Rating: 
Summary: If i could keep only one book...
Review: I was happy and excited to buy this book. Lorna Sass was touted to be the "Mother of Pressure Cooking". Meanwhile, I have not been impressed with a majority of the recipes in her book. Complaints: She uses the weirdest ingredients that are probably available in NYC but not in the suburbs of Boston. Come on, what market DOESN'T stock fresh Swiss Chard? Well, Lorna ... almost no stores stock fresh Swiss Chard. The thing is that going to find all the exotic ingredients is contradictory to the concept of pressure cooking! It is supposed to be fast but if you spend days looking for weird ingredients that's not saving you any time. My other complaint is that that a lot of the recipes just aren't that good. I think she stretches the envelope too much in trying to do crazy stuff and it just doesn't turn out well. I tried the "BBQ Chicken and Corn" and the "Lentils and Swiss Chard". They were both bland an unappealing. There are a few recipes that are good, but they are more basic like the "Pork, Sauerkraut, and Potatoes" recipe.
Rating: 
Summary: A little dissapointed
Review: I was happy and excited to buy this book. Lorna Sass was touted to be the "Mother of Pressure Cooking". Meanwhile, I have not been impressed with a majority of the recipes in her book. Complaints: She uses the weirdest ingredients that are probably available in NYC but not in the suburbs of Boston. Come on, what market DOESN'T stock fresh Swiss Chard? Well, Lorna ... almost no stores stock fresh Swiss Chard. The thing is that going to find all the exotic ingredients is contradictory to the concept of pressure cooking! It is supposed to be fast but if you spend days looking for weird ingredients that's not saving you any time. My other complaint is that that a lot of the recipes just aren't that good. I think she stretches the envelope too much in trying to do crazy stuff and it just doesn't turn out well. I tried the "BBQ Chicken and Corn" and the "Lentils and Swiss Chard". They were both bland an unappealing. There are a few recipes that are good, but they are more basic like the "Pork, Sauerkraut, and Potatoes" recipe.
Rating:
Summary: A little dissapointed
Review: I was happy and excited to buy this book. Lorna Sass was touted to be the "Mother of Pressure Cooking". Meanwhile, I have not been impressed with a majority of the recipes in her book. Complaints: She uses the weirdest ingredients that are probably available in NYC but not in the suburbs of Boston. Come on, what market DOESN'T stock fresh Swiss Chard? Well, Lorna ... almost no stores stock fresh Swiss Chard. The thing is that going to find all the exotic ingredients is contradictory to the concept of pressure cooking! It is supposed to be fast but if you spend days looking for weird ingredients that's not saving you any time. My other complaint is that that a lot of the recipes just aren't that good. I think she stretches the envelope too much in trying to do crazy stuff and it just doesn't turn out well. I tried the "BBQ Chicken and Corn" and the "Lentils and Swiss Chard". They were both bland an unappealing. There are a few recipes that are good, but they are more basic like the "Pork, Sauerkraut, and Potatoes" recipe.
Rating: 
Summary: Disappointed
Review: I was hoping for a book offering one-pot meals that had ingredients from my pantry that is stocked with simple things. Coconut milk is not a staple in my shopping cart. I'd have a hard time serving a meat and potatoes kind of guy "Fish Stew With Swiss Chard". Not the kind of book for somebody that enjoys quick recipes with 5 or less ingredients.
Rating:
Summary: Has unusual recipes, but...
Review: Lorna Sass knows her stuff when it comes to pressure cookers. Her first pressure cooker book was great with lots of basic, down-home recipes and lots of basic information which is necessary for the beginner. However, this book is for the bored, more advanced cook. Recipes are a little more time consuming, with ingredients that one does not always have in their cupboard. I find that I do not use this book as much as some others. If you are just learning to use the pressure cooker, I would not recommend this book. Try her first book, "Cooking Under Pressure" or "Pressure Cooking for Dummies".
Rating: 
Summary: I GUARANTEE YOU MEMORABLE ONE-POT MEALS IN MINUTES
Review: My goal in writing THE PRESSURED COOK, my tenth cookbook, was to make it possible for you to get a superb dinner on the table in record time and have only one pot--a pressure cooker--to clean after you've finished eating.After ten years of cooking almost daily with the pressure cooker, I know what works well and what doesn't and I share all of my secrets with you in this book. I have travelled extensively and love bold flavors, so that you will find a tantalizing variety of flavors and textures in my food. However, almost all of the recipes are based on ingredients readily available in supermarkets. In addition, I have all of my recipes tested time and again by my "elves," cooks like yourself who want to be sure that when they prepare a recipe for the first time it will come out perfectly and get "oohs" and "aahs" from family and friends. Thanks to their questions and comments, I have added explanations so that you will never have any question about what to do or what's happening in the cooker as you prepare these one-pot meals. In this book, I take you by the hand and explain how the pressure cooker works and how to get started--which is extremely easy. Pressure cooking is basically like standard stove-top cooking and there's very little you need to learn. I am truly excited about the potential of the pressure cooker to change your life as it has changed mine. This marvelous appliance cooks in one-third or less the standard cooking time and serves forth flavor-packed versions of all those home-cooked foods you've been hankering after but feel you don't have the time to cook. You can have a from-scratch lentil soup on the table in about 20 minutes. Chicken dishes are done in 11 minutes, and a fork-tender beef stew cooks in about a half hour. Beans and grains become tender in 10 to 20 minutes. See what I mean? Now that word has gotten out that the new generation of cookers is completely safe and easy to use, I hope you'll join my tasty adventure and take the pressure out of mealtime preparation. Happy Cooking!
Rating:
Summary: LORNA SASS DOES IT AGAIN!
Review: No one else works wonders with a pressure cooker as does Sass. In this collection of expert recipes for one-dish meals, she turns away from her vegetarian-specific recipes to create an appealing overview of the world's cuisines. Not only are today's pressure cookers not the sputtering, sometimes explosives devices of the past, but Sass's recipes are not the usual monochromatic, single-flavored one-dish meals. Beef Stewed in Coconut Milk with Rice Noodles and Green Beans is colorful and spicy; meatballs and tiny pasta bob along in Italian Wedding Soup. Although the ingredients are cooked together in a single pot, they are sometimes separated after cooking for greater variety in texture. For example, the recipe for Short Ribs in Pasta Sauce with Olives and Parmesan Potatoes calls for removing the cooked potatoes and mashing them, then serving them as a bed for the ribs. Unusual combinations such as Asturian Beans and Clams, with saffron and kale, are as tempting as the heartier Pork with Sauerkraut, Mushrooms, and Potatoes. Even when Sass falls back on old favorites, she adds little touches to make them new: Split-Pea Vegetable Soup is topped with a mint cream made with sour cream or yogurt, and Provencal Vegetable Soup receives a few tablespoons of Pernod. Tips for using and storing pressure cookers and recipes for such basics as broths, beans and grains make this collection complete.
Rating:
Summary: Simple, flavorful and healthy one-pot meals
Review: Pressue cooking is now easier, more flavorful and healthier than ever before thanks to Lorna Sass's new book. The recipes are imaginative combinations of ingredients that meld and mingle to produce delightful temptations for the palate. Moreover, the dishes offer a nutritionally healthy alternative to prepackaged processed products and pre-prepared meals that are proliferating in the marketplace today. Vegetarian options are provided for most meat-based dishes and tips to garnish and boost flavor at the end of the cooking period add a fabulous touch. A superb collection which is a MUST-have on every cook's bookshelf !
Rating:
Summary: Lorna Sass does it again!
Review: There's something for everyone in this delicious collection of one-pot meals. I loved the ethnic influences. Even if you've never used a pressure cooker, you'll find the procedures easy to understand. Each recipe begins with a brief commentary that gives you a good feeling for what the dish will be like. The hardest thing is deciding which recipe to try first. They all sound so intriguing. One of my favorites is also one of the simplest--the scrod and corn chowder. The salmon variation to this recipe is also outstanding!
Rating:
Summary: great way to create really fast food!
Review: This book really demystifies pressure cooking and allows you to create great dishes in only minutes. The corned beef is so lean, tasty and easy to slice that I never have any leftover. Ribs are falling off the bone and turkey chili is a real winner in my house. I didn't use my pressure cooker much before I got this book but now pressure cooking is the quickest way I get dinner on the table. The food in the Pressured Cook make great meals for entertaining too. And try the cheesecake. No one will believe that you can make cheesecake in a pressure cooker. If you eat it just out of the pressure cooker, it tastes just like a souffle.
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