Pressure Perfect
Two Hour Taste in Twenty Minutes Using Your Pressure Cooker
گزارش تخلف
کتاب های مرتبط
- اطلاعات
- نقد و بررسی
- دیدگاه کاربران
نقد و بررسی
December 1, 2003
Cooking Under Pressure (1985), Sass's first pressure cooker cookbook, was published when the new-style (i.e., nonexploding) cookers had just appeared on the market and went on to sell more than 180,000 copies. Since then, a second generation of sleek cookers, now virtually foolproof, has appeared in upscale kitchenware shops everywhere. Sass has published other cookbooks for the "PC," as she calls it, but this is the real successor to her first. It includes 200 new recipes, along with a thorough guide to using the cooker and a section on troubleshooting; timing charts for different ingredients appear both in the relevant chapters and in a handy grouping at the back. Recipes range from Sage-Scented Butternut Squash Soup and Whole Stuffed Chicken in Balsamic Fig Sauce to Lemon Cheesecake. Each recipe is accompanied by "Pressure Points," handy tips on technique; "Variations," which suggest easy substitutions or optional ingredients; and "Transformations," which essentially change the basic recipe into a different dish. Transformations for Chunky Chicken Noodle Soup, for example, include Mexican Chicken Soup with Avocado and Corn-not a noodle soup at all. Chapter introductions are filled with useful information, and recipe headnotes offer serving suggestions and more. Highly recommended.
Copyright 2003 Library Journal, LLC Used with permission.
January 1, 2004
Predating the Crock-Pot was its opposite in cooking speed, the pressure cooker. Contemporary pressure cookers take much of the guesswork and anxiety out of their operation and make them a boon for the cook who needs to get something on the table fast and with minimum fuss. " Pressure Perfect" not only gives dozens of recipes for the pressure cooker, but Sass also shows how to modify each recipe to create an ever-varying series of dishes. Her beef in beer and mustard gravy not only gives the cook a choice among brisket, chuck, oxtails, or short ribs but also offers alteration in sauce structure to create either horseradish cream or chili versions. Tables throughout the book explain how to adjust standard recipes to take advantage of a pressure cooker. (Reprinted with permission of Booklist, copyright 2004, American Library Association.)
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