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So Fast, So Easy Pressure Cooker Cookbook: More Than 500 Fresh, Delicious Recipes Ready in Minutes
The only pressure cooker cookbook you'll ever need, from the authors of the bestselling Not Your Mother's Slow Cooker Cookbook!
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.
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 600 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.
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.
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 600 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.
600 pages, Paperback
First published December 1, 2015
31 people are currently reading
35 people want to read
About the author
Beth Hensperger
31 books54 followersBeth Hensperger is a passionate professional- and home- baker who is both extremely creative and extraordinarily prolific as an author and developer of quality recipes. Her training included a ten-year apprenticeship as a restaurant and hotel pastry chef as well as having her own custom wedding cake business and attending classes given by some of the top bakers in America. Though restaurant trained, she considers herself more of a dedicated home baker than a chef.
Beth’s writing career began when she was chosen as the Guest Cooking Instructor for the March 1985 issue of Bon Appetit. She is now the author of fifteen cookbooks, many of them best sellers. Her most recent books include: Williams Sonoma Breads (Weldon Owen), Bread For Breakfast (Ten Speed Press), and The Bread Lover's Bread Machine Cookbook (HCP). The Bread Bible (Chronicle Books) is the recipient of The James Beard Foundation Award for Baking in 2000. Beth's Basic Bread Book (Chronicle Books), a sequential text for the beginning home baker, published in the Fall of 1996, was chosen as one of the best baking books of the year by People Magazine. She has been nominated twice for the IACP Julia Child Cookbook Awards. Her books are all represented at the prestigious Culinary Collection of the Schlesinger Library at Radcliffe College in Cambridge, Massachusetts.
When she isn't up to her elbows in flour, Beth is a monthly food columnist with the San Jose Mercury News "Baking By the Seasons". She is a regular contributor to Cooking Pleasures, Food & Wine, Shape Magazine, Bon Appétit, Veggie Life, and Pastry Art and Design Magazines.
Beth’s writing career began when she was chosen as the Guest Cooking Instructor for the March 1985 issue of Bon Appetit. She is now the author of fifteen cookbooks, many of them best sellers. Her most recent books include: Williams Sonoma Breads (Weldon Owen), Bread For Breakfast (Ten Speed Press), and The Bread Lover's Bread Machine Cookbook (HCP). The Bread Bible (Chronicle Books) is the recipient of The James Beard Foundation Award for Baking in 2000. Beth's Basic Bread Book (Chronicle Books), a sequential text for the beginning home baker, published in the Fall of 1996, was chosen as one of the best baking books of the year by People Magazine. She has been nominated twice for the IACP Julia Child Cookbook Awards. Her books are all represented at the prestigious Culinary Collection of the Schlesinger Library at Radcliffe College in Cambridge, Massachusetts.
When she isn't up to her elbows in flour, Beth is a monthly food columnist with the San Jose Mercury News "Baking By the Seasons". She is a regular contributor to Cooking Pleasures, Food & Wine, Shape Magazine, Bon Appétit, Veggie Life, and Pastry Art and Design Magazines.
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Displaying 1 - 2 of 2 reviews
August 31, 2017
Checked out from my library to get a sense of the basics of using a pressure cooker. Intro chapter was decent for that purpose. Vegan under pressure was better.
The recipes are diverse and span all meal occasions from soup to oats and everything else. They served the purpose of getting me excited for the possibilities of my new pressure cooker. However, they lack basic nutritional information, so I will starting with one of the recipes recommended by a friend or from Pinterest. I am unlikely to take time to calculate nutritionalsl myself when there are so many yummy looking options that come with that information readily available. This omission keeps the book from being higher than three stars for me (and therefore, it fails to earn space on my shelf of cookbooks) as I believe basic nutritional info is helpful and warranted - even with comfort foods.
After reading this cookbook, I still didn't take the plunge until a friend gently nudged me to start small with boiled eggs. So it didn't end up being as motivating as I had hoped. For me, since I carried the baggage of the old, not-so-safe pressure cookers, I needed the more thorough instructions I found in Vegan under pressure to get me to actually move. If you don't share my completely unwarranted fear of pressure cookers - you are likely to get better mileage out of this book.
The recipes are diverse and span all meal occasions from soup to oats and everything else. They served the purpose of getting me excited for the possibilities of my new pressure cooker. However, they lack basic nutritional information, so I will starting with one of the recipes recommended by a friend or from Pinterest. I am unlikely to take time to calculate nutritionalsl myself when there are so many yummy looking options that come with that information readily available. This omission keeps the book from being higher than three stars for me (and therefore, it fails to earn space on my shelf of cookbooks) as I believe basic nutritional info is helpful and warranted - even with comfort foods.
After reading this cookbook, I still didn't take the plunge until a friend gently nudged me to start small with boiled eggs. So it didn't end up being as motivating as I had hoped. For me, since I carried the baggage of the old, not-so-safe pressure cookers, I needed the more thorough instructions I found in Vegan under pressure to get me to actually move. If you don't share my completely unwarranted fear of pressure cookers - you are likely to get better mileage out of this book.
December 5, 2016
Some good basic recipes, but the ones outside of that are kind of odd. I made the Chicken Thighs with Herbs and Shallots on page 171. It wasn't bad, but it wasn't knock my socks off either.
Displaying 1 - 2 of 2 reviews