Pressure Cooking

Pressure cookers have been around for generations, but are making a big comeback. Not to be confused with a pressure canner, the modern pressure cooker can be an automated all-in-one device, or a stove top cooker. Regardless of the technological advances, people are still intimidated by the pressurized contents and the possibility of having hot food explode out of the cooker. Idiot's Guides: Pressure Cooking gives you the tools you need to get the most from your pressure cooker-- all while feeling safe. This book covers:

* A comparison of pressure cooker types

* Detailed instructions and full-color photography on how to use stovetop and electric pressure cookers

* 120 pressure-cooker recipes, including family favorites, fast and easy international classics, one-pot meals, and paleo dishes

* Easy-to-scan details for each recipe, including pressure level, temperature, prep and cook times, ingredients, and nutrition

* Tools and techniques for converting favorite recipes to pressure cooker recipes

* Charts for cooking common foods, and time to add for frozen ingredients Tom Hirschfeld is a professional chef, recipe developer, photographer, and stay-at-home dad. He is the author of the popular Bona Fide Farm Food Journal, which was a finalist for IACP Best Food Blog award. He is also a former columnist for FOOD52, which won the 2012 Best Culinary Publication award from the James Beard Foundation. Tom lives in Arcadia, Indiana.