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The Pressure Cooker Gourmet: 225 Recipes for Great-Tasting, Long-Simmered Flavors in Just Minutes

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Author: Victoria Wise
Brand: THE HARVARD COMMON PRESS/HAROLD IMPORTS
Category: Book

List Price: ~~$16.95~~
Buy New: $7.50
You Save: $9.45 (56%)

New (21) Used (10) from $6.36

Avg. Customer Rating: 4.0 out of 5 stars

17 reviews
Sales Rank: 27182

Media: Paperback
Number Of Items: 1
Pages: 368
Shipping Weight (lbs): 1.4
Dimensions (in): 9.1 x 7.2 x 1.2

MPN: 3487
ISBN: 1558322019
Dewey Decimal Number: 641.587
EAN: 9781558322011
ASIN: 1558322019

Publication Date: January 25, 2005
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available

Customer Reviews:

Showing reviews 11-15 of 17

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Pressure cooking guide July 25, 2006
My wife loves this book and I love the food she prepares resulting from her use of the book. Yummy!

3 out of 5 stars

I guess I don't like gourmet June 19, 2006
12 out of 19 found this review helpful

To be honest, I didn't try a single recipe from this book. None of them sounded appealing enough or easy enough to bother. There were no cooking timetables that would allow me to adapt recipes I've made conventionally as I've seen in other pressure cooker cookbooks. I am glad this book was available at my public library and I was able to look over the book before I purchased it. If you're the sort of person who likes, or likes to experiment with, unusual flavor combinations and you love having the recipes very specific, this may be a good choice for you. I'll stick with the pressure cookbooks by Lorna Sass for now.

2 out of 5 stars

Beware of some recipes June 7, 2006
18 out of 18 found this review helpful

I wonder if Ms. Wise realy cooked and tried out all these recipes?
The garbonzo bean preparation recipe at the times and temperatures
specified, left the beans to hard and inedible. The Bolognese sauce ,cooked at medium heat, left my new Fagor pressure cooker with a horrible scorch that took me two hours to scour out.(Many of the temperature setting look way too high for pressure cooking) She states that only baby Artichokes can be cooked in a pressure cooker...not true.etc. etc For a better, more reliable, pressure cooker cook book try "Pressure Cookers for Dummys"

5 out of 5 stars

Absolutely delicious! April 18, 2006
17 out of 19 found this review helpful

This is the best pressure cooker cookbook I've purchase yet! I'd never used a pressure cooker before, and I needed a cookbook to learn how to use it. At first, I was a little intimidated by the title "gourmet", however, the recipes are so simple to follow and the flavors of the dishes are just incredible. I bought another pressure cooker cookbook, but it's just sitting on the shelf collecting dust. The Pressure Cooker Gourmet is fantastic!

I've made 30+ recipes from the book, and all have been great! The author includes a little paragraph of information before each recipe about things to keep in mind while preparing or cooking the dish. The tips are very useful, and I use many while preparing dishes from other cookbooks.

The author calls for the use of fresh herbs (and includes conversions to dry herb amounts, if you don't have fresh). I think this is one of the things that makes these dishes amazingly flavorful & gives your taste buds a wonderful treat!

With about 10% of the recipes, I had a harder time finding some ingredients at my local grocery store around the corner from my house (hence the title "gourmet"). If the ingredient I can't find doesn't seem like it will impact the recipe much, I'll just substitute something else I can find at my local store (i.e. another type of dried bean, a common spice, or another type of dried pepper, for example). Now that I've found a store in town that carried the harder-to-find items, I know exactly where to go to get those things. All these recipes were all well-worth hunting down the ingredients! I'm usually able to find all the ingredients for 90% of the recipes at my local grocery store.

Some of these recipes are very, very quick (5-10 minutes), and some take a bit of time to prepare (over 2-3 hours). I usually make the more time consuming ones on the weekends & have the quick ones when I come home from work at night (the halibut with black olive butter sauce is devine -- 10 minutes). I've found that some of the "time consuming" ones can be greatly shortened by marinating the meats overnight in the frig & then preparing the dish when I get home from work. They are all well worth the time invested, and I look forward to the weekends when I can cook these fabulous dishes!

If you like to have wine with dinner, then this book is for you! Many of the meat & poultry recipes (as well as some of the fish / seafood recipes) call for some amount of wine in the recipe. This leaves a good portion of the bottle left over to enjoy with dinner!

I'm so very happy I found this book! I use it at least 3-4 times per week. If you want to add some zest to your pressure cooking routine, this is a fantastic, flavorful book!

5 out of 5 stars

great book November 20, 2003
39 out of 42 found this review helpful

I went to the bookstore and skimmed *all* of the pressure cookbooks they had (about 10 different authors). I found this one to be just the right mix between simple, everyday food and gourmet, international specialties. Also, you get many recipes in one book - more than most of the other books had. I made the split pea soup the other night - easy, quick, tasty, and HEALTHY.

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