Fast Favorites under Pressure

Meredith Laurence, the Blue Jean Chef's Fast Favorites Under Pressure cookbook is written with the smaller household in mind. So many pressure cooker recipes are written for 6 to 8 people and work with the bigger pressure cookers, but when you're dealing with pressure-cooking, cutting a large recipe back to feed just 2 to 4 people is not always straight-forward. Fast Favorites Under Pressure does all the work for you, with every recipe guaranteed to work in a 4-quart pressure cooker. However, all of the recipes in Fast Favorites Under Pressure double easily, so if you're cooking in an 8-quart cooker, you'll have no trouble making twice as many "fast favorites." Fast Favorites Under Pressure offers more tips and tricks plus flavorful recipes—even light versions—to be even more successful with your pressure cooker. Blue Jean Chef Meredith Laurence has created over 100 recipes for the 4-Quart Pressure Cooker that will be sure to become family favorites including Chicken Alfredo Rotini, Red Wine Braised Short Ribs, Lime Shrimp with Spicy Tomato Grits and Mint Chocolate Fudge Cake with Ganache. From soups to pasta, meat to seafood, grains, vegetarian and dessert, all types of eaters will have vast choices to get a meal on the table in a fraction of the time. TABLE OF CONTENTS: • Soup and Chili: 14 recipes, such as Italian Wedding Soup, Chicken Tortilla Soup and Chipotle Chickpea Chicken Chili; • Pasta: 8 recipes, including Chicken Alfredo Rotini, Vegetarian Spinach and Squash Lasagna and Rigatoni with Italian Sausage, Sun-dried Tomato and Artichokes; • Chicken: 12 recipes, such as Chicken Breasts Florentine with Mushrooms, BBQ Pulled Chicken and Thai Peanut Chicken and Shrimp; • Beef: 11 recipes, including Osso Bucco, Dijon and Thyme Meatloaf and Red Wine Braised Short Ribs; • Pork: 10 recipes, such as Apple Stuffed Pork Chops, Asian Country-Style Ribs and Braised Pork Shoulder with Sauerkraut; • Fish and Seafood: 7 recipes, including Black Cod with Tomatoes, Potatoes and Spinach, Lime Shrimp with Spicy Tomato Grits and Salmon with Lemon Herbed Rice; • Vegetarian Main Dishes: 9 recipes, such as Red Lentil Bolognese, Chickpea, Cabbage and Tomato Stew and Great Northern Beans with Cauliflower, Fennel and Feta Cheese; • Grains and Beans: 8 recipes, including Baked Beans, Farrow Salad with Hazelnuts, Arugula and Grapes and Quinoa Rice with Almonds; • Vegetables: 13 recipes, such as Maque Choux, Hasselback Potatoes with Cheddar and Bacon and Green Beans and Carrots with Mustard Vinaigrette; • Desserts: 12 recipes, including Mint Chocolate Fudge Cake with Ganache, Reisling Poached Peaches and Crème Brûlée

Meredith Laurence, the Blue Jean Chef, has worked in numerous capacities and settings in the food world. After graduating from the New England Culinary Institute, she first honed her skills in two Michelin-rated restaurants in Les-Baux-de-Provence, France. She then went on to work as a line cook at Zuni Cafe in San Francisco and at Cafe Rouge in Berkeley, California. Meredith set out on a different culinary path when she returned to teach at the New England Culinary Institute in Vermont, instructing professional culinary students during the day and home cooks in the evenings. Having found her real passion for teaching home cooks, she moved back to San Francisco to teach and manage at two HomeChefR cooking schools (now Viking Culinary Arts Centers). At the same time,Meredith worked in the world of food and product consulting at the Center for Culi-nary Development, where she acquired an expertise in creating and testing recipes. For the last thirteen years, she has worked as the Blue Jean ChefR on live television doing on air cooking demonstrations, giving QVC customers advice on cooking and equipping their kitchens.Meredith is the author of three cookbooks. The first book, Blue Jean Chef: Comfortable in the Kitchen, has sold over 45,000 copies, received rave reviews, and helped home cooks broaden their repertoire and become more versatile with a variety of cooking techniques in the kitchen. In her second book, Blue Jean Chef: Comfortable Under Pressure, Meredith offered easy-to-read instructions for pressure-cooking and provided a wide variety of recipes for the pressure cooker, along with clear instructions and tips. To date, Blue Jean Chef: Comfortable Under Pressure has sold over 120,000 copies. Meredith’s third cookbook, Blue Jean Chef: Delicious Under Pressure was released in August 2015, sold 75,000 copies in its first month and has sold over 130,000 copies to date. In her latest collection, Meredith makes the pressure cooker a must-have appli-ance by creating even more easy, flavorful and unexpected pressure cooker recipes. As the Blue Jean Chef, Meredith’s belief is that being comfortable in the kitchen is key to successful and enjoyable cooking. How comfortable? Well, as comfortable as you would be in your blue jeans, relaxing with friends.