Title: The Electric Pressure Cooker Cookbook
Author: Barbara Schieving
Publisher: Harvard Common Press
Ten years ago time-pressed home cooks with day jobs used a slow cooker to get dinner started in the morning and have it waiting for them at the end of the day. Many still do, but there is a new option–more like an old option undergoing a stunning revival–on the scene. Pressure cookers cook so fast that they make it possible to start a dinner at the end of the work day and have it on the table in fifteen or twenty minutes flat.
New electric pressure cookers, whether the widely touted Instant Pot or the popular models from Presto, T-fal, Black + Decker, and other makers, are driving this revival: they are easy, safe, and packed with features mom or grandma’s old stovetop model did not have.
The world’s leading blogger on pressure cooking, Barbara Schieving (of the blog Pressure Cooking Today), offers up more than 200 recipes, 150 of which are suppertime main courses, that are big on flavor, easy to make, family-friendly, and tested to perfection.
I have sang my praise of my Instant Pot (pressure cooker) many times, but I do sometimes lack inspiration for recipes for the pot (and in general, to be honest). I’m all for trawling the internet for recipes, and there are of course some FANTASTIC recipes out there, but finding a great collection of pressure cooker recipes all together is great news. Enter: The Electric Pressure Cooker Cookbook.
Now, I am trying to eat mostly vegetarian due to my boyfriend being veggie (though he eats fish now and then), but I don’t mind meaty recipes once in a while. This recipe book does seem to have mostly meat recipes, but they look great (that Braised Paprika Chicken is calling out to me for a day when I’m cooking just for myself) and there are some brilliant-looking desserts (the Key Lime Pie and Vanilla Lover’s Cheesecake look amazing, and I’ve tried the peanut butter cup cheesecake already and it. was. heaven!). Plus I’ve no doubt many of the recipes can be adapted to be meat-free with vegetables or quorn; you’ll just have to guess at the cooking time which is the only issue. I am intending to make the Linguine and Clam sauce soon for a dinner party, for an easy but impressive pasta-based meal!
This book is a great introduction to the world of pressure cooking, with a good mix of difficulties in terms of recipes. There are plenty of lovely photos to accompany the recipes and clear instructions which appealed to me – nothing worse than a recipe getting reaaaal confusing halfway through. There are also handy tips for a lot of recipes. Just beware that many of these recipes give quantities in ounces, cups etc, whereas us Brits generally prefer grams – shouldn’t be too hard to convert cups to grams though!
So, if you’re looking for lots of great recipes, perhaps mainly catering for carnivores but still sounding delicious, look no further!
Thanks to Harvard Common Press for providing a copy of this novel on which I chose to write an honest and unbiased review.