The Pressure Cooker Recipe Book – Suzanne Gibbs
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Consummate home cook and magazine editor Suzanne Gibbs shows us how to use a pressure cooker to create slow-cooked flavour in a fast-paced world.
Pressure cookers allow us to cook quickly, cheaply and efficiently. The food is cooked in liquid at high temperatures, which shortens cooking time by up to 70 per cent. Because the method seals in flavour and nutrition, cheaper ingredients can be used to great effect.
Here Suzanne selects more than 80 of her favourite pressure-cooker recipes, and describes the process from beginning to end. Learn how to cook an osso bucco in 25 minutes, a chicken tagine in 15 minutes and a delicious bread and butter pudding in 20 minutes.
Packed with information on practicalities, such as choosing, using and cleaning your cooker, and fully illustrated with beautiful photography. The Pressure Cooker Recipe Book is a must-have guide for anyone balancing the constraints of time and money with a desire to create delicious healthy meals for themselves, their friends and their families.
Links and Further Reading
- Watch Suzanne Gibbs show you how to cook with a pressure cooker
Read this book? – Leave a comment or review below.
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I purchased this book and a new Pressure Cooker, but I have noticed that most of the recipes are cooked at low pressure which seems to go against the Benefits of a pressure cooker (quick and uses much less fuel). Also, I could have purchased a cheaper pressure cooker that does not have high pressure (15 psi). In the introduction it is stated that “low pressure, which is more suitable for delicate foods Like chicken breast, fish and spinach.” Then, most of the recipes are cooked on low pressure. It is a bit confusing. Why couldn’t corned beef, lamb shanks, Osso bucco, lamb leg, etc be cooked on high pressure? And if they can, why doesn’t the book give details of how to.
Having said that I love the book and have cooked 4 wonderful meals, so far.
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