The Complete Book of Pressure Cooking. L.D. Michaels

      CONTENTS

       Cover

       Title Page

1. Introduction

2. How and why Pressure Cooking Works

How Food Gets Cooked

The Basic Components of Food

The Techniques of Heating

The Physics of Pressure Cooking

3. What to Look for in a Pressure Cooker

Electric Pressure Cookers

Caring for the Cooker

4. How to use your Pressure Cooker

Cooking Several Items Simultaneously

A Few Questions and Answers

A Summary of Step-by-Step Procedure

5. Soups and Stocks

Instant Soup

Clear Chicken Soup

Slightly-less-instant-but-better Clear Chicken Soup

Clear Brown Vegetable Soup

Thick Brown Vegetable Soup

Lentil Soup

Alternative Lentil Soup (Dhal)

Real Soup

Foundation Meat Stock

Freezer Foundation Stock

Marrow Bone Stock

Brown Stock

Chicken Stock

White Stock

Vegetable Stock

Brown Vegetable Stock

Fish Stock

Basic Chinese Broth

       Clear Soup

       Chicken and Rice Soup

       Beef and Mushroom Soup

       Avgolemono Soup

       Thick Soup

       Potato Soup

       Cream of Vegetable Soup

       Cream of Chicken Soup

       Minestrone Soup

       Cheese and Onion Soup

       Mulligatawny Soup

       Thick Spinach Soup

       Fish Soups

       North Sea Soup

       Smoked Haddock Soup

       Red and White Soup

       Mediterranean Soup

       Bisque

       Vegetable Soups

       Green Garden Soup