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The Ultimate Pressure Cooker Cookbook: More Than 75 Foolproof Irresistible Recipes Tested in All the Most Popular Models [Hardcover]

Tom Lacalamita
3.7 out of 5 stars  See all reviews (7 customer reviews)

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Book Description

April 14 1997

Pressure cookers have changed a lot since your grandmother's day. They were once noisy, risky, and ineffective, but today's new machines are safe and sleek, and make cooking fabulous meals in no time a snap. In The Ultimate Pressure Cooker Cookbook, Tom Lacalamita's expert advice will guide you through buying and caring for your pressure cooker, and his delicious foolproof recipes are your keys to success.

By cooking with high temperature and steam pressure, a pressure cooker seals in flavor and prepares in minutes what takes hours with conventional methods. Besides being an incredible time saver, a pressure cooker is capable of producing delicious, intensely flavored food that is also low in fat. Imagine being able to produce healthy nutritious home-cooked meals any night of the week. With The Ultimate Pressure Cooker Cookbook as your companion, it is all possible.

Just pile the ingredients into a pot, lock the lid, and bring to full pressure, and in 20 minutes you can have rich homemade soup that tastes as if it had been simmering on the stove for hours. Perhaps you feel like a taste of Italy...how does perfect creamy risotto in 10 minutes sound? Delicious meals that taste as though you spent the day in the kitchen are at your fingertips when you use a pressure cooker.

With the same thoroughness used in his three previous books in the Ultimate Cookbook series, Lacalamita begins by methodically examining all the types of pressure cookers available, giving careful instructions and expert advice on their use and maintenance. In over 85 triple-tested recipes derived from the Mediterranean tradition, he then shows how pressure cookers are great tools for today's cooks. Step-by-step instructions guide you through these tasty and healthy pressure-cooker recipes -- from rich Vegetable Soup with Basil or hearty Turkish Bean Stew to Mussels h la Cataplana and Loin of Pork with Bitter-Orange Sauce. In addition to nutritional analysis for each recipe, charts of basic cooking times and conversion formulas are provided so that favorite home recipes can also be adapted to cooking in the pressure cooker.

In The Ultimate Pressure Cooker Cookbook, Tom Lacalamita is your guide to the world of fast, fabulous cooking.


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Product Description

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.

From Booklist

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

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Customer Reviews

Most helpful customer reviews
5.0 out of 5 stars Meditteranean Cooking for the Pressure Cooker Feb. 1 2004
Format:Hardcover
The book cover doesn't mention Meditteranean Cooking, although the Amazon listing does. This book focuses on how to use the pressure cooker to eat a healthier diet with a focus on Meditteranean cuisine. I read this book as part of deciding whether to get a pressure cooker (so can't yet tell you how great the recipes are). This was definitely one of the most interesting - it had the basics on pressure cooker use, but also focused on menus that weren't to me the "same old, same old."
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5.0 out of 5 stars Fantastic book Dec 5 2003
By A Customer
Format:Hardcover
Everything I've made from this book has been delicious. I use it all the time. I don't think the ingredients are exotic! From reading the other customer reviews you can tell that the title should have emphasized the mediterranean aspect more but if super healthy delicious food is what you like, you'll like this book.
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1.0 out of 5 stars Not For Everyone Nov. 18 2002
By A Customer
Format:Hardcover
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. It was more for someone who is looking for gormet fare and exotic ingredients than for someone who just wants to feed their family a tasty, healthy meal.
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5.0 out of 5 stars Easing the Pressure Sept. 1 2002
By I
Format:Hardcover
Tom LaCalamita is The Italian Pressure Gourmet. Some cookbooks are, as a friend, full of information and some are simply filled with dependable recipes that are easy to prepare and delicious; This cookbook is both.
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.
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