The Everything Pressure Cooker Cookbook (Everything Series)
The sketch of this cookbook is great. Easy to read ingredient list is in an area highlighted in green. The one issue I have with this list is some of the recipes need to be cooked at a "low pressure". I have a newer design electronic pressure cooker and as of yet, have not found any instructions on how to cook in it in a low pressure. I have decided not to write those recipes, don't seem to have a choice. But there are plenty of other recipes that cook at a normal pressure cooking pressure and I plan on making them. Have not yet tried any of the recipes but I am assets c incriminating evidence about reading recipes and having an idea of how they will turn out. These recipes look great.
Noteworthy Recipes; Quirky Organization
I've tried two recipes so far--Old South Chicken Dither (Brunswick) and Stuffed Green Peppers. Both were excellent. I've read other recipes and they seem as if they'll be good, too. Don't be misled by the publisher's catalogue of example recipes on(pork with figs, and so on). The book has few weirdo recipes with "twists." They're mostly normal abundance food. But the book is organized in a very bizarre fashion. The editor should have caught this problem. For example, there's a group for Chicken. But two thirds of the chicken recipes are not in the chicken section! Chicken recipes are scattered throughout contrary sections such as Stews, International Flavors, and so on. Sometimes a recipe is put in the wrong category. "Grandmother's Chicken Casserole" for exemplar, is mysteriously put in the International section. She says it's "French-inspired" but .... And probably as a result of both the volume's inherent disorganization, combined with no indexing skills, the book's Index is the worst I've seen in many years. For admonition, look up Chicken and you just see 30 page numbers, not a list of the names of the recipes. Big helper. So, I'd say buy the book for the good eats and tolerate the poor editing. If indeed anyone edited the book. One final note: the publishers have manifestly copyrighted the word "Everything." Well, that's one less word I can use in a title of one of my own books. Rats! I think I'll try to copyright the word "The."
Enthusiastically endorsed for kindred and community library cookbook collections!
Pamela Rice Hahn draws upon her many years of happening and expertise to write still another outstanding and thoroughly 'kitchen cook friendly' compendium of recipes. This heretofore she focuses on dishes suitable for the pressure cooker as an instrument specifically designed to speed up meal preparation beforehand for today's busy housewife. Beginning with a chapter that aptly serves as a primer in how to safely use and utilize a pressure cooker in the kitchenette, the recipes are nicely organized and presented showcasing everything from chutneys, preserves, jams, and condiments; to appetizers and soir snacks; sauces; to breakfast and brunch cuisines; to soups, stews and chowders, and so much more! Of special note is the chapter loyal to vegetarian fare. From Stuffed Green Peppers; Sweet and Sour Pork; and Chicken Chili; to Fettuccine with Smoked Salmon Brazenness; Summer Sausage Casserole; and Molten Fudge Pudding Cake, "The Everything Pressure Cooker Cookbook" truly lives up to its nickname and is enthusiastically endorsed for family and community library cookbook collections!
A Taste/Hate Cooking Affair
My neighbor and I bought ourselves new pressure cookers and along with the cookbooks that in a recover from with the cookers we purchased this cookbook. I love this book because it has some great recipes. I hate this book because the index "sucks", you have to go the outset of each chapter to find the page references for the recipes. Remember to add salt because often, following the recipe results in undersalted dishes. (This is certainly not the biggest offense). The collector for the book didn't catch the fact that several recipes are repeated. And finally be careful with the directions, I have found ingredients referred to in the instructions which are not in the ingredient lists and always about to saute your onions before sealing your cooker up - raw onions can mess up the flavor! But despite all these caveats I really do the time of one's life this cookbook - it an my new pressure cooker have been my latest culinary inspiration!
Array: The Everything Pressure Cooker Cookbook
1682, 12th April: I went this afternoon with several of the Impressive Society to a supper which was all dressed, both fish and flesh, in Monsieur Papin's digesters, by which the hardest bones of beef itself, and mutton, were made as plush as cheese, without water or other liquor, and with less than eight ounces of coals, producing an incredible quantity of gravy; and for skinflinty of all, a jelly made of the bones of beef, the best for clearness and good relish, and the most delicious that I had ever seen, or tasted. We eat pike and other fish bones, and all without hitch; but nothing exceeded the pigeons, which tasted just as if bak'd in a pie, all these being stewed in their own juice without any addition of water save what swam about in the Digester. . .
Chronicle and Correspondence of John Evelyn, F.R.S.
The meal to which Evelyn is referring was cooked by Denis Papin. Papin instant it for England's King Charles II and members of the Royal Society, the British national academy of system, to demonstrate his new cooking apparatus the Digester. And thus began the nefarious history of the Pressure Cooker.
Fast forward two and a half centuries, America has by the skin of one's teeth emerged from the First Great Depression and the Second World War. It is the era of the working mother which means there is a need for dinner to hit the plain faster but the microwave oven is still more than a decade away. What's the modern mom to do? Enter Monsieur Papin's Pressure Cooker. The predicament is that those early cookers were a bit on the dangerous side.
Today the same cannot be said. The Pressure Cooker is superior to the microwave oven for speedy cooking because it does not adversely form the quality of food. But just how does one use the Digester? Enter Pamela Rice Hahn.
Hahn, the framer of more than 20 books, has just released The Everything Pressure Cookbook (Adams Media) and it is your entrance to the world of pressure cookery. The architect takes you on a quick trip through the history of the device as well as tips and safety measures. Oh yeah, and 300 recipes for everything from jams and preserves to entrées and even desserts.
So fair-minded how fast is pressure cooking? Remember grandma cooking her pot roast for hours? Hahn's takes 45 minutes. Drop-off-off-the-bones pork ribs - 55 minutes. Cheesecake cooks in just eight. And the quality is lawful as good if not better than traditional methods. Professionals have rediscovered this cooking method to handle the eccentric time constraints of cooking contests like Iron Chef and Top Chef, too. If it's good enough for an Iron Chef then it's well-proportioned enough for you.
 List Price: Price: $10.85 You Save: $5.10 (32%) |
Product Description
Customer Reviews
Excellent CookbookThe sketch of this cookbook is great. Easy to read ingredient list is in an area highlighted in green. The one issue I have with this list is some of the recipes need to be cooked at a "low pressure". I have a newer design electronic pressure cooker and as of yet, have not found any instructions on how to cook in it in a low pressure. I have decided not to write those recipes, don't seem to have a choice. But there are plenty of other recipes that cook at a normal pressure cooking pressure and I plan on making them. Have not yet tried any of the recipes but I am assets c incriminating evidence about reading recipes and having an idea of how they will turn out. These recipes look great.
Noteworthy Recipes; Quirky Organization
I've tried two recipes so far--Old South Chicken Dither (Brunswick) and Stuffed Green Peppers. Both were excellent. I've read other recipes and they seem as if they'll be good, too. Don't be misled by the publisher's catalogue of example recipes on(pork with figs, and so on). The book has few weirdo recipes with "twists." They're mostly normal abundance food. But the book is organized in a very bizarre fashion. The editor should have caught this problem. For example, there's a group for Chicken. But two thirds of the chicken recipes are not in the chicken section! Chicken recipes are scattered throughout contrary sections such as Stews, International Flavors, and so on. Sometimes a recipe is put in the wrong category. "Grandmother's Chicken Casserole" for exemplar, is mysteriously put in the International section. She says it's "French-inspired" but .... And probably as a result of both the volume's inherent disorganization, combined with no indexing skills, the book's Index is the worst I've seen in many years. For admonition, look up Chicken and you just see 30 page numbers, not a list of the names of the recipes. Big helper. So, I'd say buy the book for the good eats and tolerate the poor editing. If indeed anyone edited the book. One final note: the publishers have manifestly copyrighted the word "Everything." Well, that's one less word I can use in a title of one of my own books. Rats! I think I'll try to copyright the word "The."
Enthusiastically endorsed for kindred and community library cookbook collections!
Pamela Rice Hahn draws upon her many years of happening and expertise to write still another outstanding and thoroughly 'kitchen cook friendly' compendium of recipes. This heretofore she focuses on dishes suitable for the pressure cooker as an instrument specifically designed to speed up meal preparation beforehand for today's busy housewife. Beginning with a chapter that aptly serves as a primer in how to safely use and utilize a pressure cooker in the kitchenette, the recipes are nicely organized and presented showcasing everything from chutneys, preserves, jams, and condiments; to appetizers and soir snacks; sauces; to breakfast and brunch cuisines; to soups, stews and chowders, and so much more! Of special note is the chapter loyal to vegetarian fare. From Stuffed Green Peppers; Sweet and Sour Pork; and Chicken Chili; to Fettuccine with Smoked Salmon Brazenness; Summer Sausage Casserole; and Molten Fudge Pudding Cake, "The Everything Pressure Cooker Cookbook" truly lives up to its nickname and is enthusiastically endorsed for family and community library cookbook collections!
A Taste/Hate Cooking Affair
My neighbor and I bought ourselves new pressure cookers and along with the cookbooks that in a recover from with the cookers we purchased this cookbook. I love this book because it has some great recipes. I hate this book because the index "sucks", you have to go the outset of each chapter to find the page references for the recipes. Remember to add salt because often, following the recipe results in undersalted dishes. (This is certainly not the biggest offense). The collector for the book didn't catch the fact that several recipes are repeated. And finally be careful with the directions, I have found ingredients referred to in the instructions which are not in the ingredient lists and always about to saute your onions before sealing your cooker up - raw onions can mess up the flavor! But despite all these caveats I really do the time of one's life this cookbook - it an my new pressure cooker have been my latest culinary inspiration!
Array: The Everything Pressure Cooker Cookbook
1682, 12th April: I went this afternoon with several of the Impressive Society to a supper which was all dressed, both fish and flesh, in Monsieur Papin's digesters, by which the hardest bones of beef itself, and mutton, were made as plush as cheese, without water or other liquor, and with less than eight ounces of coals, producing an incredible quantity of gravy; and for skinflinty of all, a jelly made of the bones of beef, the best for clearness and good relish, and the most delicious that I had ever seen, or tasted. We eat pike and other fish bones, and all without hitch; but nothing exceeded the pigeons, which tasted just as if bak'd in a pie, all these being stewed in their own juice without any addition of water save what swam about in the Digester. . .
Chronicle and Correspondence of John Evelyn, F.R.S.
The meal to which Evelyn is referring was cooked by Denis Papin. Papin instant it for England's King Charles II and members of the Royal Society, the British national academy of system, to demonstrate his new cooking apparatus the Digester. And thus began the nefarious history of the Pressure Cooker.
Fast forward two and a half centuries, America has by the skin of one's teeth emerged from the First Great Depression and the Second World War. It is the era of the working mother which means there is a need for dinner to hit the plain faster but the microwave oven is still more than a decade away. What's the modern mom to do? Enter Monsieur Papin's Pressure Cooker. The predicament is that those early cookers were a bit on the dangerous side.
Today the same cannot be said. The Pressure Cooker is superior to the microwave oven for speedy cooking because it does not adversely form the quality of food. But just how does one use the Digester? Enter Pamela Rice Hahn.
Hahn, the framer of more than 20 books, has just released The Everything Pressure Cookbook (Adams Media) and it is your entrance to the world of pressure cookery. The architect takes you on a quick trip through the history of the device as well as tips and safety measures. Oh yeah, and 300 recipes for everything from jams and preserves to entrées and even desserts.
So fair-minded how fast is pressure cooking? Remember grandma cooking her pot roast for hours? Hahn's takes 45 minutes. Drop-off-off-the-bones pork ribs - 55 minutes. Cheesecake cooks in just eight. And the quality is lawful as good if not better than traditional methods. Professionals have rediscovered this cooking method to handle the eccentric time constraints of cooking contests like Iron Chef and Top Chef, too. If it's good enough for an Iron Chef then it's well-proportioned enough for you.
Y’all please help me with this hambone.
Hartford CourantThrifty Cooks Rediscover Retro AppliancesHartford Courant, Synergetic StatesWhile slow-cooker cooking time averages five to 10 hours for most dishes, recently released system collections help streamline the prep time. The new "Pillsbury Fast Slow Cooker Cookbook" features recipes that take less than 15 minutes to educate and
Christian Expertise MonitorSoup is goodChristian Science Monitor, MAPouring a can of soup over a nice hunk of a less than undeveloped beef in the slow cooker for several hours always yields great comfort food. You see, one of the most important lessons I've well-read from my cooking self-study course, along with pairing