Pressure Cooking for Everyone

I am relatively new to pressure cooking (about 1 year) and what led me to THIS book was the fact that I'd just purchased the crockpot/slow cooker cookbook written by Rick Rodgers and was truly thrilled to find a book that held crock pots to a "higher standard" - it's a very very good book if you want excellent results from your slow cooker. . . but this review is about THIS book - again written partly by Rick Rodgers -- and once again, I was not disappointed!Great recipes - above and beyond the bland and ordinary. My kids have eaten everything I've made from this book (they have been introduced to a lot of unusual foods as well so they're not at ALL picky) -- anyway - their favourites so far are spaghetti w/meatballs (incredibly fast to prepare, particularly if you make the meatballs the night before!), beef bourginon (sp?), and the 3-meat bolognese pasta sauce. I usually up the garlic and some of the spices because we like rather highly seasoned food - but the basics here are very sound - not found one recipe yet that we didn't sit down to where we were floored as to how good the result was. I have to say, I am now using my pressure cooker more than my crockpot or any other form of cooking.

I bought this book and took a pressure cooking class at Arlene's school in Wayne, NJ - Adventures In Cooking. She and Rick Rodgers are really the experts when it comes to pressure cooking. The recipes in this book are wonderful - my favorites are the risottos. I still can't believe that risotto could be so easy - only 8 minutes and no stirring! I'd recommend this book to anyone who hasn't the time to spend in the kitchen, or just likes great food prepared quickly. And if you're in NJ, check out the pressure cooking classes at Adventures In Cooking and see Rick and Arlene together in person.

I bought several pressure cookbooks to go with my new Faberware Electronic Pressure Cooker. The first one to arrive was this one. After cooking a great roast from a recipe in the reviews on the same cooker, I decided to try a seafood recipe. A trip two years ago to Del Mar in California left me with wonderful memories of my first taste Cioppino. The North Beach Cioppino recipe in this book brought back that wonderful memory. The flavor is unbelievably good. Seafood never tasted so naturally sweet. My only addition was to cook up some fresh Linguine pasta to put it over as in the restaurant version. Thanks for the memory and I can't wait to make more wonderful dishes with this unbelievable book. Cookbooks promise so much and usually deliver only different; this ones delivers great.

I have purchased several cookbooks for pressure cooking and have found only a few recipes that interested me. Rick Rodgers has rekindled my interest in the pressure cooker. This book gives clear instructions and recipes for many popular recipes. What I have been looking for and until now failed to find, is a cookbook that gives directions for making traditional 'American cuisine'. You will enjoy recipes for pot roast, barbequed chicken, beef stew with carrots and potatoes, beans, spaghetti and meatballs and a host of other favorites. And no pressure cooker book is complete without a sinfully delicious cheesecake recipe. Mr. Rodgers gives us Orange and Chocolate Marbled Cheesecake and you won't be disappointed. If you are looking to trim your cooking time and still be able to serve some of your favorite traditional meals, then this book will be a delightful addition to your kitchen library.

A wonderful and well thoughtout book. All your questions are answered without needing to have a culinary degree. The pictures are splendid and the recipies are easy to follow. A must for anyone who loves good, wholesome food, but does not have the time to labor over the stove. Why make a 4-6 hour beef stock when you can do one in an hour.