • Sales rank: 353,379
  • File size: 656 KB

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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First Chapter

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

Penne with Winter Squash and Ricotta

Serves 3 TO 4

The idea of combining pasta and squash comes from the kitchens of northern Italy. I've added ricotta to make the dish more substantial. A generous quantity of toasted hazelnuts provides agreeable crunch to this otherwise mellow dish.

The squash is cut into two sizes. The smaller pieces "melt down" and blend with the ricotta to create a pale orange sauce that coats the penne. The larger pieces break up into small chunks and offer dots of bright color. Serve as an entree accompanied by a crisp salad.

5 minutes high pressure

Ingredients

2 1/2 pounds butternut squash, peeled, halved, and seeded
1 tablespoon butter or olive oil
1 cup coarsely chopped onions
3 cups chicken broth
1 teaspoon salt (omit if using salty broth)
12 ounces penne or other short, cut pasta that normally cooks in 9 to 13 minutes
1 cup ricotta (whole-fat or low-fat)
1/2 to 3/4 teaspoon ground sage
2 to 4 tablespoons chopped fresh parsley
1/4 cup grated parmesan, plus more to pass at the table
1 cup toasted hazelnuts or walnuts (see page 19), coarsely chopped

Instructions

Cut half the squash into 3/4 -inch chunks and the remaining squash into 2-inch pieces. Set aside.

Heat the butter in a 6-quart or larger cooker. Stir in the onions, chicken broth, salt (if using), and smaller pieces of squash. Bring to a boil and add the pasta. (It's okay if all of the pasta is not covered with liquid.) Set the remaining squash on top.

Lock the lid in place. Over high heat bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 5 minutes. Turn off the heat. Quick-release the pressure. Remove the lid, tilting it away from you to allow steam to escape.

Add the ricotta, sage and parsley to taste, and the parmesan. Stir gently until some of the squash dissolves. Break apart any pasta that is stuck together.

Let the dish rest in the cooker for 3 to 5 minutes so that the flavors can meld. If the pasta is not uniformly tender, replace the lid during this period and set the cooker over very low heat, stirring occasionally, until the pasta is done.

Stir in the toasted nuts. Serve in large, shallow bowls. Pass additional parmesan at the table.

Variations

  • VEGETARIAN VERSION: Use vegetable broth instead of chicken.
  • Brown 1 /2 pound ground pork or veal in oil before adding onions.
  • Instead of sage, use dried oregano or freshly grated nutmeg to taste.
  • Use a kabocha squash instead of butternut. Kabocha (also called Hokkaido pumpkin) is available in some supermarkets and many health food stores. It is not necessary to peel kabocha; just scrub well and trim off any blemishes.
Pressure Perfect
Two Hour Taste in Twenty Minutes Using Your Pressure Cooker
. Copyright © by Lorna Sass. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.
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Customer Reviews

Average Rating 4
( 9 )
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Sort by: Showing all of 9 Customer Reviews
  • Posted September 9, 2011

    Great book

    This book is as far as I am concerned a great pressure cooker book. It gives basic home cooking recipes an then offers alternatives for the recipe. It also has a few gourmet recipes but doesn't over push them.

    4 out of 4 people found this review helpful.

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  • Anonymous

    Posted December 31, 2007

    A reviewer

    I use this book regularly as I discover the abilities of my electric pressure cooker. I withheld one star because I prefer my cookbooks to have pictures to demonstrate what I am aiming for. Overall, I have been able to figure out the information for my particular dish based on other recipes in the book.

    4 out of 5 people found this review helpful.

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  • Anonymous

    Posted February 13, 2012

    Highly Recommended

    I am new to pressure cooking and was fearful. Lorna Sass provides clear directions and wonderful recipes. I have used an electric pressure cooker which needs some modification of recipes from a stove top one for the quick release, but all of the recipes that I have made.....and I have been obsessed for the past month....have been delicious and easy and relatively fast! You still have all the prep work of gathering and preparing ingredients but then the results are fast and amazing!

    3 out of 3 people found this review helpful.

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