Posted by: lornasass | January 28, 2010


Years ago as a newly married, utterly inexperienced cook, I often used a pressure cooker because my mother had used one, but then I moved on to other methods of preparing meals. Lorna Sass’ excellent 20th anniversary edition of COOKING UNDER PRESSURE, however, has rekindled my interest in using a pressure cooker to prepare meals.

I’m impressed that an amazing range of dishes can be done to perfection in the pressure cooker. It’s not just all about old-fashioned pot roast! How about Moroccan lamb tagine or Rock Cornish hens stuffed with apricots and prunes, just two of the many appetite-inspiring recipes contained in COOKING UNDER PRESSURE. Indeed, the cookbook contains many delicious preparations I wouldn’t have dreamed could be made in a pressure cooker. Imagine risotto, for example. This divine preparation of rice is done in 4 minutes without stirring. It is also worth pointing out that there are other reasons for pressure cookery besides minimizing cooking time. The conservation of fuel it allows is vital in today’s environmentally conscious world.

Lorna Sass’ 20th anniversary edition of COOKING UNDER PRESSURE not only brings back to print the popular first edition, its recipes have been adjusted to reduce their fat content. In addition, the amount of liquid required has been reduced because technology has made it possible for today’s cookers to come to pressure with less water. And if you are still a holdout, there are electronic pressure cookers available.

–Joan Peterson, PhD, author of the EAT SMART series of culinary travel guidebooks


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