Download PDF Pressure Cooker Cookbook (The Basic Basics), by Marguerite Patten
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Pressure Cooker Cookbook (The Basic Basics), by Marguerite Patten
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Slow-cooked flavor in a fast-paced world - pressure cookers are one of the greenest cooking methods imaginable. Sales are on the increase and even Jamie Oliver has launched one of his own. They allow us to cook quickly, cheaply and efficiently because the food is cooked in liquid at temperatures far higher than in a conventional pan, which shortens cooking time by up to 70 percent. Because the method seals in flavor, cheaper ingredients can be used to great effect and since the cooking time is far shorter you save time and gas or electricity. The pressure cooker presents a distinct advantage for certain foods and for ingredients that need long cooking, it is a real winner. The most dramatic time and energy savings come with meat and poultry. Braised beef can be perfectly cooked in 30 minutes, osso bucco in 25 minutes and a chicken tagine in 15 minutes. Perfect for today’s cooks.
Marguerite Patten, doyenne of British cookery, shares her wealth of knowledge and her tried and tested recipes for pressure cookers. Marguerite is Britain’s top selling cookery writer with sales totaling over 17 million copies and is the author of The Basic Basics Jams, Preserves and Chutneys Handbook (one of Grub Street’s top-selling titles), The Basic Basics Baking Handbook and The Basic Basics Soups Handbook.
- Sales Rank: #1819723 in eBooks
- Published on: 2010-08-22
- Released on: 2012-12-05
- Format: Kindle eBook
About the Author
Hilda Elsie Marguerite Patten, CBE (born 4 November 1915), née Brown, is an English home economist, food writer and broadcaster. Marguerite is Britain’s top selling cookery writer with sales totaling over 17 million copies and is the author of The Basic Basics Jams, Preserves and Chutneys Handbook (one of Grub Street’s top-selling titles), The Basic Basics Baking Handbook and The Basic Basics Soups Handbook.
Most helpful customer reviews
2 of 2 people found the following review helpful.
One of my basic references - from the library. I never received this copy.
By Bob K.
This is one of the best books for someone rediscovering the utility of a pressure cooker. Well written, comprehensive and with tasty recipes as well as basic how-to. After I'd re-borrowed from the library so often it got embarrassing, I decided to find my own copy. Unfortunately, PayPal gave the seller my old address (I'd moved in the last few months). I purged any reference to the old address with PayPal but never got the book, found it at the old address, or resolved the issue with the seller.
In the interim, I bought several other pressure cooker cookbooks, all of which included much of the same basic information, so the loss is less important. However, I found this the best presentation - perhaps because it was my first - and still borrow it occasionally to check something.
I recommend the book highly to anyone who is considering pressure cooking or who has found themselves with one. If only at the consideration stage, I strongly recommend getting one of the new Euro-style stainless models. Over the years I've used (and misused) the traditional aluminum "bobble tops" - and repaired the damage from one (not mine) that went ballistic. Impressive, very impressive. That deterred me for years.
1 of 1 people found the following review helpful.
ndation
By G. Flenley
As a new-comer to pressure cookers, I have found this book very helpful. It gives you basic principles which then provide the foundation for continuous ;earning, The combination of metric and US measurements is very helpful.
6 of 9 people found the following review helpful.
Best basic information
By M. Rennoldson
This is the best book I have found that gives basic information. If you are just getting started using a pressure cooker this is the book for you.
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