The Book Depository Hip Pressure Cooking by Laura D. A. Pazzaglia
609 ratings
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Price: £26.12
Brand: The Book Depository
Description: Hip Pressure Cooking : Hardback : Griffin Publishing : 9781250026378 : 1250026377 : 02 Sep 2014 : The author figured out how to make pressure cooked food appealing, and gained a large following for her recipes and techniques. A culmination of her experience, this book offers over 250 sure fire recipes. It includes sections on cooking with ingredients like eggs, and the special cooking techniques the author has developed over the years. The Book Depository Hip Pressure Cooking by Laura D. A. Pazzaglia - shop the best deal online on thebookbug.co.uk
Category: Books
Merchant: The Book Depository
Product ID: 9781250026378
MPN: 1250026377
GTIN: 9781250026378
Author: Helsbels
Rating: 5
Review: This is one of several books on pressure cooking that I bought to go with my new electric pressure cooker, and it is the best by a long way. Laura explains the science behind pressure cooking and also the differences between stovetop and electric cookers. Because of this, I've been able to adapt several of my favourite recipes for my pressure cooker, and it's my 'go to' recipe book when I want to know timings. There's a good selection of recipes, and a really useful section on beans. (Home cooked versus canned was a revelation!). The book also helped me understand why creamy sauces don't work in pressure cookers, and why soups etc need to be thickened at the end of cooking. I suspect the book was written for a US and European market, and some of the recipes don't sound especially 'British' ('Drunken Cowboy Chilli and Maple Syrup Cornbread'), but I'm up for trying different things. I'd recommend buying a set of American cups - they do make measuring quantities very easy. I also really like Laura's suggestion of making little packets of veg up to go into your pressure cooker to cook with the main recipe - so it really does become a one pot meal.
Author: N. Williams
Rating: 2
Review: I was badly disappointed by the severe lack of photos in this book. Most of the technical advice inside can easily be found online on many, many websites. When I buy a recipe book I want to see beautiful photos of each dish, because they are what makes me decide if I want to cook it or not. I cannot imagine how a Filipino Chicken Adobo or Neapolitan Beef Rolls are supposed to look and I have no clue if I want to cook or eat them. Arb photos of cut up carrots or a ladle full of kinoa honestly don't do it for me when I am looking for mouthwatering photos of recipes. I do appreciate Ms. Pazzaglia's contribution to the world of Instant Pot, but I wish bloggers would take the time to cook and photograph anew everything they publish in a recipe book and don't rush it for the sake of getting the book out there. The book is huge while many of the descriptions could easily have been shortened using simple logic to make space for photos.
