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Hip Pressure Cooking: Fast, Fresh, and Flavorful [Format Kindle]

Laura D.A. Pazzaglia

Prix éditeur - format imprimé : EUR 26,75
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Descriptions du produit

Revue de presse

The hip pressure cooking website has done much to elevate pressure cooking. Laura has done a tremendous job in making pressure cooking approachable and easy to understand. She has brought the fun back into pressure cooking with her easy and delicious recipes. Her understanding of the differences between conventional and pressure cooking produces new and classic dishes in a fraction of the time. This book is packed with all of her knowledge and will turn you into a true pressure cooker expert. --Anne-Mari Kelly, Director Sales & Marketing WMF Americas Group Inc. One of my favorite kitchen tools is the humble pressure cooker. It is an amazing tool for rapidly turning tough foods tender and maximizing flavor. Sadly, pressure cooking is often misunderstood, but Laura Pazzaglia does a fantastic job in explaining the hows and whys of this invaluable cooking method. --Chris Young, cofounder of www.ChefSteps.com and coauthor of Modernist Cuisine: The Art and Science of Cooking Authoritative, concie, and creative, Hip Pressure Cooking is the final word on using your pressure cooker to full effect. This isn't just your grandmother's cooking tool. The harried, modern home cook can benefit immensely from a pressure cooker's ability to get an elegant and delicious meal on the table in short order... --John Becker (Irma Rombauer's grandson) and Megan Scott, Joy of Cooking editorial team If you haven't yet discovered the magic of pressure cooking, this book will make you want to rush out and buy a cooker. "Hip Pressure Cooking is a treasure trove of imaginative recipes and ingenious techniques that will quickly convince you that there's no better way to prepare healthy, delectable, contemporary meals in minutes.Lorna Sass, author of Pressure Perfect and Great Vegetarian Cooking under Pressure Due to their safety and convenience, electric pressure cookers are rapidly replacing age-old stove-top pressure cookers. --Various

Présentation de l'éditeur

The once-lowly and maligned pressure cooker is making a comeback. This relic of your grandparents' kitchen is not only improved and safer these days, but also saves time, creates more flavor, and conserves energy. Laura Pazzaglia wasn't thinking of all this when she tried pressure cooking for the first time, but after watching a friend make dinner in 10 minutes, Pazzaglia knew she had found the solution to her time-crunched life. She cooked so much that she began offering recipes and advice on a website she created. At that time pressure cooking recipes didn't emphasize aesthetics; while the food might be delicious, it was often unappealing in presentation. Pazzaglia figured out how to make pressure cooked food appealing, and gained a large following for her recipes and techniques.

A culmination of her experience, Hip Pressure Cooking offers over 250 surefire recipes. The range is astounding, including sections on cooking with ingredients like eggs, and the special cooking techniques Laura has developed and perfected over the years. The emphasis on fresh ingredients is sure to appeal to today's modern consumer. Additionally Laura shares her in-depth knowledge about the basic operation of your pressure cooker, walking you through reading the pressure signal, removing the pressure valve, and more. The secret is out--now you can discover the potential of this super appliance with this revolutionary guide to cooking with pressure!

Détails sur le produit

  • Format : Format Kindle
  • Taille du fichier : 24071 KB
  • Nombre de pages de l'édition imprimée : 304 pages
  • Editeur : St. Martin's Griffin (2 septembre 2014)
  • Vendu par : Amazon Media EU S.à r.l.
  • Langue : Anglais
  • Synthèse vocale : Activée
  • X-Ray :
  • Word Wise: Activé
  • Composition améliorée: Non activé
  • Classement des meilleures ventes d'Amazon: n°162.362 dans la Boutique Kindle (Voir le Top 100 dans la Boutique Kindle)

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Amazon.com: 4.1 étoiles sur 5  191 commentaires
155 internautes sur 160 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Great resource for learning to cook with a pressure cooker 18 septembre 2014
Par Happy Camper "Kiev" - Publié sur Amazon.com
Format:Relié|Achat vérifié
I waited to try out some recipes before posting my review, so although I haven't had a chance to cook a lot from this book, I can share some first impressions. I was looking for a pressure cooker cookbook because I checked out some from the library (including Larna Sass) but wasn't inspired by them. I found Laura's blog and liked her ideas and actually used the information from her product reviews to select a pressure cooker, but the recipes on her site are not ipad friendly, so I was determined to try the book.
1. The book is very well made, colorful pictures, nice organization, lots of tips. I actually spent a few evenings reading it for fun and selecting recipes I'd like to try.
2. So far I tried risotto (and her tips on how veggies count as liquid are priceless), paella, and a chocolate dessert and everything turned out great.
3. I like the variety of recipes (lots of Italian inspired, but also Spanish and Asian, and I suppose American) which is nice
4. there are handy pictures on top of each recipe to show a visual of what you'd need to make it (i.e. a pot, and a steamer, and a bowl, or just a pot). So that's very helpful depending on your mood, maybe certain days you don't want to deal with extra bowls and/or steamer basket, so you can dismiss a recipe just by glancing at the list of needed supplies.
5. There are suggestions of how to make food look like it didn't just come out of the pressure cooker. Perhaps broiling or browning will take 5 extra minutes, but sometimes it's worth it.
I'd highly recommend this book. Again, in comparison to the other books I checked out from the library, this one has so many options for different tastes and time commitments, beautiful pictures, and lessons on how to maximize your cooker's potential :)
107 internautes sur 111 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Love It! 3 septembre 2014
Par Theresa Marzullo - Publié sur Amazon.com
I became a pressure cooker expert using the techniques and recipes from Laura Pazzaglia. I had tried recipes from other experts, but these “clicked” for me. Being able to use a pressure cooker so well has helped me to eat better with more healthy and homemade food.

I recommend that you get this new book, whether you are new to the pressure cooker or a pro. There are many tips and tricks (I particularly love the vegetable foil packets that are featured in the One Pot Meals chapter).

My other favorites include: polenta (and the suggested variations), the fish chapter (I especially love octopus and will never cook it without a pressure cooker again), the bean chapter (hello cannellini in tomato sage-sauce and the delicious refried beans). Do not miss the egg chapter. After you try this method, you will always use the pressure cooker for soft and hard boiled eggs. Don’t miss the easy Hard Boiled Eggs Au Gratin recipe. Especially great for low-carb eaters.

If you have ever thought about making jam, do not miss the last chapter in the book on Preserves and Juicing. I love the Peach and Cardamon Preserves. I made the Raspberry Juice and Syrup and use it with the water from the Soda Stream. No chemicals and I know exactly what is in it.

There are many, many more recipes in the book. I have tried these recipes with excellent results and they are easy to follow. Maybe this will be the “click” for you and pressure cooking. These recipes give me the flavors and, most important, the textures and appearances of my stove top cooking, but in a shorter time.
77 internautes sur 80 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 If you have an electric pressure cooker, this should be the first book you buy! 4 septembre 2014
Par Sarah Norman - Publié sur Amazon.com
Format:Relié|Achat vérifié
I bought it after buying the Instant Pot electric pressure cooker because I had a lot of trial and error with recipes. The author's blog is a wealth of information and I so happy to have her first cookbook. Hip pressure cooking really gave some invaluable info on what to change and what not to change when adapting a recipe. I just received the book two days ago and have already made four recipes, all of which were great. The Mexican pulled pork was fabulous as was the Polenta.
111 internautes sur 118 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Finally, a book useful for electric pressure cookers 3 septembre 2014
Par Saluki - Publié sur Amazon.com
Format:Format Kindle|Achat vérifié
Very pleased with how accessible this book is but, I shouldn't be surprised considering the clarity of recipes and tips on Laura's blog.
I have used her recipes and found them to be very user friendly and successful.

This book is chuck full of great tips, like shaping meatloaf into a ring around the steamer basket.....There are some great tips about cooking eggplant and the use of the pressure cooker to take the bitterness out of the eggplant. There are small illustrations above each recipe showing whether you need a steamer insert, foil sling, heat-proof bowl, etc.

Also, a section that finally clarifies the different pressure release methods, and one new to me a Slow normal release.........

Who would have thought I would have found adaptations for some of my favorite Chinese authors (Eileen Yin-Fei Lo and Pei Mei) That Steamed Beef with Spicy Rice Powder is calling to me......as is the Moroccan Lamb Tajine and the Coq au Vin. .Also love the chapter on Pasta and Sauce Cooked together. It goes without saying that the grains section is invaluable.

Best of all are the cooking tables in the back which finally include separate times for Electric pressure cookers, which I have found missing from many pressure cooker cookbooks. That part alone is an invaluable reference and one which will live in my kitchen, and not my bookcase.

PS. I have the hardcopy and not the kindle version......
39 internautes sur 43 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 "Hip Pressure Cooking" is destined to become the "Joy of Cooking" of the pressure cooking world 9 octobre 2014
Par Randal Oulton - Publié sur Amazon.com
This physical printed cookbook has made me realize there is still nothing like a well-thought out collection of carefully and intelligently curated and developed collection of recipes. It's also well-bound, well-laid out and a pleasure to use. This is not a "talking about cooking" kind of book as is so prevalent these days on remaindered stands: this is a genuine high-quality, down to earth, honest, good old-fashioned usable every day cook book. I haven't found a single place yet where she leaves you in the lurch: she seems to anticipate your questions and conundrums and offers quick advice, work-arounds and substitutes in advance. "Hip Pressure Cooking" is destined to be the "Joy of Cooking" of the pressure cooking world.

Laura Pazzaglia knows her stuff -- and yet clearly has worked extremely hard to make the directions as simple as possible. The recipes just plain turn out. Even for someone like me who is so used to having to correct recipes I'm trying to follow on the fly, I find that I can just plain do as I'm told with these recipes and they turn out perfect. I like the useful asides -- "to halve or double, just do this..." Very useful for people cooking for just one, or for families.

The ingredients are presented in exactly the order you use them. I also like the realistic photographs that aren't overly dolled up; it lets you know exactly what you are shooting for.

As a Weight Watchers member, I'm also impressed by how genuinely healthy and balanced these extremely tasty recipes are. They're not faddish healthy (as in "uses kale and quinoa, must be healthy"), but real-life actually genuinely healthy, as in only as much fat, salt and sugar as is needed. A dietician would approve.

I very much like that Pazzaglia is not religious that everything has to happen in a pressure cooker. So many cookbooks try to artificially force everything into just a slow cooker, or just a blender, or just a pressure cooker. Instead, the author integrates the pressure cooker into the kitchen's "batterie de cuisine", making it a natural tool as part of the cooking process. In many instances, she will have you do 90% of the work in a pressure cooker, then, say, for the final 10% of the cooking pop the dish you're making under a broiler / grill to knock the results out of the park.

I'll be buying this book for a few people for Christmas, for sure.

(p.s. I'm a real person, not paid to write this, and have zero affiliation with the author or publisher or Amazon!)
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