80 Recipes for Your Pressure Cooker
by Richard Ehrlich
The pressure cooker has been completely rejuvenated to become a new and improved modern cooking appliance that is easier, greener, quicker and safer to cook with than ever before. Gone are the old-fashioned domestic devices used by our grandmothers that immediately invoke memories of rattling valves, explosive boiling steam and geysers of food shooting towards the ceiling. Now the pressure cooker saves up to 60% cooking time, as well as a fortune in energy usage, making it perfect for one pot cooking and speedy suppers. With celebrities from Gordon Ramsay and Montel Williams promoting lines of pressure cookers, we are now seeing the pressure cooker making a major comeback.
In 80 Recipes for Your Pressure Cooker, acclaimed food writer Richard Ehrlich has created a whole host of mouthwatering recipes for all types of dishes; delicious soups of Cooked Gazpacho and Potage du Barry, satisfying meat and poultry dishes such as Braised Rabbit with Mustard and Capers. Lamb Shanks with a Spanish- Style Spice Rub and Pot-Roast Guinea Fowl with Tomatoes and Herbs and a whole host of unexpected dishes that really show off the pressure cooker's capabilities, such as Risotto with Lemon Shrimp and Steamed Eggplant with Sesame Dressing as well as a selection of delectable desserts including Pressure-Poached Pears.
In addition, Richard also provides a complete guide to how the pressure cooker works, including basic principles and techniques for beginners and important operating procedures and safety feature advice. By preserving more vitamins, minerals, color and aroma in your food and reducing food toxins more than any other method of cooking, pressure cookers are the perfect appliance for a modern green kitchen and is fast set to gain popularity with a new generation of cooks as well as win back the old.
About the Author:
Richard Ehrlich has written about food and drink for many of the UK's leading newspapers and magazines, including the Guardian, the Financial Times, the Independent on Sunday, Time Out, Good Housekeeping and the Telegraph. He won two Glenfiddich Awards for his work in the Independent on Sunday and has written five cookbooks, including the well-reviewed kitchen companion The Green Kitchen (also published by Kyle Books).