Download PDF Great Vegetarian Cooking Under Pressure, by Lorna J. Sass
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Great Vegetarian Cooking Under Pressure, by Lorna J. Sass
Download PDF Great Vegetarian Cooking Under Pressure, by Lorna J. Sass
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From Publishers Weekly
Sass (Cooking Under Pressure), award-winning pressure-cookery expert, returns to the kitchen with this vegetable opus. Healthy cooks in a hurry will find themselves huddling around it. After introductory chapters on the techniques of pressure cooking and the ingredients most necessary to it, Sass goes on to unveil sections on soups, grains, desserts, bean dishes, and a variety of vegetable fare: coriander carrots; Indian-style parsnips (with carrots as an alternative choice); even sea palms with shiitake mushrooms. The book shows a decidedly international stripe, and wears it jauntily without frightening off readers who may be more used to the humdrum. Especially note the triple fennel rice. Sass saves our time once again, and colorfully. Author tour; BOMC HomeStyle alternate. Copyright 1994 Reed Business Information, Inc.
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From Library Journal
Sass is the author of Cooking Under Pressure (LJ 11/15/89), an excellent guide to pressure-cooker cooking, and of Recipes from an Ecological Kitchen (LJ 6/15/92), on low-fat, high-fiber vegetarian fare. Now she has combined these two interests in a collection of flavorful soup, vegetable, grain, and bean recipes that can be made in the pressure cooker, most in a fraction of the time they would ordinarily take: Garlic Mashed Potatoes in only three minutes of cooking time, Risotto with Porcini in five, Tarragon-Scented White Bean Soup in just eight. There are quick vegetable purees, elegant bisques, and even some desserts. Most of the recipes will appeal to vegetarians and nonvegetarians alike. Recommended. [HomeStyle Bks. alternate.]Copyright 1994 Reed Business Information, Inc.
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Product details
Hardcover: 288 pages
Publisher: William Morrow Cookbooks (October 20, 1994)
Language: English
ISBN-10: 9780688123260
ISBN-13: 978-0688123260
ASIN: 0688123260
Product Dimensions:
7.4 x 1 x 10 inches
Shipping Weight: 1.6 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
169 customer reviews
Amazon Best Sellers Rank:
#88,088 in Books (See Top 100 in Books)
Hi, this is a must have if you own a pressure cooker. The front inside cover has all the times and amounts and it a wonderful reference always at the ready on your kitchen shelf. Not to mention her wonderful recipes. I love this book! So happy I got it. Wonderful for a plant based way of eating. Read the reviews, make your own decision, good luck! I love mine and use it often!
Fantastic Cook Book ! !My wife, who's the Best Cook on Planet Earth, (no joke!) swears by this book, she has had a copy of it and used it for many years, and I recently got her another copy because she had so many stains and food particles in the original one she bought, from all the use it has gotten over the years!She learned from this book how to deliciously cook black beans for her fabulous black bean soup (rated at 5 stars by 16 different members on Dr. Joel Fuhrman's website). (She invented the actual black bean soup recipe herself.)What she learned from this was how to not spend 2 hrs cooking black beans, but how to do it in a pressure cooker in ONLY 12 MINUTES ! ! !
I've had this book for about a year now. It has many terrific recipes. To help those of you who are having trouble deciding which ones to make first, I'm providing a list of the ones that came out best when I made them.TERRIFIC:Lentil Stew with GreensRisotto with Winter SquashBrown Rice with Raisins and NutsFig RisottoArmenian Red Lentil SoupSplit Green Pea SoupQuinoa Corn ChilePotato Broccoli PureePotatoes PaprikashArtichoke PaellaLentils with Sweet PotatoRutabaga - Sweet Potato PureeApple Granola CrumbleLentils with Squash or Sweet Potato (I made both versions, and they were both great)OKAY:Banana Pudding CakeGarlic Lovers' Lentil SoupNOT GOOD:Squash Couscous with DatesChestnut-Studded YamsMaple-Glazed Turnips with PrunesSplit Pea Dal with Apple and CoconutRisotto with Broccoli Rabe and White BeansQuinoa Vegetable SoupCarrot TsimmesTuscan White Beans with SageThai Chickpeas (this seems to be a favorite for many people, but I didn't like it)In case you are wondering why I gave this book a 5 star rating even though it has some bad recipes: It's because I have yet to find a cookbook that has 100% great recipes. This book has a much greater batting average than most of the other cookbooks I've used, and I've been through many.
I must have 3 dozen cookbooks, and I use this one more than all the rest of them combined. The recipes are easy, no fuss, and delicious. (Well okay, there was that one horrible "Maple-Glazed Turnips with Prunes" which was beyond awful and went straight to the compost pile ... but other than that!) I've probably made almost half of the recipes in the book many of them have become "standards" in my kitchen, made over and over again.I have a Kuhn Rikon stove-top pressure cooker and an electric InstantPot. Both work beautifully with these recipes. The InstantPot cooks at a slightly lower pressure than the Kuhn Rikon, so I thought it would require changing the recipe timings. In practice though, it takes a little longer to cool down using a natural pressure release, so it all works out about the same.If you want to get good, healthy food on the table with a minimum amount of fuss - this is the book for you.
An important note is that this book is actually vegan. Some of my all-time favorite recipes are from this book:Garlic Lover's Lentil Stew: Throw a bunch of raw vegetables, lentils, and herbs in a pot, dump some water in, and 7 minutes later you have this amazing thick stew with a fantastic flavor. I like it over rice but it's also good with a nice crusty bread.Chickpeas & Onion Stew: This one sounded kind of strange to me with the spices involved (cumin seeds, coriander, cinnamon, saffron), but it just might be my favorite. It's also incredibly easy. Cook time is 18 minutes, but prep time is almost nothing. All you have to do is rough chop a few onions and open a can of tomatoes.Those are my two favorites and the first ones I personally would recommend trying, but you really can't go wrong with any of her recipes. It's rare you find a cookbook that you really come to trust, where you can try any recipe for the first time and have faith that it'll be a good one. This is one of those rare cookbooks.
I've compared this to others out there and this one is the best. The only downside (according to my husband) is that she doesn't make much use of spices, so you'll have to add some according to your taste. But lots of great recipes! Highly recommend!
Lorna Sass is the cooking pressure expert and this book is one of her classics. I bought Great Vegetarian Cooking Under Pressure when it was first published, gifted the book, and recently purchased a fresh copy for myself. The book provides accurate recipes that are tested to perfection. The cooking time reference guide is worth the purchase alone. You do not have to be vegetarian to enjoy these recipes. The time tested recipes add healthful options to any diet. Currently - it would be perfect for individuals leaning toward plant based diets. Pressure cooking is fast, healthy, and energy efficient.
My biggest issue with the book is just how poorly the Kindle version is laid out. Recipes start mid-page, and the ingredient lists are kind of skewed. The recipe titles are not always clearly visible because the font and size don't stand out. That all just makes for a difficult read. There is a good variety of recipes, it's just hard to get past how visually unappealing it is to sit down with this book to peruse it for potential recipes to try. This also loses points for not having any photographs. Food is visual, we eat with our eyes before we ever take a bite. I have loved many of Lorna Sass's cookbooks, so this was a bit disappointing.
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