The first pressure cooker book devoted specifically to French food, Instantly French! brings the scrumptious flavours of traditional French cuisine to your table, without hours of slow cooking.
When author Ann Mah discovered the multi-cooker, she realised that it was the secret weapon the French have used for years to prepare the complex dishes of la cuisine grandmere. In her first cookbook, Ann celebrates everything gastronomically French that a multi-cooker can do with over sixty different recipes that cut cooking times in more than half.
The delights of Instantly French! range from appetisers like eggplant caviar, pate de campagne and savoury mini blue cheese cakes to soups like classic French country soup with cabbage and bacon or an autumnal butternut squash and chestnut soup. For main courses, there are the classics like boeuf bourginon, cassoulet, chicken tagine, and a classic baeckeoffe. Desserts feature poached pears, clafoutis, and creme brulee. And, all of these dishes can be made in a fraction of the time it usually takes.
Spend a few minutes putting the ingredients for a lovely coq au vin in your multi-cooker, pour yourself un coup de champagne, e voila! - dinner ala Francaise is served!
ANN MAH is a food and travel writer and the author of several books, including Mastering the Art of French Eating, and The Lost Vintage. She contributes regularly to the New York Times Travel section, and her work has also appeared in Cond Nast Traveler, The Best American Travel Writing 2017, Vogue.com, Washingtonian magazine, and other publications. Ann currently lives in Paris and Washington, D.C.