Author: Beth Hensperger and Julie Kaufmann
Publisher: STACKPOLE BOOKS, Dec 2015
Binding: Softcover
ISBN: 0-8117-1477-2
Synopsis
The only pressure cooker cookbook--for electric and stovetop pressure cookers--you'll ever need! 8x10 inches, 600 pgs.
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What's not to love about the pressure cooker? Using pressure created by super-heated steam, the pressure cooker can cut cook times by 70 percent, meaning dinner is on the table faster, and with significantly less energy use. Your dinner will be more nutrient-rich because vitamins and other good things won't be lost in evaporating steam. And it will taste delicious and succulent because none of the food's moisture has been allowed to escape. Finally, today's modern pressure cooker has been re-engineered for safety and ease of use, including the development of the electric pressure cooker. An introductory chapter explains the ins and outs of the pressure cooker, with valuable tips and advice. The authors also include recipes for lots of basics, such as how to cook different types of rice and varieties of dried beans.
Because no moisture evaporates during cooking, conventional stovetop recipes do not work in the pressure cooker. For success, the pressure cooker requires different food to liquid ratios and because of that superheated pressure, cook times are very precise. With this comprehensive guide, the busy cook can use fresh ingredients to create more than 700 tasty recipes developed for and scrupulously tested and retested for the pressure cooker.
