Kitchen

[Marp]

I just received The Everything Pressure Cooker Cookbook by Pamela Rice Hahn. I ordered this after using Amazon's "search inside this book" feature for low pressure and found there were a lot of recipes using low pressure. While the book is geared to stove top cooking. which is an added benefit to those using a low pressure cooker, most of the recipes can be done in electric cookers without having to make any adjustment to time or technique.

Although I have not made any of the recipes yet I have reviewed most of them and was quite pleasantly surprised to find even meat recipes done at low pressure. There are recipes from appetizers and condiments to vegetarian and a nice variety of dessert and fruit recipes. Most are "everyday" recipes with some more sophisticated type recipes too (Duck in orange sauce, Beef Bourguignon, Coq au Vin, etc.). The recipes that call for high pressure are still suitable for low pressure cooking by extending the cook time.

So far, the only thing I've found in this cookbook that falls a little short is the pressure cooking time charts only because it does not state high or low pressure, except for the vegetable chart. Again, since many of the ingredients in the charts are also in recipes that are cooked at low pressure only a time increase should be needed presuming the charts are for high pressure times.