Read the book: «The Complete Book of Pressure Cooking»

L.D. MICHAELS

THE COMPLETE BOOK OF PRESSURE COOKING

CONTENTS

Cover

Title Page

1. Introduction

2. How and why Pressure Cooking Works

How Food Gets Cooked

The Basic Components of Food

The Techniques of Heating

The Physics of Pressure Cooking

3. What to Look for in a Pressure Cooker

Electric Pressure Cookers

Caring for the Cooker

4. How to use your Pressure Cooker

Cooking Several Items Simultaneously

A Few Questions and Answers

A Summary of Step-by-Step Procedure

5. Soups and Stocks

Instant Soup

Clear Chicken Soup

Slightly-less-instant-but-better Clear Chicken Soup

Clear Brown Vegetable Soup

Thick Brown Vegetable Soup

Lentil Soup

Alternative Lentil Soup (Dhal)

Real Soup

Foundation Meat Stock

Freezer Foundation Stock

Marrow Bone Stock

Brown Stock

Chicken Stock

White Stock

Vegetable Stock

Brown Vegetable Stock

Fish Stock

Basic Chinese Broth

Clear Soup

Chicken and Rice Soup

Beef and Mushroom Soup

Avgolemono Soup

Thick Soup

Potato Soup

Cream of Vegetable Soup

Cream of Chicken Soup

Minestrone Soup

Cheese and Onion Soup

Mulligatawny Soup

Thick Spinach Soup

Fish Soups

North Sea Soup

Smoked Haddock Soup

Red and White Soup

Mediterranean Soup

Bisque

Vegetable Soups

Green Garden Soup

Fresh Pea Soup

Basic Bean Soup

Basic Grain Soup

Cold Soups

Vichyssoise

Trembling Tomato Soup

Fruit Soups

Plum Soup

6. Vegetables and Vegetarian Specialities

The Recipes

Braised Celery

Braised Cabbage

Authentic Asparagus

Broccoli

Globe Artichokes

Browned Parsnips

Green Beans and Bacon

Red Cabbage with Apple

Mashed Potatoes

Potatoes Duchesse

Latkes

Chantilly Potatoes

Browned or “Roast” Potatoes

Potato Salad

Hot Potato Salad

Braised Chicory

Fry ’n’ Steamed Cauliflower

Cauliflower Cheese

Leeks and Ham

Zucchini Piquante

Creamed Carrots

Spinach

Mustard Greens

Dandelion Leaves

Ratatouille

Turnips

Spiced Beetroot

Buttered Beets

Aubergine Casserole

Stuffed Vegetables

Stuffed Marrow

Stuffed Aubergine

Stuffed Tomatoes

Fish-stuffed Tomatoes

Sweetcorn-stuffed Tomatoes

Onion-stuffed Tomatoes

Anchovy-stuffed Tomatoes

Shrimp-stuffed Tomatoes

Haddock-stuffed Potatoes

Stuffed Onions

Stuffed Cabbage

Stuffed Vine Leaves

Stuffed Peppers

Rice-Stuffed Peppers

Peppers Stuffed with Fish or Meat

Peppers Stuffed with Meat and Rice

Dried Vegetables

Dehydrated Vegetables

Canned Vegetables

Baked Beans

Mustard Lentils

Spiced Lentils

Savoury Chickpeas

Indian Lentils with Spinach

Soya Bean Casserole

Soya Bean Croquettes

Chilli Beans

Dried-bean Patties

Samosas

Vegetarian Specialities

Vegetable Casseroles

Spaghetti Squash

Bubble and Squeak

Parsnip and Onion Layer Bake

Pease Pudding

Glazed Sweet Potatoes

Sweet Potato and Apple Bake

Yam Fritters

Plantain

Steamed Potato Curry

Steamed Masala Cauliflower

Chinese Dried Mushrooms with Spring Onion

7. Fish

Court Bouillon

Browned Cod

Cod Creole

Fillets of Sole

Fish Cakes

Fried Fish

Poached Salmon

Salmon in White Wine

Trout au Bleu

Gefilte Fish

Fisherman’s Pie

Jellied Eels

Eel Stew

Tuna Stew

Kedgeree

Lobster

Lobster Thermidor

Sweet and Sour Prawns

Chinese Steamed Fish

Salmon Loaf

Soused Mackerel

8. Meat and Offal

Beef

Braising

Boiled Beef

Stewed Beef

Meat for Pressure Cooking

Beef Recipes

Pot Roast Creole

Savoury Beef Stew

Stewed Steak

Merchant’s Beef Stew

Braised Steak

Boeuf en Daube

Italian Braised Beef

Boeuf Bourguignon

Carbonnade de Boeuf

Goulash

Stroganoff

Paprikash

Short Ribs Barbecue

Stuffed Beef

Salt Beef

Steak and Kidney Pudding

Palm Nut Soup