The ultimate in slow-cooker books--with 500 recipes, each adapted for stovetop or electric models. From breakfast to soups, mains to grains, vegetables to desserts, this is the only book you'll ever need to master your pressure cooker.
The old-fashioned pressure cooker has transformed everyday meals in the modern world with its quick-cooking powers: dried beans are perfectly soft in 35 minutes, risottos are tender in 20 minutes, and rice pudding goes from raw grain to perfect treat in under 10 minutes. Pressure cookers infuse their foods with intense flavor: carrots become sweeter, meat more savory, and tomato sauces more rich and piquant, and all in half the cooking time. After conquering one slow-cooking device in The Great American Slow Cooker Book, Bruce Weinstein and Mark Scarbrough have decoded the pressure cooker with cooking times and pressures for both stovetop and electric models. Each family-sized recipe is labeled for its level of difficulty, and they cover every kind of dish imaginable: delectable breakfast bowls, fall-off-the-bone beef, pork, and poultry, brightly flavored vegetables and creamy grains, and even a few elegant desserts. This is the pressure cooker book to end them all.
About Bruce Weinstein
Bruce Weinstein owns Foodworks, a food consulting and advertising business in New York City, where he also lives. He writes and develops recipes for Nabisco, House of Seagram, Bols Liqueurs, Tropicana, and other companies.