- The humble pressure cooker was first developed
in 1680 and reached a peak in Australia in the post-war years. It has since come
a long way and is enjoying a revival as a cost-effective, enironmentally sound
and health-oriented cooking appliance
- This fresh and beautifully photographed
new book by Chef Dale Sniffen provides an indispensable collection of recipes
specially designed for the modern pressure cooker and developed over 20 years
of teaching and testing.
- Easy and fast recipes for stocks and soups, sauces
and spices, rices and grains, curries, vegetables, seafood, meats, chicken and
magnificent desserts attest to the diverse uses of this appliance.
- Includes
easy hints and tips on using a pressure cooker with techniques and advice for
novice cookers o Pressure cooking is now featuring as a preferred method of cooking
on popular program, "Masterchef"
The new breed of pressure cookers
which feature multiple safety features and improved vent systems, offer a fast
and inexpensive cooking technique, with no waste and no loss of nutrition. Modern
cookers boast .750 bars of pressure to 1.5 bars of pressure, ensuring food now
cooks in half the time. From meats to risottos, accompaniments and even desserts,
you will soon find the pressure cooker the number one appliance in your kitchen.
ABOUT
THE AUTHOR:
Dale Sniffen has been working as a freelance chef for over
25 years, where most of his time was spent as Dial a Chef: an industry-based personalised
chef service to restaurants that required his expertise. From Italian, to Japanese,
to modern cuisine, Dale is one of the most versatile chefs around. He presents
cooking demonstrations, cooking classes, creates recipes and promotes top class
cookware. He also has a range of cooking spices. Dale is a dedicated advocate
for the timeless method of pressure cooking.
'Pressure Cooker
Cookbook' is available now.