| • | Book re-introduces the pressure cooker as a means of delivering a broad range of gourmet cuisine in a fraction of the time normally required, without sacrificing flavor or elegance. |
| • | Points out the energy efficiency of shorter cooking times and the many health benefits of the pressure cooker, noting that vegetables in particular lose fewer vitamins, retain their color and typically require less salt. |
| • | Features recipes, which emphasize simple, wholesome ingredients, are often variations on traditional dishes: hearty standards like 15-minute Garlic Mashed Potatoes, lighter fare such as 11-minute Tomato Basil Pasta, and Lamb Chops Dijonaise |
| • | Promotes made-from-scratch preparations, with numerous recipes for soups and stocks that have a more intense flavor for being homemade |
| • | Some of the recipes are of a newer breed: surprisingly delicate desserts such as Apricot Cheesecake and Ginger Crème Brulee can be made perfectly in the steamy interior. |
