Product Description

The follow-up to Cooking Under Pressure, the classic and bestselling book on the topic, this is Lorna Sass's first new pressure-cooker cookbook in nine years. These seventy-five delicious recipes, perfect for the single person or the family on the go, can be prepared in the pressure cooker in one-third the normal time or less. Many of the recipes can be prepared in less than ten minutes, including Risotto with Butternut Squash and Sage -- ready in less than eight minutes -- and even a few desserts. These recipes are also low in fat, since cooking under pressure locks in the flavor and only minimal use of butter and oil is required.

The time is right for a new pressure cooker cookbook -- pressure cookers are selling better than ever. And today's pressure cookers are safer than ever -- fears in the past about the safety of jiggle-top cookers are no more with these safe new cookers, this cookbook will be essential for anyone who has ever thought, "How can I get a delicious meal on the table, fast?"

Product Details

• Amazon Sales Rank: #134122 in Books
• Published on: 1999-03-03
• Released on: 1999-02-17
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 272 pages

Features

• ISBN13: 9780688158286
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

From Publishers Weekly
No one else works wonders with a pressure cooker as does Sass (Cooking Under Pressure). In this collection of expert recipes for one-dish meals, she turns away from her vegetarian-specific recipes to create an appealing overview of the world's cuisines. Not only are today's pressure cookers not the sputtering, sometimes explosive devices of the past, but Sass's recipes are not the usual monochromatic, single-flavored one-dish meals. Beef Stewed in Coconut Milk with Rice Noodles and Green Beans is colorful and spicy; meatballs and tiny pasta bob along in Italian Wedding Soup. Although the ingredients are cooked together in a single pot, they are sometimes separated after cooking for greater variety in texture. For example, the recipe for Short Ribs in Pasta Sauce with Olives and Parmesan Potatoes calls for removing the cooked potatoes and mashing them, then serving them as a bed for the ribs. Unusual combinations such as Asturian Beans and Clams, with saffron and kale, are as tempting as the heartier Pork with Sauerkraut, Mushrooms and Potatoes. Even when Sass falls back on old favorites, she adds little touches to make them new: Split-Pea Vegetable Soup is topped with a mint cream made with sour cream or yogurt, and Provencal Vegetable Soup receives a few tablespoons of Pernod. Tips for using and storing pressure cookers and recipes for such basics as broth, beans and grains make this collection complete.
Copyright 1999 Reed Business Information, Inc.

From Library Journal
Sass is probably right to emphasize "100% safe" in her subtitle?some cooks still have visions of exploding pressure cookers. However, that is not a danger with the newer cookers (and rarely was with older models) and should not keep home cooks from trying Sass's quick-and-easy imaginative recipes for one-pot meals. Author of the excellent Cooking Under Pressure (LJ 11/15/89), among many other titles, Sass has an engaging, no-nonsense style and offers many tips and variations for her wide-ranging recipes. Recommended for most collections.
Copyright 1999 Reed Business Information, Inc.

About the Author
Lorna Sass is the award-winning author of many highly acclaimed cookbooks, including Lorna Sass' Complete Vegetarian Kitchen (Morrow, 1992) and Great Vegetarian Cooking Under Pressure (Morrow, 1989). She is a widely published food writer whose articles have appeared in The Washington Post, The New York Times, Food & Wine, Natural Health, and the Los Angeles Times syndicate. She lives in New York City.

Customer Reviews

Another terrific cookbook for pressure cookers!
This is another terrific cookbook from Lorna Sass! Although we eat vegetarian food 99 percent of the time, I actually welcomed a cookbook that combines meat and vegetarian recipes--it will make a great gift for some of the "mixed" couples in our life (carnivores/vegetarians). Besides, it's a snap to convert the meat recipes to vegetarian by simply leaving out the meat and/or substituting it with tofu, tempeh, bulgur or the like.

But now to the good stuff: I can't emphasize enough how FANTASTIC the cheesecake recipe is in this cookbook! Until now, the New York cheesecake from a certain membership warehouse had been our yardstick for great cheesecake, but this recipe has it beat hands down. Fantastic flavor and texture. Other dessert standouts are the bread pudding recipes, which are delicious and healthy at the same time.

As a main course, the Chickpeas in Eggplant-Tahini Sauce is a delicious dish and tastes like you put a lot more time into preparation than is actually the case. It's always a treat when you can put together something like this to wow guests. Another favorite is the Split Pea-Vegetable Soup with Mint Cream. I LOVE the counterpoint the mint cream makes with this hearty soup. And you just can't beat the convenience of a pressure cooker when it comes to making extremely flavorful meals in a short amount of time. We've converted a number of friends to pressure cookers, and they've never regretted it. This cookbook makes a perfect addition to your cookbook collection.

Basic and Sexy in the same book
Because Lorna Sass was considered to be the queen of pressure cooking, my family gave me this cookbook and "The Pressure Cooker Cookbook" by Toula Patsalis when I first got my pressure cooker. I found Lorna Sass's recipes to have clearer instructions and a higher success rate.

Since then, I have become addicted to "Split Pea Soup with Smoked Turkey", page 91! The "Smoked Turkey Risotto with Corn and Roasted Red Pepper" on page 93 was also tasty, but it seemed like a lot of work to end up with what resembled an adult macaroni and cheese.

I was grateful that Lorna Sass's book included a full repertoire of pressure cooker basics: various stocks, beans and rice, plus beef stew. Sass's chicken stock had the same list of ingredients as in "Joy of Cooking", but the broth was more gelatinous due to the pressure cooker. That was a mixed blessing, because I had always enjoyed "Joy of Cooking"'s version as a chicken soup, using extra chicken pieces to thicken the broth, but adding back the chicken meat and the still recognizable vegetables to have a soup verging on stew. The pressure cooker version turned the vegetables to mush, but my husband was delighted that I added some egg noodles instead to the soup.

All in all, the book combines basic and sexy recipes, with a high probability of success. Isn't that just what a first pressure cooker cookbook should offer?

Has unusual recipes, but...
Lorna Sass knows her stuff when it comes to pressure cookers. Her first pressure cooker book was great with lots of basic, down-home recipes and lots of basic information which is necessary for the beginner. However, this book is for the bored, more advanced cook. Recipes are a little more time consuming, with ingredients that one does not always have in their cupboard. I find that I do not use this book as much as some others. If you are just learning to use the pressure cooker, I would not recommend this book. Try her first book, "Cooking Under Pressure" or "Pressure Cooking for Dummies".