Cooking Under Pressure (20th Anniversary Edition)

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Press: William Morrow Cookbooks; 20 Anv edition (November 3, 2009)
Publication Date:2009-11
Author Name:Sass, Lorna J.


The 20th Anniversary Edition of the classic cookbook from the leading authority on speed-cooking, Cooking Under Pressure by Lorna Sass offers a mouthwatering array of extraordinary dishes that can be prepared in minutes—from classic ossobucco to chocolate cheesecake—using a pressure cooker. 
A James Beard Award–winning cookbook author and food writer who has written for the Washington Post, New York Times, Food & Wine, Woman’s Day and other publications, Lorna Sass shows you how to turn out meals in one-third the time of conventional methods without sacrificing moisture, flavor, aroma, or nutritional content.
Newly updated and revised for contemporary tastes and more efficient machines, Cooking Under Pressure is the cookbook that inspired a whole generation of home cooks to dust off their pressure cookers.

From Library Journal

It makes sense that the lowly pressure cooker has been rediscovered, for it is perfect for today's busy cooks. 
Sass's cookbook, the first one in years on the subject, is a valuable primer to this new/old kitchen tool.
She tells how to get the best results from pressure cooking; provides guides to preparing all sorts of vegetables, beans, and grains; and includes a wide variety of recipes.
Some are for hearty (but not heavy) soups and stews; others are for more glamorous dishes; all are full of flavor but generally uncomplicated.
Strongly recommended.
Better Homes & Gardens and Homestyle Book Club alternates.Copyright 1989 Reed Business Information, Inc.

--This text refers to an out of print or unavailable edition of this title.


“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)A best cookbook of 2010 (

From the Back Cover

From the leading authority on speed cooking comes the groundbreaking cookbook that inspired a generation of cooks—now updated and revised for today's tastes and sleek, ultrasafe machines From the elegant to the ethnic to the traditional, Cooking Under Pressure contains a wealth of flavor-packed recipes for fast, healthy, and delicious meals developed for the modern pressure cooker—a magical appliance that turns out foods in one-third (or less) the standard cooking time without sacrificing flavor or aroma. 
Lorna Sass introduces us to an eclectic array of dishes that can be prepared on a whim, including classic osso buco (18 minutes), chicken gumbo (9 minutes), and risotto (4 minutes, without stirring!).
Even chocolate cheesecake and Grand Marnier bread pudding are done to perfection in short order.
Plus, the dramatically shortened cooking times make it possible to prepare cholesterol-free, high-fiber ingredients such as grains and beans at the last minute.
The pressure cooker is the cook's best friend!

About the Author

Lorna Sass, Ph.D., is a culinary historian and a James Beard Award-winning author of many highly acclaimed cookbooks, including Pressure Perfect, The Pressured Cook, and Great Vegetarian Cooking Under Pressure. 
She has written for the New York Times, Washington Post, Bon Appétit, Prevention, Metropolitan Home, and Woman's Day, among others.
She lives in New York City.

Excerpt. © Reprinted by permission. All rights reserved.

Nutty Carrot Soup  Serves 6-8  This, soup has an autumn-orange color and a nutty try crunchy peanut butter for added texture. 
5 Minutes under High Pressure 2 tablespoons sweet butter or oil 3 stalks celery, cut into 1/4-inch slices 1 pound carrots, scrubbed, trimmed, and cut into 1/4-inch slices 2 medium apples, such as McIntosh, peeled, cored, and chopped 1 large potato (about 1/2 pound), scrubbed, halved lengthwise, and cut into 1/4-inch slices 5 cups water 1/4-cup peanut, cashew, or almond butter 1 teaspoon salt, or to taste Freshly ground black pepper and grated nutmeg to taste Heat the butter in the cooker.
Add the celery, carrots, apples, and potato and saute for 1 minute.
Stir in the water.
Lock the lid in place and over high heat bring to high pressure.
Adjust heat to maintain high pressure, and cook for 5 minutes Reduce pressure with a quick-release method.
Remove the lid, tilting it away from you to allow any excess steam to escape.
Puree the soup in a blender or food processor and blend in the nut butter.
Return the soup to the cooker and heat thoroughly.
Season to taste with salt, pepper, and nutmeg before serving.
---------------------------------------------------- Rock Cornish Hens Stuffed with Apricots and Prunes Serves 2-4 Here is an easy but elegant dish to serve any time of year.
For the hens to hold their shape during cooking, you'll need some kitchen string to truss them.
Depending upon your appetite and the number of accompaniments, two stuffed hens will serve either two or four people.
10-12 Minutes under High Pressure 1 tablespoon oil 2 Rock Cornish hens, about 1 1/4 to 1 1/2 pounds each 12 pitted prunes 8 dried apricots 1/2 small lemon, cut into 6 thin slices 1/4 cup finely minced shallots or onions 2 stalks celery, finely minced 1 tablespoon finely minced fresh ginger 1 cup chicken stock or bouillon 1/4 teaspoon salt, or to taste (less if using canned stock or bouillon) 1 1/2 pounds (about 4) sweet potatoes, peeled and halved 1 tablespoon grated orange zest 1/4 cup Grand Marnier Heat the oil in the cooker.
Brown the hens well on both sides.
Stuff each hen with 6 prunes and 4 apricots, interspersing the lemon slices among the dried fruits.
Truss the hens and set aside.
In the fat remaining in the cooker, saute the shallots, celery and ginger for 2 minutes.
Stir in the stock and salt; scrape up any browned bits that are sticking to the bottom of the pan.
Place the hens side by side in the sauce.
(You may need to put one hen on its side.) Place the sweet potatoes on top.
Lock the lid in place and over high heat bring to high pressure, Adjust the heat to maintain high pressure and cook for 10 minutes.
Quick-release the pressure and check for doneness by inserting a knife into the drumstick joint; if the meat is still pink, lock the lid back in place, return to high pressure, and cook for another minute or two.
Transfer the hens to a platter; remove the trussing.
Reserve in a warm place.
Add the orange zest and Grand Marnier and boil the sauce over high heat until the alcohol burns off and the sauce is reduced slightly, about 3-4 minutes.
Serve in a sauce boat, pour over the stuffed hens.
Note: For cookers requiring a 2-cup liquid minimum to come up to pressure, add an additional cup of stock.
Cook the hens in a steaming basket to raise them partially above the liquid.
Before adding the orange zest and Grand Marnier, reduce the sauce by half and continue as directed.

--This text refers to an out of print or unavailable edition of this title.


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Comment List (Total:17)

  •     Purchased an electric pressure cooker - which I absolutely LOVE. Purchased this book to use as reference since I have cooked with standard pressure cookers before. Basically I have been using the book as a reference for things that I need times for and for some of the recipes.
  •     This cookbook is all black and white with no pictures. I would have preferred some pictures, but that's not so big a deal. It does have some good recipes. I'm glad I got it.
  •     The first thing I did when I got my pressure cooker (stove top, not electric) was read the instruction book that came with it. Then I set it aside and read this book. I never picked up the instruction book again. This is a great resource with everything you need from recipes to cooking charts. The instruction book tells you (predictably) not to cook beans or rice in the pressure cooker. I primarily use my cooker for beans following Lorna's recommendations. I've never had an issue and am very happy with this book!
  •     The way to go!
  •     Lots of interesting recipes here. Already tried two and enjoyed both. Some require a fair amount of preparation before pressure cooking.
  •     This was my first pressure cooker book. Sass taught me so much. I have since purchased her other books and just love them all.
  •     Love this book! Great directions and delicious recipes. Very good book for first time users of automatic cookers. Well written and organized.
  •     Good transaction. Would do business again with seller.
  •     Love it
  •     Not had a lot of time to use the recipes yet. I do wish it had some more basics in there for when I'm in a hurry. I watched her on television helping Wolf Gang Puck on one of the home shopping shows advertising his pressure cooked. That particular pressure cooker I did in fact purchase and therefore sent for several books for electric pressure cookers especially her's. Mine does not have any heat settings so it's just turn the knob to the time your cooking for and that's it. This book or any of the others does not cover one with just the one setting so it makes the recipes a guessing game as many have "do this setting, wait for X amount of minutes and change it to this setting" I can't do that Lorna. She does have lots of handy little tips and writes in a common "non-gourmet chef" way. I do wish she had put all the handy "cooking at a glance" charts in one place, like maybe the back of the book. The only other thing I would suggest is, I don't know about the rest of you but I'm a very messy cook and (as my mother-in-law would say) I cook all over the house! There's flour and peels everywhere like a bomb went off at dinner time. So I said all that to say I really like cook books with covers and pages that can take some amount of motivated cooking ingredients strewn about without pages getting stained and/or stuck together. js. But that's me. Except for the above mentioned considerations, not a bad book.
  •     I haven't tried these recipes, just read some of them, and I quit even reading when I got to "Chicken Gumbo" and read that she left out the tradition oil and flour roux.
  •     Good product and service
  •     a classic that I found via a friend. I am new to pressure cooking so was happy to have this cookbook with the preface sections. Lorna gives general "science" and Rules of Thumb for various foods, and you'll find you can be successful adjusting recipes on your first try. I bought the Kindle version for 99 cents - a great deal and a genius use of my iPad in the kitchen.
  •     I've had my pressure cooker for about a year now and I LOVE it. The Lorna Sass books have been my teachers.The recipe for Coq au Vin that you'll find in "Cooking Under Pressure" is worth buying the book. Everything I've made, from all three books (Cooking Under Pressure, Pressure Perfect, and Great Vegetarian Cooking Under Pressure), has been wonderful. I am, finally, prompted to write a review by my latest success, Corned Beef with Cabbage and Potatoes. I had people coming for a St. Patrick's Day dinner and I got a late start... No problem! The recipe took only an hour for prep and cooking time. The dinner was a great success. Everyone asked for seconds (even the children) and my husband declared it the best corned beef dinner he'd ever had. Thank you, Lorna Sass!(This recipe is in the book "Pressure Perfect" on page 104.)A final note, since falling in love with the pressure cooker, my slow cooker has been exiled to the garage. I never use it. The flavor produced in the pressure cooker seems to be so much better. I don't know why.Enjoy your pressure cooker! And, please, do yourself a favor and try the Coq au Vin.
  •     The other night I gave a Valentine's Day dinner party using recipes from this book. The osso buco (with risotto) was "to die for" and was easier than I ever thought it could be. The guests ate and ate, then complained of being too full but politely accepted a bit of dessert - being the chocolate-kahlua bread pudding. After raving about the bread pudding, they all took seconds and devoured the rest.I had previously tested my new pressure cooker by making a chocolate bread pudding from the recipe book that came with the pressure cooker. It was runny and tasteless and I wondered why anyone would bother. I scratched bread pudding off my list. I was then advised to try Lorna's recipe since she tests them carefully. I was so happy I did!!!!! I used brioche bread (challah) and 71% Valrhona chocolate which helps, I am sure.Apparently my guests all called other friends, and two days later I was getting calls from the others asking why they were not invited and "could they come next time".I am new to the pressure cooker but am becoming a convert, having bought two sizes (so far). However, I am NOT new to the Sass cookbooks. I am a devotee and it is because of her cookbooks that I decided to try the pressure cooker. Her explanations and suggested variations truly teach you how to cook, which is more than just being able to read and follow a recipe. Sass is a rare combination of scholarly and anti-snob. She understands and explains how to select, store, use, and prepare the ingredients (especially the grains), but where there are shortcuts she will tell you about them without apology. ("If you have no dried mint leaves, empty a bag of mint tea.") For those of us who are trying to move to more of a grain-based diet, her cookbooks are a MUST.Further, the format of her books - all her books - is the easiest to read and understand. The instructions are straightforward, the ingredients are clear and provide a readable shopping list. The charts and the basics are right where you would instinctively look for them.
  •     Don't waste your time or money...try something from Miss Vickie instead...many more recipes that are practical. Don't know why these Lorna Sass books are highly rated!
  •     not for every day cooking

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