Pressure Cooker Recipe Book, TheUsing This Safe, Time-Saving And Energy-Efficient Way To Coo

Pressure Cooker Recipe Book, TheUsing This Safe, Time-Saving And Energy-Efficient Way To Coo

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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 great effect. Here Suzanne selects more than 80 of her favourite pressure-cooker recipes, and describes the process from beginning to end. Learn how to cook an osso bucco in 25 minutes, a chicken tagine in 15 minutes and a delicious bread and butter pudding in 20 minutes. Packed with information on practicalities, such as choosing, using and cleaning your cooker, and fully illustrated with beautiful photography. The Pressure Cooker Recipe Book is a must-have guide for anyone balancing the constraints of time and money with a desire to create delicious healthy meals for themselves, their friends and their families.
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Product details

  • Paperback | 192 pages
  • 230 x 252 x 16mm | 780.17g
  • Penguin Books Australia
  • Viking Australia
  • Hawthorn, Australia
  • English
  • col. ill
  • 0670073180
  • 9780670073184
  • 96,867

About Suzanne Gibbs

Suzanne Gibbs graduated from Le Cordon Bleu school of cookery in London before becoming an accomplished food writer, writing for publications such as Woman's Day, the Sunday Telegraph, Home Beautiful and Australian Table. She has also produced a wide range of cookbooks, including The Pressure Cooker Recipe Book and The Thrifty Kitchen, which she co-wrote with her daughter, Kate Gibbs. Suzanne has a wealth of experience gained over thirty years in the industry and, following in the footsteps of her mother, Margaret Fulton OAM, she is keen to ensure family meals are healthy, diverse and achievable.
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Rating details

9 ratings
3 out of 5 stars
5 0% (0)
4 33% (3)
3 44% (4)
2 11% (1)
1 11% (1)

Our customer reviews

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 withshow more
by Greg Kraushaar
Is this book for electric or stove top cookers?show more
by yvonne simpkin
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 more
by Miki
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 more
by Sandra Fox
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