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 enlarge | Author: Victoria Wise
Brand: THE HARVARD COMMON PRESS/HAROLD IMPORTS
Category: Book
List Price: $16.95
Buy New: $6.36
You Save: $10.59 (62%)
New (22) Used (10) from $6.36
Rating:  17 reviews
Sales Rank: 19918
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
Condition: New book - shelf wear - No remainder mark
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| Customer Reviews:
 Excellent Cookbook June 7, 2007
7 out of 8 found this review helpful
Although I haven't had the chance to try more than a handful of recipes, the ones I have tried have been terrific. Instructions are clear and easy to read.
Excellent gourmet recipes for a pressure cooker! April 22, 2007
8 out of 8 found this review helpful
The recipes in this cookbook are amazing, producing very well-balanced and complicated-tasting dishes. The Risotto with Porcini Mushrooms and Escarole is one of our favorites. To get these great results, the recipes in this book can be somewhat lenthy, complicated, and/or require unusal ingredients. When we don't have the time (or we're fresh out of escarole), we balance this book with the much simpler (both in terms of taste and preparation) recipes from The Pressure Cooker Cookbook by Toula Patsalis. The Pressure Cooker Gourmet contains a great collection of recipes we never would have been able to prepare before -- although they sometimes can be difficult, the dishes that result are well worth the effort!
 Ingredient problem April 3, 2007
3 out of 9 found this review helpful
Gourmet is the major description of this book. It is not for some who just wants to use a pressure to prepare every day meals.
Disappointment!!
Pressure Cooking January 9, 2007
2 out of 3 found this review helpful
This helps anyone get more comfortable with pressure cooking and includes some great recipes.
 Disappointing October 1, 2006
48 out of 52 found this review helpful
I have been cooking "from scratch" for more than 30 years and own more than 50 cookbooks, including most of the great classics. Favorite cookbook authors I return to again and agin include Julia Child, Craig Claiborn, Christopher Kimball, Diana Kennedy, Ruth Reichl, Irene Kuo, Paul Prudhomme and Irma Rombauer (& her descendents). I love ethnic food, gourmet food and great American regional home cooking. The best cookbooks provide detailed techniques and enough information so a confident cook can develop variations based on personal taste and available ingredients. I was dissappointed to find that this book fails in that regard. I purchased it hoping it would be like Barbara Kafka's Microwave Gourmet (still the best on its subject), laying out what this kitchen utensil is best suited for and honestly explaining what it can and cannot do well. Instead, the author seems to believe the pressure cooker should be able to tackle any task. For example, she includes several recipes for items like seafood that are best cooked quickly, but leaves out foods that benefit from long, slow cooking, like soups, sauces and stews. There are only two barebones recipes for stock, one for beef stew (Bouef Bourgiugnon), and a few for odd soups and sauces (like a "blonde onion soup" but no French Onion Soup, a lentil soup but no other legume soups, a Bolognese sauce that dumps raw beef and tomatoes in all at once in violation of all principals I have learned), and several recipes for things like custard and cheesecake. There are unusual, tasty recipes in here, and excellent directions on timing, but I agree with another reviewer who warns that her temperature recommendations are way too high.
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