Modern pressure cookers couldn't be safer, and the old-fashioned image so many people have of them couldn't be further from the truth. As one of the greenest, easiest and quickest cooking methods, they are fast gaining in popularity with a new generation of users, as they save a fortune in time and energy. Pressure cooking preserves more vitamins, minerals, colour and aroma in your food than any other method of cooking, whilst the high temperature reduces cooking times by up to 60 per cent. Richard Ehrlich provides a complete guide to pressure cooking, with basic principles and techniques for beginners, and broadening the scope and range of recipes for old hands. This book includes a guide to getting started, including what pressure cookers do, a buying guide, operating procedures, safety concerns and freezing. Richard provides over 80 delicious recipes divided into chapters on vegetables, soups, meat, poultry, one-dish meals and puddings.
About the Author
An American expat, Richard Ehrlich has written about food and drink for many of the UK's leading newspapers and magazines, including the Guardian, the Financial Times, the Independent on Sunday, Time Out, Good Housekeeping and the Telegraph. He won two Glenfiddich Awards for his work in the Independent on Sunday and has written five cookbooks, including the well-reviewed kitchen companion The Green Kitchen (also published by Kyle Books). He is also the author of another book in this series, 80 Recipes for Your Breadmaker.
