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Pressure Cooking for Everyone [Paperback]

Rick Rodgers (Author), Kathryn Russell (Author, Photographer), Arlene Ward (Author)
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Product details

  • Paperback: 168 pages
  • Publisher: Chronicle Books (13 July 2000)
  • Language English
  • ISBN-10: 0811825256
  • ISBN-13: 978-0811825252
  • Product Dimensions: 22.5 x 20.7 x 1.6 cm
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: 733,122 in Books (See Top 100 in Books)

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Rick Rodgers
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Product Description

Product Description

The pressure's on! These days who isn't looking to get a great meal on the table without a lot of time in the kitchen? Fast, foolproof, and extremely versatile, "Pressure Cooking for Everyone" is the answer for every busy cook. Now that pressure cookers are safe and easier to use than ever before (gone are the days of spaghetti-sauce-on-the-ceiling fiascos), author and acclaimed cooking teacher Rick Rodgers is here to prove that nearly everything can be cooked betterand fasterunder pressure. An enclosed system, pressure cooking locks in flavor and nutrients. From Hearty Lentil and Pasta Soup to Five-Spice Pork Roast, Butternut Squash Risotto, and even creamy Orange-Chocolate Marble Cheesecake (who knew?), "Pressure Cooking for Everyone" reveals the secrets behind dozens of succulent dishes. Chock-full of great information and lavishly illustrated with beautiful color photographs, "Pressure Cooking for Everyone" is the perfect companion to every pressure cooker.
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The pressure cooker is the ideal tool for making quick soups and stocks. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most Helpful Customer Reviews
18 of 18 people found the following review helpful
By Annette
Format:Paperback
This is a great book full of easy to follow, delicious recipes. There is a good balance of meat, fish and desert recipes, many of which are nicely illustrated. More importantly, they are recipes that I will actually USE (how many cook books have you got from which you only use a few recipes each?) It is a robust book printed on good quality wipe clean paper which is just as well as this one will get lots of use in my kitchen.
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Amazon.com:  23 reviews
90 of 91 people found the following review helpful
Prepare your favorite meals in a fraction of the time! 11 Feb 2001
By Daniel F. Moore - Published on Amazon.com
Format:Paperback
I have purchased several cookbooks for pressure cooking and have found only a few recipes that interested me. Rick Rodgers has rekindled my interest in the pressure cooker. This book gives clear instructions and recipes for many popular recipes. What I have been looking for and until now failed to find, is a cookbook that gives directions for making traditional 'American cuisine'. You will enjoy recipes for pot roast, barbequed chicken, beef stew with carrots and potatoes, beans, spaghetti and meatballs and a host of other favorites. And no pressure cooker book is complete without a sinfully delicious cheesecake recipe. Mr. Rodgers gives us Orange and Chocolate Marbled Cheesecake and you won't be disappointed. If you are looking to trim your cooking time and still be able to serve some of your favorite traditional meals, then this book will be a delightful addition to your kitchen library.
37 of 37 people found the following review helpful
Beautiful, fun and informative! 25 July 2002
By Rabecca K. Larson - Published on Amazon.com
Format:Paperback|Amazon Verified Purchase
This cookbook has a quality not normally associated with pressure cooking: glamour! These are not Grandma's pressure cooking recipes! New techniques, great pictures and graphics made this book a joy to read and use. I haven't had a chance to try many recipes yet, but I'll be using this one a lot. I went straight to the rice pudding, a favorite comfort food of mine. It was done in 11 minutes and tasted great, with no added fat besides milk. I can't wait to try some of the more fancy desserts, like Black Forest Croissant Pudding and Cafe' Con Leche Flan. I need to get a springform pan and try the cheesecake, as well (I noted in my pressure cooker review that it would be great if the manufacturers made custom inserts for this! I may be dreaming...)

I'm giving this book 4 stars simply because no one cookbook can cover it all. For the basics, and for more "family" type meals, you may want another book. This book really does reflect the way my family eats (with a baby and 4-year-old) but we also eat a lot more basic soups, steamed vegies, and grilled seafood (one thing that doesn't work in the PC.) I usually improvise, and in fact I found a few of these recipes were nearly identical to meals I've cooked recently (beet and orange salad, Mexican chicken tacos).

I'll skip the red meat recipes, but the bean recipes are fresh and wonderful, and there are some great chicken recipes as well (Moroccan chicken, Mexican chicken in soft tacos). I recommend taking a class in pressure cooking, but if you can't, this is the next best thing. I'm not surprised that pressure cooking seems to be experiencing a revival, but I am surprised it took this long. I love my pressure cooker (see review) and would be hard-pressed to cook most meals without it!

Bon appetit!

44 of 45 people found the following review helpful
Love this book!!! 9 April 2003
By GothCrone - Published on Amazon.com
Format:Paperback|Amazon Verified Purchase
I am relatively new to pressure cooking (about 1 year) and what led me to THIS book was the fact that I'd just purchased the crockpot/slow cooker cookbook written by Rick Rodgers and was truly thrilled to find a book that held crock pots to a "higher standard" - it's a very very good book if you want excellent results from your slow cooker. . . but this review is about THIS book - again written partly by Rick Rodgers -- and once again, I was not disappointed!

Great recipes - above and beyond the bland and ordinary. My kids have eaten everything I've made from this book (they have been introduced to a lot of unusual foods as well so they're not at ALL picky) -- anyway - their favourites so far are spaghetti w/meatballs (incredibly fast to prepare, particularly if you make the meatballs the night before!), beef bourginon (sp?), and the 3-meat bolognese pasta sauce. I usually up the garlic and some of the spices because we like rather highly seasoned food - but the basics here are very sound - not found one recipe yet that we didn't sit down to where we were floored as to how good the result was. I have to say, I am now using my pressure cooker more than my crockpot or any other form of cooking.

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