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  • The Pressure Cooker Recipe Book See large image

    The Pressure Cooker Recipe Book (Paperback) By (author) Suzanne Gibbs

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    Short Description for The Pressure Cooker Recipe Book Consummate home cook and magazine editor Suzanne Gibbs shows us how to use a pressure cooker to create slow-cooked flavour in a fast-paced world.Pressure cookers allow us to cook quickly, cheaply and efficiently. The food is cooked in liquid at high temperatures, which shortens cooking time by up to 70 per cent. Because the method seals in flavour and nutrition, cheaper ingredients can be-used to ...
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  • Fatally flawed1

    Greg Kraushaar This book has a lot going for it. It is beautifully presented with delicious sounding recipes, superb, mouth watering pictures of virtually every dish, and an excellent introduction to the pressure cooker, and cooking with one.

    I bought the book before I even owned a pressure cooker (PC), and found much to like. It also assisted me in my choice of PC

    So why did I rate it so poorly? Simply it has one fatal flaw: Nearly every recipe, if not all of them, is wrong on one key aspect: Suzanne gets the pressure wrong.

    The first recipe I tried came out not quite cooked. No big deal. I simply put the lid back on and gave it some more time. It came out superb second time around. As it was my first use of the PC, I had built in time for things to go wrong, so it was not the disaster it could have been if I had been cooking for a dinner party and to a deadline.

    The next day, I looked more closely at the recipe, and others in the book. They almost all say to bring the PC to LOW pressure and cook for xx minutes.

    For example, Beef Goulash (p143):Use Chuck, Gravy or Blade Steak cut in large cubes(I would interpret that as 2"/5cm or larger)... cook on LOW pressure for 25 minutes.
    Compare that to the PC manual (Kuhn Rikon)... Beef Goulash: Cook on HIGH pressure 25 minutes.
    Or to Lorna Sass... Goulash: Chuck Steak cut in 1" cubes on HIGH pressure for 16 minutes.
    Or to Miss Vickie: Chuck steak 2": 25minutes on HIGH pressure (Her goulash uses mince)

    OK, you could just substitute HIGH pressure whenever she says LOW pressure, and I have taken to doing that & had excellent results. The trouble is sometimes you need low pressure - that's why it's an option. And if you are a beginner, as i still am, you will end up with less than stellar results as you follow the recipe blindly as I did to start with by Greg Kraushaar

  • Susan Gibbs Pressure Cooker5

    yvonne simpkin Is this book for electric or stove top cookers? by yvonne simpkin

  • It's a keeper4

    Miki I bought this book to learn how to use my new pressure cooker. It's great! There are a couple of recipes I use nearly every week-including pot roast chicken in around 45 mins-start to finish. Only 20mins of cooking time. There are recipes from around the world and a delicious, light cheesecake.

    I have recommended this book to friends. by Miki

  • Home Cooking at it's best4

    Sandra Fox By celebrated Australian cook Suzanne Gibbs, this is a great recipe collection for those looking for hearty meals to make in a pressure cooker. It features advice on choosing a pressure cooker and basic rules of thumb to remember when cooking via this method. by Sandra Fox

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