Pressure cookers allow us to cook quickly, cheaply and efficiently, shortening cooking time by up to 70 per cent and enabling the use of cheaper ingredients. Here consummate home cook and magazine editor Suzanne Gibbs selects more than 80 of her favourite pressure-cooker recipes, and describes the process from beginning to end. Learn how to cook an osso bucco in 25 minutes, a chicken tagine in 15 minutes and a delicious bread and butter pudding in 20 minutes. Packed with information on practicalities such as choosing, using and cleaning your cooker, and fully illustrated with beautiful photography.
About the Author
Food writer Suzanne Gibbs' reputation has evolved over 30 years since graduating from the Cordon Bleu School of Cookery, London. Books she has authored or co-authored have sold in excess of 500,000 copies. Following in the footsteps of her mother, Margaret Fulton, she is keen to ensure family meals are healthy and diverse. She is currently Food Director of the newly launched BBC Good Food Australia magazine. A note from the editor: What a great way to cook - you'll be amazed at how quickly a pressure cooker can produce melt-in-the-mouth, delicious meals. This broad selection of recipes will see you through quick weeknight meals, dinner parties and hearty weekend feasts.
I've found the recipes and the explanation of 'how to' really easy to follow - and liked the fact that the recipes are a real mixture of both vegetarian and meat. After having looked at other books that were available at the time - this by far was the perfect choice. Would thoroughly recommend.
Not having ever used a pressure cooker before, this book easily explained the pressure cooking concept and came with some very good recipes. I also bought the Women's Weekly one at the same time but found this to be more useful. More variety of recipes too and gave me the courage to experiment with my own recipes. Excellent book.
I found some of the recipes lacked flavor and originality.
The sequencing order of the ingredients didn't always match follow the same order as the recipe.
A quite a large portion of the book dedicated to vegetarian and pudding meals.
I believe most of the recipes are reworked middle of the road copies from bygone authors, with little imagination added.
There should have been a main theme throughout the book; i.e. Australian or International.
Overall, I was not very impressed by the author who should have had a better understanding and description of cooking, not just capitalise on the coat tails of her mothers claim to fame.
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