The popularity of the pressure cooker comes and goes with other trends. Fortunately, they are trendy again. With improvements over the last decade or so in safety, that trend is well justified. In addition, the pressure cooker helps you turn affordable ingredients into amazing dishes.
“The Pressure Cookbook” makes a great maiden voyage guide for those who want to learn how to use this specialized cooking vessel. The instructions are well-written and easy to follow. On the other hand, the flavors produced in the recipes are not overly simplified. Someone new to using a pressure cooker won’t feel like you’ve sent your taste buds back to kindergarten.
The specific combination of manageable techniques and sophisticated flavors really boosts the value of this lovely little book. The images are inspiring and helpful for the completed dish. I did, however, wish my version of the “Braised Chicken in Lemon-Basil Sauce” got the gorgeous color in the photo. I’m still working on matching that color. Of course the flavor was so great no one who tested the first batch found it lacking in any way. With the lemon slices cooked down tender while retaining the enlightened lemon flavor, any leftover lemon bits were fished out and devoured.
Another favorite was the “Moroccan-Style Tomato-Rice Soup.” The dish would be a fabulous, fast (only 9 minutes of cooking time) meal when fresh tomatoes reach over abundance. Keep the kitchen cool with this short-order dinner. The earthy spices play against naturally acidic tomatoes. The combination resulting clears your palate and inspires just one more bite, then another and another. My husband wished for some lamb to accompany the soup—and we still finished all about ½ cup of the recipe!
Among all the satisfying flavors, one recipe really stood out. The results were an extra blessing as the main ingredient was on sale due to seasonal supply. I highly recommend “Curried Cauliflower Soup with Spicy Croutons.” You’ll be surprised how silky the soup is without any dairy, so it’s great for anyone who avoids animal or dairy products. The flavor surprised me. I just never expected cauliflower and curry to come together as such a stunning dish.
Roasted Cauliflower is a trendy recipe in many new cookbooks today, so the different twist on this ingredient got me in the kitchen to try it out. I got my head of cauliflower for less than a dollar. With such great results, we will have more very soon. Add to the fact that with your pressure cooker you’ll only spend 5 minutes cooking the soup—what’s not to love!
Giving this cookbook a rare, 5-star rating may seem a bit of stretch. However, it’s about the sum of the parts being greater than each alone. First, using a pressure cooker means you spend less time preparing meals and more time eating good food. In addition, you get impressive results with affordable ingredients: definitely a plus in today’s reality. Last and certainly not least, the book is actually affordable as well. Most books offering this level of flavor and photographs will cost you more. The size of the book is a little smaller and most likely is where the savings comes in for the publication. You know what, you won’t care! The retail price is a small splurge, it will be easy to fit on your bookshelf, and you’ll come back to these recipes over and over. In my world that is the ideal cookbook for my kitchen.
So grab a copy of “The Pressure Cooker Cookbook” and try a new recipe. Invite someone over to share it with you: it’s time to Cook! Eat! And Laugh! You don’t need fois gras or truffles on your table to have a great time and feast on fabulous food.
“The Pressure Cookbook” makes a great maiden voyage guide for those who want to learn how to use this specialized cooking vessel. The instructions are well-written and easy to follow. On the other hand, the flavors produced in the recipes are not overly simplified. Someone new to using a pressure cooker won’t feel like you’ve sent your taste buds back to kindergarten.
The specific combination of manageable techniques and sophisticated flavors really boosts the value of this lovely little book. The images are inspiring and helpful for the completed dish. I did, however, wish my version of the “Braised Chicken in Lemon-Basil Sauce” got the gorgeous color in the photo. I’m still working on matching that color. Of course the flavor was so great no one who tested the first batch found it lacking in any way. With the lemon slices cooked down tender while retaining the enlightened lemon flavor, any leftover lemon bits were fished out and devoured.
Another favorite was the “Moroccan-Style Tomato-Rice Soup.” The dish would be a fabulous, fast (only 9 minutes of cooking time) meal when fresh tomatoes reach over abundance. Keep the kitchen cool with this short-order dinner. The earthy spices play against naturally acidic tomatoes. The combination resulting clears your palate and inspires just one more bite, then another and another. My husband wished for some lamb to accompany the soup—and we still finished all about ½ cup of the recipe!
Among all the satisfying flavors, one recipe really stood out. The results were an extra blessing as the main ingredient was on sale due to seasonal supply. I highly recommend “Curried Cauliflower Soup with Spicy Croutons.” You’ll be surprised how silky the soup is without any dairy, so it’s great for anyone who avoids animal or dairy products. The flavor surprised me. I just never expected cauliflower and curry to come together as such a stunning dish.
Roasted Cauliflower is a trendy recipe in many new cookbooks today, so the different twist on this ingredient got me in the kitchen to try it out. I got my head of cauliflower for less than a dollar. With such great results, we will have more very soon. Add to the fact that with your pressure cooker you’ll only spend 5 minutes cooking the soup—what’s not to love!
Giving this cookbook a rare, 5-star rating may seem a bit of stretch. However, it’s about the sum of the parts being greater than each alone. First, using a pressure cooker means you spend less time preparing meals and more time eating good food. In addition, you get impressive results with affordable ingredients: definitely a plus in today’s reality. Last and certainly not least, the book is actually affordable as well. Most books offering this level of flavor and photographs will cost you more. The size of the book is a little smaller and most likely is where the savings comes in for the publication. You know what, you won’t care! The retail price is a small splurge, it will be easy to fit on your bookshelf, and you’ll come back to these recipes over and over. In my world that is the ideal cookbook for my kitchen.
So grab a copy of “The Pressure Cooker Cookbook” and try a new recipe. Invite someone over to share it with you: it’s time to Cook! Eat! And Laugh! You don’t need fois gras or truffles on your table to have a great time and feast on fabulous food.