The Everything Vegetarian Pressure Cooker Cookbook Paperback – Sep 18 2010
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About the Author
Justin Snyder has worked in kitchens professionally for the past sixteen years. As a longtime vegetarian, Justin currently works as saute chef at Cafe Intermezzo.
Most Helpful Customer Reviews on Amazon.com (beta)
I would definitely recommend this book, but with the caveat that the reader be prepared to think through the recipe steps to make sure that none are omitted. In addition, I would also recommend that anyone who is interested in vegetarian pressure cooking purchase a copy of "Great Vegetarian Cooking Under Pressure" by Lorna Sass, who is a pressure cooker guru.
Vegans, Vegetarians, and Lacto-ovo-fish-eating-Vegetarians... REJOICE with your pressure cookers, for this book is a keeper!
1) YUM! I have tried over 10 recipes, and they've all turned out great. From Hummus, to potato skins, to stock, to marinara, to corn, to brussell sprouts (oh yum), to ratatouille, to lemon butter broccoli, to Aloo Gobi, to Chorizo Paella!, and on and on. The Snyders have taken me on a gastronomic adventure since cracking open their book. These are not just pressure cooker recipes, they are exquisite and complex dishes that taste great, and that happen to utilize the p-cooker to shortcut your cuisine to perfection.
2) Technique: This book does an excellent job at easing you into p-cooking technique, and incorporating THAT into your cooking. So I am not a vegan being led to water, but a vegan being taught to fish, so to speak (or am I a vegetarian or lacto-ovo-fish-eating vegan? I can't remember...They explain it early in the 1st chapter. Digression aside...). So, for example, soaking and cooking down beans are explained in every recipe that calls for it, in such a clear and concise manner, that it becomes second nature. Rice and grains are easy to understand and work with. Each element is incorporated into the recipes in the same text and explanation as the previous recipe. Meaning, you walk away with understanding the technique of using the p-cooker, and not just memorizing recipes and ingredients. Well written.
3) Not JUST vegetables: I loved, loved, LOVED that the Snyders added a section on Veggie-burger, Tempeh, Tofu, and Seitan (seita-what?)... You see, these are all substitute meat products that vegetarians use in their cooking. They can look, taste, chew, and feel very similar to meat. That means, that you can cook dishes with them, that were otherwise not accessible to vegetarians. And, because pressure cookers are such one-pot wonders for meat-based meals, like beef stew, or perhaps pulled pork, us veganish peeps are now back in the game! I truly have learned a whole new world that I did not know, before buying this book. Seitan, especially, I find absolutely fascinating. I cut my thumb 3 weeks ago, so I have not yet gotten around to kneading wheat in the sink yet, but I love that the Snyders chose to write about these, as part of pressure cooker cookbook! I am reading and wondering, and excited about what is in store when I do finally dive in and get jiggy with my seitan. That's brilliant.
Overall, this book is excellent, and fits my needs, and I am sure it will enlighten you as well. If you are either a vegetarian, leaning there, or looking to expand your horizons beyond meat and chicken, then this is not just a cookbook, it's a pressure-cooking adventure.
5 stars. Enjoy.