Authoritative, concise, and creative, Hip Pressure Cooking is the final word on using your pressure cooker to full effect.
—John Becker and Megan Scott, The Joy of Cooking
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Hip Pressure Cooking: Fast, Fresh & Flavorful is the culmination of almost 10 years of daily pressure cooking experience, experiments and knowledge-seeking with over 200 classic and completely new no-fail recipes for both electric and stove-top pressure cookers.
The beginning of each chapter explains how certain ingredients react under pressure with tips, rules of thumb along with any safety considerations. Like, why pressure cooked meats should be opened with natural release and what that low pressure setting is used for.
The book was written for cooks of any level. Beginners will find the explanation of pressure cooking helpful along with directions on how to use their new pressure cooker for the first time.
Experienced cooks can flip to the relevant ingredient category and get the information they need about that food to make their own pressure cooker recipe or adapt their favorites. I introduce two new pressure cooker opening methods plus a whole chapter with ideas and suggestions on how to combine several dishes to cook together.
Special features include a visual guide at the beginning of each recipe to show which accessories are needed (if any), and what to do for halving our doubling a recipe.
Plus, things you’ve come to expect from the hip pressure cooking website – measurements in whole vegetables (one medium carrot instead of 3/4 cups chopped carrot), the least number of ingredients to get the most effect; and, harnessing the pressure cooker’s merits (speed, heat, evaporation and infusion) to get the most flavor in the least amount of time.
I can’t wait for you to see the amazing collection of information and recipes I’ve put together – a delicious eggplant parmigiana, quick one-pot ribs & beans, and one of my favorite creations: three ingredient flan!
Take a peek at a few of the recipes and photos inside the book, that the publisher posted on the amazon.com product listing (click to enlarge).
We sent an early preview of this book to notable cooks and manufacturers, and this is what they had to say:
Laura has done a tremendous job in making pressure cooking approachable and easy to understand. She has brought the “fun” back into pressure cooking. This book is packed with all of her knowledge and will turn you into a true pressure cooker expert.
-Anne-Mari Kelly, Director Sales & Marketing WMF Americas Group Inc.
One of my favorite kitchen tools is the humble pressure cooker. It is an amazing tool for rapidly turning tough foods tender and maximizing flavor. Sadly, pressure cooking is often misunderstood, but Laura Pazzaglia does a fantastic job in explaining the hows and whys of this invaluable cooking method.
—Chris Young, co-founder of www.ChefSteps.com and coauthor of Modernist Cuisine: The Art and Science of Cooking
Due to their safety and convenience, electric pressure cookers are rapidly replacing age-old stove-top pressure cookers. However, no one has tackled writing quality recipes for them until now. This is the only book that covers this appliance with new knowledge in a practical and lively manner. Highly recommended.
—Robert J. Wang, CEO, Instant Pot Company
If you haven’t yet discovered the magic of pressure cooking, this book will make you want to rush out and buy a cooker. Hip Pressure Cooking is a treasure trove of imaginative recipes and ingenious techniques that will quickly convince you that there’s no better way to prepare healthy, delectable, contemporary meals in minutes.
—Lorna Sass, author of Pressure Perfect and Great Vegetarian Cooking under Pressure
It is exciting to see a creative handbook that we can reach for as a resource rather than guesstimating a starting point in the kitchen.
—H. Alexander Talbot & Aki Kamozawa, culinary consultants and authors of Ideas in Food and Maximum Flavor
Laura Pazzaglia is one of the most knowledgeable pressure cooker experts we know. . . This book is a comprehensive guide to pressure cookery for everyone—from the beginner to the chef.
—René ab Egg, head marketing & product management, Kuhn Rikon AG, pressure cooker manufacturers
Authoritative, concise, and creative, Hip Pressure Cooking is the final word on using your pressure cooker to full effect. This isn’t just your grandmother’s cooking tool. The harried, modern home cook can benefit immensely from a pressure cooker’s ability to get an elegant and delicious meal on the table in short order…
—John Becker (Irma Rombauer’s grandson) and Megan Scott, The Joy of Cooking
Nearly everything I know and have learned about pressure cooking is in this book! My hope is that it will become a treasured reference and inspire you to do most of your cooking under pressure.
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- VIDEO: Pressure Cooker Demo Tour to launch the cookbook in New York
Laura D.A. Pazzaglia
St. Martin’s Griffin
I want to buy the book, not download the recipes.
You can buy the book here:
Thank you in advance for your consideration.
P.S. Apologies for the late response I was in the hospital during the holidays. Everything’s OK, now. : )