159 pages : color illustrations ; 24 cm
Trademark sign appears after Pot in title.
Introduction: Why I Wrote This Book
Getting to Know Your Electric Pressure Cooker
Pt.1: Yogurt, Cheese + Eggs
Plain Yogurt -- Soy Milk Yogurt -- Fresh Coconut Yogurt -- Homemade Ricotta -- Eggs Cooked Hard or Soft -- Shakshuka with Herbed Yogurt Sauce -- Steel-Cut Oats with Maple Syrup + Currants -- Eggs with Spinach, Smoked Salmon, + Pickled Shallots -- Leek + Artichoke Frittata
Garlicky Cuban Pork -- Spicy Tamarind Baby Back Ribs -- Classic Beef + Bean Chili -- Koren Chile-Braised Brisket + Kimchi Coleslaw -- Port-Braised Short Ribs with Star Anise -- Japanese Beef Curry -- Wine-Braised Oxtails with Fennel -- Osso Buco -- Classic Boeuf Bourguignon -- Lamb Tagine with Apricots + Olives -- Braised Roman-Style Lamb with Herbs + Peas -- Braised Pork with Garlic, Fennel + Olives -- Smoky Barbecue Chicken -- Chicken + Dumplings -- Coq au Vin Rose -- Coconut Curry Chicken -- Middle Eastern Spiced Chicken + Rice with Eggplant -- Duck Confit
Shrimp Scampi with White Wine + Fennel -- Mussels with Garlic + Lager -- Indian Butter Shrimp -- Thai Coconut Clams -- Vietnamese Caramel Salmon -- Tuna Confit with Rosemary + Garlic -- Spanish Garlicky Squid + Chorizo
Pt.4: Grains + Pasta
Guidelines for Brown + White Rice -- Garlic Rice -- Creamy Macaroni + Cheese -- Wild Mushroom, Pancetta + Pea Risotto -- Saffron Risotto -- Wild Rice Salad with Clementines + Pine Nuts -- Classic Polenta -- Green Persian Rice with Tahdig -- Farro Pilaf with Spiced Cauliflower, Pine Nuts + Raisins
Moroccan Chickpeas + Kale -- Indian Chickpeas with Tomatoes + Onions (Chana Masala) -- Smoky Lentils + Sausage -- Hummus -- Yellow Split Pea Dhal with Cumin + Ginger -- Black Beans with Green Chiles + Cumin -- Garlicky Beans with Broccoli Rabe
Bone Broth or Chicken Stock -- Vietnamese Chicken + Rice Soup -- Chicken Soup with Dill -- Split Pea Soup with Ham Hocks -- Butternut Squash Soup with Corlander + Lemon -- Red Lentil Soup with Mint Oil -- Red Curry Vegetable Noodle Soup -- French Onion Soup -- Beef Barley Vegetable Soup
Beets with Dill, Lime + Yogurt -- Tangerine Carrots with Ricotta, Chives + Walnuts -- Artichokes with Garlic Mayonnaise -- Mashed Potatoes with Sour Cream + Chives -- Green Beans, Italian Grandma-Style -- Butter-Braised Yukon Gold Potatoes -- Maple Chile-Glazed Sweet Potatoes -- Butternut Squash with Tahini Pomegranate + Mint
Butterscotch White Chocolate Pudding -- Bittersweet Chocolate Pudding -- Bread Pudding with Dried Cherries + Kirsch Creme Anglaise -- Rice Pudding with Cardamom + Rose Water -- Fresh Mint Creme Brulee -- Classic Vanilla Bean Cheesecake -- Coconut Cheesecake -- Dulce de Leche -- Steamed Lemon Pudding
Inspired by her viral New York Times article "Why Do Cooks Love the Instant Pot®? I Bought One to Find Out," Melissa Clark's Dinner in an Instant has all new recipes that bring her signature flavor-forward dishes to everyone's favorite countertop appliance. 'Dinner in an Instant' gives home cooks recipes for elevated dinners that never sacrifice convenience. Beloved for her flawless recipes, Melissa Clark turns her imagination to the countertop appliances that have won American hearts from coast to coast. Recipes include Fresh Coconut Yogurt, Japanese Beef Curry, Osso Buco, Smoky Lentils, Green Persian Rice with Tahdig, and Lemon Verbena Crème Brulee. 'Dinner in an Instant' provides instructions when possible for making the same dish on both the pressure cooker and slow cooker settings, allowing home cooks flexibility. Symbols guide the reader toward Paleo, Vegan, Vegetarian, and Gluten Free dinners. Fresh, approachable, and classic, Dinner in an Instant is Melissa Clark's most practical book yet.
14.00 FD MGMT (10-316-1)