The Ultimate Pressure Cooker Cookbook: More Than 75 Foolproof Irresistible Recipes Tested in All the Most Popular Models Hardcover – Apr 14 1997
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From Library Journal
Streamlined and made essentially "explosion-proof," the lowly pressure cooker has become almost glamorous. In his fourth appliance cookbook (see, most recently, The Ultimate Espresso Machine Cookbook, LJ 12/95), LaCalamita offers 100 or so easy recipes. The collection could more accurately be called The Pressure Cooker-Mediterranean Diet Cookbook, for Mediterranean foods are what LaCalamita makes in his cooker, from Garlic Soup to Venetian-Style Artichokes. Lorna Sass's Cooking Under Pressure (LJ 11/15/89) remains one of the best books on the subject, but larger collections will want LaCalamita's, too.
Copyright 1997 Reed Business Information, Inc.
Problems often associated with using a pressure cooker--food on the ceiling and other culinary atrocities--are, quite simply, outdated. According to Lacalamita, this handy cooking tool deserves more than just a modicum of respect, considering that it conserves food values and the home chef's time. Tips, advice, and counsel are featured upfront, with notes on proper use, care, and accident avoidance. (As he points out, new designs of the pressure cooker include so many safety devices and are so easy to use that even the clumsiest of cooks should be relieved.) Most of the more than 90 recipes are Mediterranean or, at least, inspired by the cuisines of the region; there is a strong emphasis on dried beans, legumes, grains, and vegetables. But the real draw of this book is the incredible time savings. Barbara Jacobs
Top Customer Reviews
Yes, it praises the wonders of pressure cookery, but says little as to how to prepare your first culinary attempts as you anxiously glance upwards. The author appears to be trying to reach two goals. The first, is to advance pressure cooking in the states, and second,to promote the healthy effects of mediterranean cooking.
In this reader's opinion, he fails on both counts. While there are several chapters on the nature of pressure cookery and the types of pressure cookware, these paragraphs are but glossy overviews interspaced with accounts of the author's life as student in Spain. In short, the book is light on specifics.
As to the recipes, the title says it all. They are in fact, selected items of mediterranean cooking. While they maybe the author's favorites and have a certain culinary curiosity about them, they should not be the cook's first few steps with the new pressure cooker. Recipe requirements are well setforth, but only terse paragraphs are given to preperation. This same paragraph is repeated and repeated in each new recipe. Conclusion, if didn't do it right the first time well....
Certainly, there are plenty of excellent mediterranean cookbooks out there. What we need is a good "how to" pressure cookbook. Then once the steam vessel is mastered, we will adapt those recipe favorites including mediterranean.
I find the exact ingrediants are important to the final finish. When I don't know what a particular ingredient is, I ask GOOGLE. For instance: I found that Italian frying peppers are simply very special in themselves as such, but that you can substitute yellow sweet peppers and be very close.
I enjoy the book. It helps a great deal with simple, easy to follow directions, in making the pressure cooker a normal method of cooking without emotional pressure.
Most recent customer reviews
Everything I've made from this book has been delicious. I use it all the time. I don't think the ingredients are exotic! Read morePublished on Dec 5 2003
This book was extremely disappointing. I was looking for my first book on pressure cooking, and this one had nothing that my family would have wanted to eat. Read morePublished on Nov. 18 2002