Product Description

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.

Product Details

• Amazon Sales Rank: #2752 in Books
• Published on: 2004-01-01
• Released on: 2004-01-06
• Number of items: 1
• Binding: Hardcover
• 368 pages

From Booklist

Predating the Crock-Pot was its opposite in cooking speed, the pressure cooker. Contemporary pressure cookers take much of the guesswork and anxiety out of their operation and make them a boon for the cook who needs to get something on the table fast and with minimum fuss. Pressure Perfect not only gives dozens of recipes for the pressure cooker, but Sass also shows how to modify each recipe to create an ever-varying series of dishes. Her beef in beer and mustard gravy not only gives the cook a choice among brisket, chuck, oxtails, or short ribs but also offers alteration in sauce structure to create either horseradish cream or chili versions. Tables throughout the book explain how to adjust standard recipes to take advantage of a pressure cooker. Mark Knoblauch
Copyright © American Library Association. All rights reserved

About the Author

Lorna Sass is an award-winning cook-book author whose groundbreaking Cooking Under Pressure is credited with reviving America's enthusiasm for the pressure cooker. She and her collection of PCs reside on Manhattan's Upper West Side.

Customer Reviews

A Compleat Guide to Pressure Cooking.
As a newcomer to pressure cooking this book has served as informative guide as well as a source of recipes that are simple and fast to make. Wildly inaccurate cooking times for those of us living at higher elevations but it's easy to adjust for that.
This is a very good first book for a new pressure cooking devotee like myself.

Good Book for Jumping Off
This book has recipes in it, but even better, it has instructions for variations on the recipes. It's a good basic book that shows you how to improvise and have fun with your cooker.

Not what I'd hoped for
I'd hoped for a good old-fashion pressure cookery resource, with basic, clear and handy instructions and guidlines on timing & liquid amounts. My guess is that most cooks who use pressure cookers are simply looking for a quicker way to get dinner on the table, adapting their own commonly used recipes. This book is not representative of the 'grandma's kitchen' type of pressure cookery that I was personally looking for.
The first 20 and last 20 pages offer a lot of helpful information though (especially for the novice PC cook) including the different types of pressure cookers, where to get them, how to use them, timing charts for meats, grains, beans and rice. For many this may balance what I felt the book was laking - just basic pressure cookery instructions and good old-fashioned recipes.