Product Description
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.
#1 by A. Lua on November 14, 2009 - 5:27 pm
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The recipes might be good, but when you cook vegetables in such high temperature you’re just killing them. You might as well be eating canned soup or other forms of “dead food.” To be healthy, you’ve got to eat food that still has its nutritional value intact. So what should you do instead? Steam your vegetables. Or eat them raw.
Rating: 3 / 5
#2 by James Edward Durso on November 14, 2009 - 8:06 pm
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Lorna Saas obviously lives in NYC where all the strange, weird, wild, exotic, and downright ridiculous ingredents are readily available at Zabar’s and other fancy-schmancy shops.
Of most of her recipes that I tried … they come out goopy. I really only use the front cover for reference on how to cook vegetables.
Rating: 2 / 5
#3 by Anonymous on November 14, 2009 - 8:35 pm
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If you have an electric stove top (as I do), you will have work to do to use this cookbook! A pressure cooker requires high heat to bring the pressure up followed by lowered heat to continue cooking. If you have an electric stove top, you know that lowering heat takes time (or necessitates switching burners). On page 12, the author states that “Since all recipes in this book have been tested on gas burners, you may need to make minor adjustments in the timing.” Perhaps the recipes are worth the effort — I am not inclined to try. (Between switching burners, using a “Flame Tamer”, and adjusting the recipes — as suggested by the author — any time savings seems lost in complications.)
Rating: 1 / 5
#4 by Anonymous on November 14, 2009 - 10:57 pm
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Enfin un livre sur la cuisine végétarienne à la cocotte-minute! Les recettes sont alléchantes et originales. Il y a là tous les conseils techniques nécessaires pour réussir, et de nombreuses variantes. un livre essentiel pour les gens pressés qui ne veulent pas sacrifier leur conviction végé ni le plaisir de manger. Seule restriction: il n’y a pas d’images….
Rating: 5 / 5
#5 by M. L. Miller on November 15, 2009 - 12:38 am
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The book was a Christmas gift for my nephew. I flipped thri it first and the recipes seemed straight forward-a nutritious way to cook. Instructions were uncomplicated; ingredients not too exotic.Would recommend to others.
Rating: 4 / 5