Cooking Under Pressure (20th Anniversary Edition)

The 20 th Anniversary Edition of the classic cookbook from the leading authority on speed-cooking, Cooking Under Pressure by Lorna Sass offers a mouthwatering array of extraordinary dishes that can be prepared in minutes--from classic ossobucco to chocolate cheesecake--using a pressure cooker. A James Beard Award-winning cookbook author and food writer who has written for the Washington Post, New York Times, Food & Wine, Woman''s Day and other publications, Lorna Sass shows you how to turn out meals in one-third the time of conventional methods without sacrificing moisture, flavor, aroma, or nutritional content. Newly updated and revised for contemporary tastes and more efficient machines, Cooking Under Pressure is the cookbook that inspired a whole generation of home cooks to dust off their pressure cookers.

Info autore

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.

Dettagli sul prodotto

• Autori: Lorna Sass, Lorna J Sass, Lorna J. Sass
• Editore: William Morrow
• Lingue: Inglese
• Formato: Tascabile
• Pubblicazione: 03.11.2009
• EAN: 9780061707872
• ISBN: 978-0-06-170787-2
• Pagine: 320
• Dimensioni: 152 mm x 229 mm x 20 mm
• Categorie: Guide e manuali > Mangiare e bere > Libri di cucina a tema; Saggistica > Enciclopedie, opere di consultazione > Enciclopedie, lessici; COOKING: Comfort Food, COOKING: Individual Chefs & Restaurants, COOKING: Holiday, COOKING: Methods / Baking, COOKING: Reference, COOKING: Methods / Cookery for One, COOKING: Entertaining, COOKING: Methods / Pressure Cooking, COOKING: Methods / Special Appliances, COOKING: Methods / Frying