Fast Favorites Under Pressure: 4-Quart Pressure Cooker Recipes and Tips for Fast and Easy Meals by Blue Jean Chef, Meredith Laurence

Fast Favorites Under Pressure by Blue Jean Chef Meredith Laurence is written with the smaller household in mind. These days, so many pressure cooker recipes are written for bigger pressure cookers and designed to serve 6 to 8 people. When you're dealing with pressure-cooking, however, cutting a large recipe back to feed just 2 to 4 people is not always straight-forward. Fast Favorites Under Pressure does all the work for you, with every recipe guaranteed to work in a 4-quart pressure cooker. The recipes also double very easily so if you're cooking in an 8-quart cooker, you'll have no trouble making twice as many "fast favorites."
Fast Favorites Under Pressure also includes tips and tricks for pressure cooking so you can be even more successful with your pressure cooker.

Blue Jean Chef Meredith Laurence has created more than 100 recipes for the 4-quart Pressure Cooker that are sure to become family favorites, including Chicken Alfredo Rotini, Red Wine Braised Short Ribs, Lime Shrimp with Spicy Tomato Grits, and Mint Chocolate Fudge Cake with Ganache.

From soups to pasta, meat to seafood, grains, vegetarian and dessert, all types of appetites will have choices to get a meal on the table in a fraction of the time.

Meredith Laurence, the Blue Jean Chef, has worked in numerous capacities and settings in the food world. After graduating from the New England Culinary Institute, she first honed her skills in two Michelin-rated restaurants in Les-Baux-de-Provence, France. She then went on to work as a line cook at Zuni Café in San Francisco and at Café Rouge in Berkeley, California.

Meredith set out on a different culinary path when she returned to teach at the New England Culinary Institute in Vermont, instructing professional culinary students during the day and home cooks in the evenings. Having found her real passion for teaching home cooks, she moved back to San Francisco to teach and manage at two HomeChef® cooking schools (now Viking Culinary Arts Centers). At the same time, Meredith worked in the world of food and product consulting at the Center for Culinary Development, where she acquired an expertise in creating and testing recipes. For the last thirteen years, she has worked as the Blue Jean Chef® on live television doing on air cooking demonstrations, giving QVC customers advice on cooking and equipping their kitchens.

Meredith is the USA Today bestselling author of six cookbooks. The first book, Blue Jean Chef: Comfortable in the Kitchen, received rave reviews, and helped home cooks broaden their repertoire and become more versatile with a variety of cooking techniques in the kitchen. In her follow-up books in the Blue Jean Chef series, Comfortable Under Pressure, Delicious Under Pressure, and Fast Favorites Under Pressure, Meredith offers easy-to-read instructions for pressure-cooking and provides a wide variety of recipes for the pressure cooker, along with clear instructions and tips. In her latest collection, Meredith makes the Air Fryer a must-have appliance by creating even more flavorful, easy and unexpected recipes in Air Fry Everything and Air Fry Genius.

As the Blue Jean Chef, Meredith’s belief is that being comfortable in the kitchen is key to successful and enjoyable cooking. How comfortable? Well, as comfortable as you would be in your blue jeans, relaxing with friends.

Meredith Laurence, the Blue Jean Chef, has worked in numerous capacities and settings in the food world. After graduating from the New England Culinary Institute, she first honed her skills in two Michelin-rated restaurants in Les-Baux-de-Provence, France. She then went on to work as a line cook at Zuni Café in San Francisco and at Café Rouge in Berkeley, California.

Meredith set out on a different culinary path when she returned to teach at the New England Culinary Institute in Vermont, instructing professional culinary students during the day and home cooks in the evenings. Having found her real passion for teaching home cooks, she moved back to San Francisco to teach and manage at two HomeChef® cooking schools (now Viking Culinary Arts Centers). At the same time, Meredith worked in the world of food and product consulting at the Center for Culinary Development, where she acquired an expertise in creating and testing recipes. For the last thirteen years, she has worked as the Blue Jean Chef® on live television doing on air cooking demonstrations, giving QVC customers advice on cooking and equipping their kitchens.

Meredith is the USA Today bestselling author of six cookbooks. The first book, Blue Jean Chef: Comfortable in the Kitchen, received rave reviews, and helped home cooks broaden their repertoire and become more versatile with a variety of cooking techniques in the kitchen. In her follow-up books in the Blue Jean Chef series, Comfortable Under Pressure, Delicious Under Pressure, and Fast Favorites Under Pressure, Meredith offers easy-to-read instructions for pressure-cooking and provides a wide variety of recipes for the pressure cooker, along with clear instructions and tips. In her latest collection, Meredith makes the Air Fryer a must-have appliance by creating even more flavorful, easy and unexpected recipes in Air Fry Everything and Air Fry Genius.

As the Blue Jean Chef, Meredith’s belief is that being comfortable in the kitchen is key to successful and enjoyable cooking. How comfortable? Well, as comfortable as you would be in your blue jeans, relaxing with friends.