Free PDF Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot®, by Melissa Clark
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Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot®, by Melissa Clark
Free PDF Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot®, by Melissa Clark
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Review
"There may already be plenty of Instant Pot cookbooks on the market, but none of them were crafted by a cook with Clark's blend of approachable adventurousness—and her flat-out skill in the kitchen."--Epicurious"[Clark] ensure(s) you don't have to sacrifice flavor for lack of effort."--Tasting Table"A just-right collection with stunning photographs that will leave you grateful for every minute shaved off the wait for dinner."—T. Susan Chang, NPR"A selection of delicious and reliable recipes for anyone who's completely addicted to their Instant Pot."--Buzzfeed"New York Times reporter Melissa Clark writes recipes that are as reliable as they are appealing. She turns her attention to the popular Instant Pot, which she fell for writing a column testing out the device. Shakshuka? Port-braised short ribs with star anise? Indian butter shrimp? They’re all within easy reach. (Those who don’t have an electric pressure cooker will want to check out Clark’s Dinner: Changing the Game, filled with workable weeknight recipes — harissa chicken with leeks, potatoes, and yogurt; Vietnamese-style skirt steak with herb and noodle salad — that still manage to excite.)"--The Boston Globe"The recipes in Clark's book have a distinctly chef-y flair: think coconut yogurt, osso buco, and green Persian rice with tahdig. When culinary figures like Clark show enthusiasm for a gadget...it counters the idea that such devices are for amateurs only."--Publishers Weekly"Melissa Clark’s recently released Dinner was the talk of the cookbook world. Her newest book incorporates everything people loved about Dinner, but is geared toward using our favorite easy cooking appliances."--Huffington Post"If you know anyone who is expecting a multicooker this year, this book is what you give them. The recipes are delicious, like a wild-mushroom risotto without the endless stirring! But what I, as a newbie to the pressure cooker game, loved most was Clark’s instruction— clearer than the guide that came with my machine." —Lauren Iannotti, editor in chief, Rachael Ray Every Day"A much-needed book."--PureWowFood52's Fall Cookbook Must-HavesThe Kitchn's The New Cookbooks We're Most Excited About This FallHonorable mention, Eater's Biggest Cookbooks of Fall 2017
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About the Author
MELISSA CLARK is a staff writer for the New York Times where she writes the popular column "A Good Appetite," and stars in a weekly complementary video series. The winner of James Beard and IACP Awards, she is a regular on Today and NPR (The Splendid Table, The Leonard Lopate Show). Melissa earned an MFA in writing from Columbia.
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Product details
Hardcover: 160 pages
Publisher: Clarkson Potter (October 17, 2017)
Language: English
ISBN-10: 1524762962
ISBN-13: 978-1524762964
Product Dimensions:
7.3 x 0.7 x 9.3 inches
Shipping Weight: 1.4 pounds (View shipping rates and policies)
Average Customer Review:
3.9 out of 5 stars
309 customer reviews
Amazon Best Sellers Rank:
#2,797 in Books (See Top 100 in Books)
This is by far the best cookbook I've seen for the Instant Pot and similar devices. The recipes are interesting, clever and well thought out with an international flare. Might it be a little intimidating for a newbie? Maybe, but persevere and it will be worthwhile and you will learn a lot as you go. I've been using my IP since 2014; Yet, today is the first day I attempted Salmon in the IP. ( I usually make it Sous Vide.) Melissa's Caramel Salmon looked so good I thought I'd give it a try. Frankly, I didn't think I was reading the instructions right, or maybe they left out something, because one of the basics of IP cooking is to always have 1 cup of water in the bottom so it comes to pressure.....But the liquid in the ingredients came to about 5 1/2 tablespoons and the juice of 1/2 lime.....not even enough to cover the bottom of the pot, but, that Salmon was wonderful, with great flavor and texture. I'll certainly be making that again....amazing....I was surprised and happy to see an IP version of Maqluba, a Middle Eastern dish that is time and labor intensive. This is a dish I probably would never attempt on the stove but, I can see trying Melissa's version. Going to hunt down some lamb necks for the Lamb Tagine with Apricots and Olives.There are so many outstanding recipes in this book. The Coconut Curry Chicken looks delicious. Really good instructions for making yogurt in the IP and I like that she does not shy away from using some heavy creme (optional) which really adds to the richness. There are the recipes you expect to see like Chili, pulled pork but, with a Cuban twist, brisket Korean style and of course baby back ribs. I'm looking to try the Duck Confit....There is a Green Persian rice with Tahdig that looks like something you'd see in Ottolenghi books. I'm so bad...I just ordered the non-stick liner for the IP so I can try this and a few others like the Maqluba that looks like it would be easier to unmold in a non stick liner. I didn't even mention the recipes for the soups, risottos, egg and the bean dishes. If you like desserts there is a nice assortment of puddings. I can't say enough nice things about this book. I hope there is a volume 2......
I’ve made Osso Bucco and the Beef Barley Vegetable Soup and both came out great. Keep in mind the title “Dinner in an Instant†doesn’t mean these recipes are fast, just made in an “Instant†pot. Most of the recipes also have alternative instructions in case you want to use a slow cooker aka crockpot instead.So glad to find an IP cookbook that doesn’t rely on ingredients like cans of cream of mushroom soup.Update 11/10/17: I’m still really enjoying this cookbook! I’ve started cooking something from this book each weekend then saving the leftovers for lunches or freezing the leftovers if I don’t get around to eating them in within a few day.The beef and bean chili is a winner. Just made the Vietnamese Chicken + Rice soup tonight and it was delicious. I’ve also been using the recipes for making bone broth, soft and hard boiled eggs, dulce de leche, and steel cut oats.I think there is a good chance that I could end up making almost every recipe in this cookbook - something I don’t really do with other cookbooks, Will definitely check out this authors other books!
I love this book. I’ve made three recipes so far (butter braised potatoes, chicken curry, and black beans with chiles) and they all turned out absolutely delicious. And the time estimates are fairly accurate (given that I prep as I go). I was using my instant pot regularly before, but now I absolutely love it. There aren’t a million recipes, but the ones in the book are carefully selected. I tend to collect cookbooks and this is one of the best I’ve found. Fantastic recipes with approachable ingredients.Update: I’ve continued to use this cookbook with excellent results. I made the Vietnamese chicken soup and the chicken and dumplings. Both were made after a busy day at work and were simple, but absolutely delicious. I have dozens of cookbooks and this one may be my absolute favorite. Great food that’s easy to prepare (I’ve mostly been able to prep as I cook) and tastes amazing. If I could give it more than five stars I would. I’m looking forward to making the broccoli rabe with white beans next. This is one of the few cookbooks where every recipe is a possibility (excluding the recipes with beef and lamb, which I do not eat). I may end up cooking my way through the book.My only minor complaints are that I wish she had included times for common varieties of dried beans (similar to the rice section) and that she would note in the ingredient list if the quantity will be divided (I’ve been adding my own note after dumping in the full amount of butter or oil before realizing it was supposed to be part).
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