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Miss Vickie's Big Book of Pressure Cooker Recipes Paperback – January 29, 2008


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Product Details

  • Paperback: 480 pages
  • Publisher: Houghton Mifflin Harcourt; 1 edition (January 29, 2008)
  • Language: English
  • ISBN-10: 0764597264
  • ISBN-13: 978-0764597268
  • Product Dimensions: 9.1 x 7.3 x 1.3 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (446 customer reviews)
  • Amazon Best Sellers Rank: #1,342 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Smith, founder of MissVickie.com, a highly trafficked Web site devoted to all things steam-pressured, compiles her expertise in a single tome, covering the history of pressure cookery from its inception in the 17th century to its resurgence today. Smith extols pressure cooking's benefits, including fuel efficiency, faster cooking time, reduced fats, higher levels of nutrient retention and the ability to create lower-cost one-pot meals. Several pages are devoted to exact cooking times for specific vegetables, meats, fish, beans and even pasta shapes. Though there are a fair number of recipes featuring legumes, for example, this cookbook is mainly geared to a meat-eating audience. As might be expected, a good deal are stewlike creations, but Smith covers eclectic ground with dishes like Italian Seasoned Veal Tortellini Stew; Walnut Chicken Braised in Pomegranate Juice; and Mexican Posole (pork stew with green chile and hominy). Outside of the one-pot meals are ragus, pilafs and pulled meats for sandwich stuffing. Smith even rounds up some intriguing desserts like Sweet Dumpling Flan with Caramel Sauce and a basic bread pudding with six variations. Eminently thorough and enlightening, Smith's cookbook is bound to please the beginner pressure cooker and aficionado alike. (Mar.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

Smith, founder of MissVickie.com, a highly trafficked Web site devoted to all things steam-pressured, compiles her expertise in a single tome, covering the history of pressure cookery from its inception in the 17th century to its resurgence today. Smith extols pressure cooking’s benefits, including fuel efficiency, faster cooking time, reduced fats, higher levels of nutrient retention and the ability to create lower-cost one-pot meals. Several pages are devoted to exact cooking times for specific vegetables, meats, fish, beans and even pasta shapes. Though there are a fair number of recipes featuring legumes, for example, this cookbook is mainly geared to a meat-eating audience. As might be expected, a good deal are stewlike creations, but Smith covers eclectic ground with dishes like Italian Seasoned Veal Tortellini Stew; Walnut Chicken Braised in Pomegranate Juice; and Mexican Posole (pork stew with green chile and hominy). Outside of the one-pot meals are ragus, pilafs and pulled meats for sandwich stuffing. Smith even rounds up some intriguing desserts like Sweet Dumpling Flan with Caramel Sauce and a basic bread pudding with six variations. Eminently thorough and enlightening, Smith’s cookbook is bound to please the beginner pressure cooker and aficionado alike. (Mar.) (Publishers Weekly, January 7, 2007)

More About the Author

Hi Everyone!

I am a pressure cooking aficionado, and my goal is to inform everyone about all the benefits of today's ultra modern pressure cookers. Pressure cookers are in daily use at my house and with more than 50 years of hands on, practical knowledge, I have revived the lost art of pressure cookery. I'm sharing my decades of experience and passing on these little known techniques and tricks that were once common during the heyday of pressure cookery.

The growing popularity of pressure cooking has attracted the interest of cooks everywhere. My cookbook, "Miss Vickie's Big Book of Pressure Cooker Recipes", takes full advantage of these advanced cooking methods to maximize the full potential of all the new and improved features available in today's best, modern pressure cookers.

I'm very grateful that my cookbook has garnered many favorable reviews from the pros, but the best recommendations come from real world users who dish up my recipes in their own homes. Even after 2 years, my cookbook remains consistently in the Top Ten ranking at Amazon, and I've had a great time discussing my passion for pressure cooking with everyone. Looking at the stream of emails I get everyday, the interest is growing bigger all time.

My website, http://missvickie.com/ grew from a small, personal collection of pressure cooker recipes to become the premier reference for pressure cooking on the Internet. Today, my website ranks at or near the top in Google searches for all things related to pressure cooking. "Miss Vickie", has become defacto authority, "the guru" and acknowledged expert on pressure cookery with How-To recipes and step by step photo directions on my blog, http://missvickie.blogspot.com/

Here's a big THANK YOU! to everyone who has already bought my cookbook. For anyone who wants more information about my cookbook, or pressure cookery in general, please come visit me at the above links.

Miss V.

Customer Reviews

Good book, recipes are simple and easy to follow.
T. Frank Steetz
It has a lot of information on cooking all different food types in the pressure cooker as well as tips to ensure success.
jag14
I would recommend to this book other who are new to pressure cookers..
Daniel A. Luis

Most Helpful Customer Reviews

748 of 764 people found the following review helpful By jag14 on September 5, 2008
Format: Paperback
I am really enjoying this book. It has a lot of information on cooking all different food types in the pressure cooker as well as tips to ensure success. (When reading, I recognized some of my previous cooking errors.) There are comprehensive pressure cooking time charts and information for multi-level cooking as well as real variety in the recipes . They predominantly call for fresh and easy-to-find ingredients.

I wanted to address the low-rating reviews that recommended Lorna Sass's books over this one. I own two Lorna Sass books: while they are quality cookbooks and do include more recipes for vegetables and grains, there is information in Miss Vickie's cookbook that does not appear in Lorna Sass's. I do understand that people's needs and preferences are different, but there is much in this book to recommend to all pressure cooker users.

There may be other motives in some reviews in which Miss Vickie's book is not accurately represented. I used to visit a pressure cooking forum on Vegsource (a vegetarian website). One day, Miss Vickie posted in response to a question on that forum and was attacked by other members of the site because she has meat-based recipes on her own website. When I quietly reported this to the moderator, hoping to have the offending post removed, I was banned from the site. Lorna Sass is heavily promoted on this site because she has written a book for vegetarian pressure cooking (although, paradoxically, she authored several other books containing numerous meat recipes). This experience has colored my view of some of the negative postings.
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399 of 420 people found the following review helpful By James N. Patterson on September 24, 2008
Format: Paperback Verified Purchase
I want a complete balanced meal when I cook. This means I use the microwave, pressure cooker, stove, and oven all at the same time to cook everything. I don't usually cook one pot meals. Pressure cookers work great for meats and grains. Brown rice is quick and easy. I tend to use a pressure cooker mostly for meats, soups, and stews. The Lorna Sass books are very nice. The Sass Whole Grain book cannot be beat. I have all of the Sass books but I find I tend to use this book a little more often than hers. I am glad that I have all of these cookbooks. I would buy this book first to begin pressure cooking, then get the Sass books. They have things that are not in Miss Vickie's book. Vickie Smith and Lorna J. Sass are the two best authors of pressure cooker cookbooks. If you want vegetarian or vegan pressure cooking, get the Sass books. They are superior for that. For a good all around general purpose pressure cooking cookbook I recommend you get Miss Vickie's Pressure Cooker Recipes. Its the one I reach for first. Its also the one I give as gifts to others.
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361 of 390 people found the following review helpful By ANS on September 30, 2008
Format: Paperback Verified Purchase
I have only tried a handful of these recipes. They turned out pretty great. However, they are all geared towards manual pressure cookers, NOT electric pressure cookers. The author is pretty clear about the fact that all her recipes are intended for manual pressure cookers and she is even a bit condescending towards those that purchase electric ones. I probably would have chosen a different book had I known that, since I own one of each and would like a book that covers both. If you own a manual one, I highly recommend this book though.
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122 of 130 people found the following review helpful By Snow White on March 18, 2008
Format: Paperback Verified Purchase
This is the last word for me in pressure cooker cookbooks. It is an encyclopedia of information for the how-to's and do's and don'ts of pressure cooking. Every possible problem or question seems to have been anticipated and answered. Then there are time charts for every kind of food that one would want to cook under pressure. Last but not least, the wonderful recipes literally make your mouth water.

I received my copy today from Amazon.com (good deal, by the way & I got free shipping too), and didn't waste any time trying it out. Our Irish dinner -- a day late, I know -- turned out perfect.
Actually, I bought this book thinking my daughter could benefit from it. Now I see that I'll have to get another one to give to her...I need this one for myself!

Now, sooner or later someone will surely complain "...I couldn't give it 5 stars because there aren't any pictures..." I'm surprised that these same people don't also expect "scratch, sniff & taste" pages. Don't we all know what food looks like? Even someone who has never cooked before knows what a potato, or a carrot, a potroast or a chicken is supposed to look like. Yes, visuals would enhance the appeal of the book, but honestly, the recipes and directions are so well presented that photos are really not necessary.

I'm looking forward to trying many, many of the interesting recipes.

Good job, Miss Vickie!!

Update: Now that I have had this book for a while, and have tried many of the recipes and techniques, I want to say that this book is truly worth the money. Many people focus their pressure cooking attentions primarily on main dishes and especially meats. Miss Vickie's main dish recipes are wonderful.
Read more ›
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67 of 72 people found the following review helpful By C. Gallo on February 29, 2008
Format: Paperback Verified Purchase
I've been using a stove top pressure cooker for a while, but with inconsistent results. Miss Vickie's book is such an excellent resource. I have a better idea as to why some previous attempts did not work out too well. The reader will gain a sense of confidence and the recipes are varied and numerous. Plan to try the meat sauce for pasta this weekend. I'm not much of a cook, but I do feel that my efforts to prepare better tasting and healthy food -- in less time -- are well invested with the pressure cooker. Miss V, Thank you for such an excellent resource!
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