The Pressure Cooker Gourmet: 225 Recipes for Great-Tasting, Long-Simmered Flavors in Just Minutes

Overview

The Pressure Cooker Gourmet is by far the most creative collection of recipes available for this remarkable appliance. It gives you vast new possibilities for weekday cooking and expanded creative options for weekends, helping you prepare wonderful stews, roasts, and other traditionally labor-intensive dishes literally in a matter of ...

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The Pressure Cooker Gourmet: 225 Recipes for Great-Tasting, Long-Simmered Flavors in Just Minutes

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Overview

The Pressure Cooker Gourmet is by far the most creative collection of recipes available for this remarkable appliance. It gives you vast new possibilities for weekday cooking and expanded creative options for weekends, helping you prepare wonderful stews, roasts, and other traditionally labor-intensive dishes literally in a matter of minutes.
 
Make these fantastic recipes and more in a fraction of the usual time!
Quick Chicken with Garlic, Tarragon, and Red Wine (6 minutes)
Mediterranean Lamb and Green Bean Stew (23 minutes)
Brown Rice Risotto with Leeks, Fennel, and Fontina Cheese (33 minutes)
Indian-Style Shrimp Curry with Potatoes and Tomatoes (10 minutes)
Pork and Clams Portuguese Style (15 minutes)
Not-So-Classic Red Beans and Rice with Thyme and Andouille Sausage (36 minutes)
Acorn Squash with Celery Sage Stuffing and Tangerine Juice (15 minutes)
Chocolate Almond Pudding Cake with Raspberry Sauce (17 minutes)

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Editorial Reviews

Publishers Weekly
As Wise notes in a thorough introduction that covers general methods, the pressure cooker is a time-saver; she then offers a nice range of recipes, from a relatively simple Trout la Vapeur with Toasted Almonds and Parsley Sauce to a more complex Salmon Terrine with Asparagus Tip and Spinach Root Garnish that is packed into a loaf pan and steamed. However, Wise (who was the first chef at Chez Panisse) often undermines that savings in time. For example, a recipe for beef broth calls for roasting the bones for 30 minutes before cooking the broth. Other recipes simply would be almost as quick when prepared using normal stovetop methods, like a Spring Spinach and Scallion Soup that takes six to seven minutes to come to pressure, then sits for eight minutes as the pressure escapes. The pressure cooker works best for braised dishes such as Chicken Marengo with Porcini-Topped Fried Bread Rounds and Rabbit with Fennel Seed, Parsnip, and Prunes in Brandy Cream, but perhaps is not the optimal choice for delicate vegetables such as Asparagus with Shallot, Lemon, and Olive Oil Dressing. While the writing in their headers tends to be awkward (Chilled Potato Soup Mexican-style with Cantaloupe and Toasted Almonds begins: "It was the gazpacho in Grenada that showed, in the right setting at the right time, cold soup is an oxymoron of a notion but a lilt in the day's repasts"), the recipes themselves are clear and simple. (Jan.) Forecast: This is a good effort, especially in the context of a small field, but not the equal of earlier pressure-cooker books like Pressure Cooking for Everyone, by Rick Rodgers and Arlene Ward, and other titles from Lorna Sass.
Library Journal
Wise is the author and coauthor of numerous other cookbooks, including The Well-Filled Microwave Cookbook. Here she provides dozens of recipes for today's "100% Safe" pressure cookers, from streamlined versions of pot roast to more contemporary, elegant dishes such as Pheasant Braised with Walnuts and Shallots. There are stews of all sorts, or course, but there are also quick (no-stir) risottos, vegetable dishes ranging from Baby Artichokes and Two Sauces to an easy Ratatouille, preserves like Green Tomato Chutney, and even desserts. A good companion to Lorna Sass's now-classic Cooking Under Pressure and its follow-up, The Pressured Cook, this is recommended for most collections. Copyright 2002 Cahners Business Information.
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Product Details

  • ISBN-13: 9781558322011
  • Publisher: Harvard Common Press, The
  • Publication date: 12/28/2004
  • Edition description: Reprint
  • Pages: 368
  • Sales rank: 557,407
  • Product dimensions: 7.25 (w) x 9.13 (h) x 1.06 (d)

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Sort by: Showing all of 10 Customer Reviews
  • Anonymous

    Posted October 4, 2011

    Not my favorite

    Wish I would have looked at the receipes closer before buying. Lots of unusual stuff and not much that I would ever make. Not your 'everyday' dinner book.

    2 out of 2 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted March 2, 2010

    Untested Recipe

    I just finished making the Beet and Orange Soup on page 28 of the 2003 version and it has clearly either not been tested or not edited. It is horrible and we make fantastic dishes in our pressure cooker all the time. I've given it two stars simply to be nice. How disrespectful of time and resources to make me pay for a book that is so haphazardly or lazily done.

    We've used so many recipes and they are very forgiving and this one is horrible.

    We'll try more - but even if they are all fabulous I will always feel cheated by this one recipe.

    2 out of 2 people found this review helpful.

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    Posted March 9, 2010

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    Posted December 17, 2009

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    Posted February 6, 2010

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    Posted March 3, 2009

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