Few cooking tools have been as stigmatized as the pressure cooker. If it reminds you only of watery stews or of a kitchen overrun with foul-smelling steam, you have definitely fallen behind. Modern models have little in common with that whistling contraption of your childhood.
Equipped with baskets to enable the cooking of delicate foods, revised from a safety standpoint and fitted with systems to recirculate steam inside, they are more than ready to stand alongside state-of-the-art appliances. When one considers that they are also formidable tools for saving time and achieving the best result from a nutritional standpoint, one can only wonder how one can do without them.
Such rational reasoning demands concrete examples. Umberto Zanassi has thought of everything, offering you no less than 28 recipes for turning the pressure cooker into a valuable ally. Taggiasca olive flan, cod mousse, stuffed squid, chicken breast curry, chocolate and amaretti pudding... are just a small sampling of the many surprising dishes that can be cooked with... pressure.
Authors: Umberto Zanassi, Carole Engel
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