As a 'throw it in the pot' cook, I wouldn't have known where to start without some clear guidance on the nuances of pressure cooking, so this book has been invaluable. The writing style is accessible, often drawing upon the author's personal experiences of different cuisines, but married with the precise details and timings essential for this mode of cooking.
As a novice, and being a little wary at first, I started with some basics, such as brown rice and garlic mashed potatoes, before progressing, through dhals and risottos, to some of the book's more adventurous combinations. Every dish I've tried has turned out perfectly and the recipes are easy to scale up or down from the 'serves four' standard in the book. There are also occasional tips on variations and additions to the main recipes. As a vegetarian, I thought I might be limited, but there are dedicated sections for "Beans and Pulses" and "Rice, Grains and Pasta", as well as for vegetables, soups, starters and desserts. I've even modified some of the meat and fish recipes without too much difficulty.
In summary, this book is a wonderful collection of recipes by someone who is clearly inspired by food, and for a practical and inventive guide to pressure cooking I doubt it could be bettered.