Great Vegetarian Cooking Under Pressure

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

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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.

Product Features

  • William Morrow Company

Comments

Anonymous says:

terrific cookbook I’ve had this book for about a year now. It has many terrific recipes. To help those of you who are having trouble deciding which ones to make first, I’m providing a list of the ones that came out best when I made them.TERRIFIC:Lentil Stew with GreensRisotto with Winter SquashBrown Rice with Raisins and NutsFig RisottoArmenian Red Lentil SoupSplit Green Pea SoupQuinoa Corn ChilePotato Broccoli PureePotatoes Paprikash…

Anonymous says:

Great cookbook, useful for decades of good cooking ! ! ! Fantastic Cook Book ! !My wife, who’s the Best Cook on Planet Earth, (no joke!) swears by this book, she has had a copy of it and used it for many years, and I recently got her another copy because she had so many stains and food particles in the original one she bought, from all the use it has gotten over the years!She learned from this book how to deliciously cook black beans for her fabulous black bean soup (rated at 5 stars by 16 different members on Dr. Joel…

Anonymous says:

Hands down, my favorite cookbook. I must have 3 dozen cookbooks, and I use this one more than all the rest of them combined. The recipes are easy, no fuss, and delicious. (Well okay, there was that one horrible “Maple-Glazed Turnips with Prunes” which was beyond awful and went straight to the compost pile … but other than that!) I’ve probably made almost half of the recipes in the book many of them have become “standards” in my kitchen, made over and over again.I have a Kuhn Rikon stove-top…

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