Product Description

Whether you've just bought your first pressure cooker, or you have left your old one languishing at the back of the cupboard for a while, Dianne Page will help you get the most out of this most useful piece of kitchen equipment. Pressure cooking cuts conventional cooking times to a third. Soups can be ready in minutes. Favourite recipes, which traditionally take hours to prepare, can be cooked and enjoyed at the end of a busy day. Plus shorter cooking times mean lower gas and electricity bills. Other benefits include: food retains its flavour, vitamins, minerals and colour; cheaper cuts of meat - that are packed with flavour but normally need long slow cooking to make them tender - can be cooked quickly; less steam is produced so no condensation in the kitchen.

Product Details

• Amazon Sales Rank: #2205 in Books
• Published on: 2009-07-14
• Original language: English
• Binding: Paperback
• 160 pages

Customer Reviews

Lovely recipes - using british measurements!
This is a nice little book with some lovely simple recipes in. My favourite is the lamb and apricots dish - which tastes so delicious (great with cous cous). The nice thing about this book is that the ingredients are easy to get hold of, the recipies are straightforward, and best of all the ingredient quantities are expressed in measurements familier to the british cook (no cup measurements)! Would recommend this to anyone.

Simple yet comprehensive
To a beginner who has returned to the ease of use and cost savings provided by using pressure cookers I have found that the book is simply set out and easy to read.
It is ideal as the basic facts are explained clearly and advice is supplied as to how and why it all happens.These facts will facilitate the modification of your recipes and help explain any disasters which may happen with your efforts.
There are plenty of recipes to start with although a more exhaustive list of separate ingredients and their cooking times would be of help.
In general a clearly set out book which is easy to use and should find ready acceptance amongst the vast array of cookery books which we all seem to have.

Indispensable!
I recently bought myself my second pressure cooker and decided to treat myself to this book - it does exactly what it says on the cover (even allows for variations in type of pressure cooker) and then loads of recipes in English units that just make you want to use the thing every day! 'braised' red cabbage and apples 6mins under pressure compared with my favourite Delia recipe which takes 1.5 to 2 hours in a slow oven. Chicken carcass stock in 40 mins - Hugh F-W's takes 3hrs!