by Marguerite Patten · Tapa blanda · ISBN 9781906502621
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«The Basic Basics Pressure Cooker Cookbook» is Marguerite Patten's cookbook, published by Grub Street in paperback (160 pages, in English).
It explains the advantages of cooking with a pressure cooker: cooking times up to 70% shorter, energy savings and more intense flavours, because the method seals in the juices of the food. It includes tried-and-tested recipes by Marguerite Patten for meat, poultry and other dishes, such as beef stew, ossobuco or chicken tagine.
It is part of the Basic Basics series from Grub Street. The work originally appeared in London in 2010.
For home cooks who want to make the most of their pressure cooker and prepare one-pot meals in less time and with lower energy consumption.
Hilda Elsie Marguerite Patten,, was a British home economist, food writer and broadcaster. She was one of the earliest celebrity chefs who became known during World War II thanks to her programme on BBC Radio, where she shared recipes that could work within the limits imposed by war rationing. After the war, she was responsible for popularising the use of pressure cookers and her 170 published books have sold over 17 million copies.
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