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From the leading authority on speed cooking comes the groundbreaking cookbook that inspired a generation of cooks—now updated and revised for today's tastes and sleek, ultrasafe machines

From the elegant to the ethnic to the traditional, Cooking Under Pressure contains a wealth of flavor-packed recipes for fast, healthy, and delicious meals developed for the modern pressure cooker—a magical appliance that turns out foods in one-third (or less) the standard cooking time without sacrificing flavor or aroma. Lorna Sass introduces us to an eclectic array of dishes that can be prepared on a whim, including classic osso buco (18 minutes), chicken gumbo (9 minutes), and risotto (4 minutes, without stirring!). Even chocolate cheesecake and Grand Marnier bread pudding are done to perfection in short order. Plus, the dramatically shortened cooking times make it possible to prepare cholesterol-free, high-fiber ingredients such as grains and beans at the last minute. The pressure cooker is the cook's best friend!

Technical Details

-ISBN13: 9780061707872
-Condition: NEW
-Notes: Brand New from Publisher. No Remainder Mark.
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 "Good info but no pictures" 2010-03-07
By John P. Ahrens (Humboldt, TN)
This is just a personal preference of mine, but I don't like cookbooks without photos, or at least copious illustrations. The information is good but SHOW me something instead of just telling me.


 "Quick & Healthy Eating" 2010-02-20
By Joan (Texas, USA)
When I retired I thought life would take on a more leisurely pace. Wrong! Spending my days doing the stuff I want to do often would make me look at the clock and wonder "What am I having for supper? !" I'm not the commercial fast food kind of person. Luckily, on impulse I bought a pressure cooker because it seemed easy enough to use. And just as luckily I discovered Lorna's books with easy directions and excellent recipes so I'm eating better than ever with healthy homemade fast food like tonight's Split Pea Soup with Sweet Potatoes and Mint from this book.


 "Superb recipes for easy entertaining" 2010-02-17
By Wendy E. Ormond
The other night I gave a Valentine's Day dinner party using recipes from this book. The osso buco (with risotto) was "to die for" and was easier than I ever thought it could be. The guests ate and ate, then complained of being too full but politely accepted a bit of dessert - being the chocolate-kahlua bread pudding. After raving about the bread pudding, they all took seconds and devoured the rest.

I had previously tested my new pressure cooker by making a chocolate bread pudding from the recipe book that came with the pressure cooker. It was runny and tasteless and I wondered why anyone would bother. I scratched bread pudding off my list. I was then advised to try Lorna's recipe since she tests them carefully. I was so happy I did!!!!! I used brioche bread (challah) and 71% Valrhona chocolate which helps, I am sure.

Apparently my guests all called other friends, and two days later I was getting calls from the others asking why they were not invited and "could they come next time".

I am new to the pressure cooker but am becoming a convert, having bought two sizes (so far). However, I am NOT new to the Sass cookbooks. I am a devotee and it is because of her cookbooks that I decided to try the pressure cooker. Her explanations and suggested variations truly teach you how to cook, which is more than just being able to read and follow a recipe. Sass is a rare combination of scholarly and anti-snob. She understands and explains how to select, store, use, and prepare the ingredients (especially the grains), but where there are shortcuts she will tell you about them without apology. ("If you have no dried mint leaves, empty a bag of mint tea.") For those of us who are trying to move to more of a grain-based diet, her cookbooks are a MUST.

Further, the format of her books - all her books - is the easiest to read and understand. The instructions are straightforward, the ingredients are clear and provide a readable shopping list. The charts and the basics are right where you would instinctively look for them.


 "No Pressure Cooking!" 2010-02-16
By Patricia M. Lobenfeld (Connecticut)
I have the original 1989 version. My mom used a pressure cooker when I was a kid and it was only natural that I would, too when I set my household. However, cooking times are not intuitive, so a book was a must. I loved Lorna's because it includes porcupine meatballs - a family favorite and such a fun dish for kids! A must have for anyone with a pressure cooker!


 "Good Ideas-Lacking in accuracy" 2010-02-07
By Joyce Evans (Florida)
Not being a neophyte at pressure cooking, I was expecting more, based upon all the positive reviews.I gave this book 2 stars because her combining ideas are intriguing. The beginning reads like a Dummies book (if this is your cup of tea, then by all means purchase it), the cooking times listed are wrong for the grains and beans (I do not know what else, I have not completed checking the rest, though ALL are suspect after two wrong cooking times). Upon writing the Author, expecting a response, none has been forthcoming. For a self proclaimed expert, I was extremely disappointed! Miss Vickies pressure cooking (.com) is much more reliable and considerably more cost effective. I had originally considered purchasing additional titles by this author, but the inaccuracies of this book shadow all others. If you have the time to double check her recipies, cooking times and adjust the finished timing of the meal, this book is for YOU! If you are expecting this to be a definitive expert in the field, you will be woefully mislead.


Read more Cooking Under Pressure (20th Anniversary Edition)

Miss Vickie's Big Book of Pressure Cooker Recipes
Pressure Perfect: Two Hour Taste in Twenty Minutes Using Your Pressure Cooker
Great Vegetarian Cooking Under Pressure
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The Pressure Cooker Gourmet: 225 Recipes for Great-Tasting, Long-Simmered Flavors in Just Minutes