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Hip Pressure Cooking: Fast, Fresh, and Flavorful, by Laura D.A. Pazzaglia
Free PDF Hip Pressure Cooking: Fast, Fresh, and Flavorful, by Laura D.A. Pazzaglia
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The once-lowly and maligned pressure cooker is making a comeback. This relic of your grandparents' kitchen is not only improved and safer these days, but also saves time, creates more flavor, and conserves energy. Laura Pazzaglia wasn't thinking of all this when she tried pressure cooking for the first time, but after watching a friend make dinner in 10 minutes, Pazzaglia knew she had found the solution to her time-crunched life. She cooked so much that she began offering recipes and advice on a website she created. At that time pressure cooking recipes didn't emphasize aesthetics; while the food might be delicious, it was often unappealing in presentation. Pazzaglia figured out how to make pressure cooked food appealing, and gained a large following for her recipes and techniques.
A culmination of her experience, Hip Pressure Cooking offers over 200 surefire recipes. The range is astounding, including sections on cooking with ingredients like eggs, and the special cooking techniques Laura has developed and perfected over the years. The emphasis on fresh ingredients is sure to appeal to today's modern consumer. Additionally Laura shares her in-depth knowledge about the basic operation of your pressure cooker, walking you through reading the pressure signal, removing the pressure valve, and more. The secret is out--now you can discover the potential of this super appliance with this revolutionary guide to cooking with pressure!
- Sales Rank: #9781 in Books
- Published on: 2014-09-02
- Released on: 2014-09-02
- Original language: English
- Number of items: 1
- Dimensions: 9.42" h x .98" w x 7.81" l, .0 pounds
- Binding: Hardcover
- 304 pages
Review
“The hip pressure cooking website has done much to elevate pressure cooking. Laura has done a tremendous job in making pressure cooking approachable and easy to understand. She has brought the 'fun' back into pressure cooking with her easy and delicious recipes. Her understanding of the differences between conventional and pressure cooking produces new and classic dishes in a fraction of the time. This book is packed with all of her knowledge and will turn you into a true pressure cooker expert.” ―Anne-Mari Kelly, Director Sales & Marketing WMF Americas Group Inc.
“One of my favorite kitchen tools is the humble pressure cooker. It is an amazing tool for rapidly turning tough foods tender and maximizing flavor. Sadly, pressure cooking is often misunderstood, but Laura Pazzaglia does a fantastic job in explaining the hows and whys of this invaluable cooking method.” ―Chris Young, cofounder of www.ChefSteps.com and coauthor of Modernist Cuisine: The Art and Science of Cooking
“Authoritative, concise, and creative, Hip Pressure Cooking is the final word on using your pressure cooker to full effect. This isn't just your grandmother's cooking tool. The harried, modern home cook can benefit immensely from a pressure cooker's ability to get an elegant and delicious meal on the table in short order...” ―John Becker (Irma Rombauer's grandson) and Megan Scott, Joy of Cooking editorial team
“If you haven't yet discovered the magic of pressure cooking, this book will make you want to rush out and buy a cooker. Hip Pressure Cooking is a treasure trove of imaginative recipes and ingenious techniques that will quickly convince you that there's no better way to prepare healthy, delectable, contemporary meals in minutes.” ―Lorna Sass, author of Pressure Perfect and Great Vegetarian Cooking under Pressure
“Due to their safety and convenience, electric pressure cookers are rapidly replacing age-old stove-top pressure cookers. However, no one has tackled writing quality recipes for them until now. This is the only book that covers this appliance with new knowledge in a practical and lively manner. Highly recommended. ” ―Robert J. Wang, CEO, Instant Pot Company
“Laura Pazzaglia is one of the most knowledgeable pressure cooker experts we know. . . This book is a comprehensive guide to pressure cookery for everyone--from the beginner to the chef.” ―René ab Egg, head marketing & product management, Kuhn Rikon AG, pressure cooker manufacturers
“It is exciting to see a creative handbook that we can we reach for as a resource rather than guesstimating a starting point in the kitchen.” ―H. Alexander Talbot & Aki Kamozawa, culinary consultants and authors of Ideas in Food and Maximum Flavor
“Hip Pressure Cooking not only teaches eaters how to prepare easy, nutritious meals, but it's also a how-to guide for environmentally conscious consumers who want to waste less food without skimping on taste. ” ―Danielle Nierenberg, President, Food Tank, www.foodtank.com
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.
Most helpful customer reviews
160 of 165 people found the following review helpful.
Love It!
By Theresa Marzullo
I became a pressure cooker expert using the techniques and recipes from Laura Pazzaglia. I had tried recipes from other experts, but these “clicked” for me. Being able to use a pressure cooker so well has helped me to eat better with more healthy and homemade food.
I recommend that you get this new book, whether you are new to the pressure cooker or a pro. There are many tips and tricks (I particularly love the vegetable foil packets that are featured in the One Pot Meals chapter).
My other favorites include: polenta (and the suggested variations), the fish chapter (I especially love octopus and will never cook it without a pressure cooker again), the bean chapter (hello cannellini in tomato sage-sauce and the delicious refried beans). Do not miss the egg chapter. After you try this method, you will always use the pressure cooker for soft and hard boiled eggs. Don’t miss the easy Hard Boiled Eggs Au Gratin recipe. Especially great for low-carb eaters.
If you have ever thought about making jam, do not miss the last chapter in the book on Preserves and Juicing. I love the Peach and Cardamon Preserves. I made the Raspberry Juice and Syrup and use it with the water from the Soda Stream. No chemicals and I know exactly what is in it.
There are many, many more recipes in the book. I have tried these recipes with excellent results and they are easy to follow. Maybe this will be the “click” for you and pressure cooking. These recipes give me the flavors and, most important, the textures and appearances of my stove top cooking, but in a shorter time.
235 of 243 people found the following review helpful.
Great resource for learning to cook with a pressure cooker
By Happy Camper "Kiev"
I waited to try out some recipes before posting my review, so although I haven't had a chance to cook a lot from this book, I can share some first impressions. I was looking for a pressure cooker cookbook because I checked out some from the library (including Larna Sass) but wasn't inspired by them. I found Laura's blog and liked her ideas and actually used the information from her product reviews to select a pressure cooker, but the recipes on her site are not ipad friendly, so I was determined to try the book.
1. The book is very well made, colorful pictures, nice organization, lots of tips. I actually spent a few evenings reading it for fun and selecting recipes I'd like to try.
2. So far I tried risotto (and her tips on how veggies count as liquid are priceless), paella, and a chocolate dessert and everything turned out great.
3. I like the variety of recipes (lots of Italian inspired, but also Spanish and Asian, and I suppose American) which is nice
4. there are handy pictures on top of each recipe to show a visual of what you'd need to make it (i.e. a pot, and a steamer, and a bowl, or just a pot). So that's very helpful depending on your mood, maybe certain days you don't want to deal with extra bowls and/or steamer basket, so you can dismiss a recipe just by glancing at the list of needed supplies.
5. There are suggestions of how to make food look like it didn't just come out of the pressure cooker. Perhaps broiling or browning will take 5 extra minutes, but sometimes it's worth it.
I'd highly recommend this book. Again, in comparison to the other books I checked out from the library, this one has so many options for different tastes and time commitments, beautiful pictures, and lessons on how to maximize your cooker's potential :)
116 of 121 people found the following review helpful.
If you have an electric pressure cooker, this should be the first book you buy!
By Sarah Norman
I bought it after buying the Instant Pot electric pressure cooker because I had a lot of trial and error with recipes. The author's blog is a wealth of information and I so happy to have her first cookbook. Hip pressure cooking really gave some invaluable info on what to change and what not to change when adapting a recipe. I just received the book two days ago and have already made four recipes, all of which were great. The Mexican pulled pork was fabulous as was the Polenta.
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