Remember the pressure cooker your mum used to have, and how you feared for your life as it hissed and rumbled away on the kitchen bench? How things have changed. The 'second generation' pressure cookers available today are sleek and easy to use, and all have locking lids which ensure that you can't lift the lid until the pressure has been released.
But the best thing about modern-day pressure cookers is that with them you can produce delicious, hearty, healthy meals in less than half the time it would take you to cook them on the stove or in the oven. You can whip up a slow-cooked ragu or an osso bucco in 25 minutes - a boon for the busy working mother or time-poor professional who still wants to cook and eat real food. And this book is packed with ideas about how to get the best from your pressure cooker. You'll be surprised at the diverse range of dishes you can create, from homemade hummus, barley risotto, domaldes, braised lamb shoulder and chicken tagine to classic desserts such as lemon cheesecake and cherry clafoutis. Suzanne Gibbs is passionate about cooking in her pressure cooker and her enthusiasm is conveyed on every page.
Pressure cooking saves money as well as time. The method uses far less energy and allows you to transform economical cuts of meat into something really special in no time at all. It's also a healthier way to cook - pressure-cooked foods require less cooking liquid, so the foods' vitamins and minerals are retained.