Synopsis
Slow-cooked flavor in a fast-paced world - pressure cookers are one of the greenest cooking methods imaginable. Sales are on the increase and even Jamie Oliver has launched one of his own. They allow us to cook quickly, cheaply and efficiently because the food is cooked in liquid at temperatures far higher than in a conventional pan, which shortens cooking time by up to 70 per cent. Because the method seals in flavor, cheaper ingredients can be used to great effect and since the cooking time is far shorter you save time and gas or electricity. The pressure cooker presents a distinct advantage for certain foods and for ingredients that need long cooking, it is a real winner. The most dramatic time and energy savings come with meat and poultry. Braised beef can be perfectly cooked in 30 minutes, osso bucco in 25 minutes and a chicken tagine in 15 minutes. Perfect for today's cooks. Marguerite Patten, doyenne of British cookery, shares her wealth of knowledge and her tried and tested recipes for pressure cookers.
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
À propos de l?auteur
Marguerite is Britain's top selling cookery writer with sales totalling over 17 million copies and is the author of The Basic Basics Jams, Preserves and Chutneys Handbook (one of Grub Street's top-selling titles), The Basic Basics Baking Handbook and The Basic Basics Soups Handbook.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
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The Basic Basics Pressure Cooker Cookbook
Vendeur : BookOutlet, St. Catharines, ON, Canada
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Paperback. Etat : New. Paperback. Publisher overstock, may contain remainder mark on edge. N° de réf. du vendeur 9781906502621B
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The Basic Basics Pressure Cooker Cookbook
Edité par
Grub Street 30/04/2010, 2010
ISBN 10 : 1906502625
ISBN 13 : 9781906502621
Ancien ou d'occasion
Couverture souple
Vendeur : AwesomeBooks, Wallingford, Royaume-Uni
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Etat : Very Good. This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. . N° de réf. du vendeur 7719-9781906502621
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Basic Basics Pressure Cooker Cookbook
Edité par
Grub Street, 2010
ISBN 10 : 1906502625
ISBN 13 : 9781906502621
Ancien ou d'occasion
Couverture souple
Vendeur : Better World Books Ltd, Dunfermline, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Etat : Good. Reprint. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good. N° de réf. du vendeur GRP64698755
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The Basic Basics Pressure Cooker Cookbook
Edité par
Grub Street Publishing, GB, 2010
ISBN 10 : 1906502625
ISBN 13 : 9781906502621
Neuf
Paperback
Vendeur : Rarewaves.com USA, London, LONDO, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Paperback. Etat : New. Slow-cooked flavour in a fast-paced world - pressure cookers are one of the greenest cooking methods imaginable. Sales are on the increase and even Jamie Oliver has launched one of his own. They allow us to cook quickly, cheaply and efficiently because the food is cooked in liquid at temperatures far higher than in a conventional pan, which shortens cooking time by up to 70 per cent. Because the method seals in flavour, cheaper ingredients can be used to great effect and since the cooking time is far shorter you save time and gas or electricity. The pressure cooker presents a distinct advantage for certain foods and for ingredients that need long cooking, it is a real winner. The most dramatic time and energy savings come with meat and poultry. Braised beef can be perfectly cooked in 30 minutes, osso bucco in 25 minutes and a chicken tagine in 15 minutes. Perfect for today's cooks. N° de réf. du vendeur LU-9781906502621
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EUR 11,94
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The Basic Basics Pressure Cooker Cookbook
Edité par
Grub Street 30/04/2010, 2010
ISBN 10 : 1906502625
ISBN 13 : 9781906502621
Ancien ou d'occasion
Couverture souple
Vendeur : Bahamut Media, Reading, Royaume-Uni
Évaluation du vendeur 4 sur 5 étoiles
Etat : Very Good. Shipped within 24 hours from our UK warehouse. Clean, undamaged book with no damage to pages and minimal wear to the cover. Spine still tight, in very good condition. Remember if you are not happy, you are covered by our 100% money back guarantee. N° de réf. du vendeur 6545-9781906502621
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The Basic Basics Pressure Cooker Cookbook
Vendeur : Majestic Books, Hounslow, Royaume-Uni
Évaluation du vendeur 4 sur 5 étoiles
Etat : New. pp. 160. N° de réf. du vendeur 7116315
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EUR 8,15
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The Basic Basics Pressure Cooker Cookbook
Vendeur : PBShop.store US, Wood Dale, IL, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur HU-9781906502621
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EUR 15,81
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The Basic Basics Pressure Cooker Cookbook (Paperback)
Edité par
Grub Street Publishing, London, 2010
ISBN 10 : 1906502625
ISBN 13 : 9781906502621
Neuf
Paperback
Vendeur : Grand Eagle Retail, Bensenville, IL, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Paperback. Etat : new. Paperback. Slow-cooked flavor in a fast-paced world - pressure cookers are one of the greenest cooking methods imaginable. Sales are on the increase and even Jamie Oliver has launched one of his own. They allow us to cook quickly, cheaply and efficiently because the food is cooked in liquid at temperatures far higher than in a conventional pan, which shortens cooking time by up to 70 per cent. Because the method seals in flavor, cheaper ingredients can be used to great effect and since the cooking time is far shorter you save time and gas or electricity. The pressure cooker presents a distinct advantage for certain foods and for ingredients that need long cooking, it is a real winner. The most dramatic time and energy savings come with meat and poultry. Braised beef can be perfectly cooked in 30 minutes, osso bucco in 25 minutes and a chicken tagine in 15 minutes. Perfect for today's cooks. Marguerite Patten, doyenne of British cookery, shares her wealth of knowledge and her tried and tested recipes for pressure cookers. Slow-cooked flavour in a fast-paced world - pressure cookers are one of the greenest cooking methods imaginable. Marguerite Pattern's helpful guide provides an insight into the quick and cheap meals that can be prepared with pressure cookers. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. N° de réf. du vendeur 9781906502621
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EUR 17,43
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The Basic Basics Pressure Cooker Cookbook
Vendeur : PBShop.store UK, Fairford, GLOS, Royaume-Uni
Évaluation du vendeur 4 sur 5 étoiles
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur HU-9781906502621
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EUR 12,83
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Quantité disponible : 10 disponible(s)
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The Basic Basics Pressure Cooker Cookbook (The Basic Basics Series)
Edité par
Grub Street Cookery, 2010
ISBN 10 : 1906502625
ISBN 13 : 9781906502621
Ancien ou d'occasion
Paperback
Vendeur : WorldofBooks, Goring-By-Sea, WS, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Paperback. Etat : Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. N° de réf. du vendeur GOR001963848
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EUR 11,58
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