Express Cooking: Make Healthy Meals Fast in Today's Quiet, Safe Pressure Cookers - Softcover

Barry Bluestein and Kevin Morrissey, founders of Chicago's only culinary bookstore, Season to Taste, have written a number of cookbooks, including Guilt-Free Frying, The 99% Fat-Free Cookbook and The Complete Cookie. They have also contributed to In the Kitchen with Rosie and Dining with the Duchess. Popular spokespeople for a range of cooking products, they have appeared on radio, television and in newspapers nationwide. They live in Chicago.

One of the earliest timesaving kitchen devices, the pressure cooker, is back in vogue. New stainless steel models and elaborate electric programmable models now appear in housewares stores. Express Cooking, by Barry Bluestein and Kevin Morrissey, newly issued in paperback, addresses this new generation of pressure cookers with a winning group of contemporary recipes. Beef shanks stew with figs for a hearty entree. Veal breast cooks quickly in a pressure cooker, and the higher heat extracts veal's natural gelatins for a rich sauce. Grains also cook speedily in a pressure cooker, and some chefs even use it to prepare risotto with much less stress on the cook. The authors list tables of cooking times for many foods, and they helpfully give advice on converting standardly cooked recipes to the pressure cooker. Mark Knoblauch
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