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

Technical Details

-ISBN13: 9780764597268
-Condition: NEW
-Notes: Brand New from Publisher. No Remainder Mark.
See more technical details

 "The definitive guide for a beginner" 2010-02-21
By Brian Elder (Little Falls, MN USA)
My grandmother used a whistling pressure cooker for years and years until the seal wore out. I just bought my own, and since she has passed on, I had no way to learn to use it first hand as I don't trust the internet for something that can explode/melt down if done wrong(nobody else has one in my family).

I purchased this book after reading reviews and deciding between the top two sources. This book provides methods for a lot of different foods to be cooked. I gave it four stars because, as I saw in a different review, it does contain a boatload of sweet recipes which is not my cup of tea. That being said, the information appears to be complete and I'm quite capable of taking the main portions of any recipe and converting to my own taste. I just needed a guide to using the pressure cooker really but some others may wish to use most of the recipes so the one star reduction for a slight lack of variety, not a deal breaker. On the flip side, I did find some recipes for things I've never seen in any of my small collection of cookbooks which includes all the staple versions for the "just-learning" cook, which I am not.

The directions in the book lay out how you need to do everything, they give you times, what happens when you go under/over the times, just a plethora of information, most of which you should know from regular cooking, but this is condensed cooking where 1 minute can wreck something. Keep that in mind at all times. I actually ordered a stopwatch so I can time this stuff and keep the thing on my neck.

This book goes into detail about safety features and safe procedures for any type of pressure cooker out there. This is one of the main points of owning a manual such as this. My pressure cooker came with some worthless directions about safety and this guide makes me feel much better about pressure cooking in general since I'm doing it in a mini kitchen I put together where there's carpet and expensive items to be destroyed by a foul up.

A personal note to add in. I think that pressure cooking should go hand in hand with an induction hob(which means cooktop for those of us who call a stove a STOVE). The instant temp change and precise control just makes sense and seems like an excellent fusion of technologies. You will need a modern stainless steel with magnetic base cooker to use induction, but its worth it (Look at=> Presto 6-Quart Stainless Steel Pressure Cooker I can/can't recommend this unit depending on your needs. Its magnetic and parts are easy to get. It doesn't pressurize to 15 psi, only 10 psi(I think).. The manufacturer page will tell you the psi, but I didn't buy it because speed is what I'm after ). Look into induction if you are just getting into cooking because it only works with certain cookware. The minute I found out induction cooking existed(and its been around a while but I just heard because I'm old school) I ordered one and I now try to use that whenever possible. It is truly awesome to cook with! To add to that, the steam coming from your pressure cooker is going to create heat in the room, but induction adds very little heat to the surrounding atmosphere compared with gas or electric, so if that has ever been a concern with any cooking you will want to check into it. In fact, Amazon is a great place to do that research, its where I did mine even though I found out about induction on Newegg through some totally random window shopping I was doing.

The book does not have any pictures really. You have your basic books for that though, this is more for someone who is wishing to cook a different way and already has an idea how to cook the basic foods normally. Really, the main reason for recipe books is ideas and in that respect this book excels and gets a five star rating. I can't honestly say I wouldn't like any of them, but my natural tendencies at the store and my desires would put fewer of the dishes on my table than most people. I eat overly hot(like 120,000 scovilles hot) and overly spicy food all the time. Who knows, toss some Dave's Insanity Sauce in there with that mango/peach/lemon/whatever and I might chow down on most of these recipes without a second thought. What's in the head and the reality do not always merge well, yes? Try, try, try....

Conclusion: An excellent book for the budding pressure cooker user and while the recipes lean to the sweet side there are some very good and inventive ones in this book that may send me out to the grocer to try something new.


 "Good Eating!" 2010-02-10
By DJ MockingScott (Sunny Clearwater, Florida)
Great recipes!
Pressure cookers are Fast! Cooking time is Quick!
Food tastes better and is better for you, all nutrients and flavors are trapped inside the Pot.
Bought a new Fagor Splendid 6-Quart Pressure Cooker because the recipes were so good.
Bought the Fagor Portable Induction Cooktop for the Fagor Pressure Cooker and it works Perfect.
The book has information about the history of pressure cookers...very interesting indeed.
We now save TIME and ENERGY with this Cookbook and the Meals are better than ever!
The money we save on electricity alone will pay for all three of these items over time...


 "Good general info and lots of recipes" 2010-02-07
By L. Trilling (Colorado)
The instruction manual that came with my pressure cooker gives just the basic information and very few recipes. This book is a far better source of information for general usage of the appliance, and has enough recipes to keep me experimenting for a long time. The half dozen recipes that I have tried so far have all been successful. I would recommend buying this book even before you actually buy your pressure cooker because of the information provided on various types.


 "Used with Electric Pressure Cooker and no problems!" 2010-01-25
By S. Linkroum (Columbia, SC)
I bought my electric pressure cooker a couple of months ago and checked out about 6 different cookbooks from the library to try. This one just seemed to have the yummiest sounding recipes and the ingredients were a lot of things that I already had on hand. So far, I've made 3 recipes from this book and all 3 have tasted wonderful. I made the Chicken Breast on a Shingle (the shingle is broiled french bread topped with swiss cheese) with a white wine mushroom gravy. Excellent! Last night, I made the Pork Chops with Stewed Tomatoes and Red Potatoes, also Excellent! I also made a steamed mixed vegetable side dish that was pretty good too. As far as adapting these recipes for my electric cooker, all I did was cook them on high for the entire cooking time. Both meat recipes said to bring the pressure to high and then lower it to the lowest pressure possible for the duration of the cooking time and I figured since my electric cooker doesn't reach nearly as high a psi as a stove top version that it would work out to be about the same. The theory worked really well on the 2 meat dishes (the chicken breasts and pork chops were both cooked to perfection), but it needs a little tweaking on the vegetable dish (the veggies were just a tiny bit over done, but still yummy). And, this may be because I didn't have a steamer basket for my cooker so the veggies cooked in the liquid at the bottom of the pot instead of actually steaming, but I will be buying one soon and trying the vegetable recipe again.


 "you can teach an old dog new tricks" 2010-01-11
By Deborah Kramer (USA)
I come from a long line of ancient pressure cooker cooks, you know aluminum, jig jig, basic stews, soups, bought one for my niece who's family didn't know what a pressure cooker was, being a teacher she went to her library and read, was so impressed with Miss Vickie, I had to check her out. GLAD I did ! Even bought a new stainless steel one & tried a cheese cake Far Out. Since everything had been handed down to me I can now tweet my recipes to our updated tastes, like vegetables that aren't mush, though my dad's wild turkey soup can't be beet. Her beginning chapters on pressure pounds & what to look for in what you need & don't need for a Reg. cooker was very clear . If any more of my family wants to get a cooker I'll make sure to get them a copy of this book before they buy a cooker.


Read more Miss Vickie's Big Book of Pressure Cooker Recipes

Pressure Perfect: Two Hour Taste in Twenty Minutes Using Your Pressure Cooker
Cooking Under Pressure (20th Anniversary Edition)
The Everything Pressure Cooker Cookbook (Everything Series)
Cuisinart CPC-600 1000-Watt 6-Quart Electric Pressure Cooker, Brushed Stainless and Matte Black
Pressure Cookers for Dummies