Most of us remember our mothers or grandmothers cooking in a pressure cooker – it always seemed to have a slight edge of danger.
Now with new, modern pressure cookers, both stove-top and electric, the danger may have diminished, but the speed and convenience that once made them such a kitchen necessity is being rediscovered.
Most foods cook in about a third of the time of conventional cooking methods and the dishes that are produced are tender and luscious. Soups, stews, curries, pie fillings, and steamed puddings all cook beautifully in a pressure cooker and, best of all — we’ve triple-tested them to make sure the recipes are foolproof.
Australian Women’s Weekly
Publisher: ACP Publishing Pty Ltd
Published: 02 May 2011
Format: Paperback 120 pages
ISBN 13: 9781742450643
ISBN 10: 1742450644
Priced at June 7th, 2011
- Australia $A 12.99 www.fishpond.com.au Free Delivery in Australia
- UK: £6.92 (A$ 11.20) www.bookdepository.com Free Worldwide Delivery
- USA: US$ 10.67 (A$ 10.54) www.bookdepository.com Free Worldwide Delivery
A picture from page 7 of this cookbook, showing the Electric Pressure Cooker (Bench Top Pressure Cooker) and the standard stove top Pressure Cookers. The indications show that instructions will be given for recipes using the Electric Pressure Cooker.
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