Author: Clark, Melissa

Brand: Clarkson Potter

Color: Silver

Edition: Illustrated

Binding: Hardcover

Format: Illustrated

Number Of Pages: 160

Release Date: 16-10-2018

Details: Product Description With 75 all-new recipes--50 of which can be made in under an hour start to finish--Melissa Clark brings her easy sophistication to comfort food classics for any electric pressure cooker, multicooker, or Instant Pot. The electric pressure cooker makes getting meals on the table fast, convenient, and utterly delicious--and with less mess and stress than any other kitchen appliance. In Comfort in An Instant, Melissa Clark elevates the classics with her trademark deep flavors and special spins--without ever sacrificing ease:   •  Sriracha Turkey Meatloaf   •  Pesto Risotto with Cherry Tomatoes   •  Classic Matzo Ball Soup   •  Easy Weeknight Chili   •  Lemon Chicken With Garlic + Olives   •  Pimento Mac + Cheese   •  Chipotle Pork Tacos   •  Flourless Chocolate Truffle Cake Innovative and practical, Comfort in an Instant sets the gold standard for flavor, quality, and convenience. Review Notable Press & Accolades:The 19 Best Cookbooks of Fall 2018  —New York Times Book Review Best Cookbooks of 2018  —NPR Best Cookbooks and Food Books of 2018  —Huffington Post A heaping bag of cookbooks for everyone on your gift list —The Atlanta Journal-Constitution "Maybe you think these appliances are brilliant. Maybe you think they’re gimmicky. But one thing’s for certain:  The New York Times veteran’s cookbook will convince you that the Instant Pot is the best thing since sliced bread. Pesto risotto with cherry tomatoes, lemon chicken with garlic and olives and pimiento mac and cheese are some of the delights inside."  -Pure Wow "Her first foray into Instant Pot cooking,  Dinner In an Instant, was a hit, and now New York Times columnist and recipe developer Melissa Clark is back with 75 more Instant Pot recipes. This time, the focus is ultra easy comfort foods such as spicy turkey meatloaf, weeknight chicken parm, baked eggs and cheese grits, and matzo ball soup." -Epicurious About the Author Melissa Clark is the author of Dinner and Dinner in an Instant and a staff writer for the New York Times Food section, where she writes the wildly popular column, "A Good Appetite" and stars in a complementary video series. The winner of James Beard and IACP awards, she is a regular on Today and NPR. She lives in Brooklyn with her husband and daughter. Excerpt. © Reprinted by permission. All rights reserved. Introduction A few years ago I was given the assignment from the New York Times Food section to explore why legions of passionate home cooks were falling hard for their electric pressure cookers. Was this gadget a mere fad? Or would it weave its way into the fabric of our kitchen and our lives? The answer of course is the latter. Electric pressure cookers (also called multipots) are on the culinary upswing. Once you get the hang of it (and see pages 10 to 17 for a little help), they make getting dinner on the table a snap.    They’ve certainly made my life easier. After using mine regularly for the past few years, there are some things—beans, braised meats, artichokes, bone broth, and brown rice—that I’d be absolutely bitter about having to go back to cooking in a pot on the stove. But with two multipots at the ready, I doubt I ever will.    Here, I include only recipes that show off what the machines excel at—not so much what they can do, but what they can do as well or better than traditional methods, be it faster, more flavorfully, or more conveniently. The key to pressure-cooker success is choosing recipes in which softness and succulence is the goal, and which traditionally take hours to get there. An electric pressure cooker can’t cook a whole chicken very well, and it doesn’t do crisp or crunchy. So if you don’t ask it to do what it can’t, you won’t be disappointed.    Instead, use it to make comforting dishes like turkey meatloaf spiked with Sriracha and served on a mound of buttered potatoes (page 74), or cumin-scented Cuban chicken and rice (page 63) on any given weekday. Cooking spaghetti and m

EAN: 9780525576150

Package Dimensions: 9.3 x 7.3 x 0.7 inches

Languages: English