Average Reviews:
(More customer reviews)Having purchased and thoroughly enjoyed Cooking Under Pressure and The Pressured Cook, it was a no-brainer to purchase Lorna Sass's latest offering for the pressure cooker. For persons new to pressure cooking and even for us 'old hands', this may be her best work yet.
The first twenty-two pages are a primer for pressure cooking. Ms. Sass demystifies this cooking genre and guides the reader through what she calls, 'The Language of Pressure Cooking'. She reassures the novice of the safety of today's pressure cookers and generally provides all the information that the reader will need to be successful.
What I really liked about this book (besides the recipes) are the 'extras': Variations, Transformations and Pressure Points. The variations suggest alternate ingredients, the transformations explain how to modify the recipe to create other dishes and the pressure points provide information, techniques and suggestions specific to different sized cookers. This is particularly useful as electric pressure cookers are now becoming popular and recipes don't always work the same as for stovetop models.
But, you buy a cookbook in order to make great food! Pressure Perfect won't disappoint. I admit to being a poultry lover and the pressure cooker can turn out mixed results. The Chicken Cacciatore recipe was my first choice and it was a keeper! Subsequent recipes, all highly recommended were Spanish Rice with Chicken and Sausage, Beef, Mushroom and Barley Soup and Chicken Noodle 'Casserole' with Mushroom Sauce. I'm still experimenting and at least for now, every recipe has been outstanding.
If your pressure cooker has been in storage, drag it out and dust it off. Buy this book, read through the first two chapters and get ready for a wonderful culinary experience. You will be very pleased with your results...I know that I am!
Click Here to see more reviews about: Pressure Perfect: Two Hour Taste in Twenty Minutes Using Your Pressure Cooker
Get 34% OFF
0 comments:
Post a Comment