Great Food Fast (Best of the Best Presents) Bob Warden's Ultimate Pressure Cooker Recipes Paperback – February 10, 2012

I bought this at the same time I bought the Instantpot on Amazon. The first recipe I tried was the Perfected Pot Roast which was excellent. The one problem I had was in step #4 he stated to perform a quick release, in which I did and ended up with juices spewing out the top of my pressure cooker all over my walls and cupboards. I called customer service for the Instantpot and was told never to do a quick release with meats!! (I guess I also should have read the manual). I was terrified to use the quick release method again until I read some posts on a pressure cooking forum on how to do it correctly. I have tried quite a few of his other recipes with no problems and they have all been excellent!

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!!

I purchased mine when QVC released them as I have his 1st pressure cooker book and I knew how much I loved it. The second book by him is an excellent follow up. So many to pick from with full color pictures. I have tried many pressure cooker books and I can say that without hesitation...nothing comes close ...not even marginally close...to this one. Easy ingredients combined with excellent instructions and awesome pictures makes this book sit on the top shelf in my house.

I recently purchased an electric pressure cooker (that gets to 15 psi, which is the same pressure stove top models achieve). There were no look inside previews for this book so I was flying blind and I decided to buy this book strictly based on the reviews. I thought I'd write a review that covers areas that were not covered by some of the other reviewers and might have made a difference in my purchasing this book.

What I liked about this book. The directions for the recipes are very well written, they contain the same information about each dish, including prep time estimates, cook time, pressure needed, and servings per dish. The book is also very well organized. The pages are color coded so from the outside of the book you can turn to a section knowing it will contain beef recipes, chicken recipes, or so on. Every recipe has some kind of tip about the recipe, some on making the recipe slightly different to please different audiences or a tip on how how to up the flavor. There is even a light cooking section that contains 14 recipes and the nutrition information for those recipes. Warden also includes timing charts for very common meats and vegetables. And finally, there are no recipes that would turn out faster through other cooking methods or are better to other cooking methods. That type of filler seems to plague some other pressure cooker cookbooks and usually leads to disappointing results.

What I didn't like: Too many pictures (this might not be a negative to some), I enjoy when an author includes pictures demonstrating presentation of a dish that might not be common to the American public, however more often than not there are pictures of common dishes like macaroni and cheese, shrimp alfredo, or chicken noodle soup. I'd have rather those pages contained more recipes. Another gripe is that nutrition information is only contained in the "lighter" cooking section, it's a shame that this was not expanded to include the whole book. I also wish that they had more recipes per page or had reduced the size of the book, 120 recipes take up 208 pages and the book has a large profile. Finally I wish Warden had given readers more room for innovation, the difference between a good pressure cooker cookbook and a great one is the ability to show the cook avenues to innovate (or 4 vs 5 stars on Amazon). Some pressure cooker cookbooks do this through discussion of things that work well in a pressure cooker, and others spend a lot of time on substitutions, Warden does neither.

But what you really want to know is are the recipes good? So far I've tried 4 of these recipes and they have all been winners that I would make again. The recipes are also not off the wall with hard to find ingredients or super exotic recipes that might not appeal to most (which is good for a cookbook this length). I'm looking forward to trying more recipes from this book. It will definitely be used. I can already see myself making some of the dips for future parties. That being said, if I was to have only one pressure cooker cookbook I would go with Pressure Perfect: Two Hour Taste in Twenty Minutes Using Your Pressure Cooker or Miss Vickie's Big Book of Pressure Cooker Recipes.

I've read other pressure cooker books and found them to be full of what I consider strange food. This one is full of regular recipes for regular people. Not boring, but food most people will be happy to cook and eat. You won't have to buy a bunch of specialty ingredients that you'll only use once. The recipes are simple, and delicious. A great book!

Mr. Warden takes the guess work out of pressure cooking with this thorough book full of delicious recipes, tips and guidelines and charts. Designed for the new electric PC's, but easily adaptable to stovetop PC's as well. I barely knew how to turn my PC on when I got it and it came with very little info. Now, thanks to the tips from this and Bob's other book, I am not just making his recipes, but creating my own. They all come out perfect, and I use my PC more than 3X a week, saving precious time in my food prep(I mean a 3.5 lb chicken or pot roast in under 30 minutes. How about a pasta dish in 6 minutes? C'mon, it can't get better than that!).

I have purchased Great Food Fast along with the other cookbook by Bob Warden. His recipes are spot on and soooo good. Everything I have tried has been above average. The explainations and help guides for PC cooking are easy to understand for a beginner too. Highly recommend this book.

Made our first meal today with our new pressure cooker using a recipe from this book - Holy Mole Pork.
Really easy to make and the flavor was faanntastiic! Better than most restaurant meals, maybe we ought to mail this recipe to the local Mexican places.
Other recipes look very good as well, looking forward to our next one.

I am an avid pressure cooker user. I went to bookstores and searched on Amazon for a really informative cookbook for the pressure cooker. I could not find a single one that was for the the electric pressure cooker. Then I ran across this one from another source. I loved it immediately. It is easy to read with clear concise directions. The best thing is in the back of the cookbook are all kinds of simple outlines on each type of food with cooking times, temp, and type of release. In addition there are instructions on cooking foods from frozen. It is amazing to have such a great compilation of pressure cooker recipes and timetables all in one place and all designed for the electric pressure cooker. Thank you!