With 500 recipes, each adapted for both stovetop and electric models, and for everything from breakfasts to soups, mains to grains, vegetables to desserts, this is the only book you'll ever need to master your pressure cooker.
The old-fashioned pressure cooker has transformed everyday meals in the modern world with its quick cooking powers: dried beans are perfectly soft in 35 minutes, risottos are tender and creamy in 20 minutes, and rice pudding goes from raw grain to perfect dessert in under 10 minutes. Best of all, pressure cookers infuse their foods with more intense flavor than in any other method: carrots become sweeter, meat more savory, and tomato sauces more rich and piquant, and all in half the cooking time.
Following up on The Great American Slow Cooker Book, Bruce Weinstein and Mark Scarbrough have delivered 500 recipes for the pressure cooker, adapting each recipe to both stovetop and electric models.
About the Author
Bruce Weinstein and Mark Scarbrough are the creators of "The" "Great American Slow Cooker Book" as well as the bestselling "Ultimate Cookbook " series (on subjects as diverse as pizza, ham, candy, shrimp, and peanut butter), "Goat: Meat, Milk, Cheese, " and "Grain Mains." They were nominated for a James Beard Award in 2011 and are regular contributors to WeightWatchers.com and "Eating Well, Cooking Light, " and "the Washington Post.