Great Vegetarian Cooking Under Pressure by Lorna J. Sass

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Synopsis

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.

 

About Lorna J. Sass

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Lorna Sass, Ph.D., is a culinary historian and a James Beard Award-winning author of many highly acclaimed cookbooks, including Pressure Perfect, The Pressured Cook, and Great Vegetarian Cooking Under Pressure. She has written for the New York Times, Washington Post, Bon AppÉtit, Prevention, Metropolitan Home, and Woman's Day, among others. She lives in New York City.
 
Published April 23, 2013 by William Morrow Cookbooks. 288 pages
Genres: Health, Fitness & Dieting, Cooking. Non-fiction

Unrated Critic Reviews for Great Vegetarian Cooking Under Pressure

Kirkus Reviews

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One of the factors keeping vegetarian eating from going completely mainstream is the amount of time required to cook whole foods.

Oct 20 1994 | Read Full Review of Great Vegetarian Cooking Unde...

Kirkus Reviews

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One of the factors keeping vegetarian eating from going completely mainstream is the amount of time required to cook whole foods.

May 20 2010 | Read Full Review of Great Vegetarian Cooking Unde...

Publishers Weekly

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Sass (Cooking Under Pressure), award-winning pressure-cookery expert, returns to the kitchen with this vegetable opus. Healthy cooks in a hurry will find themselves huddling around it. After introduct

Oct 17 1994 | Read Full Review of Great Vegetarian Cooking Unde...

Publishers Weekly

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Sass's guidelines for stocking the vegetarian pantry, preparing grains and beans, and instructions for using utensils and appliances will be welcomed by both apprentice and veteran cooks when they need to cook interesting vegetarian dishes fast.

| Read Full Review of Great Vegetarian Cooking Unde...

Publishers Weekly

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Sass (Cooking Under Pressure), award-winning pressure-cookery expert, returns to the kitchen with this vegetable opus.

| Read Full Review of Great Vegetarian Cooking Unde...

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