BASIC BASICS PRESSURE COOKER COOKBOOK, THE by Grub Street Cookery


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Introducing: BASIC BASICS PRESSURE COOKER COOKBOOK, THE from Grub Street Cookery

The Pressure Cooker Shop are proud to offer the brilliant BASIC BASICS PRESSURE COOKER COOKBOOK, THE.

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Manufacturer Description

Sluggish-cooked taste in a quickly-paced world - strain cookers are one of the greenest cooking strategies possible. Sales are on the boost and even Jamie Oliver has launched one of his very own. They enable us to cook rapidly, cheaply and effectively because the foods is cooked in liquid at temperatures much larger than in a traditional pan, which shortens cooking time by up to 70 percent. Due to the fact the strategy seals in taste, less costly elements can be utilized to fantastic result and given that the cooking time is much shorter you help save time and gasoline or electricity. The strain cooker presents a distinctive advantage for specific foods and for elements that need prolonged cooking, it is a true winner. The most dramatic time and electricity savings arrive with meat and poultry. Braised beef can be flawlessly cooked in 30 minutes, osso bucco in twenty five minutes and a chicken tagine in fifteen minutes. Best for present day cooks.Marguerite Patten, doyenne of British cookery, shares her prosperity of information and her tried and tested recipes for strain cookers. Marguerite is Britain's prime marketing cookery writer with sales totaling over 17 million copies and is the author of The Simple Principles Jams, Preserves and Chutneys Handbook (one of Grub Street's prime-marketing titles), The Simple Principles Baking Handbook and The Simple Principles Soups Handbook.


Key Information

  • EAN 9781906502621
  • Manufacturer Grub Street Cookery
  • SKU mon0000321300
  • Number Of Pages 160

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 percent. 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. Marguerite is Britain's top selling cookery writer with sales totaling 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.