Description

The 20th 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.

About the Author

Lorna Sass, Ph.D., is a culinary historian and a James Beard Award-winning author of many highly acclaimed cookbooks, including Pressure Perfect, The Pressured Cook, and Great Vegetarian Cooking Under Pressure. She has written for the New York Times, Washington Post, Bon Appétit, Prevention, Metropolitan Home, and Woman's Day, among others. She lives in New York City.

Praise For…

“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

“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