Milk Street instant pot : bold, fast, fresh--a revolution of flavor in an instant

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Title:

Milk Street instant pot : bold, fast, fresh--a revolution of flavor in an instant

Alternate title:

Milk Street fast and slow

Author:

Kimball, Christopher, author.

Hirsch, J.M., author, editor.

Locke, Michelle, author, editor.

Card, Matthew, author.

Unger, Diane, author.

Miller, Connie (Photographer), photographer.

Christopher Kimball's Milk Street (Firm)

Summary:

Using fresh flavor combinations and innovative techniques from around the world, this cookbook shows home cooks how to make the most of their multicooker's unique capabilities with a vast array of one-pot recipes revealing how to prepare the same dish two ways.

General Note:

"Originally published in hardcover as Milk Street fast and slow by Voracious, April 2020"--Title page verso

"Official Instant Pot book"--Cover

Includes index.

Edition:

First Voracious paperback edition.

Contents:

Introduction -- Pressure pointers -- Vegetables -- Grains -- Beans -- One-pot pastas -- Chicken -- Pork -- Beef.

Physical Description:

xiii, 289 pages : illustrations (chiefly color) ; 23 cm

Genre:

Cookbooks.

Subject Term:

Pressure cooking.

Electric cooking, Slow.

Quick and easy cooking.

Author(s):

Miller, Connie (Photographer),

Added Corporate Author:

Christopher Kimball's Milk Street (Firm)

Publisher:

Voracious, Little, Brown and Company,

Publication Date:

2021

2020

ISBN:

9780316370806

Publication Information:

New York : Voracious, Little, Brown and Company, 2021.

Call Number:

641.587 KIMBALL

Holds: Copies:

Available:*

Item Barcode	Collection	Call Number	Status	Item Holds
33607003528208	Adult Nonfiction	641.587 KIMBALL	Searching... Unknown	Searching... Unavailable

Bound With These Titles

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Summary

Change the way you Instant Pot: 150 flexible, flavorful recipes designed for your schedule, from the James Beard Award-winning team at Milk Street.

Milk Street Instant Pot starts with fresh combinations of ingredients and innovative global techniques, and delivers one-pot meals that are big on flavor and simple to prepare. Inspired by our travels around the world and adapted for your multicooker, these recipes turn daylong simmers and braises in dishes that are weeknight-easy.

Tantalize your taste buds and find new approaches to pressure cooking for every day with an array of mouthwatering dishes: Vegetables shine on center stage in dozens of hearty vegetarian mains and sides like Potato and Green Pea Curry and Eggplant, Tomato, and Chickpea Tagine . From Risotto with Sausage and Arugula to steel-cut oats and polenta, get slow-cooking grains on the table fast -- no standing and stirring required. Beans cooked from scratch now join the weeknight lineup. Skip the overnight soak and load up on flavor in dishes like Black Beans with Bacon and Tequila . One-pot pastas mean more flavor and less cleanup. Cook Lemony Orzo with Chicken and Arugula right in the sauce -- no boiling, no draining, no problem. Cook chicken with a new world of flavor, from Chicken in Green Mole to Chicken Soup with Bok Choy and Ginger . Transform tough cuts of pork into everyday ingredients -- from Filipino Pork Shoulder Adobo and Hoisin-Glazed Baby Back Ribs to Carnitas with Pickled Red Onions . Make beef affordable by coaxing cheap (but flavorful) cuts to tenderness. Even all-day pot roasts and Short Rib Ragu become Tuesday night-friendly with little hands-on effort.

Previously published in Hardcover as Milk Street Fast and Slow

Praise for Christopher Kimball's Milk Street:

"Kimball is nothing if not an obsessive tester, so every recipe has an implicit guarantee . . . Scanning the streamlined but explicit instructions, you think: easy, quick, works, boom." -- The Atlantic

Author Notes

Christopher Kimball's Milk Street is located in downtown Boston -- at 177 Milk Street -- and is home to a cooking school, a bimonthly magazine, and public television and radio shows. They are the authors of Milk Street: The New Rules, The Milk Street Cookbook , and Milk Street: Tuesday Nights , which won both the IACP and James Beard Awards for General Cooking.