Cookbook Review: Pressure Cooking for Everyone
By Rick Rodgers and Arlene Ward
Chronicle Books, 2000
$19.95
A handy reference for those new to the concept of pressure cooking, Pressure Cooking for Everyone is a pressure cooker cookbooks that offers a well-rounded assortment of recipes.
A section of "Pressure Cooker Basics" delves into the science behind pressure cooking in an easy-to-understand manner, and explains how a pressure cooker can speed up cooking time and improve the health benefits of foods. The section also offers information on the different types of pressure cookers, how to choose the most versatile pot size, and gives tips on using your cooker. Since pressure cooking is an often-exacting process, the authors even explain in great depth the terms and instructions used throughout the book—i.e. how to bring to high pressure, when to start timing and how to release the pressure. Even tips for cooking at high altitudes and instructions on how seasoning pressure-cooked foods differs from regular fare.
Beautifully photographed, the recipes range from fit-for-company dishes like Normandy Fish Chowder with Saffron, Artichokes with Minted Vegetable Broth, and Riesling Pears with Mascarpone and Almonds, to staples like Chicken Stock, Old-Fashioned Beef Stew with Carrots and Potatoes, and Maple and Bourbon Beans. Helpful lists even categorize recipes according to "Family Favorites" good for everyday meals, and "Company Fare" for more elegant occasions.
Using techniques and recipes from this books, home cooks will gain a better understanding of how their pressure cooker works, and will be able to get inventive with other recipes or their own creations.
Recipe Highlights
- Deviled Short Ribs
- Café con Leche Flan
- Holiday Wild Rice with Dried Cranberries
- Osso Bucco Presto
- Moroccan Chicken with Lemon and Green Olives
- Risotto with Porcini and Parmesan
- Three-Meat Bolognese Sauce
- Chocolate Pots de Crème
- Black Forest Croissant Pudding
