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Book Great Vegetarian Pressure Cooking


Great Vegetarian Pressure Cooking

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    Available in PDF - DJVU Format | Great Vegetarian Pressure Cooking.pdf | Language: ENGLISH

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Under pressure to prepare a quick, nutritious dinner? Under pressure to reduce your fat and cholesterol? When the pressure's on for a great vegetarian meal on the run, turn to Lorna Sass's second guide to the safe and delicious use of the pressure cooker.

Following the phenomenal success of Cooking Under Pressure, this collection of recipes dispels the myth of the difficult-to-use pressure cooker -- which is in fact easier and faster than the microwave -- and shows how vegetarian fare can be vibrantly colorful and full of flavor!

Bursting with rich soups, hearty stews and casseroles, zesty curries, and flavor-packed chilis, Great Vegetarion Cooking Under Pressure brings together over 150 recipes, most with cooking times of under ten minutes. Arrive in Provence with a two-minute soupe au pistou laced with garlic and fennel; serve up an elegant zucchini bisque with tomatoes and fresh basil in just five minutes; or prepare a polenta good enough for a palazzo in only ten minutes. There are also scores of perfect vegetable side dish recipes, with an instructive chart detailing how to prepare everything from artichokes to zucchini.

Lorna Sass devotes special attention to grains -- a vital part of the healthy diet -- and shows how brown rice, millet, couscous, quinoa, and bulgur can turn from gourmet store items into staples of your pantry. Whether it's Risotto with Broccoli Rabe and White Beans in five minutes, or Mediterranean Vegetable Couscous in just six, these recipes lock in delicious nutrition without tying up precious time. There's even a section about the splendid desserts that are possible with the pressure cooker, like Banana Pudding Cake and Pumpkin Bread Pudding.

Filled with informative sections about the equipment, ingredients, and language of pressure cooking, suggestions for theme menus, and mail-order resources, this compendium of high-quality, high-fiber, low-fat (and mostly cholesterol-free) dishes will become an essential guide for today's bustling cook.

4.3 (12887)
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*An electronic version of a printed book that can be read on a computer or handheld device designed specifically for this purpose.

Formats for this Ebook

Required Software Any PDF Reader, Apple Preview
Supported Devices Windows PC/PocketPC, Mac OS, Linux OS, Apple iPhone/iPod Touch.
# of Devices Unlimited
Flowing Text / Pages Pages
Printable? Yes

Book details

  • PDF | 288 pages
  • Sass(Author)
  • HarperCollins; First Edition edition (20 Oct. 1994)
  • English
  • 6
  • Food & Drink

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Review Text

  • By Scorpio Rising on 15 July 2010

    I just bought my first pressure cooker and, having no experience of using them, I needed a cookbook so bought this one. I'm a vegan so tend to eat lots of pulses and grains. I have loads of recipe books and find that I usually only try a few recipes from each book - most of the good vegan recipe books are American and sometimes the ingredients are difficult to find. However, this book is the exception. There are no hard-to-obtain ingredients, and alternatives are suggested for some ingredients. The recipes are not complex and the actual cooking instructions are clear and foolproof. So far I've tried 3 recipes and all have turned out perfectly - not bad for a total beginner - which I'm sure is down to the instructions and advice in this book. I'm certain I will be trying most of the recipes over the coming years.As well as the recipes, the book has useful cooking time tables inside the front and back covers for beans and grains (good idea to place them here!) and lots of advice on shopping for and storing ingredients. There are no photos - but I've got loads of recipe books with photos and never found them essential.As a Brit, it would have been nice to see a translation of quantities (US "cups" used for measurement) but it's easy to find this info out and I've finally decided to buy myself a set of US cup measures anyway. Another useful feature would have been a list of the UK names of beans - Lima beans (US) are Butter beans (UK) - but really this is a minor quibble as this is a US publication.I'd go so far as to say that if you're a vegetarian with a pressure cooker, this is the one book you should buy. In fact the recipes are so good even non-vegetarians would enjoy them (off to eat some more of my Lousiana Red Beans now!)

  • By Purpleamethyst on 25 August 2012

    I try to eat mainly vegetarian food for health reasons and this book is wonderful; so many meals with wholesome pulses and grains and lovely flavours.The ingredients lists are simple, nothing too weird or hard to find and no fake meats which is a refreshing change from some vegan and vegetarian cookbooks. There aren't a lot of ingredients which makes it less time consuming to prepare. Beware though, as this book is American and things are measured in cups. This is not a problem as almost all cookshops and large supermarkets sell cup measures. They are very rough measurements anyway and I find that a bit more or less doesn't affect the end product too much.Each recipe has an introduction, followed by the ingredients list in order of usage. There are additional garnishes listed too and I recommend you use them as they make what seems like an ordinary dish really special. The instructions are really clear. Some meals have info on the side on how to vary the recipe and there are extra techniques and tips for many of them. There are no photos but I don't mind that as I choose by title, not picture. The book contains several charts for cooking times of grains and veg which is useful for reference. The beginning of the book has lots of practical information on how pressure cooking works, which is great if you are new to it.Everything is easy to make, quick, tasty and healthy, using wholegrains and lots of vegetables. I haven't tried everything yet but the meals I've made are good. I will never make risotto the old fashioned way again, I can do it in about 5 minutes in a pressure cooker and it tastes even better. Sass's casserole brown rice method is so good that I have converted my husband, he usually hates brown rice but now states that I can 'make it again anytime!' This was one of the first pressure cook books I bought and have since accumulated many more, but this is my favourite and I refer to this often. When I had to leave my home due to a flood I took this book and my pressure cooker to my mother in law's house!My only small complaint is that sometimes the beans are a little underdone to my taste but that might be more to do with my particular cooker (Tower). When this happens I make a note on the side to add on a minute or two to the cooking time. Most of the recipes have turned out well though and I am keen to try more. This week I am making the black bean chilli and the Leb Lebi.

  • By Guest on 26 September 2009

    Having just bought my first pressure cooker for the princely sum of £80 I wanted some help with recipes and cooking times for pulses, grains etc. I stumbled across this book almost by accident and am so glad I did. Having been a vegetarian (and recently vegan) for 25 years I'd never got round to cooking my own beans etc as I always thought it was a bit of faff. This book is wonderfully full of great advice and fantastic recipes, each one that I have tried I have loved.I love all the time saving tips such as how to 'cheat' the soaking overnight of pulses. Lorna really is a mine of useful information. This is the book I pick up more readily than any others I have at the moment (and I have LOTS!). Well worth getting and working out the UK equivalents to US measurements. It has no pictures but that has never bothered me as they are usually 'created' by food stylists and clever lighting so when you cook a dish they never look like they do in the glossy pictures! I'd rather have more lovely recipes and information than pretty pictures any day, and this book does not disappoint.

  • By Normal on 18 August 2011

    Being a vegetarian who has never used a pressure cooker, I found this book a revelation. Now I have the possibility of cooking in only a fraction of the time it would have taken me before. The recipes I have tried so far are delicious and I expect that the rest will be equally tasty. The only drawback is that this is an American cook book, and it suffers from the fact that some of the ingrediants are not available in the UK, or if they are, they are called by different names. Taking into consideration that there are few books on pressure cooking for vegetarians, I suppose this is as good as it's going to get for the time being.

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