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8 of 8 people found the following review helpful
5.0 out of 5 stars Old World Flavor in a Fraction of the Time!!!
The pressure cooker is making a comeback after years of disfavor. The old jiggle top units that could be opened and could cause severe burns are pretty much a thing of the past. Coincidentally, as people have less time to spend in the kitchen, the pressure cooker has come back to center stage. For people still a little leery of using one, this book will allay your...
Published on March 15 2003 by Daniel F. Moore

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1 of 1 people found the following review helpful
3.0 out of 5 stars The Pressure Cooker Gourmet suggests using salt pork in many recipes. I substitute it with bacon,
The Pressure Cooker Gourmet is not quite what I expected. Salt pork is often used in the recipes. I tried one recipe but substitute salt pork with bacon and it worked out fine.
Published 16 months ago by Martie


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8 of 8 people found the following review helpful
5.0 out of 5 stars Old World Flavor in a Fraction of the Time!!!, March 15 2003
By 
Daniel F. Moore (Yarmouth, Maine USA) - See all my reviews
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The pressure cooker is making a comeback after years of disfavor. The old jiggle top units that could be opened and could cause severe burns are pretty much a thing of the past. Coincidentally, as people have less time to spend in the kitchen, the pressure cooker has come back to center stage. For people still a little leery of using one, this book will allay your fears. Victoria Wise discusses thoroughly the hows, the do's and dont's and generally instructs the reader in the proper and successful use of this versatile appliance.
The Pressure Cooker Gourmet includes recipes for soups, meat, poultry, fish, grains, vegetables, legumes, sauces and of course desserts. Although there are photographs of the finished recipes, the reader will delight in the many tips, subtitutions and suggestions that accompany many of the recipes. You will also appreciate the index of recipes with page numbers, that appear at the beginning of each chapter.
Being a poultry fan, I loved the Coq au Vin. The wine sauce was thicker than I ever remember from another method and the blend of herbs and spices was intensified by the increased pressure.
And if you can't resist a moist and rich cheesecake, try the Cheesecake with Mascarpone Cheese in Chocolate Cookie Crust. I had never tried Mascarpone (a very creamy cream cheese) and it, combined with the moist heat of a pressure cooker, was sinfully delicious.
I'm still experimenting with the recipes and there are a lot of them! It takes some 'old time' recipes and applies 21st century flavors and technology to help rekindle our culinary past. As you might imagine, I love this book and you will too! Buy it!!
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5 of 6 people found the following review helpful
5.0 out of 5 stars great book, Nov. 20 2003
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Amy Lee Weitzman (Cambridge, MA United States) - See all my reviews
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I went to the bookstore and skimmed *all* of the pressure cookbooks they had (about 10 different authors). I found this one to be just the right mix between simple, everyday food and gourmet, international specialties. Also, you get many recipes in one book - more than most of the other books had. I made the split pea soup the other night - easy, quick, tasty, and HEALTHY.
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1 of 1 people found the following review helpful
3.0 out of 5 stars The Pressure Cooker Gourmet suggests using salt pork in many recipes. I substitute it with bacon,, March 20 2013
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This review is from: The Pressure Cooker Gourmet: 225 Recipes for Great-Tasting, Long-Simmered Flavors in Just Minutes (Paperback)
The Pressure Cooker Gourmet is not quite what I expected. Salt pork is often used in the recipes. I tried one recipe but substitute salt pork with bacon and it worked out fine.
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3 of 4 people found the following review helpful
3.0 out of 5 stars specialized recipes, Oct. 29 2011
This review is from: The Pressure Cooker Gourmet: 225 Recipes for Great-Tasting, Long-Simmered Flavors in Just Minutes (Paperback)
I was looking for a basic book, rather than too many speciality recipes. Consider mainstays like those from Lorna Sass or Vickie Smith if you want more basic pressure cooking books.
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3 of 4 people found the following review helpful
5.0 out of 5 stars Will prove a real time saver when serving up dishes, May 16 2003
The Pressure Cooker Gourmet showcases 225 superbly presented recipes and instructions by Victoria Wise for today's safe and easy-to-use pressure cookers that will please any palate and satisfy any appetite. From Cream of Tomato Soup; Black Pepper Pot Steak with Shallots and Spicy Red Wine Gravy; American All-Beef Meat Loaf; and Duck with Green Olives, Turnips, and Turnip Greens; to Baby Artichokes and Two Sauces; Zucchini Stuffed with Spinach, Cream Cheese, and Pine Nuts; Omi's Chickpeas with Lime and Onion Ring Topping; and Chevre Rosemary Popover Pudding, The Pressure Cooker Gourmet will prove a real time saver when serving up dishes that would grace any family meal or special celebratory dining event!
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The Pressure Cooker Gourmet: 225 Recipes for Great-Tasting, Long-Simmered Flavors in Just Minutes
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