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Hip Pressure Cooking: Fast, Fresh, and Flavorful par [Pazzaglia, Laura D.A.]
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Hip Pressure Cooking: Fast, Fresh, and Flavorful Format Kindle

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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 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 : 25192 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
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Commentaires client les plus utiles sur (beta) 4.1 étoiles sur 5 280 commentaires
224 internautes sur 231 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
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 :)
156 internautes sur 161 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Love It! 3 septembre 2014
Par Theresa Marzullo - Publié sur
Format: Relié
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.
111 internautes sur 115 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
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.
150 internautes sur 161 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
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 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......
36 internautes sur 37 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Required reading! Excellent for electric pressure cookers. New info. Complete guide! 22 novembre 2014
Par Midwest Lady - Publié sur
Format: Relié Achat vérifié
I have several pressure cooker books and both electric and stovetop pressure cookers. This is the best book for electric pressure cookers for quality, variety and versatility. Before you buy this realize that it includes a wide variety of foods, from simple to exotic. If you only want simple everyday family food, ie good old fashioned meat and potatoes with a few typical vegetables and soups, you will find that, but this book includes a lot more. If for some reason you resent seeing different types of foods in a cookbook don't criticize this one for having them - suggest you get Bob Warden's excellent pressure cooker cookbook for more mom and pop type foods. Personally, I think you need both of them, available on Amazon. This has the typical family fare but includes more, such as how to cook fish, eggs, pasta successfully. Has good charts for times for many foods. Required reading if you want to do more than pot roast and hearty savory foods! I learned to make delicate sauces and tender vegetables. Oatmeal and whole grains. Meats. Low carb high fiber foods. Beans and legumes. Rice. Pasta. Uses modern equipment ie the electric pressure cookers for timing but you can adapt to stovetop easily. In general, electrics take 25% more time if you're using a regular ie stovetop pressure cooker recipe because electrics only reach 11-12 psi. Stovetop models take 25% less time if you're using an electric recipe timing. The difference in the food is nonexistent electric vs stovetop, so the extra few min of time is a non-factor. This cookbook is innovative. I have at least 200 cookbooks so I don't say this lightly. It's a complete guide! This and Bob Warden's Great Food Fast are all you need for recipes. There are other books that are also good for guidance, such as the America's Test Kitchen books, which are good. Some others seem to disregard the popularity of the electric pressure cooker or are committed to a stovetop and don't want to change. Electric pressure cookers are here to stay. They are fast, convenient and don't need watched. My food never burns in an electric because it shuts off if I've erred in the amount of liquid. I've given electric pressure cookers as gifts to late 20s-30s friends/kids plus this book and Bob Wardens Great Food Fast as guides. This is the electronic age, and these two books are pacesetters. I've gotten so I don't want to bother with my stovetop anymore, either, and I've been pressure cooking since the early 1970s, have a really nice top of the line Fagor stovetop. I may be retired but I like new methods if they work well, and the electrics do the job without me having to pay attention to sounds and timing. This book taught me to make pasta in minutes and I'd never tried it in a pressure cooker before, but wow, is it simple! If you have a busy life you can come home from work or your projects if you're retired, toss your pasta/rice/potato etc and related recipe items into the electric pressure cooker, set the time, go change your clothes and go through the mail and when you get back to the kitchen your dinner is done! This cookbook is truly excellent and I'd give it 6 stars if that were available. Good guide, good recipes, clear, lots of pictures, today's foods not the heavy old meat, gray and potatoes of days past (although that food has a place, just not all the time), light and fresh foods. Also, check out her website.
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