Cooking Under Pressure (20th Anniversary Edition)

"At last, the cookbook I've been waiting for, and how well it fills a major gap in my library--a cookbook with good stories, practical information, and delicious food."-- Paula Wolfert"For saving time and for serious cooking, I much prefer the pressure cooker to a microwave oven. I love these recipes for their variety and rich taste."-- Pierre Franey"This book is a real treat! I'm especially delighted with all the terrific grain, bean, and vegetable recipes. I'll be using my pressure cooker a lot more often now, thanks to Lorna."-- Annemarie Colbin "Food and Healing "and "The Natural Gourmet""The pressure cooker is the best shortcut for cooking risotto. If you follow Lorna Sass's directions, you'll have a true risotto, with just the right texture and consistency, in less than half the time of the traditional stirring method."-- Judith Barrett, "Risotto""Lorna Sass provides total kitchen therapy for those with a fear of pressuring. "Now" the pressure is on to cook these marvelous, innovative recipes."-- Suzanne Hamlin, "New York Daily News"

A SeriousEats.com best cookbook of 2010--SeriousEats.com

"In her classic book, Lorna Sass dazzles us with her time- and energy-saving techniques and fabulous recipes, from soup to risotto, brisket to cheesecake. Bravo!"--Peter Berley, author of Fresh Food Fast

"Sass makes it clear that good food can not only be delicious, but instantaneous and healthful for eaters as well as the planet... Anyone who doesn't own a pressure cooker will want one right away."--Marion Nestle, professor of Nutrition, Food Studies, and Public Health at New York University and author of What to Eat

Sass makes it clear that good food can not only be delicious, but instantaneous and healthful for eaters as well as the planet Anyone who doesn t own a pressure cooker will want one right away. --Marion Nestle, professor of Nutrition, Food Studies, and Public Health at New York University and author of What to Eat"

In her classic book, Lorna Sass dazzles us with her time- and energy-saving techniques and fabulous recipes, from soup to risotto, brisket to cheesecake. Bravo! --Peter Berley, author of Fresh Food Fast"