Cover image for Pressure perfect : two hour taste in twenty minutes using your pressure cooker
Pressure perfect : two hour taste in twenty minutes using your pressure cooker
Sass, Lorna J.
Personal Author:
First edition.
Publication Information:
New York : Morrow, [2004]

Physical Description:
x, 354 pages ; 24 cm
General Note:
Includes index.
Subject Term:
Electronic Access:
Publisher description
Format :


Call Number
Material Type
Home Location
Item Holds
TX840.P7 S36326 2004 Adult Non-Fiction Non-Fiction Area

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Under pressure to get a tasty, nutritious dinner on the table in a flash? Like the idea of preparing fork-tender beef stew in thirty minutes and pot roast in under an hour? All this and more is made possible by the pressure cooker, a magical appliance that produces soul-satisfying, homemade food in one-third (or less) the standard cooking time.

In Pressure Perfect, Lorna Sass, the country's leading authority on pressure cooking, distills her two decades of experience into one comprehensive volume. First learn everything you need to know about buying and using today's 100% safe cookers. Then enjoy more than 200 recipes for preparing soups, meats, poultry, grains, beans, vegetables, and desserts in record time. How about whipping up a savory risotto in 4 minutes, chicken cacciatore in 12 minutes, or a delectable chocolate cheesecake in 25 minutes?

Because the pressure cooker tenderizes tough cuts of meat quickly, you can prepare fall-off-the-bone beef short ribs or lamb shanks on weekday nights instead of waiting for a special occasion. The pressure cooker also allows you to make delectable one-pot meals in minutes. Among the many innovative recipes and techniques, you'll learn to cook meatloaf and potatoes simultaneously in 10 minutes, and meatballs, pasta, and sauce at the same time in only 5 minutes. Many recipes also suggest Cook-Along ideas for preparing vegetables and grains along with the entre.

To further help those cooking under pressure (and who isn't nowadays?), each chapter contains timing charts for quick reference. Tips and Pressure Points in every recipe ensure optimum results.

This ultimate guide to pressure cooking is a must for all busy cooks, boaters, brides, college students, and anyone looking for a great way to make irresistible, healthy, home-made food fast.

Reviews 2

Booklist Review

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 Perfect0 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. --Mark Knoblauch Copyright 2004 Booklist

Library Journal Review

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. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.



Pressure Perfect Two Hour Taste in Twenty Minutes Using Your Pressure Cooker Penne with Winter Squash and Ricotta Serves 3 TO 4 The idea of combining pasta and squash comes from the kitchens of northern Italy. I've added ricotta to make the dish more substantial. A generous quantity of toasted hazelnuts provides agreeable crunch to this otherwise mellow dish. The squash is cut into two sizes. The smaller pieces "melt down" and blend with the ricotta to create a pale orange sauce that coats the penne. The larger pieces break up into small chunks and offer dots of bright color. Serve as an entree accompanied by a crisp salad. 5 minutes high pressure Ingredients 2 1/2 pounds butternut squash, peeled, halved, and seeded 1 tablespoon butter or olive oil 1 cup coarsely chopped onions 3 cups chicken broth 1 teaspoon salt (omit if using salty broth) 12 ounces penne or other short, cut pasta that normally cooks in 9 to 13 minutes 1 cup ricotta (whole-fat or low-fat) 1/2 to 3/4 teaspoon ground sage 2 to 4 tablespoons chopped fresh parsley 1/4 cup grated parmesan, plus more to pass at the table 1 cup toasted hazelnuts or walnuts (see page 19), coarsely chopped Instructions Cut half the squash into 3/4 -inch chunks and the remaining squash into 2-inch pieces. Set aside. Heat the butter in a 6-quart or larger cooker. Stir in the onions, chicken broth, salt (if using), and smaller pieces of squash. Bring to a boil and add the pasta. (It's okay if all of the pasta is not covered with liquid.) Set the remaining squash on top. Lock the lid in place. Over high heat bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 5 minutes. Turn off the heat. Quick-release the pressure. Remove the lid, tilting it away from you to allow steam to escape. Add the ricotta, sage and parsley to taste, and the parmesan. Stir gently until some of the squash dissolves. Break apart any pasta that is stuck together. Let the dish rest in the cooker for 3 to 5 minutes so that the flavors can meld. If the pasta is not uniformly tender, replace the lid during this period and set the cooker over very low heat, stirring occasionally, until the pasta is done. Stir in the toasted nuts. Serve in large, shallow bowls. Pass additional parmesan at the table. Variations VEGETARIAN VERSION: Use vegetable broth instead of chicken. Brown 1 /2 pound ground pork or veal in oil before adding onions. Instead of sage, use dried oregano or freshly grated nutmeg to taste. Use a kabocha squash instead of butternut. Kabocha (also called Hokkaido pumpkin) is available in some supermarkets and many health food stores. It is not necessary to peel kabocha; just scrub well and trim off any blemishes. Pressure Perfect Two Hour Taste in Twenty Minutes Using Your Pressure Cooker . Copyright © by Lorna Sass. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold. Excerpted from Pressure Perfect: Two Hour Taste in Twenty Minutes Using Your Pressure Cooker by Lorna J. Sass All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.