Too Fancy | The Pressure Cooker Gourmet: 225 Recipes for Great-Tasting, Long-Simmered Flavors in Just...

You can't please everyone...but I'm happy with this book | The Pressure Cooker Gourmet: 225 Recipes for Great-Tasting, Long-Simmered Flavors in Just Minutes | Victoria Wise

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	• The Pressure Cooker Gourmet: 225 Recipes for Great-Tasting, Long-Simmered Flavors in Just Minutes Victoria Wise Harvard Common Press, 2005 - 368 pages average customer review:based on 17 reviews view larger image
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highly recommended

Really helps

Kuhn Rikon Duromatic Top Pressure Cooker, 5-Quart
I bought this book to accompany my new Kuhn Rikon pressure cooker. It is very thorough, explains how the pressure cooker works, and is gradually helping me to get through my "beans on the ceiling" fears.

Too Fancy

They have many nice receipes if you like fancy receipes with many different "hard to find" spices, etc. I like the simple life, and don't need fancy french dishes to make me happy.

You can't please everyone...but I'm happy with this book

I read some other reviews that complained about this, that or another thing regarding this book. The old saying "You can't please everyone" is true, and this book is no exception. There are lots of good recipes, suited to a variety of palates. If you disagree with a particular recommendation (a precedure, time or temperature/pressure for example), then adapt the recipe to your liking. I purchased this at a bookstore after skimming the pages to see if it was a book I'd want to own. I wouldn't have spent the money if I didn't think it was worth it.

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Exactly what I was looking for; GOURMET pressure cooking, not mama's corned beef and cabbage!

Book just arrived and I have only made one dish so far and it was phenomenal..I can't wait to try more of these recipes! I rated this only 4 stars because some of the liquid measurements, cooking time, etc. seemed way way off. I made the Bolognese sauce and it was the BEST I have ever tasted! fyi, I have never made a Bolognese sauce before but have tasted it many times in restaurants. Nor did I think it would be something I would make; I just happened to have all the ingredients in my pantry and went with it.

When I saw the amount of liquid the 2 cans of diced tomatoes provided I just knew an hour's cooking time would turn this to tar. So I added a 15 oz can of tomato sauce which made the sauce so much richer anyway, and after 35 mins my husband said "NOW, I have to eat NOW" (it smelled SO good), so I stopped. Good thing too, as even with the extra liquid of the tomato sauce it was almost burnt; a minute more and it would have been inedible. I had my pressure cooker on low too, but do not own the burner plate the author recommends using. But even with one I would still add the tomato sauce and cook only 30-45 mins.

The only reason I can see to cook it a full hour would be to melt the carrots, celery and onion into the sauce. In the future I will mince the veggies VERY FINELY (or use my mini-chopper to pulverize them before sauteeing) so that I can cook this dish faster. I also added cream instead of milk at the end, but just eyeballed it, maybe 1/4 cup. We both ate huge bowls of pasta and sauce and kept oohing and aahing.

I got this book because I was tired of cooking the same 3-4 dishes in my pressure cooker and needed more variety and wanted a more up to date recipe book...I would buy this book just for the Bolognese sauce recipe alone! But be aware that you should follow your gut (excuse the pun) and add more liquid if necessary or keep checking to see that it's not burning.

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What cook isnt looking for recipes that are fast, delicious, and nutritious? The Pressure Cooker Gourmet provides just that, with 225 dishes that are simple to prepare, cook in as little as 15 minutes, and retain all the natural nutrients that can be lost with other cooking methods.

The beauty of pressure cooking is that it allows the home cook to make traditionally labor-intensive dishes like stews, braises, briskets, and pot roasts literally in a matter of minutes, opening up vast new possibilities for weekday cooking.

In a thorough introduction, Victoria Wise explains how to use the modern pressure cooker (which has been completely reengineered for safety and ease of use) and outlines what it particularly excels at, from basic beans and grains to hearty one-pot entres. Then she presents outstanding dishes such as Lamb Shank Braised with Garlic and Rosemary (cooking time 25 minutes); Sunday Chicken Poached Belgian-Style (25 minutes); Risotto with Shrimp, Fennel, and Saffron (18 minutes); Tamales with Black Bean and Plantain Filling (16 minutes); In-House Clam Bake (20 minutes); and Peanut Butter Swirl Cheesecake (30 minutes).

368 pages

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reviews: page 1, 2, 3, 4

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