Pressure Cooker Store

The Pressure Cooker Gourmet offers 225 delectable dishes that are simple to prepare, cook in as little as 15 minutes, and retain all the natural nutrients that can be lost with other cooking methods. With a thorough introduction on how to use a modern pressure cooker and what it particularly excels at—from basic beans and grains to hearty one-pot entrees—The Pressure Cooker Gourmet will open up vast new possibilities for fast, delicious, and nutritious weekday cooking.

Technical Details

-The Pressure Cooker Gourmet by Victoria Wise
-THE HARVARD COMMON PRESS/HAROLD IMPORTS
See more technical details

 "Untested Recipe!" 2010-03-03
By Jon Foley (Chicago, IL)
I just finished making the Beet and Orange Soup on page 28 of the 2003 version and it has clearly either not been tested or not edited. It is horrible and we make fantastic dishes in our pressure cooker all the time. I've given it two stars simply to be nice. How disrespectful of time and resources to make me pay for a book that is so haphazardly or lazily done.

We've used so many recipes from other sources and they are very forgiving and this one is horrible.

We'll try more since this was our first from Victoria Wise - but even if they are all fabulous I will always feel cheated by this one recipe.


 "After You've Mastered Basics, this is the one to go for" 2009-07-26
By Nocturnal (San Francisco)
Anyone with any sense knows better to jump directly into a gourmet cookbook if you don't already know the basics for that type of cooking. Doesn't matter if you've already mastered cooking in some other style, you still have to start with the basics. And you can't expect the principles and "rules" for one style of cooking to be the same for another. So with pressure cooking. This is not a book for the virginal beginner who hasn't got a fairly good grasp of basic pressure cooking. This is the book you go to once you feel comfortable with basic, simple pressure cooking and want to learn more complex, involved pressure cooking. It's named "gourmet" for a reason. It's not for type of food most of us eat every day but it's for special, when you want to prepare something impressive. When you're ready to move from basic everyday food to gourmet cooking, this is the book that'll take you there.


 "Very good pressure cooker recipe book" 2009-03-11
By Brice L. Korte (Summerdale, Al.)
I had purchased a medium sized pressure cooker and needed some recipes to help me better understand and prepare meals. Was worth the price.


 "Garlic Mystery" 2008-12-11
By Let's Be Reasonable (Greensboro, NC)
This author seems sophisticated about cooking, and she writes well. But there's one total mystery: her advice about how to cook garlic in oil. In more than one recipe she says to heat oil near smoking hot, then put in garlic and cook it until it starts to turn golden ... 1 TO 1 1/2 MINTUES!!! In my experience, oil that hot turns garlic BLACK, burns it, in a few seconds. I've seen this same advice (cook garlic in hot oil for a minute or two) in other reputable cookbooks. I hope somebody, or the author, can explain to me how garlic will turn merely golden after a minute in hot oil. When I see this advice in otherwise good cookbooks, I wonder if the author is on some other planet where garlic takes longer to burn.


 "Really helps" 2008-09-02
By Pen Name (Albuquerque, NM USA)
Kuhn Rikon Duromatic Top Pressure Cooker, 5-Quart
I bought this book to accompany my new Kuhn Rikon pressure cooker. It is very thorough, explains how the pressure cooker works, and is gradually helping me to get through my "beans on the ceiling" fears.


Read more The Pressure Cooker Gourmet: 225 Recipes for Great-Tasting, Long-Simmered Flavors in Just Minutes

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 New Pressure Cooker Cookbook
The Pressure Cooker Cookbook Revised