GREAT VEGETARIAN COOKING UNDER PRESSURE

TWO-HOUR TASTE IN TEN MINUTES

by Lorna J. Sass ‧ RELEASE DATE: Oct. 20, 1994

One of the factors keeping vegetarian eating from going completely mainstream is the amount of time required to cook whole foods. Pressure cooking doyenne Sass (Recipes from an Ecological Kitchen, not reviewed) explains how to use the new pressure cookers (no splattering or sputtering) to prepare fresh, vegan fare (occasionally dairy options are suggested), including cakes. Some of the information here—particularly the pantry section—builds on her earlier work, but the recipes are new, and their cooking times are nothing short of miraculous: split pea hummus in eight minutes, risotto with broccoli rabe and white beans in five, and with barely any stirring necessary. Sass has always cooked for the modern world, and if anyone can manage to make this somewhat intimidating gadget a familiar sight in every kitchen, it will be her. *justify no* One of the factors keeping vegetarian eating from going completely mainstream is the amount of time required to cook whole foods. Pressure cooking doyenne Sass (Recipes from an Ecological Kitchen, not reviewed) explains how to use the new pressure cookers (no splattering or sputtering) to prepare fresh, vegan fare (occasionally dairy options are suggested), including cakes. Some of the information here—particularly the pantry section—builds on her earlier work, but the recipes are new, and their cooking times are nothing short of miraculous: split pea hummus in eight minutes, risotto with broccoli rabe and white beans in five, and with barely any stirring necessary. Sass has always cooked for the modern world, and if anyone can manage to make this somewhat intimidating gadget a familiar sight in every kitchen, it will be her. *justify no* One of the factors keeping vegetarian eating from going completely mainstream is the amount of time required to cook whole foods. Pressure cooking doyenne Sass (Recipes from an Ecological Kitchen, not reviewed) explains how to use the new pressure cookers (no splattering or sputtering) to prepare fresh, vegan fare (occasionally dairy options are suggested), including cakes. Some of the information here—particularly the pantry section—builds on her earlier work, but the recipes are new, and their cooking times are nothing short of miraculous: split pea hummus in eight minutes, risotto with broccoli rabe and white beans in five, and with barely any stirring necessary. Sass has always cooked for the modern world, and if anyone can manage to make this somewhat intimidating gadget a familiar sight in every kitchen, it will be her. *justify no* One of the factors keeping vegetarian eating from going completely mainstream is the amount of time required to cook whole foods. Pressure cooking doyenne Sass (Recipes from an Ecological Kitchen, not reviewed) explains how to use the new pressure cookers (no splattering or sputtering) to prepare fresh, vegan fare (occasionally dairy options are suggested), including cakes. Some of the information here—particularly the pantry section—builds on her earlier work, but the recipes are new, and their cooking times are nothing short of miraculous: split pea hummus in eight minutes, risotto with broccoli rabe and white beans in five, and with barely any stirring necessary. Sass has always cooked for the modern world, and if anyone can manage to make this somewhat intimidating gadget a familiar si

Pub Date: Oct. 20, 1994

ISBN: 0-688-12326-0

Page Count: 272

Publisher: Morrow/HarperCollins

Review Posted Online: May 19, 2010

Kirkus Reviews Issue: Nov. 1, 1994

Categories:

GENERAL NONFICTION