The Basic Basics Pressure Cooker Cookbook (The Basic Basics Series)

Marguerite Patten, OBE

ISBN 10: 1906502625 / ISBN 13: 9781906502621

Verlag: Grub Street Publishing, United Kingdom, London, 2010

Beschreibung

Slow-cooked flavour in a fast-paced world - pressure cookers are one of the greenest cooking methods imaginable. Sales are on the increase and even Jamie Oliver has launched one of his own. They allow us to cook quickly, cheaply and efficiently because the food is cooked in liquid at temperatures far higher than in a conventional pan, which shortens cooking time by up to 70 per cent. Because the method seals in flavour, cheaper ingredients can be used to great effect and since the cooking time is far shorter you save time and gas or electricity. The pressure cooker presents a distinct advantage for certain foods and for ingredients that need long cooking, it is a real winner. The most dramatic time and energy savings come with meat and poultry. Braised beef can be perfectly cooked in 30 minutes, osso bucco in 25 minutes and a chicken tagine in 15 minutes. Perfect for today's cooks. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Bestandsnummer des Verkäufers GOR001963848

Bibliografische Details

• Titel: The Basic Basics Pressure Cooker Cookbook (The Basic Basics Series)
• Verlag: Grub Street Publishing, United Kingdom, London
• Erscheinungsjahr: 2010
• Sprache: Englisch
• ISBN-10: 1906502625
• ISBN-13: 9781906502621
• Einband: Paperback
• Zustand: Very Good
• Gewicht: 259 Gramm

Über diesen Titel

Inhaltsangabe

Slow-cooked flavour in a fast-paced world - pressure cookers are one of the greenest cooking methods imaginable. Sales are on the increase and even Jamie Oliver has launched one of his own. They allow us to cook quickly, cheaply and efficiently because the food is cooked in liquid at temperatures far higher than in a conventional pan, which shortens cooking time by up to 70 per cent. Because the method seals in flavour, cheaper ingredients can be used to great effect and since the cooking time is far shorter you save time and gas or electricity. The pressure cooker presents a distinct advantage for certain foods and for ingredients that need long cooking, it is a real winner. The most dramatic time and energy savings come with meat and poultry. Braised beef can be perfectly cooked in 30 minutes, osso bucco in 25 minutes and a chicken tagine in 15 minutes. Perfect for today's cooks.

Über die Autorin bzw. den Autor

Marguerite is Britain's top selling cookery writer with sales totalling over 17 million copies and is the author of The Basic Basics Jams, Preserves and Chutneys Handbook (one of Grub Street's top-selling titles), The Basic Basics Baking Handbook and The Basic Basics Soups Handbook.