The Pressure Cooker Cookbook

Front Cover
Random House, Sep 20, 2012 - Cooking - 224 pages

By cooking food at temperatures that are far higher than conventional ovens pressure cookers drastically reduce cooking times enabling us to cook in a cheaper, healthier and greener way. Pasta and rice can be made from scratch in less than 10 minutes; thrifty cooks can tenderise flavoursome cheap cuts in just 20 minutes and pulses can be cooked without having to soak them.

As a busy working mother, Guardian writer Catherine Phipps is wholly reliant on her pressure cooker to produce quick and easy one-pot meals for her family. Her authoritative guide is aimed at those who are new to pressure cookers as well as established fans. Alongside recipes ranging from pot-roast chicken and seafood risotto to Boston baked beans, pulled pork sandwiches and Scotch eggs, and even cheesecake and chocolate pots, Catherine offers handy tips on how to adapt conventional recipes for the pressure cooker, safety ideas and a guide to using certain ingredients.

With colour photography throughout, this is an indispensable partner for every pressure cooker owner.

 

What people are saying - Write a review

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

Contents

Cover
Soups and Stocks
Starters Snacks and Savouries
Meat
Poultry and Game
Fish and Seafood
Beans and Pulses
Rice Grains and Pasta
Vegetables
Preserves
Copyright

Other editions - View all

Common terms and phrases

About the author (2012)

Catherine Phipps is a columnist for the Guardian's Word of Mouth food pages and a freelance food writer. She lives in London with her family.

Bibliographic information