Classic French Recipes for Your Electric Pressure Cooker
St. Martin's Griffin
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St. Martin's Griffin
St. Martin's Publishing Group
On Sale: 09/25/2018
ISBN: 9781250184443208 Pages
The first electric pressure cooker book devoted specifically to French food, Instantly French! brings the scrumptious flavors of traditional French cuisine to your table—without the hours of slow cooking French food normally requires.
Author of Mastering the Art of French Eating, Ann Mah is undoubtedly an expert on all things relating to French food. But when she discovered the electric pressure cooker, she realized that it was the secret weapon the French have used for years to speedily prepare the complex dishes of la cuisine de grandmère. In her first cookbook, Ann celebrates everything gastronomically French that an electric pressure cooker can do with over seventy different recipes that cut cooking times in more than half.
The delights of Instantly French! range from appetizers like eggplant caviar, pâté de campagne, and savory mini blue cheese cakes to soups like traditional French onion or an autumnal purée of butternut squash and chestnut. For main courses, there are classics like boeuf bourguignon, cassoulet, chicken tagine with preserved lemons, and blanquette de veau. Desserts feature poached pears, flourless chocolate cake, and crème brulée. And, all of these dishes can be made in a fraction of the time they usually take. Illustrated throughout with full color photos, Instantly French! is the essential guide to fast, delicious French cooking with your electric pressure cooker.
Praise for Instantly French!
"Ann Mah takes a very classic — and extremely personal — look at the popular electric pressure cooker. Here is how I describe her studied
approach: inquisitive, detailed, precise, adventuresome, accurate. Bravo!" —Patricia Wells is a journalist, author, and multiple James Beard Award winner, living in Paris and Provence
"Lovers of French cuisine and Instant Pot devotees will surely benefit from the clear instructions and flavorful recipes in this solid collection."— Publisher's Weekly-