"Mention an interest in pressure cooking and there's a good chance you'll hear a horror story about one exploding. With modern equipment, that scenario is highly unlikely, according to Fields (coauthor, "Vegan for Her"). Before diving into the recipes, the author addresses this fear by answering frequently asked questions and addressing the care and proper use of contemporary appliances. Fields also offers cooking time charts for simple grains and beans. Demonstrating the pressure cooker's versatility, the author moves on to cover breakfast, sides, soups, stews, dinner, and even dessert with dishes such as apple pie steel-cut oats, lemony artichokes with horseradish butter, jackfruit and sweet potato enchiladas, and coconut gingered black bean brownies. Readers will swallow any lingering apprehensions after looking at the many tempting photos. Occasional less-common ingredients like freekah and turnips, along with twists on ordinary meals such as savory oatmeal or Asian-inspired chili, will appeal to adventurous cooks. VERDICT This work should gain Fields many fans. Her unintimidating approach takes into account all the important basics without being overwhelming. Those who want to adapt favorite plant-based recipes for their pressure cooker will appreciate the more comprehensive coverage in Jill Nussinow's "The New Fast Food."" - "Library Journal""
Über den Autor und weitere Mitwirkende
JL FIELDS is a vegan cook, lifestyle coach and educator. She is co-author of Vegan for Her: The Woman's Guide to Being Healthy and Fit on a Plant-Based Diet (Da Capo Press, July 2013) with Virginia Messina. She is the Plant-Based Team Leader for Attune Foods and speaks on plant-based food and vegan activism, fitness and body image, making big changes post-40, blogging, and nonprofit management at festivals, farm markets, community organizations, and colleges and universities. She has been interviewed for radio shows and podcasts including Main Street Vegan, Our Hen House, and Erin Red Radio. http://jlgoesvegan.com