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Laura Pazzaglia’s Hip Pressure Cooking offers over 200 surefire recipes designed to work in the Instant Pot, electric pressure cookers, multi-cookers with pressure programs, and stove top pressure cookers, too! In fact, the recipes were tested across multiple pressure cookers - Instant Pot, Fagor, WMF and Kuhn Rikon – to ensure delicious results no matter what you have in your kitchen.
That’s right, the once-lowly and maligned pressure cooker is making a comeback! This relic of your grandparents' kitchen is not only improved and safer than ever before, but it 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. In fact, she cooked so much she began offering recipes and advice on a website she created. At the time, pressure cooking recipes didn't emphasize aesthetics; while the food might be delicious, it was often unappealing in presentation. But Pazzaglia not only figured out how to make pressure cooked food appealing, she gained a large following for her recipes and techniques while doing it!
A culmination of Pazzaglia’s experience, Hip Pressure Cooking offers everything from tasty recipes featuring fresh ingredients to special cooking techniques perfected over the years to basic tips on operating your pressure cooker where she walks you through every step of the process. The secret is outand now you too can discover the potential of this super appliance with this revolutionary guide to cooking with pressure!
|Publisher:||St. Martin's Press|
|Product dimensions:||7.60(w) x 9.10(h) x 1.00(d)|
About 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! 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.
Table of Contents
The Basics of Pressure Cooking
Soups and Stocks
Dried Beans and Legumes
Pasta and Sauces
Meat and Poultry
Fish and Seafood
Preserves and Juicing
Appendix: Pressure Cooking Timetables