The three most important parts of a book are: a well constructed plot, compelling characters, and a satisfying conclusion.

Tuesday, March 3, 2015

The Great Big Pressure Cooker Book: 500 Easy Recipes for Every Machine, Both Stovetop and Electric - By Bruce Winstein, Mark Scarbrough

Publisher:  Clarkson Potter

Release Date:  February 17, 2015
Pages:  512
Genre:  Cookbook

About the Book: 
The ultimate in pressure cooker books--with recipes for breakfasts, soups, mains, grains, vegetables, and desserts--each adapted for stovetop or electric models.The old-fashioned pressure cooker has been rediscovered by modern home cooks, both for its quick-cooking powers (dried beans are perfectly soft in 35 minutes; risottos are tender in 20 minutes) and for its ability to infuse foods with intense flavor (carrots become sweeter, meat more savory). The Great Big Pressure Cooker Book has recipes for every device, stovetop and electric, no matter the manufacturer. Whether you're seeking an adventurous array of spices, found in dishes such as Cherry Chipotle Pulled Chicken or Smashed Sweet Potatoes with Pineapple and Ginger, or pure comfort food, like French Toast Bread Pudding or Classic Pot Roast and Potatoes, you'll find the perfect recipe--each labeled by level of ease--to feed your family. This is the only pressure cooker book you'll ever need.

Wanda's Thoughts:  Wow!  I absolutely love this cookbook!  I’ve been using an electric pressure cooker for about three years, with rather inconsistent results.  This book, with its wealth of information, has given me a new sense of confidence and appreciation for pressure-cooking.  

I like the simplicity of the recipes – most are easy to prepare – but also included are more complex recipes that require a little more effort.  There is something for everyone, a wonderful reference book for beginners, and also more challenging recipes for those who have been into this style of cooking for a while. 

I truly believe pressure-cooking is a science, and it is so important to use correct ingredients and exact amounts.  There is no need to tweak these recipes, and really you shouldn’t.  Most of the recipes require easy obtaining ingredients, and I certainly appreciate that. 

For those of you who want a simplified way of cooking, and mouth-watering recipes with intense flavor, this book will inspire you to try pressure-cooking. 

More pictures would have enhanced this book, but that doesn’t alter my 5 star rating.  This is truly the ultimate in pressure cooker books!

I received a complimentary copy of this book from Blogging for Books in exchange for an honest review. 

Author Bio:  Bruce Weinstein owns Foodworks, a food consulting and advertising business in New York City, where he also lives. He writes and develops recipes for Nabisco, House of Seagram, Bols Liqueurs, Tropicana, and other companies.