Cooking Under Pressure (1985), Sass's first pressure cooker cookbook, was published when the new-style (i.e., nonexploding) cookers had just appeared on the market and went on to sell more than 180,000 copies. Since then, a second generation of sleek cookers, now virtually foolproof, has appeared in upscale kitchenware shops everywhere. Sass has published other cookbooks for the "PC," as she calls it, but this is the real successor to her first. It includes 200 new recipes, along with a thorough guide to using the cooker and a section on troubleshooting; timing charts for different ingredients appear both in the relevant chapters and in a handy grouping at the back. Recipes range from Sage-Scented Butternut Squash Soup and Whole Stuffed Chicken in Balsamic Fig Sauce to Lemon Cheesecake. Each recipe is accompanied by "Pressure Points," handy tips on technique; "Variations," which suggest easy substitutions or optional ingredients; and "Transformations," which essentially change the basic recipe into a different dish. Transformations for Chunky Chicken Noodle Soup, for example, include Mexican Chicken Soup with Avocado and Corn-not a noodle soup at all. Chapter introductions are filled with useful information, and recipe headnotes offer serving suggestions and more. Highly recommended. Copyright 2003 Reed Business Information.