Technology has made today's pressure cookers quieter and safer, and pressure-cooked foods are prepared in one-third the time of traditional cooking methods. These easy-to-follow recipes enhance any cook's ability to cook under pressure with ease.
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Great beginnings for any festive get-together, appetizers and hors d'oeuvres are always a welcome sight for hungry guests. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Great beginnings for any festive get-together, appetizers and hors d'oeuvres are always a welcome sight for hungry guests. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
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1 of 1 people found the following review helpful
By A Customer
Format:Paperback
This book breaks away from the old stews and jumps into truly creative uses for pressure cookers. Chicken Piccata, Creme Caramel(Flan), Bread Puddings, Soups, etc. give you a new perspective on an old appliance. Plus, there is a section in back devoted to modifying recipes, troubleshooting, caring for your cooker and the rules of cooking with pressure
By Kathy
Format:Paperback
Now that I have more experience with pressure cookers, and collected a shelf of pressure cooker cookbooks, this is the cookbook I can't get enough of! I have learned to read carefully about when to bring to pressure, and when to heat without bringing up to pressure. If you like olive oil, garlic, and onions, you'll love her recipes.
I am addicted to Toula Patsalis's "Split Pea Soup with Ham", best eaten the second day. My husband declared that her Chicken Noodle Soup was superior to any I had served him before. He went ape over the Italian Potato, Rice & Spinach Soup; Corned Beef Brisket with Vegetables & Horseradish Sauce; Hunter's Beef Onion Stew; Chicken with Arborio Rice & Peppers; Chicken with Two Peppers & Noodles; and Tortellini & Chicken in Parmesan Cream Sauce. He thought Vegetable Soup with (breakfast) Sausage Bits would have been better without the sausage, and I haven't had the nerve to try the Paella again, yet. I am intrigued with her technique of cooking noodles in the pressure cooker, as it always takes so long to boil water to cook pasta, so I plan on making Fettuccine with Parsley Butter and Noodles Alfredo soon.
I don't recommend making the Split Pea Soup with a 4-quart electric pressure cooker, as the split peas can clog up the vents, but my 6-quart Cooks Essentials electric programmable pressure cooker works like a charm for her recipes. In fact, with the electric pressure cookers I have bought, the heavy pot allows me to skip the heat diffuser that Ms. Patsalis calls for frequently, which never worked all that well for me anyway.
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4.6 out of 5 stars
Most recent customer reviews
4.0 out of 5 stars
Caution to pressure cooker beginners, but now a favorite
This was one of my first two pressure cooker cookbooks, selected per reviews by p.c. manufacturers as a good counterpoint to the heavily touted "The Pressured Cook" by Lorna Sass. Read more
Published on May 22 2000 by Kathy
5.0 out of 5 stars
The Best Pressure Cooker Cookbook I Own!
I own 5 Pressure Cooker Cookbooks and I like this one best. If you like Greek food, like I do, you will love this cookbook. Read more
Published on April 29 2000 by Boston Lesbian
5.0 out of 5 stars
Receipes have exceptional taste - spice use excellent
Every receipe is a winner, my favorite is "Lamb Shanks with Orzo, Greek Village Style". Her use of spices is excellent, all entries are Martha Stewart qualtiy.
Published on Sep 7 1999
5.0 out of 5 stars
Translates Pressure Cooking into everyday cooking
I recently got a pressure cooker and wanted to know how to use it for everyday cooking. With 3 small children we rarely eat gourmet! I collect cookbooks, but rarely use them! Read more
Published on Jan 11 1999
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