Description

The old-fashioned pressure cooker has transformed everyday meals in the modern world with its quick cooking powers: dried beans are perfectly soft in 35 minutes, risottos are tender and creamy in 20 minutes, and rice pudding goes from raw grain to perfect dessert in under 10 minutes. Best of all, pressure cookers infuse their foods with more intense flavor than in any other method: carrots become sweeter, meat more savory, and tomato sauces more rich and piquant, and all in half the cooking time. Following up on The Great American Slow Cooker Book, Bruce Weinstein and Mark Scarbrough have delivered 500 recipes for the pressure cooker, adapting each recipe to both stovetop and electric models.