The Pressure Cooker Cookbook Revised

by Toula Patsalis

Overview

This greatly expanded and revised edition of The Pressure Cooker Cookbook confirms the versatility and ease of using modern pressure cookers to prepare quick, healthy, and flavorful dishes.

From appetizers, soups and "cooked" salads to stews, roasts, side dishes, and desserts, Toula Patsalis offers more than 250 easy-to-prepare recipes for today's on-the-go lifestyle.

Product Details

ISBN-13:	9781440625206
Publisher:	Penguin Publishing Group
Publication date:	01/03/2006
Sold by:	Penguin Group
Format:	eBook
Pages:	224
File size:	1 MB
Age Range:	18 Years

About the Author

Toula Patsalis is an instructor of cooking and program director of four successful cooking schools affiliated with quality cookshops in Michigan. A culinary authority who studied both in the United States and abroad, Toula appears regularly on television and various media talk shows. Besides chairing cookbook projects to benefit the American Cancer Society, she is a member of the International Association of Culinary Professionals and the American Institute of Wine and Food.

Editorial Reviews

Now that crockpots are in, the opposite of slow cooking has returned with the pressure cooker. Patsalis has expanded her 1994 edition of The Pressure Cooker Cookbook but retained several recipes (of the 18 beef recipes in the 2006 edition, 11 are also found in the first), continuing to illustrate the versatility of pressure cooking with quick but tasty recipes for appetizers, soups, salads, main courses, and side dishes. There are proportionately more lamb, venison, and bean recipes, but they show the cooker at its best. Some of the dessert recipes (e.g., for cheesecake and bread pudding) could be more easily baked rather than steamed. Lorna Sass (Pressure Perfect) is still the pressure cooker authority, but Patsalis just may convince current cooks that this type of cooking has a place in the 21st century. Recommended for cooking collections that don't have the first edition or need an additional resource on pressure cooking.-Christine Bulson, SUNY at Oneonta Lib. Copyright 2006 Reed Business Information.

Library Journal