Cooking under Pressure by Lorna J. Sass

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Notes about this book

  • robm on June 09, 2011

    Sass is kind of the queen of pressure-cooking! These are good, flavorful recipes that let you get the taste of long-cooked dishes in a fraction of the time! Very useful!

  • robm on June 09, 2011

    Sass is kind of the queen of pressure-cooking! These are good, flavorful recipes that let you get the taste of long-cooked dishes in a fraction of the time! Very useful!

Notes about Recipes in this book

  • Risotto with mushrooms, olives, and leeks

    • jaelsne on February 11, 2012

      Phenomenal recipe! My family loved this risotto dish. It tastes far richer and creamier than one would guess from the amount of added fat. The ingredients blended very well. I made the recipe as written, and wouldn't change a thing. It was very easy to make, and would be a good dish for company.

    • FJT on December 08, 2016

      I love risotto and don't mind standing at the stove stirring for 20 minutes occasionally, but to discover I could make a risotto in 4 minutes in the pressure cooking was a revelation. I'm actually not wild about the flavour combination here, but I will use the ratio of rice / veggies / liquid and make some other risottos this way when I need a meal fast.

  • Boeuf en daube Provençal

    • ellabee on October 14, 2013

      Advance prep: marinate the beef overnight or several hours ahead of cooking.

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  • ISBN 10 0688088147
  • ISBN 13 9780688088149
  • Linked ISBNs
  • Published Nov 15 1989
  • Format Hardcover
  • Page Count 268
  • Language English
  • Countries United States
  • Publisher HarperCollins Publishers Inc
  • Imprint William Morrow

Publishers Text

Remember how wonderful home cooking tasted when you were a kid? Remember the comforting aromas that filled your house, the delicious soups and stews that warmed your childhood winters? They can all be yours again. From the elegant to the ethnic to the traditional, this collection of recipes is comfort food at its fastest and best. With pressure cookers, even inexpensive cuts of meat become tender and succulent; soups, stews, and sauces taste as if they've been simmering for hours; pot roast melts in the mouth; rice, beans, and grains are ready in minutes. Lorna Sass introduces an eclectic array of dishes that can be prepared on a whim:

  • Classic ossobucco in only eighteen minutes
  • Chicken gumbo in nine
  • Superb risotto in just six minutes
  • Even chocolate cheesecake and Grand Marnier bread pudding are done to perfection in record time

Shorter cooking times allow foods to retain their nutritional content, and the pressure cooker is ideal for preparing grains and beans, which are low in cholesterol and high in fiber. Also included in the book are charts and tables that take the guesswork out of cooking foods under pressure.

From hearty, home-style comfort food to dishes from the globe's greatest cuisines, treat yourself to this wonderful world of satisfying flavors. Take the pressure out of cooking and put the taste and nutrition back in.



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