Product Description

Under pressure to prepare a quick, nutritious dinner? Under pressure to reduce your fat and cholesterol? When the pressure's on for a great vegetarian meal on the run, turn to Lorna Sass's second guide to the safe and delicious use of the pressure cooker.

Following the phenomenal success of Cooking Under Pressure, this collection of recipes dispels the myth of the difficult-to-use pressure cooker -- which is in fact easier and faster than the microwave -- and shows how vegetarian fare can be vibrantly colorful and full of flavor!

Bursting with rich soups, hearty stews and casseroles, zesty curries, and flavor-packed chilis, Great Vegetarion Cooking Under Pressure brings together over 150 recipes, most with cooking times of under ten minutes. Arrive in Provence with a two-minute soupe au pistou laced with garlic and fennel; serve up an elegant zucchini bisque with tomatoes and fresh basil in just five minutes; or prepare a polenta good enough for a palazzo in only ten minutes. There are also scores of perfect vegetable side dish recipes, with an instructive chart detailing how to prepare everything from artichokes to zucchini.

Lorna Sass devotes special attention to grains -- a vital part of the healthy diet -- and shows how brown rice, millet, couscous, quinoa, and bulgur can turn from gourmet store items into staples of your pantry. Whether it's Risotto with Broccoli Rabe and White Beans in five minutes, or Mediterranean Vegetable Couscous in just six, these recipes lock in delicious nutrition without tying up precious time. There's even a section about the splendid desserts that are possible with the pressure cooker, like Banana Pudding Cake and Pumpkin Bread Pudding.

Filled with informative sections about the equipment, ingredients, and language of pressure cooking, suggestions for theme menus, and mail-order resources, this compendium of high-quality, high-fiber, low-fat (and mostly cholesterol-free) dishes will become an essential guide for today's bustling cook.

Product Details

• Amazon Sales Rank: #9291 in Books
• Published on: 1994-10-20
• Released on: 1994-10-20
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 288 pages

From Publishers Weekly
Sass (Cooking Under Pressure), award-winning pressure-cookery expert, returns to the kitchen with this vegetable opus. Healthy cooks in a hurry will find themselves huddling around it. After introductory chapters on the techniques of pressure cooking and the ingredients most necessary to it, Sass goes on to unveil sections on soups, grains, desserts, bean dishes, and a variety of vegetable fare: coriander carrots; Indian-style parsnips (with carrots as an alternative choice); even sea palms with shiitake mushrooms. The book shows a decidedly international stripe, and wears it jauntily without frightening off readers who may be more used to the humdrum. Especially note the triple fennel rice. Sass saves our time once again, and colorfully. Author tour; BOMC HomeStyle alternate.
Copyright 1994 Reed Business Information, Inc.

From Library Journal
Sass is the author of Cooking Under Pressure (LJ 11/15/89), an excellent guide to pressure-cooker cooking, and of Recipes from an Ecological Kitchen (LJ 6/15/92), on low-fat, high-fiber vegetarian fare. Now she has combined these two interests in a collection of flavorful soup, vegetable, grain, and bean recipes that can be made in the pressure cooker, most in a fraction of the time they would ordinarily take: Garlic Mashed Potatoes in only three minutes of cooking time, Risotto with Porcini in five, Tarragon-Scented White Bean Soup in just eight. There are quick vegetable purees, elegant bisques, and even some desserts. Most of the recipes will appeal to vegetarians and nonvegetarians alike. Recommended. [HomeStyle Bks. alternate.]
Copyright 1994 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

Super cookbook!
I just bought my pressure cooker a week or so ago and have been using it in conjunction with this cookbook. Man is it great! The recipes are varied, interesting, tasty and right on target for use with one of these kitchen tools. The author provides all sorts of tips, "lessons learned" and ideas for making up recipes and menus of your own. She is clearly well versed in how to use the pressure cooker. She even gives tips on freezing food if you make a big batch. So far allof the recipes have turned out great which I really appreciate since I had never used a pressure cooker before.

Experiment with confidence!
I am not a vegetarian, but after the phenomenal success I enjoyed with "The Pressured Cook", I picked up this cookbook. Lorna Sass includes the standards but also tantalizes with new combinations. Every experiment I have tried has been enough to wow my "meat-and-potatoes" husband and co-workers alike. The Vegetarian Paella with artichokes was a big hit at an office pot-luck.

These recipes work.
Lorna Sass knows what she's doing. This book gives the reader a good working understanding of modern pressure cookers and a lot of information about good vegetarian cooking as well. Each of the recipes that I have tried worked perfectly, the food was all very good, and about half the dishes were "best stuff I ever made" quality. A favorite of mine is a soup of tomatoes and roasted red peppers requiring only a few minutes prep time and three minutes cooking under pressure. The risotto recipes are notable: no stirring needed