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Review
Richard Ehrlich loves his pressure cooker so much he has written a book about it - a book worth owning a pressure cooker for. --Nigel Slater, The Observer
Product Description
Modern pressure cookers couldn't be safer, and the old-fashioned image so many people have of them couldn't be further from the truth. As one of the greenest, easiest and quickest cooking methods, they are fast gaining in popularity with a new generation of users, as they save a fortune in time and energy. Pressure cooking preserves more vitamins, minerals, colour and aroma in your food than any other method of cooking, whilst the high temperature reduces cooking times by up to 60 per cent. Richard Ehrlich provides a complete guide to pressure cooking, with basic principles and techniques for beginners, and broadening the scope and range of recipes for old hands. This book includes a guide to getting started, including what pressure cookers do, a buying guide, operating procedures, safety concerns and freezing. Richard provides over 80 delicious recipes divided into chapters on vegetables, soups, meat, poultry, one-dish meals and puddings.
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Customer Reviews
Most Helpful Customer Reviews
16 of 16 people found the following review helpful
Format:Paperback|Amazon Verified Purchase
I thoroughly enjoyed reading this book, and quickly was inspired to try out these recipes. Throughout, the author has adapted numerous recipes from other cookery writers - so this is not just a rehash of other pressure cookery books. There are basic simple recipes alongside more "chef" inspired recipes. Its packed full of useful tips on pressure cookery, a lot of the recipes are unusual too.
There are 7 chapters throughout:
soups, sauces and relishes - my favourite is cabbage soup with ham hock. Ham hocks are so cheap, this made loads of soup, tasted delicious and lasted for several days.
fish - sadly, there are only two recipes for fish dishes, fish stock and fish stew, as the author does not recommend cooking fish in a pressure cooker as he says that fish cooks so quickly anyway. I disagree, and regularly use my pressure cooker to cook my mackerel in, its easy, simple and there are no lingering fishy smells in the kitchen. A good book for pressure cooker fish recipes is Pressure Cooking Properly Explained and The Basic Basics Pressure Cooker Cookbook
Meat - lots of basic meat recipes, and more interesting ones too, the shin of beef with an Asian dipping sauce was delicious, it was so quick and easy too - just 15 minutes, and the preparation consisted of putting the beef and spices in the cooker with water and then simply cooking! It was a big hit with the family, no doubt I will be cooking it regularly from now on.
Poultry - just what I was looking for: a no fuss, minimal effort midweek dinner of simple chicken curry - I used defrosted chicken drumsticks, ginger out of a jar, 1 onion, 1 garlic clove, 2 teaspoons curry powder and 4 tablespoons greek style yoghurt. I am inspired to try cooking some of the duck recipes next to see if they are equally good.
Starch - What could be easier than a 5 minute risotto - brilliant with leftovers from your fridge.
Vegetables - I now only ever use the pressure cooker to cook my veg, usually it involves cooking for 2 minutes (and standing nearby with a kitchen timer). Happily, my basic vegetables have now improved with these interesting recipes, braised spring greens was my favourite.
Puddings - There aren't many recipes here that inspired me, but the rest of the book is so good it isn't really a problem. I will definitely be using this book for many years to come.
There are 7 chapters throughout:
soups, sauces and relishes - my favourite is cabbage soup with ham hock. Ham hocks are so cheap, this made loads of soup, tasted delicious and lasted for several days.
fish - sadly, there are only two recipes for fish dishes, fish stock and fish stew, as the author does not recommend cooking fish in a pressure cooker as he says that fish cooks so quickly anyway. I disagree, and regularly use my pressure cooker to cook my mackerel in, its easy, simple and there are no lingering fishy smells in the kitchen. A good book for pressure cooker fish recipes is Pressure Cooking Properly Explained and The Basic Basics Pressure Cooker Cookbook
Meat - lots of basic meat recipes, and more interesting ones too, the shin of beef with an Asian dipping sauce was delicious, it was so quick and easy too - just 15 minutes, and the preparation consisted of putting the beef and spices in the cooker with water and then simply cooking! It was a big hit with the family, no doubt I will be cooking it regularly from now on.
Poultry - just what I was looking for: a no fuss, minimal effort midweek dinner of simple chicken curry - I used defrosted chicken drumsticks, ginger out of a jar, 1 onion, 1 garlic clove, 2 teaspoons curry powder and 4 tablespoons greek style yoghurt. I am inspired to try cooking some of the duck recipes next to see if they are equally good.
Starch - What could be easier than a 5 minute risotto - brilliant with leftovers from your fridge.
Vegetables - I now only ever use the pressure cooker to cook my veg, usually it involves cooking for 2 minutes (and standing nearby with a kitchen timer). Happily, my basic vegetables have now improved with these interesting recipes, braised spring greens was my favourite.
Puddings - There aren't many recipes here that inspired me, but the rest of the book is so good it isn't really a problem. I will definitely be using this book for many years to come.
8 of 8 people found the following review helpful
Format:Paperback
I have always been rather nervous of pressure cookers having seen my mother's explode in the 1970s. However, my husband gave me a modern one, which seemed quite safe, so I looked for a good book to get me started. Richard Ehrlich's book on halogen ovens was really great (http://www.amazon.co.uk/80-Recipes-your-Halogen-Oven/dp/1856269590/ref=sr_1_3?s=books&ie=UTF8&qid=1301962813&sr=1-3) so I thought I would try his pressure cooker book. I was not disappointed. He explains the basics so clearly and his recipes are not fussy but produce really delicious dishes. Meat, poultry and pulses are all great using his recipes, and his steamed puddings are amazing. I am completely hooked on the pressure cooker after buying and this book and would recommend it HIGHLY to anyone whether they're a beginner like me or someone more experienced. It's seems miraculous to be able to cook a rich meat stew or a steam pudding in 40 minutes instead of 3 hours.
1 of 1 people found the following review helpful
Format:Paperback|Amazon Verified Purchase
We have waited to review this book as we tend to use the pressure cooker on our narrow boat. Having been away for a few weeks, and used this book several times we can recommend it. The recipes we chose all worked well with easy to get ingredients ( useful on the canals!). We have not used all the recipes of course but so far so good. As there is a large choice of books, some obviously american, we can recommend this book to start with.
Most Recent Customer Reviews
Covers the basics
This book is unlikely to become your pressure cooker 'bible'. It covers the basics quite well and it is more likely that I will use this for ideas rather than recipes. Read more
Published 6 months ago by David
A few good ideas
Overall a quick read and recipes done in an overdone modern food magazine way - lamb shank with a spanish style rub, minted pea soup - and do we need another ricpe for mashed... Read more
Published 9 months ago by sarge
Some nice recipes but lacks details
I've just got this book and there are some lovely and modern recipes. Two main criticisms. Firstly, the recipes aren't always as accurate/detailed as they might be - one recipe for... Read more
Published 12 months ago by Carla U
Oh Dear Nothing New Here
I was hoping to increase the number of tasty pressure cooker recipes I have, there was only one recipe in this book that interested me. Read more
Published 12 months ago by Jax
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