Are you an Instant Pot devotee too? I had the pleasure of testing the vegetable recipes* from Ann Mah’s new cookbook, INSTANTLY FRENCH. Not only did I fall in love with the elegant simplicity of recipes for poached pears, braised peppers, and Moroccan chickpea stew, but I learned how to better use my Instant Pot in the process.
With Instant Pot cooking, sometimes it’s easy for spices to get drowned out, but Ann always gets the seasoning exactly right, and it makes cooking from (and eating) these recipes a joyful experience.
The other thing I love about this book is that the recipes I tried didn’t add pain to my grocery bill. One of my favorite soups, (called “Ribs, stems, roots, leaves”) used parts of veggies I might have tossed, to make something delicious!
Our favorite in this house is Ann’s poached leeks with vinaigrette recipe (pictured). I did not know leeks could be a main ingredient before this! It’s amazing.
So, if you’re headed into winter and craving some hearty, homecooked food, I highly, highly recommend this book!
“Ann Mah takes a very classic – and extremely personal – look at the popular electric pressure cooker. Here is how I describe her studied approach: inquisitive, detailed, precise, adventuresome, accurate. Bravo!” –Patricia Wells, journalist, author, and multiple James Beard Award winner, living in Paris and Provence
*While this cookbook isn’t vegan (and I am), I believe this book is worth it for the veggies recipes alone. I made all of the veggie recipes without oil, left out non-vegan ingredients, and was still completely thrilled with the results. I can imagine if you’re an eat-everything person, you’ll also be in heaven with this book.
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