About this item

The first electric pressure cooker book devoted specifically to French food, Instantly French! brings the scrumptious flavors of traditional French cuisine to your table -- without the hours of slow cooking French food normally requires.

Author of Mastering the Art of French Eating, Ann Mah is undoubtedly an expert on all things relating to French food. But when she discovered the electric pressure cooker, she realized that it was the secret weapon the French have used for years to speedily prepare the complex dishes of la cuisine de grandmère. In her first cookbook, Ann celebrates everything gastronomically French that an electric pressure cooker can do with over seventy different recipes that cut cooking times in more than half.

The delights of Instantly French! range from appetizers like eggplant caviar, pté de campagne, and savory mini blue cheese cakes to soups like traditional French onion or an autumnal purée of butternut squash and chestnut. For main courses, there are classics like boeuf bourguignon, cassoulet, chicken tagine with preserved lemons, and blanquette de veau. Desserts feature poached pears, flourless chocolate cake, and crème brulée. And, all of these dishes can be made in a fraction of the time they usually take. Illustrated throughout with full color photos, Instantly French! is the essential guide to fast, delicious French cooking with your electric pressure cooker.

About the Author

Ann Mah

Ann Mah is a novelist and journalist based in Paris and New York City. She contributes regularly to New York Times Travel, and her articles have also appeared in Condé Nast Traveler, Washingtonian, the South China Morning Post, Vogue.com, BonAppetit.com, TheKitchn.com, and other publications.

Ann is the author of two books, Mastering the Art of French Eating - which was an Amazon best book of 2013, and a winner of the Elle readers prize - and a novel, Kitchen Chinese, which Publishers Weekly called "a great start for a writer with much promise." Her books have been translated into nine languages.

As the recipient of a James Beard Foundation culinary scholarship, Ann studied in Bologna, Italy. She also holds the Level 2 Award in Wine and Spirits with distinction from the Wine and Spirits Education Trust (WSET) .

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