Rating: 
Summary: Another terrific cookbook for pressure cookers!
Review: This is another terrific cookbook from Lorna Sass! Although we eat vegetarian food 99 percent of the time, I actually welcomed a cookbook that combines meat and vegetarian recipes--it will make a great gift for some of the "mixed" couples in our life (carnivores/vegetarians). Besides, it's a snap to convert the meat recipes to vegetarian by simply leaving out the meat and/or substituting it with tofu, tempeh, bulgur or the like.But now to the good stuff: I can't emphasize enough how FANTASTIC the cheesecake recipe is in this cookbook! Until now, the New York cheesecake from a certain membership warehouse had been our yardstick for great cheesecake, but this recipe has it beat hands down. Fantastic flavor and texture. Other dessert standouts are the bread pudding recipes, which are delicious and healthy at the same time. As a main course, the Chickpeas in Eggplant-Tahini Sauce is a delicious dish and tastes like you put a lot more time into preparation than is actually the case. It's always a treat when you can put together something like this to wow guests. Another favorite is the Split Pea-Vegetable Soup with Mint Cream. I LOVE the counterpoint the mint cream makes with this hearty soup. And you just can't beat the convenience of a pressure cooker when it comes to making extremely flavorful meals in a short amount of time. We've converted a number of friends to pressure cookers, and they've never regretted it. This cookbook makes a perfect addition to your cookbook collection.
Rating: 
Summary: Not really for the Vegetarian
Review: This looks like a good book, but I bought it because of the suggestion in the write up that it could be easily used by the vegitarian cook. Even though it does have suggestions for each recipe to convert it a to a vegetarian recipe, it is hard to get excited to cook with this book, with main recipes like Veal Pot Roast, and Risotto with Lamb Shanks. Anyway, it may be just the right idea if you cook with meat foods, but for the vegitarian I definately suggest her "Great Vegitarian Cooking Under Pressure" book, which looks like a really wonderful book.
Rating:
Summary: If i could keep only one book...
Review: well, cookbook, anyway, it would be this one (and i've got Julia, Marcella, Claudia and Paula in my kitchen library!) I like to eat good food, and feed my family good food, but I don't have time or patience to play slavish chef and pot washer. "Simmer for hours" does not joy make (or something like that...). And it's just not necessary! The Pope is not served finer Osso Buco than Lorna's with porcini, white beans, and escarole (my favorite company dish). Time saved, tenderness rendered, nutrition and flavor maximized, the pressure cooker doesn't have an equal. And these visually beautiful recipes work flawlessly: no missing steps or disappearing ingredients, no esoteric processes, no component so exotic that it can't be found at your local supermarket. You could choose a different recipe from this book each day and never be bored.
So if i could keep only one pot...
Rating: 
Summary: I thought it was vegetarian-
Review: When I bought this book I though it was vegetarian, because that's what Lorna's previous books were with the exception of the first. I'm returning it, or hoping to sell it to a co worker. I can't give it as a gift because the only other people I know who are using the pressure cooker are vegetarians as well. Oh well- I am going to get her soy cook book though.
Rating:
Summary: From an italian cook
Review: Yesterday I tried the risotto with olives, tomato sauce and smoked mozzarella.
IT WAS ABSOLUTELY DIVINE! What a great recipe! (It is also remarkable the fact that the ingredients are everyday stuff that I normally have at home). A young friend of ours came over unexpectedly (like young people usually do). We asked her to stay over for dinner and, thanks to your delicious recipe, the dinner was ready in 7 minutes... Furthermore I could enjoy our friend's company rather than being at the stove adding broth and stirring.
:)
I must say that I didn't find any difference in the risotto cooked in the traditional way or under pressure . Actually one point is in favor of cooking it under pressure. In fact with your recipe the risotto was cooked perfectly al dente. I was so happy that from now on I will cook risotto only under pressure...
:) THANK YOU SO MUCH!
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