Book description
By cooking food at temperatures that are far higher than conventional
ovens pressure cookers drastically reduce cooking times enabling us to
cook in a cheaper, healthier and greener way. Pasta and rice can be
made from scratch in less than 10 minutes; thrifty cooks can tenderise
flavoursome cheap cuts in just 20 minutes and pulses can be cooked
without having to soak them.
As a busy working mother, Guardian writer Catherine Phipps is
wholly reliant on her pressure cooker to produce quick and easy
one-pot meals for her family. Her authoritative guide is aimed at
those who are new to pressure cookers as well as established fans.
Alongside mouthwatering recipes, ranging from pot-roast chicken and
seafood risotto to Boston baked beans, pulled pork sandwiches and
Scotch eggs, and even cheesecake and chocolate pots, Catherine offers
handy tips on how to adapt conventional recipes for the pressure
cooker, safety ideas and a guide to using certain ingredients.
With mouthwatering photography throughout this is an indispensable
partner for every pressure cooker owner.
Catherine Phipps is a columnist for the
Guardian
's Word of Mouth food pages and a freelance food writer. She lives in
London with her family.
