The only pressure cooker cookbook--for electric and stovetop pressure
cookers--you'll ever need!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.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.- Chapters on Poultry, Pork, Beef & Veal, Lamb & Game,
and Seafood include Zinfandel-braised short ribs that cook in just 30
minutes, herb-stuffed whole turkey breast and braised lamb shanks ready
in 25 minutes, and baby back ribs that pressure-cook in just 15
minutes.- Individual chapters on grains, beans, rice dishes (including
risotto and breakfast rice), potatoes, chili, and tomato sauces (with
and without meat), as well as on soups, vegetables, desserts, making
your own baby food, and much more.- 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.
