Hip Pressure Cooking: Fast, Fresh, and Flavorful

Laura Pazzaglia's Hip Pressure Cooking offers more than 200 surefire plans intended to work in the Instant Pot, electric weight cookers, multi-cookers with pressure projects, and burner pressure cookers, as well! Actually, the plans were tried over different weight cookers - Instant Pot, Fagor, WMF and Kuhn Rikon – to guarantee scrumptious outcomes regardless of what you have in your kitchen.

Truth is stranger than fiction, the once-modest and insulted pressure cooker is making a rebound! This relic of your grandparents' kitchen isn't just improved and more secure than at any other time, yet it spares time, makes more flavor, and moderates vitality. Laura Pazzaglia wasn't thinking about this when she attempted weight cooking just because, yet in the wake of viewing a companion make supper quickly, Pazzaglia realized she had discovered the answer for her time-crunched life. Truth be told, she cooked so much she started offering plans and guidance on a site she made. At that point, pressure cooking plans didn't underscore style; while the food may be flavorful, it was regularly unappealing in introduction. In any case, Pazzaglia not just made sense of how to make pressure prepared food engaging, she increased a huge after for her plans and methods while doing it!

A zenith of Pazzaglia's understanding, Hip Pressure Cooking offers everything from delicious plans highlighting new fixings to extraordinary cooking procedures idealized throughout the years to fundamental tips on working your weight cooker where she strolls you through each progression of the cycle. The mystery is out―and now you also can find the capability of this super machine with this progressive manual for cooking with pressure!

About the Author

LAURA PAZZAGLIA picked up her first pressure cooker after seeing a friend make dinner in ten minutes flat. She quickly realized that the flavor of pressure cooked food is like tasting food in high definition! In 2010 Laura launched hippressurecooking.com to share her discoveries, recipes, reviews and tips. Today Laura is considered one of the world's top experts. She lives in Italy, near Rome, and travels frequently to the U.S. and Europe to share her passion for pressure cooking.

Worried about some of the negative reviews based on type color, I first checked this book out of the library. Buying it as an ebook would have solved any typography problem (ebooks don't have color type), but I don't like ebooks as cookbooks. I found all the type to be completely readable, and I'm an old lady with so-so vision. The instructions in the book are a standout. I have looked through a lot of new and old pressure cooker cookbooks since I bought my Instant Pot, and this book is far better on the basics and the general instructions than any other I tried. The recipes are also outstanding. Without relying on "gourmet" ingredients, they give fresh, imaginative, and do-able choices for making excellent food using the pressure cooker. --Anne L.

Finally a pressure cooker cookbook that isn't all meat and potatoes. If you're looking for nothing but roasts and potatoes, or if you think of garlic as an "exotic" flavoring (as it was described in another pressure cooker cookbook I read), you probably shouldn't buy this book. However, if you're looking for a variety of vegetables, meat, stews, soups, and other dishes with modern flavors, this is a very helpful book. Many of the recipes are inspired by international cuisines (primarily French and Italian), but wouldn't be exotic to most modern cooks in the US. The key there is "modern." This isn't the Joy of Cooking (which I love, fwiw), this is a cookbook aimed at home cooks in the 2000s and later. That means that a lot of the dishes call for herbs and spices other than salt. All of the ingredients I've seen so far, however, would be available at a major supermarket for a reasonable price. I live in a small city in the rural Midwest, and haven't had any trouble finding anything. I particularly like the way that the author includes "hybrid" recipes-- ones that use the pressure cooker to speed up a step or two, and finish the dishes in the oven to add caramelization or browning (flavor!). There are a lot of recipes in here that use accessories such as ramekins, steamer baskets, or even just aluminum foil. The first chapter provides a very nice introduction to the technicalities of pressure cooking (the "why" of timing, liquid levels, and pressure settings) that I haven't been able to find elsewhere. All of the recipes are written with variations for stovetop and electric pressure cookers, and the author explains very clearly at the beginning why this is. --Kati

Hip Pressure Cooking: Fast, Fresh, and Flavorful