Hip Pressure Cooking: More Than 240 Recipes to Help You Get the Most Out of Your Modern Pressure Cooker by Laura D. A. Pazzaglia

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Notes about this book

  • Eat Your Books

    An errata sheet for the first edition of this book can be found on the author's website. An EYB Note has also been placed on each affected recipe.

  • IsaSim on November 28, 2019

    Chicken stock on page 48 was omitted; excellent.

  • itsy on February 08, 2015

    Hard-boiled eggs. 5 min at low. Quick or natural release. http://www.hippressurecooking.com/cracked-soft-medium-and-hard-boiled-eggs-in-the-pressure-cooker/

Notes about Recipes in this book

  • Basic hard-boiled eggs

    • dtremit on March 11, 2016

      I know it seems silly, but this is hands down the easiest way I've ever boiled an egg. They peel perfectly, even days after cooking.

  • Borlotti bean and tuna salad

    • anightowl on August 03, 2018

      The flavor balance was lovely - just enough flavorful ingredients to enhance the beans, but not overwhelm. I topped a garden salad with this bean salad to make a wonderful summer meal - cool, tasty and filling.

  • Pork chops with apples

    • stef on April 22, 2016

      This recipe did not work for me. Followed it exactly. My pork chops were of high quality and turned out tough as a shoe

  • Mexican pulled pork

    • FJT on May 16, 2017

      Pulled pork in under an hour - what's not to like?! I used a bone-in pork shoulder roast cut into chunks and left the bone in for the pressure cooking phase. I reduced the resulting stock afterwards and it was delicious - looking forward to using that in another dish.

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  • ISBN 10 1250026377
  • ISBN 13 9781250026378
  • Linked ISBNs
  • Published Sep 02 2014
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Griffin Publishing
  • Imprint Saint Martin's Griffin,U.S.

Publishers Text

Laura Pazzaglia wasn't thinking of all this when she tried pressure cooking for the first time, but after watching a friend make dinner in 10 minutes, Pazzaglia knew she had found the solution to her time-crunched life. She cooked so much that she began offering recipes and advice on a website she created. At that time, pressure cooking recipes didn't emphasize aesthetics; while the food might be delicious, it was often unappealing in presentation. Pazzaglia figured out how to make pressure cooked food appealing, and gained a large following for her recipes and techniques. A culmination of her experience, Hip Pressure Cooking offers over 240 sure fire recipes. The range is astounding, including sections on cooking with ingredients like eggs, and the special cooking techniques Laura has developed and perfected over the years. The emphasis on fresh ingredients is sure to appeal to today's modern consumer. Additionally Laura shares her in-depth knowledge about the basic operation of your pressure cooker, walking you through reading the pressure signal, removing the pressure valve, and more.

The secret is out - now you can discover the potential of this super appliance with this revolutionary guide to cooking with pressure!

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