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

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Press:Natl Book Network Harvard Common Press (December 2002)
Author Name:Wise, Victoria


This book provides 225 dishes that are simple to prepare, cook in as little as 15 minutes, and retain all the natural nutrients that can be lost with other cooking methods.

From Library Journal

Wise is the author and coauthor of numerous other cookbooks,  including The Well-Filled Microwave Cookbook. 
Here she provides dozens of recipes for today's "100% Safe" pressure cookers, from streamlined versions of pot roast to more contemporary, elegant dishes such as Pheasant Braised with Walnuts and Shallots.
There are stews of all sorts, or course, but there are also quick (no-stir) risottos, vegetable dishes ranging from Baby Artichokes and Two Sauces to an easy Ratatouille, preserves like Green Tomato Chutney, and even desserts.
A good companion to Lorna Sass's now-classic Cooking Under Pressure and its follow-up, The Pressured Cook, this is recommended for most collections.
Copyright 2002 Reed Business Information, Inc.

From Booklist

Cooks today are rediscovering the pressure cooker. 
It's fast, simple to operate, uses less energy, doesn't require special hookups, and doesn't use up valuable counter space since it can be slipped into the cupboard when not in use.
Modern pressure cookers are safe, even when abused.
Victoria Wise has assembled a new collection of recipes for this old appliance in The Pressure Cooker Gourmet.
Her recipes include some expected dishes as well as some surprises.
She, along with other pressure-cooker advocates, recommends the speed of cooking risotto in the pressure cooker to avoid the traditional method's constant stirring.
Wise creates a salmon and asparagus terrine in her pressure cooker, noting that wrapping it well serves to keep the hot steam from waterlogging the final product.
She uses similar close-wrapping techniques to produce desserts on the order of cheesecakes.
Anyone committed to serving nontraditional foods fast and easy will find new ideas aplenty here.
Mark KnoblauchCopyright © American Library Association.
All rights reserved


A new approach to gourmet meals that expands all previous notions of what can . 
be cooked in a pressure cooker.
-- Oakland TribuneSuperbly presented recipes and instructions.
-- Library Bookwatch

--This text refers to the Paperback edition.

About the Author

Victoria Wise


Cookbooks, Food & Wine,Kitchen Appliances,Pressure Cookers

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Comment List (Total:18)

  •     Helpful
  •     Book just arrived and I have only made one dish so far and it was phenomenal..I can't wait to try more of these recipes! I rated this only 4 stars because some of the liquid measurements, cooking time, etc. seemed way way off. I made the Bolognese sauce and it was the BEST I have ever tasted! fyi, I have never made a Bolognese sauce before but have tasted it many times in restaurants. Nor did I think it would be something I would make; I just happened to have all the ingredients in my pantry and went with it.When I saw the amount of liquid the 2 cans of diced tomatoes provided I just knew an hour's cooking time would turn this to tar. So I added a 15 oz can of tomato sauce which made the sauce so much richer anyway, and after 35 mins my husband said "NOW, I have to eat NOW" (it smelled SO good), so I stopped. Good thing too, as even with the extra liquid of the tomato sauce it was almost burnt; a minute more and it would have been inedible. I had my pressure cooker on low too, but do not own the burner plate the author recommends using. But even with one I would still add the tomato sauce and cook only 30-45 mins.The only reason I can see to cook it a full hour would be to melt the carrots, celery and onion into the sauce. In the future I will mince the veggies VERY FINELY (or use my mini-chopper to pulverize them before sauteeing) so that I can cook this dish faster. I also added cream instead of milk at the end, but just eyeballed it, maybe 1/4 cup. We both ate huge bowls of pasta and sauce and kept oohing and aahing.I got this book because I was tired of cooking the same 3-4 dishes in my pressure cooker and needed more variety and wanted a more up to date recipe book...I would buy this book just for the Bolognese sauce recipe alone! But be aware that you should follow your gut (excuse the pun) and add more liquid if necessary or keep checking to see that it's not burning.
  •     Excellent choice of recipes
  •     I love this cookbook so much I've bought another 3 for friends. The author worked at Chez Panisse, so you can imagine what wonderful recipes she includes in the book.
  •     Biblical.
  •     I reference this book all the time when I'm using my pressure cooker. I don't really follow any recipes in the book as much as I use this for ingredients (ideas) and cooking...
  •     I wish there was some way of seeing some of the recipes before purchasing the book. I ordered it online.
  •     Nice choice of recipes. Easy to follow directions. No brain surgery required. Great book for a beginner. And, a pressure-cooking off I go.
  •     I love this book! I use my pressure cooker at least once a week. I reference the book for everything from timing, condiment combinations, techniques, or just inspiration.
  •     Not what I was expecting, but that does not make it bad at all. This is a well put together hardcover cookbook.
  •     Highly recommend this book. The cooking times of each recipe that I've tried has been spot on, unlike the Miss Vicki book. Follow this cookbook's timing and the meats came out so tender, juicy, moist. The recipes are also creative and lets you try different dishes that are exotic and tasty. Excellent for starting foodies to try. Unlike the Miss Vicki cookbook, the cooking times were a hit and miss and the recipes quickly became boring and routine. Buy this one, well worth the money.
  •     good cookbook,lot's of recipes
  •     Great book
  •     This was my second go to pressure cooking book and I greatly enjoyed this one as well as another book I just purchased when I purchased this one. Very informative with how to use your pressure cooker and the well-written and easy to read recipes. This is another book I checked out of the library and had to buy. Very well-written book.
  •     Anyone with any sense knows better to jump directly into a gourmet cookbook if you don't already know the basics for that type of cooking. Doesn't matter if you've already mastered cooking in some other style, you still have to start with the basics. And you can't expect the principles and "rules" for one style of cooking to be the same for another. So with pressure cooking. This is not a book for the virginal beginner who hasn't got a fairly good grasp of basic pressure cooking. This is the book you go to once you feel comfortable with basic, simple pressure cooking and want to learn more complex, involved pressure cooking. It's named "gourmet" for a reason. It's not for type of food most of us eat every day but it's for special, when you want to prepare something impressive. When you're ready to move from basic everyday food to gourmet cooking, this is the book that'll take you there.
  •     Was taught to be afraid of pressure cookers of the past. Not today! Safe and fast! The book helps the novice pressure cooker person (like me) to be strong and cook tasty meals. Garlic lover? Garlicky White Bean Soup with Red Bell Pepper Puree. Old-Fashioned Cream of Chicken Soup! Pan-Asian Spicy Beef or Pork Curry with Eggplant and Mustard Greens! Lamb Shanks Braised with Garlic, Rosemary and White Wine....think of how much time you will save! The list goes on to many different countries and cusines. Got to leave you as I have some cooking to start. : )
  •     Helps in the kitchen.
  •     Thios booker is good for gorme cooking but use less for daily cooking. The book would be excellent for holiday cooking. The receipts are good for special occasion .

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