The Pressure Cooker Cookbook [Mass Market Paperback]

Toula Patsalis (Author)

Book Description

Publication Date: November 1, 1994

Technology has made today's pressure cookers quieter and safer, and pressure-cooked foods are prepared in one-third the time of traditional cooking methods. These easy-to-follow recipes enhance any cook's ability to cook under pressure with ease.

Product Details

• Mass Market Paperback: 208 pages
• Publisher: HP Trade; 1st edition (November 1, 1994)
• Language: English
• ISBN-10: 1557881898
• ISBN-13: 978-1557881892
• Product Dimensions: 8 x 8 x 0.5 inches
• Shipping Weight: 14.1 ounces
• Average Customer Review: 4.6 out of 5 stars  See all reviews (9 customer reviews)
• Amazon Best Sellers Rank: #752,236 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

49 of 49 people found the following review helpful:

5.0 out of 5 stars Translates Pressure Cooking into everyday cooking, January 11, 1999

By A Customer

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

I recently got a pressure cooker and wanted to know how to use it for everyday cooking. With 3 small children we rarely eat gourmet! I collect cookbooks, but rarely use them! This cookbook however is open for every meal. It acts as a great instruction manual for how to cook any ingredient, plus tells you how to translate an old favorite recipe to the pressure cooker.

40 of 41 people found the following review helpful:

5.0 out of 5 stars Updated review: Now my favorite P.C. book, April 10, 2004

By 

Kathy "AnUnnaturalCook" (Middle River, MD United States) - See all my reviews

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

Now that I have more experience with pressure cookers, and collected a shelf of pressure cooker cookbooks, this is the cookbook I can't get enough of! I have learned to read carefully about when to bring to pressure, and when to heat without bringing up to pressure. If you like olive oil, garlic, and onions, you'll love her recipes.

I am addicted to Toula Patsalis's "Split Pea Soup with Ham", best eaten the second day. My husband declared that her Chicken Noodle Soup was superior to any I had served him before. He went ape over the Italian Potato, Rice & Spinach Soup; Corned Beef Brisket with Vegetables & Horseradish Sauce; Hunter's Beef Onion Stew; Chicken with Arborio Rice & Peppers; Chicken with Two Peppers & Noodles; and Tortellini & Chicken in Parmesan Cream Sauce. He thought Vegetable Soup with (breakfast) Sausage Bits would have been better without the sausage, and I haven't had the nerve to try the Paella again, yet. I am intrigued with her technique of cooking noodles in the pressure cooker, as it always takes so long to boil water to cook pasta, so I plan on making Fettuccine with Parsley Butter and Noodles Alfredo soon.

I don't recommend making the Split Pea Soup with a 4-quart electric pressure cooker, as the split peas can clog up the vents, but my 6-quart Cooks Essentials electric programmable pressure cooker works like a charm for her recipes. In fact, with the electric pressure cookers I have bought, the heavy pot allows me to skip the heat diffuser that Ms. Patsalis calls for frequently, which never worked all that well for me anyway.

32 of 32 people found the following review helpful:

5.0 out of 5 stars Gourmet recipes for the pressure cooker, February 26, 1997

By A Customer

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

This book breaks away from the old stews and jumps into truly creative uses for pressure cookers. Chicken Piccata, Creme Caramel(Flan), Bread Puddings, Soups, etc. give you a new perspective on an old appliance. Plus, there is a section in back devoted to modifying recipes, troubleshooting, caring for your cooker and the rules of cooking with pressure