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 enlarge | Authors: Rick Rodgers, Arlene Ward, Kathryn Russell
List Price: $19.95
Buy Used: $11.78
You Save: $8.17 (41%)
Rating:  15 reviews
Format: Bargain Price
Media: Paperback
Pages: 168
Number Of Items: 1
Shipping Weight (lbs): 1.3
Dimensions (in): 8.7 x 7.8 x 0.5
ASIN: B000EMSZ6A
Availability: Usually ships in 1-2 business days
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| Customer Reviews:
| Showing reviews 6-10 of 10 | | « PREV | | |
 Not for those who want their food well-seasoned... May 4, 2006
Baking Enthusiast (Chicago, IL USA)
7 out of 8 found this review helpful
I'm disappointed in how bland the meat dishes are. As one reviewer said, increase your seasonings. I've also had to decrease the pressure cooking times on some because the meat would come out almost in shreds! There's also one recipe that surprised me - the short ribs that have to be cooked three times - first to brown, then pressure cooked twice, and then crusted and baked. Good grief! Doesn't all that defeat the supposed ease of using a pressure cooker? Overall, it's not a bad book; it's just not as good as I had hoped it would be.
A little bland.... March 12, 2006
N. Torres
5 out of 5 found this review helpful
I bought this book because it was one of the books highly recommended in the pressure cooking internet group that I am in. The book is beautiful but kind of bland in taste. It goes to show that you can never judge a book on its cover. I was kind of disappointed with the purchase. I recommend any of Lorna Sass's books. I own all of her books and everything tastes just right and is pretty easy to use.
good starter March 3, 2006
Maria S (Seattle, WA USA)
3 out of 3 found this review helpful
I got one of those electric pressure cookers that self regulates. This book is a good book to get my feet wet with. Not as many recipes as I would have liked, but a good variety.
 Love this book!!! April 9, 2003
C. Rees-Johnson
33 out of 33 found this review helpful
I am relatively new to pressure cooking (about 1 year) and what led me to THIS book was the fact that I'd just purchased the crockpot/slow cooker cookbook written by Rick Rodgers and was truly thrilled to find a book that held crock pots to a "higher standard" - it's a very very good book if you want excellent results from your slow cooker. . . but this review is about THIS book - again written partly by Rick Rodgers -- and once again, I was not disappointed!Great recipes - above and beyond the bland and ordinary. My kids have eaten everything I've made from this book (they have been introduced to a lot of unusual foods as well so they're not at ALL picky) -- anyway - their favourites so far are spaghetti w/meatballs (incredibly fast to prepare, particularly if you make the meatballs the night before!), beef bourginon (sp?), and the 3-meat bolognese pasta sauce. I usually up the garlic and some of the spices because we like rather highly seasoned food - but the basics here are very sound - not found one recipe yet that we didn't sit down to where we were floored as to how good the result was. I have to say, I am now using my pressure cooker more than my crockpot or any other form of cooking.
Beautiful, fun and informative! July 25, 2002
Rabecca K. Larson (Bellevue, WA)
23 out of 23 found this review helpful
This cookbook has a quality not normally associated with pressure cooking: glamour! These are not Grandma's pressure cooking recipes! New techniques, great pictures and graphics made this book a joy to read and use. I haven't had a chance to try many recipes yet, but I'll be using this one a lot. I went straight to the rice pudding, a favorite comfort food of mine. It was done in 11 minutes and tasted great, with no added fat besides milk. I can't wait to try some of the more fancy desserts, like Black Forest Croissant Pudding and Cafe' Con Leche Flan. I need to get a springform pan and try the cheesecake, as well (I noted in my pressure cooker review that it would be great if the manufacturers made custom inserts for this! I may be dreaming...)I'm giving this book 4 stars simply because no one cookbook can cover it all. For the basics, and for more "family" type meals, you may want another book. This book really does reflect the way my family eats (with a baby and 4-year-old) but we also eat a lot more basic soups, steamed vegies, and grilled seafood (one thing that doesn't work in the PC.) I usually improvise, and in fact I found a few of these recipes were nearly identical to meals I've cooked recently (beet and orange salad, Mexican chicken tacos). I'll skip the red meat recipes, but the bean recipes are fresh and wonderful, and there are some great chicken recipes as well (Moroccan chicken, Mexican chicken in soft tacos). I recommend taking a class in pressure cooking, but if you can't, this is the next best thing. I'm not surprised that pressure cooking seems to be experiencing a revival, but I am surprised it took this long. I love my pressure cooker (see review) and would be hard-pressed to cook most meals without it! Bon appetit!
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