Cooking Under Pressure

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  • Format: Paperback
  • Copyright: 2009-01-01
  • Publisher: HarperCollins Publications
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From the leading authority on speed cooking comes the groundbreaking cookbook that inspired a generation of cooks-now updated and revised for today's tastes and sleek, ultrasafe machines

Author Biography

Lorna Sass Ph.D is a culinary historian and a James Beard Award-winning author of many highly acclaimed, cookbooks, including Presure Perfect, The Pressured Cook, and Great Vegetarian Cooking Under Pressure. She has written for the New York Times, Washington Post, Bon Apptit , Prevention, Metropolitan Home, and Woman's Day, among others. She lives in New York City.

Table of Contents

Acknowledgmentsp. xi
Preface To The Twentieth Anniversary Editionp. xv
Introductionp. 1
A Pressure Cooker Primerp. 5
Before You Startp. 21
Broths And Soupsp. 25
Meat And Chickenp. 63
Vegetablesp. 127
Vegetables A To Zp. 173
Vegetables Cooking Times At a Glancep. l86
Beansp. 191
Bean Cooking Times At a Glancep. 196
Rice, Risotto, And Other Grainsp. 213
White Rice Cooking Chartp. 218
Brown Rice Cooking Chartp. 222
Grain Cooking Times At a Glancep. 239
Dessertsp. 253
Troubleshootingp. 283
Charts At a Glancep. 285
Indexp. 291
Table of Contents provided by Ingram. All Rights Reserved.

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