The book begins with a primer on the types of pressure cookers available today and how to use them to achieve the best results. Next are four recipe chapters: Soups & Stews, Beans & Grains, Meats & Poultry, and Vegetables. The back matter offers a visual step-by-step guide on how to prepare pressure-cooked meals, and serving suggestions make it easy to pair the main course with tasty sides and other accompaniments.
Comfort food classics like barbecued brisket sandwiches, home-style pot roast with root vegetables, and Boston baked beans will make everyone feel at home. Cold weather favorites such as pork chile verde, beef stroganoff, and pasta with bolognese sauce are perfect for après ski meals or busy winter weeknights. Vegetables, often thrown together as an afterthought, will become center stage with tasty dishes like winter squash purée with brown butter and sage, artichokes braised in white wine, and braised fennel with garlic.
This book will help you make delicious, hearty meals— that usually take hours to make—in very little time. Instead of watching the pot all day to make your favorite stew or braise, you can enjoy an all-day activity while your pressure cooker does all the work.
Pressure cooker popularity rises and falls over time. Fortunately, they are trendy again. With improvements over the last decade or so in safety, that trend is well justified. In addition, the pressure cooker helps you turn affordable ingredients into amazing dishes in less time. “The Pressure Cooker Cookbook” makes a great maiden voyage guide for those who want to learn how to use this specialized cooking vessel. The instructions are well-written and easy to follow. On the other hand, the flavors produced in the recipes remain sophisticated. If you are new to using a pressure cooker your taste buds don’t have to go back to kindergarten. The specific combination of manageable techniques and sophisticated flavors really boosts the value of this lovely little book. The images are inspiring and helpful for the completed dish. I did, however, wish my version of the “Braised Chicken in Lemon-Basil Sauce” got the gorgeous color in the photo. I’m still working on matching that color. Of course the flavor was so great no one who tested the results found it lacking in any way. With the lemon slices cooked down tender while retaining the enlightened lemon flavor, any leftover lemon bits were fished out and devoured. Another favorite was the “Moroccan-Style Tomato-Rice Soup.” The dish would be a fabulous, fast (only 9 minutes of cooking time) meal when fresh tomatoes reach over abundance. Keep the kitchen cool with this short-order dinner. The earthy spices play against naturally acidic tomatoes. The resulting flavor clears your palate and inspires just one more bite, then another and another. My husband wished for some lamb to accompany the soup—and we still finished all about ½ cup of the recipe! Among all the satisfying flavors, one recipe really stood out. The results were an extra blessing as the main ingredient was on sale due to seasonal supply. I highly recommend “Curried Cauliflower Soup with Spicy Croutons.” You’ll be surprised how silky the soup is without any dairy, so it’s great for anyone who avoids animal or dairy products. The flavor surprised me. I just never expected cauliflower and curry to come together in a stunning relationship. Roasted Cauliflower is a trendy recipe in many new cookbooks today, so the different twist on this ingredient got me in the kitchen to try it out. With such great results more is coming soon. Even better, with your pressure cooker it’s only 5 minutes cooking time—what’s not to love! Giving this cookbook a rare, top rating may seem a bit of stretch. However, it’s about the sum of the parts being greater than each alone. First, using a pressure cooker means you spend less time preparing meals and more time eating good food. In addition, you get impressive results with affordable ingredients: definitely a plus in today’s reality. Last and certainly not least, the book is actually affordable as well. Most books offering this level of flavor and photographs will cost you more. The size of the book is a little smaller and most likely is where the savings comes in for the publication. You know what, you won’t care! It will be easy to fit on your bookshelf, and you’ll come back to these recipes over and over. In my world that is the ideal cookbook for my kitchen.
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Overview
The book begins with a primer on the types of pressure cookers available today and how to use them to achieve the best results. Next are four recipe chapters: Soups & Stews, Beans & Grains, Meats & Poultry, and Vegetables. The back matter offers a visual step-by-step guide on how to prepare pressure-cooked meals, and serving suggestions make it easy to pair the main course with tasty sides and other accompaniments.
Comfort food classics like barbecued brisket ...