Synopses & Reviews
This book offers a collection of recipes and techniques for soul-satisfying meals using a stove-top or electric pressure cooker. The recipes all have the rich, layered flavor of slow-cooked meals, but take a fraction of the time to prepare.
The book begins with a primer on the types of pressure cookers available today and how to use them to achieve the best results. Next are four recipe chapters: Soups & Stews, Beans & Grains, Meats & Poultry, and Vegetables. The back matter offers a visual step-by-step guide on how to prepare pressure-cooked meals, and serving suggestions make it easy to pair the main course with tasty sides and other accompaniments.
Comfort food classics like barbecued brisket sandwiches, home-style pot roast with root vegetables, and Boston baked beans will make everyone feel at home. Cold weather favorites such as pork chile verde, beef stroganoff, and pasta with bolognese sauce are perfect for après ski meals or busy winter weeknights. Vegetables, often thrown together as an afterthought, will become center stage with tasty dishes like winter squash purée with brown butter and sage, artichokes braised in white wine, and braised fennel with garlic.
This book will help you make delicious, hearty meals— that usually take hours to make—in very little time. Instead of watching the pot all day to make your favorite stew or braise, you can enjoy an all-day activity while your pressure cooker does all the work.
Vegan cooking made fast, fresh, and flavorful with the convenience of a pressure cooker, including all the essential info for using the appliance safely and effectively, and 175 recipes.and#160;
Vegan cooking made fast, fresh, and flavorful with the convenience of a pressure cooker
For the growing number of people who eat vegan, a pressure cooker is a blessing when it comes to saving time and enjoying a wider variety of foods on a regular basis. The pressure cooker drastically shortens the cooking times of healthful vegan staples such as dried beans and ancient grains: suddenly hummus from scratch and braised artichokes become weeknight fare. In Vegan Under Pressure, Jill Nussinow shows how to use the appliance safely and effectively, and reveals the breadth of vegan fare that can be made using a pressure cooker, including Roasted Pepper and White Bean Dip, Harissa-Glazed Carrots with Green Olives, Pozole Chili, Farro Salad with Tomatoes and Arugula, Thai Summer Vegetable Curry, a chapter of veggie burgers, Cornbread, Pear-Almond Upside Down Cake, and DIY soy milk and seitan.
About the Author
JILL NUSSINOW, aka The Veggie Queenandtrade;andmdash;has been teaching plant-based, whole-foods cooking for more than 25 years at Santa Rosa Junior College and elsewhere, and has been teaching people about the joys of pressure cooking since 1996. andnbsp;Jill has written three previous books, The New Fast Food, Nutrition CHAMPS, andandnbsp;The Veggie Queen: Vegetables Get the Royal Treatment.andnbsp;