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Pressure Cooking for Everyone Paperback – December, 2000

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Product Details

  • Paperback: 168 pages
  • Publisher: Chronicle Books (December 2000)
  • Language: English
  • ISBN-10: 0811825256
  • ISBN-13: 978-0811825252
  • Product Dimensions: 8.1 x 0.6 x 8.8 inches
  • Shipping Weight: 1.3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (63 customer reviews)
  • Amazon Best Sellers Rank: #293,201 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

While pressure cookers have been around for years, the new generation of quieter, safer and more efficient cookers is part of the inspiration for this collaborative cookbook. The book re-introduces this amazing appliance as a means of delivering a broad range of gourmet cuisine in a fraction of the time normally required, without sacrificing flavor or elegance. Authors Rodgers and Ward also point out the energy efficiency of shorter cooking times and the many health benefits of this versatile tool, noting that vegetables in particular lose fewer vitamins, retain their color and typically require less salt. The recipes, which emphasize simple, wholesome ingredients, are often variations on traditional dishes: hearty standards like 15-minute Garlic Mashed Potatoes, lighter fare such as 11-minute Tomato Basil Pasta, and Lamb Chops Dijonaise. Ward especially promotes made-from-scratch preparations, with numerous recipes for soups and stocks that have a more intense flavor for being homemade. Some of the recipes are of a newer breed: surprisingly delicate desserts such as Apricot Cheesecake and Ginger Cr?me Br?l?e can be made perfectly in the steamy interior. Not promoting instant cooking, the authors rather reconceptualize a very practical kitchen appliance. (Jan. 1)
Copyright 2000 Reed Business Information, Inc.

About the Author

Rick Rodgers is a well-known cookbook author, cooking teacher, and radio and television guest chef. He is the author of several cookbooks, and his recipes have been featured in such publications as Food & Wine and Woman's Day. He lives in New Jersey.

Arlene Ward is a cooking teacher who has been teaching the pleasures of pressure cooking for many years. She lives in New Jersey.

Kathryn Russell is a Los Angeles-based photographer.

Customer Reviews

This is a great book both for novices & pressure cooking experts alike.
Kacey O'Brien
The book is well written, well presented, with some images, and the recipes are short and very clear.
Roger Colom Martinez
I should have done that first but I do like the book enough not to return it.
M. Wade

Most Helpful Customer Reviews

123 of 125 people found the following review helpful By Daniel F. Moore on February 11, 2001
Format: Paperback
I have purchased several cookbooks for pressure cooking and have found only a few recipes that interested me. Rick Rodgers has rekindled my interest in the pressure cooker. This book gives clear instructions and recipes for many popular recipes. What I have been looking for and until now failed to find, is a cookbook that gives directions for making traditional 'American cuisine'. You will enjoy recipes for pot roast, barbequed chicken, beef stew with carrots and potatoes, beans, spaghetti and meatballs and a host of other favorites. And no pressure cooker book is complete without a sinfully delicious cheesecake recipe. Mr. Rodgers gives us Orange and Chocolate Marbled Cheesecake and you won't be disappointed. If you are looking to trim your cooking time and still be able to serve some of your favorite traditional meals, then this book will be a delightful addition to your kitchen library.
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61 of 62 people found the following review helpful By GothCrone on April 9, 2003
Format: Paperback Verified Purchase
I am relatively new to pressure cooking (about 1 year) and what led me to THIS book was the fact that I'd just purchased the crockpot/slow cooker cookbook written by Rick Rodgers and was truly thrilled to find a book that held crock pots to a "higher standard" - it's a very very good book if you want excellent results from your slow cooker. . . but this review is about THIS book - again written partly by Rick Rodgers -- and once again, I was not disappointed!
Great recipes - above and beyond the bland and ordinary. My kids have eaten everything I've made from this book (they have been introduced to a lot of unusual foods as well so they're not at ALL picky) -- anyway - their favourites so far are spaghetti w/meatballs (incredibly fast to prepare, particularly if you make the meatballs the night before!), beef bourginon (sp?), and the 3-meat bolognese pasta sauce. I usually up the garlic and some of the spices because we like rather highly seasoned food - but the basics here are very sound - not found one recipe yet that we didn't sit down to where we were floored as to how good the result was. I have to say, I am now using my pressure cooker more than my crockpot or any other form of cooking.
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50 of 51 people found the following review helpful By Rabecca K. Larson on July 24, 2002
Format: Paperback Verified Purchase
This cookbook has a quality not normally associated with pressure cooking: glamour! These are not Grandma's pressure cooking recipes! New techniques, great pictures and graphics made this book a joy to read and use. I haven't had a chance to try many recipes yet, but I'll be using this one a lot. I went straight to the rice pudding, a favorite comfort food of mine. It was done in 11 minutes and tasted great, with no added fat besides milk. I can't wait to try some of the more fancy desserts, like Black Forest Croissant Pudding and Cafe' Con Leche Flan. I need to get a springform pan and try the cheesecake, as well (I noted in my pressure cooker review that it would be great if the manufacturers made custom inserts for this! I may be dreaming...)
I'm giving this book 4 stars simply because no one cookbook can cover it all. For the basics, and for more "family" type meals, you may want another book. This book really does reflect the way my family eats (with a baby and 4-year-old) but we also eat a lot more basic soups, steamed vegies, and grilled seafood (one thing that doesn't work in the PC.) I usually improvise, and in fact I found a few of these recipes were nearly identical to meals I've cooked recently (beet and orange salad, Mexican chicken tacos).
I'll skip the red meat recipes, but the bean recipes are fresh and wonderful, and there are some great chicken recipes as well (Moroccan chicken, Mexican chicken in soft tacos). I recommend taking a class in pressure cooking, but if you can't, this is the next best thing. I'm not surprised that pressure cooking seems to be experiencing a revival, but I am surprised it took this long. I love my pressure cooker (see review) and would be hard-pressed to cook most meals without it!
Bon appetit!
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27 of 27 people found the following review helpful By Esther Schindler TOP 500 REVIEWERVINE VOICE on September 6, 2010
Format: Paperback
After investing in a pressure cooker, I knew that I'd need a cookbook or two to help me get the most out of it. I took two books out of the library to audition them for long-term placement in the cookbook library (which I may yet review; I haven't finished evaluating The Pressure Cooker Gourmet or Miss Vickie's Big Book of Pressure Cooker Recipes). But on a browsing trip to the local bookstore I found this one, too, and the author's name sold it for me; I have a few Rick Rodgers cookbooks and all have been reliable or better (recommended: Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest, and Prague).

Pressure Cooking for Everyone does a very good job, but in the long term I don't think it will be the only pressure cooking cookbook I own. (This is not necessarily a bad thing! Except for my bookshelf situation, which is becoming dire.)

There are recipes for foods in just about every category: soups & stocks; meat main courses; poultry and seafood; beans; risotto and grains; quick pasta sauces; vegetables; desserts and fruits. There's plenty of American comfort food and "the usual suspects," such as a Yankee pot roast; however one thing I like about this book is a wide breadth of ethnic recipes, such as a Cuban pot roast (with capers and olives) and osso busco, in a relative short (150 page), inexpensive cookbook.
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Most Recent Customer Reviews

More About the Author

Rick Rodgers is one of the most versatile professionals in the food business. Through his work as a cooking teacher, food writer, cookbook author, freelance cookbook editor, and radio and television guest chef, his infectious love of good food reaches countless cooks every day.

Rick has been guest chef on the national television shows Today, CBS Morning Show, Good Morning America, Cooking Live with Sara Moulton, Food Network Challenge, and many others, including media appearances in every major local market.

Rick's combination of down-to-earth humor and solid information brought him the prestigious Bon Appetit Food and Entertaining Award for Outstanding Cooking Teacher. In addition to his publishing work, Rick teaches sold-out cooking classes from coast-to-coast, as well as the occasional international stint (including Korea and France) and he is a speaker at many festivals and seminars.

Rick lives in the New York City area. His website is www.rickrodgers.com.

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