The New Pressure Cooker Cookbook
by Pat Dailey
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Book Reviews of The New Pressure Cooker Cookbook
Book Review: You've got to try the chicken in vinegar recipe!!
Summary: 5 Stars
I ordered Pat Daley's book based soley on the reviews I read here on Amazon, and was particularly intrigued by one recipe that was mentioned over and over again...the chicken in vinegar. I just received my book yesterday, and prepared the chicken in vinegar tonight...OUT OF THIS WORLD!!. My usually quite picky 6 and 9 year olds couldn't get enough of the sauce. I served it with focaccia bread and steamed asparagus, and needlees to say, I am going to have to double the recipe next time around. Ms. Daley also has a very good introduction at the beginning of this book explaining the ins and outs of pressure cooking (I'm newly hooked on this method), and I can't wait to try some of the other recipes, for example the Beef Brisket with Smoked Chili Sauce, Teryaki Spareribs, and the Ciambiotta (an Italian vegetable stew). A great introduction for me (or anyone) and an excellent addition to any cookbook collection!Book Review: Awesome ribs!
Summary: 5 Stars
This is a terrific cookbook; using it has saved me loads of time and effort in the kitchen. I like the easy-to-read type and the clear instructions. My pressure cooker has gotten a lot more use since I bought Pat's book.One helpful point Pat makes is that with a pressure cooker, even the most time-crunched of us can keep our freezers supplied with homemade stock--very useful to have on hand! (I always freeze some in ice-cube trays for recipes that only require small amounts.)
An earlier reviewer recommended the recipe for "Chicken in Vinegar," which I agree is delicious, but my favorite so far is "Teriyaki Spareribs." These ribs are outstanding and make wonderful party food, too. Guests just can't get enough of them!
I wish the book contained nutritional info, but even without it, this is still a great cookbook. Brava, Pat--and bon appetit!
Book Review: Best pressure cooker recipes
Summary: 5 Stars
Although Lorna Sass is considered the doyenne of pressure cooking, I experience consistently better results with Pat Dailey's recipes. Her "Grand Champ Chili" is the best chili I've ever made, and I've tried many different chili recipes over the years. Most of the recipes are based on simple, easy-to-prepare ingredients that happen to taste great together when combined in a pressure cooker.As with all pressure cooker cookbooks, the cooking times require some experimentation. Using my Kuhn Rikon pressure cooker on a gas cooktop, I've found that decreasing Pat Dailey's cooking times by two minutes in all cases provides better results than using her recommended cooking times.
Overall, this cookbook has quickly become one of my favorites.
Book Review: Disappointing, not for families or budget watchers
Summary: 2 Stars
I purchased this book after reading the reviews on Amazon. All those 5 star reviews convinced me! They were wrong. I find more help in the owners manual I received with my new electric pressure cooker! Too many speciality ingredients that I don't even know where to buy, much less whether we like or not. Too many ingredients in general. I was looking for down home, easy, family-type meals, and found "gourmet" type recipes. I now check out the customer reviews rather than the "experts" and I read the reviews more carefully and watch for key words like simple, few ingredients, family, ingredients I find on my shelves, etc. I also check out table of contents when offered.Book Review: Delicious Recipes
Summary: 3 Stars
Tried the beef and barley soup the first day this recipe book arrived in the mail. It was delicious, just what I'd been looking for. I hadn't used my pressure cooker in years, had lost the direction and recipe book that came with it, and was delighted to see that The New Pressure Cooker Cookbook had time schedules for the various foods that would be processed in the cooker. Only one criticism -- it would be nice if the book were spiral- bound so that it would be easier to read while on the counter and assembling the various ingredients! I used an old flat-iron to hold it down in order to read it.