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  • Published: 15 September 2012
  • ISBN: 9780091945015
  • Imprint: Ebury Press
  • Format: Hardback
  • Pages: 224
  • RRP: $39.99
Categories:

The Pressure Cooker Cookbook



Over 100 delicious recipes for use with the latest time-saving, money-saving kitchen gadget

By cooking food at temperatures that are far higher than conventional ovens pressure cookers drastically reduce cooking times enabling us to cook in a cheaper, healthier and greener way. Pasta and rice can be made from scratch in less than 10 minutes; thrifty cooks can tenderise flavoursome cheap cuts in just 20 minutes and pulses can be cooked without having to soak them. As a busy working mother, Guardian writer Catherine Phipps is wholly reliant on her pressure cooker to produce quick and easy one-pot meals for her family. Her authoritative guide is aimed at those who are new to pressure cookers as well as established fans. Alongside mouthwatering recipes, ranging from pot-roast chicken and prawn and dill risotto to Boston baked beans, Caribbean curry, spaghetti Bolognese and even chocolate pots, Catherine offers handy tips on how to adapt conventional recipes to the pressure cooker, safety ideas and a guide to using certain ingredients. With mouthwatering photography throughout this is an indispensable partner for every pressure cooker owner.

  • Published: 15 September 2012
  • ISBN: 9780091945015
  • Imprint: Ebury Press
  • Format: Hardback
  • Pages: 224
  • RRP: $39.99
Categories:

About the author

Catherine Phipps

Catherine Phipps is a columnist for the Guardian's Word of Mouth food pages and a freelance food writer. She is the author of The Pressure Cooker Cookbook and Chicken. Catherine lives in West London with her family.

Praise for The Pressure Cooker Cookbook

This humdrum tool of grandmother’s thrifty cooking is resurrected with an amazing amount of glamour... Phipps shows that high-pressure cooking isn’t only quick and economic, but a tool to treasure flavour.

Nick Wyke, The Times

If pressure cooking speaks to you of grannies, boiled-to-death pulses and explosions, Phipps shows you you’re wrong. Recipes you’ll want to cook, yes; but her writing style – precision with an almost retro gentleness – will seduce you completely.

Tim Hayward, Financial Times

Phipps’s exceptional book shows that the pressure cooker has moved far beyond its spluttering, drab 1970s incarnation... It is worth buying for the risotto recipes alone: perfect risotto in five minutes, with no stirring (really).

Bee Wilson, The Sunday Times

The Pressure Cooker Cookbook by first time author Catherine Phipps has genuinely changed the way I cook for the better... This book is a recipe for sanity. If you don’t have a pressure cooker, all I can say is: get one!

Psychologies Magazine, Psychologies Magazine

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