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- Title: Great Vegetarian Cooking Under Pressure
- Autor: Lorna J Sass
- Publisher (Publication Date): William Morrow Cookbooks (October 20, 1994)
- Language: English
Under pressure to prepare a quick, nutritious dinner? Under pressure to reduce your fat and cholesterol? When the pressure’s on for a great vegetarian meal on the run, turn to Lorna Sass’s second guide to the safe and delicious use of the pressure cooker.
Following the phenomenal success of Cooking Under Pressure, this collection of recipes dispels the myth of the difficult-to-use pressure cooker — which is in fact easier and faster than the microwave — and shows how vegetarian fare can be vibrantly colorful and full of flavor!
Bursting with rich soups, hearty stews and casseroles, zesty curries, and flavor-packed chilis, Great Vegetarion Cooking Under Pressure brings together over 150 recipes, most with cooking times of under ten minutes. Arrive in Provence with a two-minute soupe au pistou laced with garlic and fennel; serve up an elegant zucchini bisque with tomatoes and fresh basil in just five minutes; or prepare a polenta good enough for a palazzo in only ten minutes. There are also scores of perfect vegetable side dish recipes, with an instructive chart detailing how to prepare everything from artichokes to zucchini.
Lorna Sass devotes special attention to grains — a vital part of the healthy diet — and shows how brown rice, millet, couscous, quinoa, and bulgur can turn from gourmet store items into staples of your pantry. Whether it’s Risotto with Broccoli Rabe and White Beans in five minutes, or Mediterranean Vegetable Couscous in just six, these recipes lock in delicious nutrition without tying up precious time. There’s even a section about the splendid desserts that are possible with the pressure cooker, like Banana Pudding Cake and Pumpkin Bread Pudding.
Filled with informative sections about the equipment, ingredients, and language of pressure cooking, suggestions for theme menus, and mail-order resources, this compendium of high-quality, high-fiber, low-fat (and mostly cholesterol-free) dishes will become an essential guide for today’s bustling cook.
I’ve had this book for about a year now. It has many terrific recipes. To help those of you who are having trouble deciding which ones to make first, I’m providing a list of the ones that came out best when I made them. TERRIFIC: Lentil Stew with Greens Risotto with Winter Squash Brown Rice with Raisins and Nuts Fig Risotto Armenian Red Lentil Soup Split Green Pea Soup Quinoa Corn Chile Potato Broccoli Puree Potatoes Paprikash Artichoke Paella Lentils with Sweet Potato Rutabaga – Sweet Potato Puree Apple Granola Crumble Lentils with Squash or Sweet Potato (I made both versions, and they were both great) OKAY: Banana Pudding Cake Garlic Lovers’ Lentil Soup NOT GOOD: Squash Couscous with Dates Chestnut-Studded Yams Maple-Glazed Turnips with Prunes Split Pea Dal with Apple and Coconut Risotto with Broccoli Rabe and White Beans Quinoa Vegetable Soup Carrot Tsimmes Tuscan White Beans with Sage Thai Chickpeas (this seems to be a favorite for many people, but I didn’t like it) In case you are wondering why I gave this book a 5 star rating even though it has some bad recipes: It’s because I have yet to find a cookbook that has 100% great recipes. This book has a much greater batting average than most of the other cookbooks I’ve used, and I’ve been through many.