Customer Reviews

The New Pressure Cooker Cookbook

5 star:		(15)
4 star:		(1)
3 star:		(4)
2 star:		(1)
1 star:		(2)

 

 

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.

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!

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.

From the Introduction to the last recipe, this book is packed with useful information and really delicious recipes. One of them, "Chicken in Vinegar" has had people standing over the pot begging for more. I am purchasing another as a gift. My advice is to buy the book if you are into pressure cooking.

Of all my cookbooks, this is my favorite. I bought it at the store where I purchased my pressure cooker and have used it ever since. Many of the recipes have become family staples; especially the beef stew, chili, jambalaya and "Farmers Market Vegetable Chowder". Worth the price several times over!

I have liked every recipe I've tried in here so far. I just bought my first pressure cooker recently, and it is quite impressive how tender the meats turn out when you cook them using this method.

The Greek Beef Stew has very rich taste and a variety of spices. We eat it on a bed of rice. Try the Chicken in Vinegar, Beef Stroganoff, Pork Chops Stuffed with Apples and Jambalaya. Note on the Jambalaya - this tastes great, but you need to add extra chicken broth because it gets really thick and will scorch if you're not careful.

...this is not your basic meat and potatoes cookbook - but I think that is one of the STRONG POINTS!!! Many of these recipes use different vinegars and cooking wines which give them great flavors. While some of the spices and vinegars used might not be something you already have on your shelf, there is nothing in here so unusual that you can't buy it in a large grocery store. It's just a matter of buying them and putting them in the pantry. You will be glad you did, as you impress your family and guests with flavorful food.

I also have "The Pressured Cook" by Lorna Sass, but I like this cookbook better. I just wish they had put it in a ring binder so the the pages would stay open. I have to put a big knive across the top of the book to keep the pages flat while I am cooking.

I purchased this book after reading the reviews on Amazon. All those 5 star reviews convinced me! They were wrong. I find more help in the owners manual I received with my new electric pressure cooker! Too many speciality ingredients that I don't even know where to buy, much less whether we like or not. Too many ingredients in general. I was looking for down home, easy, family-type meals, and found "gourmet" type recipes. I now check out the customer reviews rather than the "experts" and I read the reviews more carefully and watch for key words like simple, few ingredients, family, ingredients I find on my shelves, etc. I also check out table of contents when offered.

I've made only a few recipes from this book, but I am completely sold on it. I became a big pressure cooker fan after the first recipe. The flavors are delicious (lentil soup is my favorite), and they are so simple! I feel like I am providing a very nutritious meal for my family--all the nutrients stay in the pot and it keeps my kitchen so clean. I can saute in the cooker, then cook the whole meal--so little clean-up, and the meals are eye-appealing, wholesome and delicious. Highly recommended.

Of about 4-5 pressure cooker cookbooks I have bought, this is far and away the best one, not even an issue. The recipes are fairly simple, easy to put together, easy to find/common ingredients, and they taste great. This is what a pressure cooker should do for you. There are good general guidelines on how to cook other things as well. While there are not a whole lot of recipes in here, they are all great and easy. If you have to have one pressure cooker cookbook, this is it!

This is my all-time favorite pressure cooker cookbook. Excellent recipes -- every meal is fantastic. All the food groups are included; i.e., soups, meats, veggies, desserts. Not one recipe that I haven't enjoyed! A definite addition to any p.c. cookbook collection.