Pressure cooking has come a long way. With modern cookers boasting .750 bars of pressure to 1.5 bars of pressure, food now cooks in half the time. Environmentally sound – pressure cookers use a small amount of energy – and is a great way to cook quickly and inexpensively, with no waste and no loss of nutrition, pressure cooking has never been more appropriate. Chef Dale Sniffen provides an indispensable collection of recipes specially designed for the modern pressure cooker. From meats to risottos, accompaniments and even desserts, you will soon find the pressure cooker the number one appliance in your kitchen.

Table of Contents

Introduction to pressure cookers; Stocks and Soups; Sauces; Rice; Curries; Vegetables; Meats; Desserts.

Author Biography

Dale Sniffen has been working as a freelance chef for over 25 years. He is a great advocate for the timeless method of pressure cooking.