The Everyday Instant Pot Cookbook: Meal Planning and Recipes for Every Cook and Every Family

Bryan Woolley

2019年7月 · 出版商：Simon and Schuster

關於這本電子書

Dozens of recipes and meal planning for America's favorite kitchen gadget!

The Instant Pot is a revolutionary home appliance that is taking home-cooking to a whole new level. Even in the most basic model, the Instant Pot is able to perform the abilities of five home gadgets—a pressure cooker, rice cooker, slow cooker, steamer, and warmer. Its versatility makes it the perfect all-encompassing cooking tool for anyone’s kitchen.

With The Everyday Instant Pot Cookbook, veteran and celebrity chef Bryan Woolley has curated and cultivated an astounding collection of delicious recipes to try out with your Instant Pot. Featured within this cookbook are sections on how to cook delicious recipes such as:

• Cheesy Mini Potatoes
• Bacon-Wrapped Scallops
• Pork Roast
• Pumpkin Sage Ravioli
• Bacon and Corn Chowder
• Cilantro Chicken Salad
• Chocolate Chili
• Coconut Cherry Cobbler
• Homemade Yogurt
• And many, many more!

Easy-to-follow instructions make this book accessible to anyone—parents who work long hours, college students, young adults with limited space, beginner cooks, or professional chefs. The book also includes an introduction to the Instant Pot as well as tips and tricks to plan your meals.

Break out your Instant Pot and The Everyday Instant Pot Cookbook, and you’re sure to make a tasty meal with ease!

關於作者

Bryan Woolley is an American celebrity chef, television personality, and operatic tenor. Chef Bryan appears on a daily cooking segment on the Salt Lake City CBS affiliate KUTV Channel 2 at noon and hosts a weekly 30-minute cooking show, ”Cooking with Chef Bryan,” also on KUTV channel 2 and KMYU, digital channel 2.2. Chef Bryan is also the national spokesperson for Green Giant International’s potato and onion division, Potandon Produce, and reaches millions of people. In addition to his rigorous public appearance schedule, Chef Bryan offers culinary tours in exotic destinations around the world and also teaches a culinary chemistry course at the University of Utah each Fall Semester.