Miss Vickie's Big Book Of Pressure Cooker Recipes

by Vickie Smith

Overview

The Ultimate Pressure-Cooker Cookbook

Nobody knows more about pressure cookers than Vickie Smith, creator of the leading pressure-cooker Web site, MissVickie.com. Now, at last, Miss Vickie has gathered all of her pressure-cooker wisdom into a book. Whether you're a pressure-cooker newcomer or a longtime fan, you'll find all the recipes, techniques, and tips you need for a lifetime of great pressure-cooker meals.

Miss Vickie's Big Book of Pressure Cooker Recipes is jam-packed with nearly 400 fast, tasty, foolproof recipes, ranging from one-pot meals like Chicken and Rice with Mushrooms to Sweet and Sour Pork, Navy Bean Soup, and Chocolate Malt Cheesecake. Miss Vickie's detailed recipe instructions and special techniques, such as "pan in pot" pressure cooking, guarantee that each dish comes out perfectly cooked—and perfectly delicious.

But Miss Vickie gives you more than just great recipes. Her book also provides in-depth guidance on every aspect of choosing and using a pressure cooker, including

• A buyers' guide to modern pressure cookers
• Step-by-step pressure-cooker instructions
• Pressure-cooker safety
• Basic and advanced pressure-cooking techniques
• Common mistakes in pressure cookery
• Adapting recipes to the pressure cooker
• Tips, tricks, and troubleshooting

Offering hundreds of recipes that are proven to work—and proven delicious—plus plain-English answers to all of your pressure-cooker questions, Miss Vickie has created the single most useful pressure-cooker book ever published. It's a resource you'll turn to again and again as you explore the world of pressure-cooker possibilities and pleasures.

Product Details

ISBN-13:	9780764597268
Publisher:	HarperCollins
Publication date:	01/29/2008
Pages:	480
Sales rank:	1,134,129
Product dimensions:	7.38(w) x 9.12(h) x (d)

About the Author

Vickie Smith is the creator of the immensely popular MissVickie.com pressure-cooker Web site, which has attracted more than 2 million visitors since 2001.

Table of Contents

Acknowledgments.

Introduction.

The History of the Pressure Cooker.

The Benefits of Modern Pressure Cookers.

How Does It Do That Thing It Does?

Pressure-Cooking Techniques.

A Buyer's Gide to Modern Pressure Cookers.

Step-by-Step Pressure-Cooker Instructions.

Pressure-Cooker Safety.

Pressure: Getting It, Keeping It, Releasing It.

Basic Pressure-Cooking Techniques.

Advanced Pressure-Cooking Techniques.

Accessory Items.

Pressure-Cooker Cleaning and Maintenance.

Common Mistakes in Pressure Cookery.

Adapting Recipes to the Pressure Cooker.

Test Drive Your Pressure Cooker.

Water and Other Liquids.

Troubleshooting.

Tips and Tricks.

The Best-Kept Cooking Secret.

The Best Cuts of Meat for Pressure Cooking.

Dried Beans, Peas, and Legumes.

Pressure Cooking Pasta.

Pressure-Cooling Time Charts.

Manufacturers and Suppliers.

Beef.

Chicken.

Pork and Ham.

Lamb.

Fish and Seafood.

Beans and Legumes.

Rice.

Vegetables.

Desserts and Sweet Endings.

Fabulous Fruitcakes.

Bountiful Breakfasts.

Index.

Editorial Reviews

Smith, founder of MissVickie.com, a highly trafficked Web site devoted to all things steam-pressured, compiles her expertise in a single tome, covering the history of pressure cookery from its inception in the 17th century to its resurgence today. Smith extols pressure cooking’s benefits, including fuel efficiency, faster cooking time, reduced fats, higher levels of nutrient retention and the ability to create lower-cost one-pot meals. Several pages are devoted to exact cooking times for specific vegetables, meats, fish, beans and even pasta shapes. Though there are a fair number of recipes featuring legumes, for example, this cookbook is mainly geared to a meat-eating audience. As might be expected, a good deal are stewlike creations, but Smith covers eclectic ground with dishes like Italian Seasoned Veal Tortellini Stew; Walnut Chicken Braised in Pomegranate Juice; and Mexican Posole (pork stew with green chile and hominy). Outside of the one-pot meals are ragus, pilafs and pulled meats for sandwich stuffing. Smith even rounds up some intriguing desserts like Sweet Dumpling Flan with Caramel Sauce and a basic bread pudding with six variations. Eminently thorough and enlightening, Smith’s cookbook is bound to please the beginner pressure cooker and aficionado alike. (Mar.) (Publishers Weekly, January 7, 2007)

From the Publisher