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- DescriptionThey enable the preparation of delicious meals cheaply, quickly and efficiently because the food is cooked in liquid at temperatures far higher than in a conventional saucepan, shortening 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 shorter you save on energy, making it one of the most eco-friendly cooking methods available. Time savings are impressive - braising beef takes just 30 minutes, a chicken casserole can be ready in 15 minutes. Pulses and grains cook in a fraction of the time, so it's great news for veggies too. Choose from Soups & Stocks, such as Bean and Bacon Soup. Meat dishes include hearty Pork Loin Ribs with BBQ Sauce, while lighter Poultry & Seafood dishes to try include a Thai Green Chicken Curry. A pressure cooker also makes light work of Vegetarian Dishes - use it to prepare a satisfying Beetroot and Quia Salad, while simple Sides include New Potatoes with a Tomato, Pepper and Olive Sauce. To finish, try a Dessert, such as Ricotta Cheesecake.
- Author BiographyLaura Washburn was born in Los Angeles, trained at the prestigious Paris cooking school, Ecole de Cuisine La Varenne and now lives in Muswell Hill, London. For Ryland Peters & Small, she has written Home-cooked Comforts and Vegetarian Food for Kids.
- Author(s)Laura Washburn Hutton
- PublisherRyland, Peters & Small Ltd
- Date of Publication09/02/2012
- SubjectFood & Drink: General
- Place of PublicationLondon
- Country of PublicationUnited Kingdom
- ImprintRyland, Peters & Small Ltd
- Content Note150 col photographs
- Weight615 g
- Width235 mm
- Height190 mm
- Spine16 mm
- Format DetailsWith printed dust jacket
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