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The Pressure Cooker Cookbook

Written by

Catherine Phipps


06 September 2012

By cooking food at temperatures that are far higher than conventional ovens, pressure cookers drastically reduce cooking times enabling us to cook in a cheaper, healthier and greener way. Pasta and rice can be made from scratch in less than 10 minutes; thrifty cooks can tenderise flavoursome cheap cuts in just 20 minutes and pulses can be cooked without having to soak them.

As a busy working mother, Guardian writer Catherine Phipps is wholly reliant on her pressure cooker to produce quick and easy one-pot meals for her family. Her authoritative guide is aimed at those who are new to pressure cookers as well as established fans. Alongside mouthwatering recipes, ranging from pot-roast chicken and seafood risotto to Boston baked beans, pulled pork sandwiches and Scotch eggs, and even cheesecake and chocolate pots, Catherine offers handy tips on how to adapt conventional recipes for the pressure cooker, safety ideas and a guide to using certain ingredients.

With mouthwatering photography throughout this is an indispensable partner for every pressure cooker owner.

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It’s incredibly easy to make moreish Dulce de Leche in a pressure cooker and it’s ready in just 20 minutes with Catherine Phipps’ straightforward guide.


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From the book: The Pressure Cooker Cookbook

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