The New Pressure Cooker Cookbook
by Pat Dailey
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Book Reviews of The New Pressure Cooker Cookbook
Book Review: Still fantastic 7 months later!
Summary: 5 Stars
...I get enough variety from this one book, mind you I might only pressure-cook my meals 2-3 times a week, I go out to eat a lot, and I grill things in summer, and I like to fry my fish although it is nice in the cooker too...I agree some of the ingredients are more rare. E.g the moroccan rice recipe, called for some spices I did not have, and an apple which I also did not have when I first did it. The teriyaki spare ribs - well, naturally they call for some Japanese ingredients, but I've made them with none of the fancy ingredients in fact I did not even sit them to marinate - I just cooked them and poured the liquids over them, delicious! lol In fact if I want to cook say a stew, I just look at the recipes now to get some idea of what to do, and throw everything in. There is nothing to it.
This is not the most basic pressure cookbook, not the "sauce, meat, vege" type cooking. But people, it is sooo much simpler than some of the crazy gourmet ones I have, with the most exotic ingredients, where some of the ingredients are other RECIPES from earlier in the book .... this book is somewhere in between and a very comfortable medium.
Like I said, it is the one I use all the time. I eat at some of the best restraunts in the country, and you know, sometimes they can't come close to the hearty home cooked meal I can whip up in 30 minutes. Now I'm hungry, and its 2am ...
Book Review: Delicious, fantastic, simple, lots of variety ! A Must have
Summary: 5 Stars
I ~highly~ recommend this book!I would pay the price of the book just for a single serving of any one of the recipes I have made so far.
The food I cook for myself at home using these recipes is as good as any restraunt. Sure, when I prepare a meal it is not as neatly presented as in a classy restraunt, but these pressure cooker meals are many times more hearty, more satisfying.
My favorite recipes so far: Hungarian Goulash, BBQ Pork Chops, Spaghetti Bolognese, Grand Champ Chili. Tomorrow I'll be trying Teriyaki Spare Ribs. What will you be eating?
If you are thinking of getting a pressure cooker cookbook, this is a very good one. Divided into sections, I have listed the sections and number of recipes in each section here:
Soups 13, Meats and Poultry 19, Stews and one-dish meals 12, Fish and Seafood 7, Vegetables 7, Rice Beans Pasta 11, Sauces 5, Desserts 10
The recipes are easy to follow even for a complete beginner, not like some recipes I have seen in other books that are just way too much work. Furthermore, the pressure cooker is probably the only washing up you will need to do.
I would say that, from this book, you will cook at least one of the meals every week for evermore.
If you have a pressure cooker, get this book! If you don't have a pressure cooker, GET ONE they are the future of home cooking.
Book Review: Great meals that taste like you worked all day on them
Summary: 5 Stars
For the past several years Pat Dailey's "The New Pressure Cooker", along with Lorna Sass's book, has helped me put great tasting meals on the table without spending the whole day in the kitchen. I'm not sure what the reader below is looking for but if you are looking for a great recipe for veal shanks (Osso Bucco) "Veal Shanks with Sage and Sun-dried Tomatoes" is a winner. When we visited Florence last year my husband ordered Osso Bucco in a well know restaurant and it tasted "just like yours, honey."
Like lamb? "Lamb shanks with Garlicy Port Wine Sauce" is a staple at our house, as is "Italian Chicken with Sausage and Peppers." Two other easy and tasty chicken dishes, "Chicken with Vinegar" and "Chicken with Prosciutto" are great party fare.
Stuffed pepper in 19 minutes, start to finsh? It might take you 25 mintues the first time you make them, but "Lamb and Feta Stuffed Peppers" quick and easy comfort food on a cold winter night. In fact, I have some leftover rice. I think I will make this tonight!
So maybe not the best book if you are cooking for toddlers or the meat-and-potatoes-only crowd. But if you like this kind of food and don't have the time and/or energy for the traditional preparation, give this book a try.
Book Review: Very good recipes
Summary: 4 Stars
I have liked every recipe I've tried in here so far. I just bought my first pressure cooker recently, and it is quite impressive how tender the meats turn out when you cook them using this method. The Greek Beef Stew has very rich taste and a variety of spices. We eat it on a bed of rice. Try the Chicken in Vinegar, Beef Stroganoff, Pork Chops Stuffed with Apples and Jambalaya. Note on the Jambalaya - this tastes great, but you need to add extra chicken broth because it gets really thick and will scorch if you're not careful.
...this is not your basic meat and potatoes cookbook - but I think that is one of the STRONG POINTS!!! Many of these recipes use different vinegars and cooking wines which give them great flavors. While some of the spices and vinegars used might not be something you already have on your shelf, there is nothing in here so unusual that you can't buy it in a large grocery store. It's just a matter of buying them and putting them in the pantry. You will be glad you did, as you impress your family and guests with flavorful food.
I also have "The Pressured Cook" by Lorna Sass, but I like this cookbook better. I just wish they had put it in a ring binder so the the pages would stay open. I have to put a big knive across the top of the book to keep the pages flat while I am cooking.
Book Review: It's a good start but needs work
Summary: 3 Stars
All in all I enjoyed this book. It has potential, but it needs work--more attention to detail.
For example several of the recipes missed steps--i.e saying to saute an item and set it aside, but never saying when to add it back in.
Additionally, while the book states that all the recipe amounts/portions are designed around the capacity of a 6 quart pressure cooker, I found that many recipes could easily be increased by 50% and sometimes 100% while still keeping it safe by not filling the cooker more than 2/3 full (if you're going to go the trouble to cook something, you might as well use the full capacity of the cooker IMHO).
Some recipes (i.e. Curried Beef and Greek Beef stew) sounded good, but in reality the flavors just didn't blend very well at all. Others (like the Green Chile Pork and Hominy Stew) were just delicious!
I think this book has potential, but the author needs to pay more attention to detail.