Cooking Under Pressure

The 20^th Anniversary Edition of the classic cookbook from the leading authority on speed-cooking, Cooking Under Pressure by Lorna Sass offers a mouthwatering array of extraordinary dishes that can be prepared in minutes—from classic ossobucco to chocolate cheesecake—using a pressure cooker. A James Beard Award–winning cookbook author and food writer who has written for the Washington Post, New York Times, Food & Wine, Woman’s Day and other publications, Lorna Sass shows you how to turn out meals in one-third the time of conventional methods without sacrificing moisture, flavor, aroma, or nutritional content. Newly updated and revised for contemporary tastes and more efficient machines, Cooking Under Pressure is the cookbook that inspired a whole generation of home cooks to dust off their pressure cookers.

Rediscover the magic of speed-cooking with time-tested techniques and recipes for:

• Quick and Easy Recipes: Master weeknight dinners that go from prep to table in a fraction of the time, without sacrificing the flavor, moisture, or nutrients of conventional cooking.
• Hearty Soups and Stews: Create soulful, long-simmered flavor in minutes, with comforting classics like ossobucco and rich beef broth made effortlessly.
• Fast, No-Stir Risotto: Unlock the secret to perfect, creamy risotto in just 4 minutes under pressure—no constant stirring required.
• Modern and Classic Cookers: Updated and revised instructions for today’s more efficient machines, including both electric and stovetop models.
• Surprising Desserts: Go beyond savory with show-stopping desserts like a rich chocolate cheesecake, all made possible with the speed of your pressure cooker.

From the leading authority on speed cooking comes the groundbreaking cookbook that inspired a generation of cooks—now updated and revised for today's tastes and sleek, ultrasafe machines

From the elegant to the ethnic to the traditional, Cooking Under Pressure contains a wealth of flavor-packed recipes for fast, healthy, and delicious meals developed for the modern pressure cooker—a magical appliance that turns out foods in one-third (or less) the standard cooking time without sacrificing flavor or aroma. Lorna Sass introduces us to an eclectic array of dishes that can be prepared on a whim, including classic osso buco (18 minutes), chicken gumbo (9 minutes), and risotto (4 minutes, without stirring!). Even chocolate cheesecake and Grand Marnier bread pudding are done to perfection in short order. Plus, the dramatically shortened cooking times make it possible to prepare cholesterol-free, high-fiber ingredients such as grains and beans at the last minute. The pressure cooker is the cook's best friend!

“In her classic book, Lorna Sass dazzles us with her time- and energy-saving techniques and fabulous recipes, from soup to risotto, brisket to cheesecake. Bravo!” - Peter Berley, author of Fresh Food Fast

A SeriousEats.com best cookbook of 2010 - SeriousEats.com

“Sass makes it clear that good food can not only be delicious, but instantaneous and healthful for eaters as well as the planet… Anyone who doesn’t own a pressure cooker will want one right away.” - Marion Nestle, professor of Nutrition, Food Studies, and Public Health at New York University and author of What to Eat