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 enlarge | Author: Lorna J. Sass
Publisher: William Morrow Cookbooks
List Price: $31.95
Buy Used: $11.14
You Save: $20.81 (65%)
Rating:  40 reviews
Media: Hardcover
Pages: 288
Number Of Items: 1
Shipping Weight (lbs): 4.9
Dimensions (in): 10.1 x 7.5 x 1
ISBN: 0688123260
Dewey Decimal Number: 641.5636
EAN: 9780688123260
ASIN: 0688123260
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available
Shipping: International shipping available
Condition: VERY GOOD CONDITION, CLEAN, NO WRITINGS INSIDE. (STOCK#: NOENN-KE6)
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| Customer Reviews:
Showing reviews 6-10 of 10
 The 'At a Glance Charts' make this my most commonly used PC book March 11, 2008
CDOI (Oregon)
1 out of 1 found this review helpful
The front and back covers (at least of the hard bound version) provide handy and helpful 'At a Glance' charts for beans, rice and grains. These charts are inserted within the content of the book as well.
Pages 74-75 provide the 'At a Glance' Vegetable charts, which (since this is "Vegetarian" PC book) I would have expected to have been presented with equal prominence and accessibility as the other charts.
 Lots of learning and fun January 20, 2008
H. Wegner (Berlin, Germany)
1 out of 1 found this review helpful
For my first time using a pressure cooker, I needed some help. This is a great book with alot of recipes that I will cook repeatedly.
Healthy Fast Food at its Finest December 7, 2007
Fran Brooks (Northwest USA)
3 out of 3 found this review helpful
This is a cherished cookbook in my home. As a serious naturalist who enjoys only whole foods, organically grown, minimally processed, flavorful and nutrient dense, this is the way to go! Especially fantastic for beans and winter squash, Lorna Sass inspired recipes have surprised many a timid palate to the pleasure of these foods.
But, this is FAST food. While your water is heating, chop up garden fresh vegetables, toss in fragrant spices, add dry lentils, split peas or presoaked beans. Bring to pressure in a contemporary, easy to use pressure cooker and in 10-20 minutes you have a meal in pot. All tolled, from the moment you step in the kitchen, you can have a meal in 30-60 minutes. If you've prepared in advance, you could be putting soup on the table in 20 minutes. As with any food preparation, better quality ingredients offer the best chance at a tasty, nutritious meal.
Before this cookbook, there wasn't time to prepare beans though I wanted to include them as a staple food. Now, its been over a decade and I habitually make a legume dish once or twice a week. There's always leftovers. I use the cooker even when time is not an issue because beans taste great. Foods cooked under pressure cook quickly at a low stovetop temperature. Many flavors are preserved and I suspect, many nutrients also. For example, a staple is the (6 minute) pressure cooked curried split pea soup; it remains a bright green color and lacks that common gagging flavor that comes with overcooking peas. Everyone loves the black bean chili - even my daughter's Camp Fire USA group. Rice is nice although I find a rice cooker to be easier. Butternut squash risotto is fantastic.
Like the author, I like to cook with lots of onions, garlic, and ginger. These recipes include the pungent herbs and spices that define fine cuisine. These are key to healthy digestion! The flavors span many cultures but my favorites include the author's homemade chili and curry spice mixes.
Eat well, live well.
pressure cook January 11, 2007
M. L. Miller
4 out of 7 found this review helpful
The book was a Christmas gift for my nephew. I flipped thri it first and the recipes seemed straight forward-a nutritious way to cook. Instructions were uncomplicated; ingredients not too exotic.Would recommend to others.
 Good book if you don't care about nutrients January 10, 2007
A. Lua (USA)
6 out of 45 found this review helpful
The recipes might be good, but when you cook vegetables in such high temperature you're just killing them. You might as well be eating canned soup or other forms of "dead food." To be healthy, you've got to eat food that still has its nutritional value intact. So what should you do instead? Steam your vegetables. Or eat them raw.
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