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In recent years, the pressure cooker has been reinvented, making it safer and easier to use than ever before. This is the most up-to-date book on cooking with today’s fantastic new models. Ellen Brown, author of the popular New Cast Iron Skillet Cookbook, explains how these devices work, and how they make beef reach an ethereal state of “fork tender” in 30 minutes and cook a whole head of cauliflower to perfection in six. The 150 recipes feature a range of dishes both familiar and globally inflected, from Vietnamese Beef Pho, Seafood Jambalaya, and Moroccan Chicken with Olives and Preserved Lemons to Hoppin’ John with Ham and Corn Spoonbread. And don’t miss the Mexican Chocolate Pudding!
Ellen Brown gained the national limelight as the founding food editor of USA Today. She is the author of 40 cookbooks, ranging from topics as varied as sushi to smoothies and fondue to fajitas. Her most recent book, The New Cast Iron Skillet Cookbook, was published by Sterling Epicure in 2014. Brown writes a weekly column for the Providence Journal, and her articles have appeared in more than two dozen publications, including the Washington Post, the Los Angeles Times, Bon Appétit, and Art Culinaire. In 1985, she was inducted into the prestigious “Who’s Who of Cooking in America.” She lives in Providence, RI.