The New Pressure Cooker Cookbook [Paperback]

Pat Dailey (Author)

Book Description

ISBN-10: 0809241862 | ISBN-13: 978-0809241866 | Publication Date: April 1, 1990 | Edition: 1

More than 80 delectable step-by-step recipes designed for the sophisticated features of new pressure cookers.

Editorial Reviews

From Library Journal

Dailey, a food writer and critic, offers a nice sampling of easily prepared, tasty pressure-cooker dishes. Some are familiar, but others are as unusual as Fennel and Scallop Bisque or as elegant as Chicken with Creamed Leeks and Mushrooms. Lorna Sass's Cooking Under Pressure ( LJ 11/15/89) is the first choice for a contemporary pressure-cooker cookbook, but Dailey is a knowledgeable cook with an appealing writing style; most collections could add her book, too.
Copyright 1990 Reed Business Information, Inc.

About the Author

McGraw-Hill authors represent the leading experts in their fields and are dedicated to improving the lives, careers, and interests of readers worldwide

Product Details

• Paperback: 160 pages
• Publisher: McGraw-Hill; 1 edition (April 1, 1990)
• Language: English
• ISBN-10: 0809241862
• ISBN-13: 978-0809241866
• Product Dimensions: 9 x 6.1 x 0.4 inches
• Shipping Weight: 8.8 ounces
• Average Customer Review: 4.1 out of 5 stars  See all reviews (23 customer reviews)
• Amazon Best Sellers Rank: #59,795 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

223 of 224 people found the following review helpful:

5.0 out of 5 stars Delicious, fantastic, simple, lots of variety ! A Must have, July 3, 2000

By 

Oavde "oavde" (Australia) - See all my reviews

This review is from: The New Pressure Cooker Cookbook (Paperback)

I ~highly~ recommend this book!

I would pay the price of the book just for a single serving of any one of the recipes I have made so far.

The food I cook for myself at home using these recipes is as good as any restraunt. Sure, when I prepare a meal it is not as neatly presented as in a classy restraunt, but these pressure cooker meals are many times more hearty, more satisfying.

My favorite recipes so far: Hungarian Goulash, BBQ Pork Chops, Spaghetti Bolognese, Grand Champ Chili. Tomorrow I'll be trying Teriyaki Spare Ribs. What will you be eating?

If you are thinking of getting a pressure cooker cookbook, this is a very good one. Divided into sections, I have listed the sections and number of recipes in each section here:

Soups 13, Meats and Poultry 19, Stews and one-dish meals 12, Fish and Seafood 7, Vegetables 7, Rice Beans Pasta 11, Sauces 5, Desserts 10

The recipes are easy to follow even for a complete beginner, not like some recipes I have seen in other books that are just way too much work. Furthermore, the pressure cooker is probably the only washing up you will need to do.

I would say that, from this book, you will cook at least one of the meals every week for evermore.

If you have a pressure cooker, get this book! If you don't have a pressure cooker, GET ONE they are the future of home cooking.

164 of 164 people found the following review helpful:

5.0 out of 5 stars A great guide to cooking fine meals when you don't have time, December 31, 1998

By A Customer

This review is from: The New Pressure Cooker Cookbook (Paperback)

The subtitle says it all: "A complete guide to meals in minutes using today's stress-free pressure cooker". I was looking for some way to prepare good food when I got home from work, even though I'm not a cook and don't have time for lengthy preparation. This book is the answer.

There are a lot of excellent recipes in this small, usable cookbook. How about "fennel and scallop bisque" or "raspberry-glazed chicken" or "bistro lentil salad with goat cheese"? I bet your grandmother didn't make food like that in her pressure cooker! There are also the basics: how to cook rice, make chicken stock, make chile verde sauce (hey, in New Mexico, that's basic), etc.

There is one feature that make this book a standout. Following an excellent brief write-up about the dish, there are three pieces of information: preparation time, pressure cooking time, and other cooking time, so you know what you're in for. The food preparation directions are very clear and easy to follow, even for a novice like me.

I disagree with the author on one point. On page 10 she says, "When you start cooking with the pressure cooker, understand that it takes some getting used to." It doesn't. If you can follow the clear directions in this book and have read the owner's manual for the pressure cooker (important), you will be successful immediately.

If I can do it, so can you. Buy this book!

70 of 70 people found the following review helpful:

5.0 out of 5 stars Best pressure cooker recipes, January 18, 2000

By A Customer

This review is from: The New Pressure Cooker Cookbook (Paperback)

Although Lorna Sass is considered the doyenne of pressure cooking, I experience consistently better results with Pat Dailey's recipes. Her "Grand Champ Chili" is the best chili I've ever made, and I've tried many different chili recipes over the years. Most of the recipes are based on simple, easy-to-prepare ingredients that happen to taste great together when combined in a pressure cooker.

As with all pressure cooker cookbooks, the cooking times require some experimentation. Using my Kuhn Rikon pressure cooker on a gas cooktop, I've found that decreasing Pat Dailey's cooking times by two minutes in all cases provides better results than using her recommended cooking times.

Overall, this cookbook has quickly become one of my favorites.