Pressure Cooking

Tom Hirschfeld

ಏಪ್ರಿ 2016 · Penguin ರಲ್ಲಿ ಮಾರಾಟಕ್ಕೆ ಲಭ್ಯ

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Pressure cookers have been around for generations, but are now making a big comeback. Not to be confused with a pressure canner, the modern pressure cooker can be an automated all-in-one device or a stovetop cooker. Regardless of the technological advances, people can still be intimidated by the pressurized contents and the possibility of having hot food explode out of the cooker. Idiot’s Guides®: Pressure Cooking gives you the tools you need to get the most from your pressure cooker—all while feeling safe. 

This book covers:

* A comparison of pressure cooker types.
* Detailed instructions and full-color photography on how to use stovetop and electric pressure              cookers.
* 120 pressure-cooker recipes, including family favorites, fast and easy international classics, one-pot    meals, and paleo dishes.
* Easy-to-scan details for each recipe, including pressure level, temperature, prep and cook times,        ingredients, and nutrition.
* Tools and techniques for converting favorite recipes to pressure-cooker recipes.
* Charts for cooking common foods, and the times to add for frozen ingredients.

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Tom Hirschfeld is a photojournalist, chef, and food writer. He regularly contributed his recipes to Food52.com, and his blog, Bona Fide Farm Food, was an International Association of Culinary Professionals (IACP) finalist for best culinary blog. He is the author of Idiot’s Guides®: Pressure Cooking.