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Great Food Fast : Bob Warden's Ultimate Pressure Cooker Recipes Paperback – February 10, 2012
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"#5 Bestselling Cookbook of the Year for 2012." --Publishers Weekly
New York Times Best Seller! --New York Times
About the Author
Well-known TV personality Bob Warden has proven taste and sizzling passion for great food as a television cooking celebrity, kitchenware developer, and cookbook author. He is a hugely successful TV cooking show host, product developer, and QVC manufacturers' representative, with four decades of experience. Bob has helped develop more than 500 kitchen products for QVC, as well as for other top brand kitchen manufacturers. Bob is also the author of several cookbooks which include Quick and Easy Pressure Cooking, Best of the Best cook's essentials Cookbook (with Gwen McKee), Bob Warden's Favorite Ninja Recipes, Bob Warden's Favorite Recipes for cook's essentials Cookware, and Bob Warden's Slow Food Fast. Great Food Fast has sold over 100,000 copies so far in 2012. Warden's newest venture, Great Chefs International, includes the launch of a TV series, companion cookbook, and the premiere of Great Flavors, a new collection of low-sodium, high-taste concentrated stock bases.
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Top Customer Reviews
UPDATE: I now have tried many of Bob's recipes in this book and have to say they are amazing!! They are easy to follow and come out perfect every time. My favorites so far; German Pot Roast, Sweet Onion Chicken Teriyaki and the Perfected Pulled Pork. Yum!!
The Orange Glazed Pork Chops pg 97 are wonderful -- tenderest pork I've ever eaten! Also the Perfected Pot Roast pg 41 can't be beat! I haven't tried the BBQ Beef Tips Pg 64 yet, but appreciate that there is an option to use prepared BBQ sauce, rather than taking the time to gather the ingredients, mix the mustard, Wor. sauce, br. sugar, garlic powder, etc.
There are helpful "Make it Better" tips after each recipe, which make suggestions, such as substituting cream cheese in the place of mascarpone cheese, (which is good, b/c I've never heard of mascarpone cheese!) The Shrimp Alfredo pg 111 has a low-fat option. The recipes which call for alcohol have alternative suggestions; e.g.: use juice of 1 lemon to replace 1/4 cup dry white wine in the Chicken Fricassee pg 77.
I plan on using this recipe book a lot!
At the back of the book there are a few pages of Cook Times References, so you can use your own meat, beans, and pasta recipes and know how to long they need to cook.
I also love that even though this is not a vegetarian cookbook, there are plenty of great recipes for both vegetarians and vegans - toasted walnut hummus, corn off the cob chowder, and taco dip to name a few just from the first section! (For the taco dip you need to sub vegetarian grounds for the ground beef.) Speaking of that first section, don't let the chapter name, "Soups", throw you off - because that's where you'll find the hummus and taco dip too. :-)
Next (again, as a vegetarian with vegan rising), I just skipped the meat and seafood sections and went straight to the pasta (butternut squash risotto!), vegetables & sides ('the best brussels sprouts'!), and dessert sections (ohmygosh, the desserts! Brownies, banana flan, peanut butter cheesecake!). There is also a "lighter" section, which is basically, well, 'lighter' things of all types, including a *lovely* eggplant dip, minestrone soup (not sure why that's not in the 'soup' section) and poached pears (dessert!).
Seriously, whether you are new to pressure cooking or an old hand at it, and whether you are vegetarian or vegan, or a carnivore, this is a *fantastic* book! Wonderful, easy to read and follow recipes, for wonderful dishes from your pressure cooker!