The Mother of Modern Pressure Cooking Explains All
I hadn't used a pressure cooker in decades when, recently, to regain my girlish figure (though I am in fact a rather hulking alpha male), and to save the planet and divorce myself from the cruelty and chicanery of the meat and dairy industries, I decided to go vegan, with a decidedly macrobiotic twist. I had no idea what I had done with the Aeterna pressure cooker I bought nearly thirty years ago when I went macro in law school. So I bought two first-rate spanking new pressure cookers and decided that, instead of limiting myself to using them for brown rice, I'd explore. On this site I found Lorna Sass's books and promptly secured a copy of GVCUP. Everything about the book rocks. Sass's prose is clear and friendly. You feel like an old friend is talking you through the steps. The book is comprehensive, covering the kinds of pressure cookers available, their care and feeding (no pun intended), safety, etc. Charts with cooking times for various kinds of grains, vegetables and legumes make life easy. And the recipes are damned near fool-proof. They work, and have inspired me to produce nutrient-rich, flavorful, and colorful vegetarian meals that my wife (a long-time vegan) and I have been enjoying. The pressure cooker is a greatly underused tool in the US. Sass is a great and edifying cheer leader for the device someone called a "crockpot on steroids." If you're a vegan, a vegetarian, or you just want to explore vegan/vegetarian recipes using this remarkable device, this is the very best book you could find. Five stars. Go Lorna. I'll meet you by the kale and quinoa.
A book that hasn't dated
Already being an owner of Pressure Perfect and the Pressured Cook, both by Lorna Sass, and enjoying vegetarian food I thought I'd add to my pressure cooking collection and I'm not disappointed.
Although the book is 15 years old, it isn't dated. There are occasional references to ingredients (such as coconut milk) that were rare at the time and common place now, but that isn't an impediment. There are also references to ingredients & brands only available in the USA, but they're easy to adapt to what is available here in Australia.
I've had the book less than a month, but I'd recommend the Cauliflower & Potato Curry, Curried Split Pea Soup and Quinoa Vegetable Soup.
The book makes eating nutritious vegetarian food easy and if I allow myself one small criticism (and it is small) the book is vegan rather than vegetarian. I've yet to find a recipe that includes eggs or dairy but as I said it's a small criticism.
And I so recommend Lorna Sass' other books as well.
also an instruction manual - awesome
I just got my first pressure cooker and have disregarded the manual that ca,e with it because this cookbook is fantastic as a how-to. Cooking times for everything you can think of, great rrecipes of course, and also other recipes, like making your own spices. She also discusses storage (what goes in the freezer, cabinet, etc). Woildnt have a clue without this book. LOVE it!
Check for more reviews on Amazon.com
Similar Products:
|
