Slow-cooked flavour in a fast-paced world - pressure cookers are one of the greenest cooking methods imaginable. They allow us to cook quickly, cheaply and efficiently. They seal in flavour, so cheaper ingredients can be used to great effect. Since the cooking time is far shorter you save time, and gas or electricity.
The pressure cooker presents a distinct advantage for certain foods and for ingredients that need long cooking, it is a real winner and perfect for today's cooks.
Marguerite Patten, doyenne of British cookery and top selling cookery writer, shares her wealth of knowledge and her tried and tested recipes for pressure cookers.
About the Author
Marguerite is Britain's top selling cookery writer with sales totalling over 17 million copies and is the author of The Basic Basics Jams, Preserves and Chutneys Handbook (one of Grub Street's top-selling titles), The Basic Basics Baking Handbook and The Basic Basics Soups Handbook.
|Making Stocks and Soups||p. 24|
|Cooking Fish||p. 51|
|Cooking Meat, Poultry and Game||p. 67|
|Cooking Vegetables||p. 109|
|Cooking Rice, Pasta and Cereals||p. 119|
|Puddings and Cakes||p. 124|
|Making Preserves||p. 146|
|Table of Contents provided by Ingram. All Rights Reserved.|
Series: Basic Basics
Number Of Pages: 160
Published: 30th June 2010
Publisher: Grub Street
Country of Publication: GB
Dimensions (cm): 23.4 x 15.3 x 2.03
Weight (kg): 0.28