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Marguerite Patten

Britain’s top selling cookery writer shares tried and tested recipes for pressure cookers.
 
 Slow-cooked flavor in a fast-paced world—pressure cookers are one of the greenest cooking methods imaginable. Sales are on the increase and even Jamie Oliver has launched one of his own. They allow us to cook quickly, cheaply, and efficiently because the food is cooked in liquid at temperatures far higher than in a conventional pan, which shortens cooking time by up to 70 percent. Because the method seals in flavor, cheaper ingredients can be used to great effect and since the cooking time is far shorter you save time and gas or electricity. The pressure cooker presents a distinct advantage for certain foods and for ingredients that need long cooking, it is a real winner. The most dramatic time and energy savings come with meat and poultry. Braised beef can be perfectly cooked in 30 minutes, osso bucco in 25 minutes, and a chicken tagine in 15 minutes. Perfect for today’s cooks.

Grub Street Cookery

Basic Basics

The Basic Basics Pressure Cooker Cookbook

Janet Macdonald

Get cooking with this beginner’s reference that covers essential equipment, kitchen staples, illustrated techniques, and easy recipes.
 
 This is a handbook for the starter cook. Ingredients and techniques are listed alphabetically for quick and easy reference, and it provides the basic methods and techniques for dealing with vegetables, fruits, meat, fish, poultry, grains, legumes, breads, and pasta, with advice on how to clean, store, prepare, and cook each entry.
 
 Line drawings illustrate techniques such as dicing, slicing, coring fruit, and rubbing in fat, and where appropriate a very simple recipe—such as a basic broth or pie—is included, which allows the reader to develop the skills demonstrated.
 
 Entries also cover simple but easily forgotten information such as how to poach an egg and at what temperature to roast a chicken.

The Basic Basics How to Cook from A–Z: All You Need to Know to Prepare Over 150 Everyday Foods

Carol Bowen

The ultimate how-to guide to storing food in your freezer—how long to store, how to prepare for storage, and how to thaw out over 200 kinds of foodstuffs.
 
 In this sequel to her Basic Basics Combination & Microwave Handbook, Carol Bowen offers more handy kitchen and culinary advice with an easy to follow, encyclopedic layout. Simply look up the fruit, vegetable, fish, meat, sauces, cakes, or herbs of your choice to find the correct guidelines on freezing each type of food.
 
 Bowen also explains the technical aspects of how freezers work, gives advice on choosing and positioning your freezer, and covers topics such as freezer insurance, cleaning, maintenance, emergencies, packaging, and accessories. You will also learn techniques for freezing, defrosting, refreezing, and thawing, as well as storage times.
 
 These days, making the most of your food budget is more important than ever. And with The Basic Basics Home Freezing Handbook, you’ll save both food and money with any meal!

The Basic Basics Home Freezing Handbook: All You Need to Know to Prepare and Freeze over 200 Everyday Foods

The definitive guide to one of the world’s most popular dishes.
 
 Marguerite Patten draws on her years of experience to bring together recipes for one of the great comfort foods: soup. Hot soups are warming in cold weather and cold soups are refreshing in the heat. Soup can also be made from every kind of ingredient. This guide contains recipes for every occasion and soups from around the world—from vichyssoise and minestrone to hot and sour—and covers all the information you need to make soups of perfect flavor and consistency, including stocks which are the secret of many good soups.

The Basic Basics Soups Handbook: All You Need to Know to Make Delicious Soups and Broths

Unlocking the world of preserves, one jar at a time.
 
 Marguerite Patten, doyenne of British cookery, shares her wealth of knowledge and her tried and tested recipes for jams, marmalades, jellies, curds, pickles, relishes, chutneys, and ketchups. Home preserving is Marguerite’s most natural culinary territory and she starts by explaining the equipment and the basic techniques, as well as what to do if things go wrong. She covers not only family favorites such as picalilli, ginger marmalade, and rose petal jam but also more unusual classics from around the world, such as quince cheese and hot pepper jelly.