Pressure Cooker Gourmet (Paperback) by Wise, Victoria

Pressure Cooker Gourmet (Paperback) by Wise, Victoria

Paperback; Published 8/24/2005; 368 Pages; ISBN 9781558322011

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New in paperback! What cook isn't looking for recipes that are fast, delicious, and nutritious? The Pressure Cooker Gourmet provides just that, with 225 dishes that are simple to prepare, cook in as little as 15 minutes, and retain all the natural nutrients that can be lost with other cooking methods.



The beauty of pressure cooking is that it allows the home cook to make traditionally labor-intensive dishes like stews, braises, briskets, and pot roasts literally in a matter of minutes, opening up vast new possibilities for weekday cooking.



In a thorough introduction, Victoria Wise explains how to use the modern pressure cooker (which has been completely reengineered for safety and ease of use) and outlines what it particularly excels at, from basic beans and grains to hearty one-pot entrees. Then she presents outstanding dishes, such as Lamb Shank Braised with Garlic and Rosemary (cooking time 25 minutes); Sunday Chicken Poached Belgian-Style (25 minutes); Risotto with Shrimp, Fennel, and Saffron (18 minutes); Tamales with Black Bean and Plantain Filling (16 minutes); In-House Clam Bake (20 minutes); and Peanut Butter Swirl Cheesecake (30 minutes).

Customer Reviews
Recommended by 100% of reviewers   |   Rated a "Good Value" by 66% of reviewers
For Those Wanting a Little More
by george, CA
February 25, 2007

This book extends outside of the basics but is still fun and easy reading and provides recipes that may stretch outside of basic recipes as many are accustomed to.
A good value...good reading...not overly complicated.

George Noland.
I

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I got some good tips and ideas out of it
by WILLIAM, CA
August 28, 2007

I not sure if I care for the recipes in the book, but I haven't read it from cover to cover either. I do browse through the sections and look for IDEAS and then put my own recipes together. On that point I would say I paid quite a bit just for ideas. I do have to say I'm a picky eater, so other people would look at the recipes in here and think they are delicious.
My only real criticism is that I had hoped the book would have pictures of the meals in it. I'm more of a visual person and I would rather LOOK at pictures of food and be enticed that way instead of just reading about them.

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Cooking Tip From the Food Network Kitchens

You can get extra mileage out of your pressure cooker by using the bottom pan section as a saucepan when cooking larger quantities of food on the stovetop.