125 Best Pressure Cooker Recipes Paperback – Oct 2 2004
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Given today's requirements for energy conservation, the pressure cooker is poised for a comeback. It cooks foods quickly, consuming less gas or electricity than other methods. Chavich has selected a list of The Best Pressure Cooker Recipes and gathered them in a single volume. Those who've never used a pressure cooker will delight in standard dishes such as Swedish meatballs and mushroom and barley soup. More adventuresome cooks may branch out into Jamaican chicken fricassee or Indian lamb rogan josh. Fish dishes and even risotto find a place in Chavich's recommendations for pressure cookery. Some may draw the line at preparing cheesecake in a pressure cooker, but it's good to know that Chavich says it can be done. Recipes conveniently list both American and metric measures. Mark Knoblauch
Copyright © American Library Association. All rights reserved --This text refers to an alternate Paperback edition.
Stellar recipes that include Cajun Black Bean and Sausage Gumbo, Chunky Tex-Mex Chili over Crispy Rice Cake, Banana Bread Pudding and more. Chavic shares helpful tips and kitchen wisdom for each recipe. There is also a comprehensive introduction to pressure-cooking, with guidelines for adapting your own recipes and compensating for the effects of altitude. (Gay Francisco Paris Post-Intelligencer 2011-03-23)See all Product Description
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The desserts in here are delicious and melt in your mouth. Don't listen to people who baulk at making cheesecake in a pressure cooker. Cinda's Layered White and Dark Chocolate Cheesecake is heaven on a fork. It took me 10 minutes to prepare and and exactly 20 minutes to cook, just like the recipe says. I had compliments galore from my husband and he doesn't usually like sweet desserts! I will never go back to eating store bought cheesecake again.
Some of the recipes I would never make - like the fish recipes. Fish doesn't take that long to cook and you're not saving yourself much time that way, but the ribs and campfire beans recipes are fantastic and if you like risotto, this book is for you. Vegetarians don't miss out either. Beans and lentils are provided for and the results are outstanding. Cinda gives you lots of information about the history of the pressure cooker and safety and cleaning tips. She also gives a breakdown of cooking times for various foods in the front of the book. I use this index a lot when I'm making things like beans and lentils.
I usually follow the recipes fairly closely, but I cut corners where I can. Instead of using chicken breasts which can be expensive, sometimes I just substitute a whole chicken and the end result in the same. And the great thing about a pressure cooker is, I don't even defrost my whole chicken. I just prepare the recipe as stated and cook the chicken for 30 minutes. And you would never know it had previously been frozen solid. It's soft and moist and just delicious. Try the Coq Au Vin. C'est magnifique!
I just love this book, so much so that my copy is well worn and slightly ragged and I've only had it less than a year. This book is clearly written and well laid out and has a wealth of information. But I took one star off, because there are only a few high gloss colour photographs of the finished recipes. More photos would have been nice but that's the only bad thing I can say about it. It's the best [money] I ever spent!
We have now tried 4 of the recipes and I like the book even better than I did two weeks ago.