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Cooking Under Pressure
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Just when we had come to accept the microwave oven as the ultimate cooking machine, food historian Sass ( Dinner with Tom Jones ) has rediscovered the pressure cooker, recently reincarnated in sleek new forms for the 1990s kitchen, ``where cooking under pressure has already become a way of life.'' Sass has figured out how to prepare pea soup, applesauce and pearl barley in the pressure cooker without the threat of shrapnel in the kitchen. Her recipes are seductive, ranging from the homey and familiar (Brunswick stew, nine minutes) to the slightly more mod erne (turnips with orange-mustard sauce, two minutes). Chapters on beans, rice and risotto, and grains are so enthusiastically instructional that some pressure-cooker converts may unwittingly create 12 dishes (all in less than 60 minutes) in their haste to taste Sass's creations. Vegetables are fully explored in their own chapter, and bread puddings and cheesecakes highlight the desserts section. Sass convincingly presents her case in an introductory ``Pressure Cooker Primer,'' and offers helpful ``cooking times at a glance'' charts throughout. Initial sauteing times, though, are misleadingly omitted. (Nov.)

It makes sense that the lowly pressure cooker has been rediscovered, for it is perfect for today's busy cooks. Sass's cookbook, the first one in years on the subject, is a valuable primer to this new/old kitchen tool. She tells how to get the best results from pressure cooking; provides guides to preparing all sorts of vegetables, beans, and grains; and includes a wide variety of recipes. Some are for hearty (but not heavy) soups and stews; others are for more glamorous dishes; all are full of flavor but generally uncomplicated. Strongly recommended. Better Homes & Gardens and Homestyle Book Club alternates.

"At last, the cookbook I've been waiting for, and how well it fills a major gap in my library--a cookbook with good stories, practical information, and delicious food."-- Paula Wolfert"For saving time and for serious cooking, I much prefer the pressure cooker to a microwave oven. I love these recipes for their variety and rich taste."-- Pierre Franey"This book is a real treat! I'm especially delighted with all the terrific grain, bean, and vegetable recipes. I'll be using my pressure cooker a lot more often now, thanks to Lorna."-- Annemarie Colbin "Food and Healing "and "The Natural Gourmet""The pressure cooker is the best shortcut for cooking risotto. If you follow Lorna Sass's directions, you'll have a true risotto, with just the right texture and consistency, in less than half the time of the traditional stirring method."-- Judith Barrett, "Risotto""Lorna Sass provides total kitchen therapy for those with a fear of pressuring. "Now" the pressure is on to cook these marvelous, innovative recipes."-- Suzanne Hamlin, "New York Daily News"
A SeriousEats.com best cookbook of 2010--SeriousEats.com
"In her classic book, Lorna Sass dazzles us with her time- and energy-saving techniques and fabulous recipes, from soup to risotto, brisket to cheesecake. Bravo!"--Peter Berley, author of Fresh Food Fast
"Sass makes it clear that good food can not only be delicious, but instantaneous and healthful for eaters as well as the planet... Anyone who doesn't own a pressure cooker will want one right away."--Marion Nestle, professor of Nutrition, Food Studies, and Public Health at New York University and author of What to Eat
Sass makes it clear that good food can not only be delicious, but instantaneous and healthful for eaters as well as the planet Anyone who doesn t own a pressure cooker will want one right away. --Marion Nestle, professor of Nutrition, Food Studies, and Public Health at New York University and author of What to Eat"
In her classic book, Lorna Sass dazzles us with her time- and energy-saving techniques and fabulous recipes, from soup to risotto, brisket to cheesecake. Bravo! --Peter Berley, author of Fresh Food Fast"

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