Pressure Cookery Perfected
By: Roy Andries de Groot.
Publisher: Summit Books
Published: 1978
Place of publication: New York
Language: eng
Number of pages: 235
Copyright date: 1978 by Roy Andries De Groot
Subjects: Pressure cookery.
Description: ## Imagine:

- thick Italian tomato sauce from scratch in 15 minutes instead of 2 hours
- tangy Boston baked beans in 80 minutes instead of 8 hours
- rich brown beef stock in 30 minutes instead of 6 hours
- a 2-minute ham and cheese custard souffle
- spicy English applesauce in 8 minutes

*Pressure Cookery Perfected* gives a brand-new look and taste to a wonderful cooking technique. This up-to-the-minute book can be used with the cooker you’ve kept on the top shelf for years, the new stovetop models and two ultramodern appliances, the “Wee Cookerie" and the “Chicken Bucket."

### Here are just a few of the month-watering recipes to be found in *Pressure Cookery Perfected*:

#### Rich homemade stocks
- Golden chicken stock
- Aromatic mushroom bouillon
#### Party-pleasing appetizers
- Chinese heel-rice meatballs
- Clam-stuffed cherry tomatoes
#### Hearty soups
- Cream of fresh green asparagus with lamb cubes
- Beef boil with cornmeal cheese dumplings
#### Old favorite and exciting new whole-meal dishes with meat
- The greatest and most authentic Texas chili con carne
- Beef pot roast with fruits and olives
#### Flavor-packed meals with chicken and other birds
- Pressure-fried southern-style chicken
- Braised duck with Bing cherries in red wine
#### One-dish meals with fish
- Baltimore bouillabaisse
- Crispy batter-dipped pressure-fried fish fillets
#### Melt-in-your-mouth steamed breads
- Historic Boston brown bread
- Lemon-orange bread with walnut quarters
#### Sweet dessert custards and succulent steamed fruit puddings
- Peppermint and pistachio soufflé custard
- English Christmas plum pudding
- Steamed cherry and loganberry pudding
Notes: Includes index.
Table of contents: label: Introduction
title: Convenience Cooking with Natural Foods
pagenum: 11; label: Chapter 1
title: The Machines That Do the Miraculous Work in Your Kitchen
pagenum: 17; label: Chapter 2
title: The Basic Techniques of the Pressure Cooker
pagenum: 23; label: Chapter 3
title: Basic Recipes: Bouillons and Stocks
pagenum: 34; label: Chapter 4
title: Basic Recipes: Sauces
pagenum: 38; label: Chapter 5
title: Basic Recipes: Hot Appetizers
pagenum: 45; label: Chapter 6
title: One-Dish-Meal Soups
pagenum: 52; label: Chapter 7
title: One-Dish Bean Pots
pagenum: 61; label: Chapter 8
title: One-Dish Meals with Rice
pagenum: 70; label: Chapter 9
title: One-Dish Meals with Beef
pagenum: 76; label: Chapter 10
title: One-Dish Meals with Lamb
pagenum: 95; label: Chapter 11
title: One-Dish Meals with Pork
pagenum: 103; label: Chapter 12
title: One-Dish Meals with Veal
pagenum: 116; label: Chapter 13
title: One-Dish Meals with Chicken and Other Birds
pagenum: 124; label: Chapter 14
title: One-Dish Meals with Game Animals
pagenum: 146; label: Chapter 15
title: One-Dish Meals with Low-Budget Meats
pagenum: 154; label: Chapter 16
title: One-Dish Meals with Fish
pagenum: 162; label: Chapter 17
title: One-Dish Savory Custards and Soufflés
pagenum: 174; label: Chapter 18
title: One-Dish Vegetarian
pagenum: 182; label: Chapter 19
title: More Basic Recipes: Vegetable Side Dishes
pagenum: 189; label: Chapter 20
title: More Basic Recipes: Steamed Breads
pagenum: 206; label: Chapter 21
title: More Basic Recipes: Sweet Dessert Soufflé Custards
pagenum: 213; label: Chapter 22
title: More Basic Recipes: Steamed Fruit Puddings
pagenum: 219; title: Index
pagenum: 227