The Best Pressure Cooker Recipes [Paperback]

Cinda Cavich (Author)

Book Description

Publication Date: March 3, 2001

Imagine being able to prepare a wonderful beef stoganoff in only 10 minutes. Or a rich, creamy cheesecake in only 20 minutes. That's a complete meal in just half an hour! And it's what you'll be able to enjoy with your pressure cooker and The Best Pressure Cooker Recipes.

While the benefits of pressure cooking have been known for generations, advances in pressure cooker design have made these small appliances safer and more convenient than ever before. Today, North Americans are discovering that pressure cooked meals are not only faster (about 75% faster, on average) but also healthier since the food retains more of its nutrient value while requiring less fat for cooking. The result is that over the past decade, pressure cooker sales have continued to rise, now approaching 1 million units a year.

While the resurgence of pressure cooking is comparatively new to North American households, in other countries (from France to India) it has always been the preferred method for preparing moist and flavorful stews, vegetables, risottos, and soups. In fact, many homes in Europe and Asia will use two cookers simultaneously to prepare a meal.

With The Best Pressure Cooker Recipes you get more than 125 recipes specifically designed to take advantage of what pressure cookers do best. And as you'll discover, pressure cookers are amazingly versatile. Sample from starters such as "Braised Artichokes with Red Pepper Aïoli" or "Spicy Sweet Potato Soup." Delicious main course offerings include "Chicken Cacciatore" and "Cajun Seafood Gumbo," along with bean dishes like "Maple Baked Pork and Beans with Apples." Side dishes such as "Roasted Garlic Risotto with Asiago" are sure to complement any meal. And pressure cooker desserts? Absolutely! Just try the "Orange Espresso Cheesecake" or "Cool Lemon Custards with Fresh Berry Compote."

In addition to a helpful tips and kitchen wisdom that accompany the recipes, this book provides a comprehensive introduction to all aspects of pressure cooking, including guidelines for adapting your own recipes, compensating for the effects of altitude on pressure cooking, as well as a comparison of the various styles and models of cookers on the market. Whether you're new to pressure cooking or an experienced cook looking for great pressure cooker recipes, this book is a must-have for your kitchen.

Editorial Reviews

From Booklist

Given today's requirements for energy conservation, the pressure cooker is poised for a comeback. It cooks foods quickly, consuming less gas or electricity than other methods. Chavich has selected a list of The Best Pressure Cooker Recipes and gathered them in a single volume. Those who've never used a pressure cooker will delight in standard dishes such as Swedish meatballs and mushroom and barley soup. More adventuresome cooks may branch out into Jamaican chicken fricassee or Indian lamb rogan josh. Fish dishes and even risotto find a place in Chavich's recommendations for pressure cookery. Some may draw the line at preparing cheesecake in a pressure cooker, but it's good to know that Chavich says it can be done. Recipes conveniently list both American and metric measures. Mark Knoblauch
Copyright © American Library Association. All rights reserved

Review

Versatile recipes, as well as a wealth of helpful tips...the eclectic collection of recipes features a number of ethnic dishes. (Rosemary Black New York Daily News 20020114)

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Product Details

• Paperback: 192 pages
• Publisher: Robert Rose (March 3, 2001)
• Language: English
• ISBN-10: 0778800288
• ISBN-13: 978-0778800286
• Product Dimensions: 9.8 x 7 x 0.5 inches
• Shipping Weight: 15.8 ounces
• Average Customer Review: 4.4 out of 5 stars  See all reviews (5 customer reviews)
• Amazon Best Sellers Rank: #1,706,656 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

146 of 146 people found the following review helpful:

4.0 out of 5 stars This is a great book, September 29, 2002

By 

Ainsley Dalton-Cross (Calgary Canada) - See all my reviews

This review is from: The Best Pressure Cooker Recipes (Paperback)

When I bought a pressure cooker, I wasn't sure which book to buy out of the myriad books in the store. The reason I bought this was because it was the cheapest! It just goes to show you that something cheap can be a rare and wonderful find. The recipes are just delicious and very easy to make, even for a novice cook. I've had great fun experimenting on my husband and son and nothing beats a hearty stew in the middle of a Calgary winter. What used to take me all day in a slow cooker, now takes just 30 minutes, even with the cheapest, toughest cuts of meat. Buying this book has certainly made my meat purchasing easier, because I'm saving money buying cheaper cuts but not sacrificing quality in the end result.

The desserts in here are delicious and melt in your mouth. Don't listen to people who baulk at making cheesecake in a pressure cooker. Cinda's Layered White and Dark Chocolate Cheesecake is heaven on a fork. It took me 10 minutes to prepare and and exactly 20 minutes to cook, just like the recipe says. I had compliments galore from my husband and he doesn't usually like sweet desserts! I will never go back to eating store bought cheesecake again.

Some of the recipes I would never make - like the fish recipes. Fish doesn't take that long to cook and you're not saving yourself much time that way, but the ribs and campfire beans recipes are fantastic and if you like risotto, this book is for you. Vegetarians don't miss out either. Beans and lentils are provided for and the results are outstanding. Cinda gives you lots of information about the history of the pressure cooker and safety and cleaning tips. She also gives a breakdown of cooking times for various foods in the front of the book. I use this index a lot when I'm making things like beans and lentils.

I usually follow the recipes fairly closely, but I cut corners where I can. Instead of using chicken breasts which can be expensive, sometimes I just substitute a whole chicken and the end result in the same. And the great thing about a pressure cooker is, I don't even defrost my whole chicken. I just prepare the recipe as stated and cook the chicken for 30 minutes. And you would never know it had previously been frozen solid. It's soft and moist and just delicious. Try the Coq Au Vin. C'est magnifique!

I just love this book, so much so that my copy is well worn and slightly ragged and I've only had it less than a year. This book is clearly written and well laid out and has a wealth of information. But I took one star off, because there are only a few high gloss colour photographs of the finished recipes. More photos would have been nice but that's the only bad thing I can say about it. It's the best [money] I ever spent!

45 of 51 people found the following review helpful:

5.0 out of 5 stars Excellent Cookbook, April 13, 2003

By 

Stella Nemeth (Macungie, PA, USA) - See all my reviews
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This review is from: The Best Pressure Cooker Recipes (Paperback)

I wrote this review when I had just finished eating my second recipe from this book. The food was excellent, and the recipes were very easy to follow.

We have now tried 4 of the recipes and I like the book even better than I did two weeks ago.

5 of 5 people found the following review helpful:

5.0 out of 5 stars Keep it Simple, October 11, 2010

By 

J. Seymour - See all my reviews
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Amazon Verified Purchase

This review is from: 125 Best Pressure Cooker Recipes (Paperback)

Enjoy this book for the simple reason its not complicated. Spicey, American, Ethnic and yummy food made simple. You will enjoy this to go along with your preasure cooker.