Hip Pressure Cooking: Fast, Fresh, and Flavorful (Anglais) Relié – 19 septembre 2014
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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 :)
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.
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......