Pressure Cooking for Everyone
by Rick Rodgers, Arlene Ward
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Book Summary Information
Author: Arlene Ward, Rick RodgersBrand: Kuhn Rikon
Photographer: Kathryn Russell
Edition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2000-12
ISBN: 0811825256
Number of pages: 168
Publisher: Chronicle Books
Book Reviews of Pressure Cooking for Everyone
Book Review: My Favorite Cookbook for the Pressure Cooker
Summary: 5 Stars
I gave this cookbook five stars because this book has added variety to my cooking at a level achieved by no other cookbook. It is the whole package. There is a picture for each recipe (I mean come on, with today's technology publishing cookbooks without pictures for each recipe is unacceptable.) The pictures inspire me to explore the recipes I haven't yet tried. Although I have dozens of cookbooks, I have probably tried a greater percentage of the recipes in this book over every other cookbook I have except Julia Child's. This may sound like a small aspect, but variety is, for me, hard to maintain with my work schedule. It's just so much easier to quickly throw together the same stuff I've been cooking for 40 years. But I am having fun with this cookbook. And every recipe has been a success, and surprisingly good. For example, I was concerned that the Boeuf Bourguignonne from a pressure cooker would be like something from a crockpot - all the flavors melded together past the point of recognition. In the past my Boeuf Bourguignonne was based on a great recipe from Cook's magazine that took about five hours to prepare (definitely not a work-night meal), but resulted in a tender beef with a complex sauce. The pressure-cooked Bourguignonne was at least as good with layers of flavor in the sauce, and the meat was more tender. I'm looking forward to the Osso Bucco (another dish that normally takes hours of preparation.) I am also having fun with the authors' choices of herbs and spices. Although some reviewers have noted insufficient flavorings, I always adjust the amounts to suit our tastes. And I make adjustments in the cooking times. I recently replaced my old pressure cookers with more modern ones, and each type has required adjustments in the time. I will have to figure out new times anyway when we move from an elevation of about 600' above sea level to 5700' above sea level. It's just a matter of intentionally undercooking the first time or two, putting the lid back on to finish cooking, and making notes in the cookbook for how long it actually took to cook that recipe, After a few recipes, you get a feel for how your pressure cookers perform at your elevation and to your preferences. I am now serving on work-nights the kinds of meals that used to be reserved for weekends simply by pre-browning the meats and poultry on the weekend. Then it takes only minutes to put a pressure cooker meal on the table after getting home.
Summary of Pressure Cooking for Everyone
The pressure's on! These days who isn't looking to get a great meal on the table without a lot of time in the kitchen? Fast, foolproof, and extremely versatile, Pressure Cooking for Everyone is the answer for every busy cook. Now that pressure cookers are safe and easier to use than ever before (gone are the days of spaghetti-sauce-on-the-ceiling fiascos), author and acclaimed cooking teacher Rick Rodgers is here to prove that nearly everything can be cooked betterand fasterunder pressure. An enclosed system, pressure cooking locks in flavor and nutrients. From Hearty Lentil and Pasta Soup to Five-Spice Pork Roast, Butternut Squash Risotto, and even creamy Orange-Chocolate Marble Cheesecake (who knew?), Pressure Cooking for Everyone reveals the secrets behind dozens of succulent dishes. Chock-full of great information and lavishly illustrated with beautiful color photographs, Pressure Cooking for Everyone is the perfect companion to every pressure cooker.Quick & Easy Books
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