In 2011, I started to explore the book that had taken the culinary profession by storm, Modernist Cuisine by Nathan Myhrvold. I thought it was going to focus only on new techniques and ingredients, like cooking sous vide or spherification. I was surprised to learn that Myhrvold and his team at the Cooking Lab were interested in pressure cookers too. It has become an essential tool in my kitchen, always used for making stocks, soups, legumes and braises. Lorna Sass wrote what I still think is the best book on the topic, Cooking Under Pressure, first published in 1989. It’s most valuable for me not as a source of the recipes but for all her information on timing and technique.