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The Best Pressure Cooker Recipes on the Planet: 200 Triple-Tested, Family-Approved, Fast & Easy Recipes Paperback – October 18, 2016
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"For 20 years Deb Murray has dazzled me with succulent stews, fall-off-the-bone ribs, perfect artichokes made in minutes, and warm pudding cakes. She is a true master of pressure cooking, and a her flavors will make you sing! She makes pressure cooking accessible and EASY! I lover her dearly, and you will LOVE THIS BOOK!" -Suzanne Somers
About the Author
Debra Murray is the sweetheart of on-air food demonstration. With more than 20 years of experience as an accomplished cookbook author, food stylist, and Evine personality, perfecting cooking is more than just a job - it's what makes her tick. Debra Murray resides in Tampa, Florida.
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For those new to pressure cooking, there are no timing adjustments for electric pressure cookers for longer cooking recipes. Nor is there any mention mention made of the need to add time in the short list of tips at the front of the book. Thus, even experienced cooks who are new to pressure cooking will be confused because some things come out perfectly fine (cook time 15 minutes or less) and others will be woefully undercooked (cook times over 30 minutes).
Some things in it are just wrong. For example, for Spicy Italian Meatloaf we're instructed to place the shaped loaf on a rack in the PC. This is a mistake for people who own a wire rack, as it will cause the meat to sink around and adhere to the wires of the rack as it cooks. An aluminum foil sling solves this problem, but isn't mentioned. A new cook won't know this.
It also suffers from poor organization. The chapter on Grains and Pasta lists no pasta recipes at all, although I found at least nine in the chapter of One-Pot Wonders. Why are there no pasta recipes in the pasta chapter? Going to Pasta in the index yields but one recipe. All pasta recipes are listed in the index by name alone. This is poor organization, because the only way to find a pasta recipe is to look through each recipe in the table of contents. Holiday Brisket with Root Vegetables is listed under Beef in the index, why isn't Mac and Cheese listed under Pasta? The chapter of One-Pot Wonder is hilarious, because I expected to find mostly complete meals here (no explanation is given of what makes a recipe a one-pot wonder). Instead, I found a lot of side dishes like Mac and Cheese and Scalloped Potatoes with Ham. There are some main dishes there, too, but overall I think it's a silly chapter that only makes things more confusing.
Some recipes included just seem odd to me, because they're no faster nor easier to cook in a pressure cooker than on a stovetop, and some require only 1 skillet. Things like Chicken Marsala and Chicken Piccata. Why would I want to dirty a big pot and lid when I can cook them in a single skillet without a lid in the same amount of time? Although if I lived in a college dorm with only my electric pressure it would be nice to know I can cook them.
I've given the book 3 stars because most of the recipes I looked at are sound (meatloaf being a notable exception), but the lack of timing conversions for electric pressure cookers, inclusion of only one very short timing chart (again, no difference between electric and stovetop) and hideous organization make it a lot less useful it could be.