“Know your food, know your farmers, and know your kitchen appliances well” – Joel Salatin, lecturer and Best-Selling author
Join the Instant Pot Revolution…
The Instant Pot Cookbook, one of the most highly anticipated cookbooks of 2017, is set to be the ultimate for the growing number of people interested in saving time and money by leveraging this one of a kind kitchen appliance.
Cook your meals effortlessly in a fraction of the time!
With over 700 easy-to-follow, delicious Instant Pot recipes and a full cooking time guide, this is the only cookbook you will ever need on the subject!
A one-stop shop to the Instant Pot way of life, Instant Pot Cookbook shows you how to prepare your favorite meals in less than 1/3 of the time – with tons of mouthwatering recipes that are chock full of FLAVOR.
For family-friendly, all-in-one cooking, the Instant Pot Cookbook offers:
· Over 700 delectable recipes
· Intuitively categorized
· Cooking time charts
· Instant Pot Cheatsheet
· Accurate Nutritional values
· Practical tools, tips and guidelines for easy cooking
Intuitively categorized with a clickable table of contents making it easy to find your favorite dish
Recipe categories include:
· Soups & Stews
· Beans and Grains
· Side dishes
· Jams & Spreads
Perfect for beginners or long-time enthusiasts, Instant Pot Cookbook is your A-Z guide for all things Instant Pot.
Buy the book, Learn more about the writer and follow the author on social media:
Buy the Book On Amazon.
Born in New York, Moretti cumulates over 15 years of culinary experience.
He has a special interest in implementing new technological modalities to the kitchen and sharing his knowledge and practical expertise through training programs and high-quality cookbooks.
Between 2003 and 2004, Moretti had the opportunity to conduct traineeships in such renowned addresses as Georges Blanc in France (3 stars Michelin), Fairmont The Queen Elizabeth and Le Toqué restaurant.
Quickly, he worked his way up through some prestigious establishments, notably with Chef Modat at L’utopie restaurant where he learned to master various modern cooking techniques.
He deepened his knowledge of the culinary culture associated with the various wine regions during his three years at restaurant Le Moine Échanson and became chef of the restaurants at Loews Le Concorde Hotel before perfecting avant-garde cuisine techniques at La Tanière restaurant from 2012 to 2013.
Four the last four years, he has been leading his team towards offering a new and audacious culinary experience in the form of revolutionary cookbooks.
Chef Moretti holds a vocational school diploma in institutional cooking as well as an attestation of vocational specialization (ASP) in savory cuisine.
He crafts analyzes and implements a wide range of restaurant models daily – from menu design and recipe development.
He travels extensively to support national and international clients.
In his spare time, you will find him spending time with his family or hiking in the mountains.