125 Best Pressure Cooker Recipes (Paperback)

~ (Author)

Editorial Reviews

From Booklist

Given today's requirements for energy conservation, the pressure cooker is poised for a comeback. It cooks foods quickly, consuming less gas or electricity than other methods. Chavich has selected a list of The Best Pressure Cooker Recipes and gathered them in a single volume. Those who've never used a pressure cooker will delight in standard dishes such as Swedish meatballs and mushroom and barley soup. More adventuresome cooks may branch out into Jamaican chicken fricassee or Indian lamb rogan josh. Fish dishes and even risotto find a place in Chavich's recommendations for pressure cookery. Some may draw the line at preparing cheesecake in a pressure cooker, but it's good to know that Chavich says it can be done. Recipes conveniently list both American and metric measures. Mark Knoblauch
Copyright © American Library Association. All rights reserved --This text refers to an alternate Paperback edition.

Review

Versatile recipes, as well as a wealth of helpful tips...the eclectic collection of recipes features a number of ethnic dishes. (Rosemary Black New York Daily News ) --This text refers to an alternate Paperback edition.

See all Editorial Reviews

Product Details

• Paperback: 192 pages
• Publisher: Robert Rose (October 2, 2004)
• Language: English
• ISBN-10: 0778801063
• ISBN-13: 978-0778801061
• Product Dimensions: 9.9 x 6.8 x 0.6 inches
• Shipping Weight: 14.4 ounces (View shipping rates and policies)
• Average Customer Review: 4.0 out of 5 stars  See all reviews (3 customer reviews)
• Amazon.com Sales Rank: #105,979 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

134 of 134 people found the following review helpful:

4.0 out of 5 stars This is a great book, September 29, 2002

By	Ainsley Dalton-Cross (Calgary Canada) - See all my reviews

This review is from: The Best Pressure Cooker Recipes (Paperback)

When I bought a pressure cooker, I wasn't sure which book to buy out of the myriad books in the store. The reason I bought this was because it was the cheapest! It just goes to show you that something cheap can be a rare and wonderful find. The recipes are just delicious and very easy to make, even for a novice cook. I've had great fun experimenting on my husband and son and nothing beats a hearty stew in the middle of a Calgary winter. What used to take me all day in a slow cooker, now takes just 30 minutes, even with the cheapest, toughest cuts of meat. Buying this book has certainly made my meat purchasing easier, because I'm saving money buying cheaper cuts but not sacrificing quality in the end result.

The desserts in here are delicious and melt in your mouth. Don't listen to people who baulk at making cheesecake in a pressure cooker. Cinda's Layered White and Dark Chocolate Cheesecake is heaven on a fork. It took me 10 minutes to prepare and and exactly 20 minutes to cook, just like the recipe says. I had compliments galore from my husband and he doesn't usually like sweet desserts! I will never go back to eating store bought cheesecake again.

Some of the recipes I would never make - like the fish recipes. Fish doesn't take that long to cook and you're not saving yourself much time that way, but the ribs and campfire beans recipes are fantastic and if you like risotto, this book is for you. Vegetarians don't miss out either. Beans and lentils are provided for and the results are outstanding. Cinda gives you lots of information about the history of the pressure cooker and safety and cleaning tips. She also gives a breakdown of cooking times for various foods in the front of the book. I use this index a lot when I'm making things like beans and lentils.

I usually follow the recipes fairly closely, but I cut corners where I can. Instead of using chicken breasts which can be expensive, sometimes I just substitute a whole chicken and the end result in the same. And the great thing about a pressure cooker is, I don't even defrost my whole chicken. I just prepare the recipe as stated and cook the chicken for 30 minutes. And you would never know it had previously been frozen solid. It's soft and moist and just delicious. Try the Coq Au Vin. C'est magnifique!

I just love this book, so much so that my copy is well worn and slightly ragged and I've only had it less than a year. This book is clearly written and well laid out and has a wealth of information. But I took one star off, because there are only a few high gloss colour photographs of the finished recipes. More photos would have been nice but that's the only bad thing I can say about it. It's the best [money] I ever spent!

43 of 49 people found the following review helpful:

5.0 out of 5 stars Excellent Cookbook, April 13, 2003

By	Stella Nemeth (Macungie, PA, USA) - See all my reviews (REAL NAME)

This review is from: The Best Pressure Cooker Recipes (Paperback)

I wrote this review when I had just finished eating my second recipe from this book. The food was excellent, and the recipes were very easy to follow.

We have now tried 4 of the recipes and I like the book even better than I did two weeks ago.

0 of 2 people found the following review helpful:

3.0 out of 5 stars Bad Print Job, February 27, 2009

By	Yvonne L. Siler - See all my reviews (REAL NAME)

This review is from: The Best Pressure Cooker Recipes (Paperback)

I'm not sure what condition was advertised with this book when I purchased it, but it is in pretty poor condition. The print on many of the pages has bled through making it difficult to read the recipes.