Pressure Cooking for Everyone

Front Cover
Chronicle Books, Nov 1, 2000 - Cooking - 168 pages
0 Reviews
The pressure's on! These days who isn't looking to get a great meal on the table without a lot of time in the kitchen? Fast, foolproof, and extremely versatile, Pressure Cooking for Everyone is the answer for every busy cook. Now that pressure cookers are safe and easier to use than ever before (gone are the days of spaghetti-sauce-on-the-ceiling fiascos), author and acclaimed cooking teacher Rick Rodgers is here to prove that nearly everything can be cooked betterand fasterunder pressure. An enclosed system, pressure cooking locks in flavor and nutrients. From Hearty Lentil and Pasta Soup to Five-Spice Pork Roast, Butternut Squash Risotto, and even creamy Orange-Chocolate Marble Cheesecake (who knew?), Pressure Cooking for Everyone reveals the secrets behind dozens of succulent dishes. Chock-full of great information and lavishly illustrated with beautiful color photographs, Pressure Cooking for Everyone is the perfect companion to every pressure cooker.
  

What people are saying - Write a review

We haven't found any reviews in the usual places.

Contents

table of contents 7 Rick Rodgers Introduction
7
Arlene Ward Introduction
9
Pressure Cooker Basics
11
SOUPS and StOCkS
21
Homemade Chicken Stock
23
Homemade Beef Stock 24 Veal Stock
24
Homemade Fish Stock
25
Homemade Vegetable Stock
26
Black Beans with Chorizo
95
Pinto Bean Salad with Chile Vinaigrette 97 Pinto and Green Bean Salad
97
Cilantro Hummus
98
Garbanzo Bean and Escarole Stew
99
Cranberry Bean Bulgur and Vegetable Chili
100
White Bean and Herb Puree
102
Maple and Bourbon Beans
103
New Orleans Red Beans and Rice
104

DemiGlace Rapide
27
Borscht with Beef Shanks and Fresh Beets
29
Chilled Borscht
30
Peasant Cabbage and Bean Soup with Kielbasa
31
Quick Chicken Soup 32 Chicken Rice Soup 32 Straciatella
32
Hearty Lentil and Pasta Soup
33
Minestrone 34 Ribollita
34
Turkey and Root Vegetable Soup 36 Turkey and Rice Soup
36
Provengal Onion Soup
37
Green Pea Soup with Ham 38 Curried Green Pea Soup
38
Green Pea Soup with Fresh Herbs
39
Zucchini and Mushroom Soup 40 Zucchini and Wild Mushroom Soup
40
Rolled Butterflied Leg of Lamb
45
Lamb and White Bean Ragout
46
Lamb Shanks with Garlic Sauce
47
Loin Lamb Chops Dijonnaise
48
Boeuf Bourguignonne
50
Abilene Beef and Bean Chili
51
OldFashioned Beef Stew with Carrots and Potatoes
52
Cuban Pot Roast with Capers and Olives
53
Pot Roast a la Franchise
54
Yankee Pot Roast
55
Italian Pot Roast
56
Corned Beef Boiled Dinner
57
Deviled Short Ribs
58
Beef Brisket with OnionRaisin Sauce
60
SweetandSpicy Barbecued Country Ribs
61
Pork Chops with CherryBlack Currant Sauce
63
Pork and Winter Squash Stew with Sage
64
FiveSpice Pork Roast
67
Veal Roast with Prosciutto Sage and Lemon
68
Osso Bucco Presto
71
Veal Breast with White Wine and Herbs
72
poultry and seafood
73
HuntersStyle Chicken
76
Moroccan Chicken with Lemon and Green Olives
77
BBQ Chicken
78
Mexican Chicken in Soft Tacos
79
Chicken with TarragonMustard Sauce
80
Turkey Breast with Marsala and Mushrooms
81
North Beach Cioppino
83
Shrimp and Sausage Gumbo
84
File Gumbo 85 Snapper or Cod Gumbo 85 Chicken Gumbo
85
Normandy Fish Chowder with Saffron
86
Tuna Steaks in Basque Sweet Pepper Ragout
89
beans vegetables
91
Basic Beans
94
risotto and grains 107 Risotto with Green Apples
107
Shrimp and Saffron Risotto
109
Shrimp Stock
110
Risotto with Porcini and Parmesan 111 Risotto with Two Mushrooms
111
Spanish Rice with Sausage
112
Brown Rice Pilaf with Peas
113
Risotto with Butternut Squash and Sausage
115
Holiday Wild Rice with Dried Cranberries
116
Polenta with Gorgonzola
117
Wheat Berries with Carrots and Currants
118
quick pasta sauces 121 ThreeMeat Bolognese Sauce
121
Summer Tomato and Basil Sauce
122
Sicilian Tomato and Pork Sauce 123 Sicilian Tomato and Ricotta Pasta
123
Wild Mushroom Sauce
124
Spaghetti and Meatballs
125
Broccoli Rabe and Sausage Sauce
126
Artichokes with Minted Vegetable Broth
129
German Red Cabbage with Bacon and Apples
130
Tuscan Green Beans with Pancetta and Olives
131
Scalloped Cauliflower and Mushrooms
132
Collard Greens with Smoked Turkey
134
Jalapeno and Cheese Corn Pudding
135
Steamed Potatoes with Dill Butter
136
Quick Garlic Mashed Potatoes
137
Potato Salad with Mustard and Herbs
139
OrangeGlazed Yams
140
Cauliflower and Carrot Curry
141
Moroccan Vegetable Stew with Sweet Spices and Raisins
142
Caponata
143
Beet and Orange Salad
144
desserts and fruits
145
Chocolate Pots de Creme
147
Orange and Chocolate Marble Cheesecake
149
Apricot Cheesecake
150
Cafe con Leche Flan
152
Ginger Creme Brulee
154
Creamy Rice Pudding
156
Black Forest Croissant Pudding
157
Cranberry Bread Pudding
158
NoCook Orchard Applesauce 159 Savory Rosemary Applesauce
159
Riesling Pears with Mascarpone and Almonds
161
Dried Fruit Compote with Merlot and Spices
162
PearCranberry Chutney
164
CheeseStuffed Calamari in Tomato Sauce
165
Table of Equivalents
168
Copyright

Common terms and phrases

About the author (2000)

Rick Rodgers is a well-known cookbook author, cooking teacher, and radio and television guest chef. He is the author of several cookbooks, and his recipes have been featured in such publications as Food & Wine and Woman's Day. He lives in New Jersey.

Arlene Ward is a cooking teacher who has been teaching the pleasures of pressure cooking for many years. She lives in New Jersey.

Kathryn Russell is a Los Angeles-based photographer.

Bibliographic information