Modern Pressure Cooking: The Comprehensive Guide to Stovetop and Electric Cookers, with Over 200 Recipes...

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Catherine Phipps

Modern Pressure Cooking

The Comprehensive Guide to Stovetop and Electric Cookers, with Over 200 Recipes

Catherine Phipps

$50

Hardback

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English

Quadrille Publishing Ltd
02 March 2022

Cookery, food & drink; Cooking with specific gadgets; Cookery dishes & courses

With over 200 recipes, Modern Pressure Cooking is the definitive pressure cooker cookbook.

Author Catherine Phipps gently guides readers through everything they need to know about cooking in a stovetop or electric pressure cooker, with foolproof, step-by-step instructions.

Shakshouka with Feta, All in One Macaroni Cheese, Crispy Aromatic Duck, Squid and Chorizo with Black Rice – all the recipes included are delicious and will go down well with hungry friends and family.

Pressure cooking is a wonder cooking method: you can make meals in minutes (on average, a third or less of the time of other cooking methods – risotto takes 7 minutes!), it's energy-efficient and food cooked in a pressure cooker retains more nutrients and more flavour. Cooking this way makes life easier!

By: Catherine Phipps
Imprint: Quadrille Publishing Ltd
Country of Publication: United Kingdom
Dimensions: Height: 254mm, Width: 195mm, Spine: 38mm
Weight: 1.368kg
ISBN: 9781787135321
ISBN 10: 1787135322
Pages: 352
Publication Date: 02 March 2022
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

Catherine Phipps is a food writer, cookbook author and recipe developer who has frequently featured on TV and radio, including BBC Radio 4’s The Food Programme. Her previous books include The Pressure Cooker Cookbook (2012), Citrus (2017) and Leaf (2019).

Reviews for Modern Pressure Cooking: The Comprehensive Guide to Stovetop and Electric Cookers, with Over 200 Recipes

Catherine Phipps is... an expert advocate... a book about something that cuts 70% from cooking times, using 70% less energy and considerably less water, is hard to ignore... feels as much a treatise on good cooking and eating as a guide to contemporary pressure cooking. * Rachel Roddy, The Guardian *