Under pressure to prepare a quick, nutritious dinner? Under pressure to reduce your fat and cholesterol? When the pressure's on for a great vegetarian meal on the run, turn to Lorna Sass's second guide to the safe and delicious use of the pressure cooker.
Following the phenomenal success of Cooking Under Pressure, this collection of recipes dispels the myth of the difficult-to-use pressure cooker -- which is in fact easier and faster than the microwave -- and shows how vegetarian fare can be vibrantly colorful and full of flavor!
Bursting with rich soups, hearty stews and casseroles, zesty curries, and flavor-packed chilis, Great Vegetarion Cooking Under Pressure brings together over 150 recipes, most with cooking times of under ten minutes. Arrive in Provence with a two-minute soupe au pistou laced with garlic and fennel; serve up an elegant zucchini bisque with tomatoes and fresh basil in just five minutes; or prepare a polenta good enough for a palazzo in only ten minutes. There are also scores of perfect vegetable side dish recipes, with an instructive chart detailing how to prepare everything from artichokes to zucchini.
Lorna Sass devotes special attention to grains -- a vital part of the healthy diet -- and shows how brown rice, millet, couscous, quinoa, and bulgur can turn from gourmet store items into staples of your pantry. Whether it's Risotto with Broccoli Rabe and White Beans in five minutes, or Mediterranean Vegetable Couscous in just six, these recipes lock in delicious nutrition without tying up precious time. There's even a section about the splendid desserts that are possible with the pressure cooker, like Banana Pudding Cake and Pumpkin Bread Pudding.
Filled with informative sections about the equipment, ingredients, and language of pressure cooking, suggestions for theme menus, and mail-order resources, this compendium of high-quality, high-fiber, low-fat (and mostly cholesterol-free) dishes will become an essential guide for today's bustling cook.
Customer Reviews:
Avg. Customer Rating: 5.0 / 5.0
The Mother of Modern Pressure Cooking Explains All:
I hadn't used a pressure cooker in decades when, recently, to regain my girlish figure (though I am in fact a rather hulking alpha male), and to save the planet and divorce myself from the cruelty and chicanery of the meat and dairy industries, I decided to go vegan, with a decidedly macrobiotic twist. I had no idea what I had done with the Aeterna pressure cooker I bought nearly thirty years ago when I went macro in law school. So I bought two first-rate spanking new pressure cookers and decided that,... more info
A book that hasn't dated:
Already being an owner of Pressure Perfect and the Pressured Cook, both by Lorna Sass, and enjoying vegetarian food I thought I'd add to my pressure cooking collection and I'm not disappointed. Although the book is 15 years old, it isn't dated. There are occasional references to ingredients (such as coconut milk) that were rare at the time and common place now, but that isn't an impediment. There are also references to ingredients & brands only available in the USA, but they're easy to adapt to... more info
also an instruction manual - awesome:
I just got my first pressure cooker and have disregarded the manual that ca,e with it because this cookbook is fantastic as a how-to. Cooking times for everything you can think of, great rrecipes of course, and also other recipes, like making your own spices. She also discusses storage (what goes in the freezer, cabinet, etc). Woildnt have a clue without this book. LOVE it!
Makes cooking even more joyful:
This is the first cookbook for pressure cooking (ordered along with our first pressure cooker) in our house and we were pleasantly surprised. Book has good reference material. It explains basics of presurre cooking and gives a table of cooking times for certain foods. So far, we have tried only three recipes, and all three came out amazing. Can't wait to try more.
