Rating: 
Summary: Still fantastic 7 months later!
Review: ...I get enough variety from this one book, mind you I might only pressure-cook my meals 2-3 times a week, I go out to eat a lot, and I grill things in summer, and I like to fry my fish although it is nice in the cooker too...I agree some of the ingredients are more rare. E.g the moroccan rice recipe, called for some spices I did not have, and an apple which I also did not have when I first did it. The teriyaki spare ribs - well, naturally they call for some Japanese ingredients, but I've made them with none of the fancy ingredients in fact I did not even sit them to marinate - I just cooked them and poured the liquids over them, delicious! lol In fact if I want to cook say a stew, I just look at the recipes now to get some idea of what to do, and throw everything in. There is nothing to it. This is not the most basic pressure cookbook, not the "sauce, meat, vege" type cooking. But people, it is sooo much simpler than some of the crazy gourmet ones I have, with the most exotic ingredients, where some of the ingredients are other RECIPES from earlier in the book .... this book is somewhere in between and a very comfortable medium. Like I said, it is the one I use all the time. I eat at some of the best restraunts in the country, and you know, sometimes they can't come close to the hearty home cooked meal I can whip up in 30 minutes. Now I'm hungry, and its 2am ...
Rating:
Summary: Best pressure cooker recipes
Review: Although Lorna Sass is considered the doyenne of pressure cooking, I experience consistently better results with Pat Dailey's recipes. Her "Grand Champ Chili" is the best chili I've ever made, and I've tried many different chili recipes over the years. Most of the recipes are based on simple, easy-to-prepare ingredients that happen to taste great together when combined in a pressure cooker. As with all pressure cooker cookbooks, the cooking times require some experimentation. Using my Kuhn Rikon pressure cooker on a gas cooktop, I've found that decreasing Pat Dailey's cooking times by two minutes in all cases provides better results than using her recommended cooking times. Overall, this cookbook has quickly become one of my favorites.
Rating:
Summary: Best pressure cooker recipes
Review: Although Lorna Sass is considered the doyenne of pressure cooking, I experience consistently better results with Pat Dailey's recipes. Her "Grand Champ Chili" is the best chili I've ever made, and I've tried many different chili recipes over the years. Most of the recipes are based on simple, easy-to-prepare ingredients that happen to taste great together when combined in a pressure cooker. As with all pressure cooker cookbooks, the cooking times require some experimentation. Using my Kuhn Rikon pressure cooker on a gas cooktop, I've found that decreasing Pat Dailey's cooking times by two minutes in all cases provides better results than using her recommended cooking times. Overall, this cookbook has quickly become one of my favorites.
Rating:
Summary: Great meals that taste like you worked all day on them
Review: For the past several years Pat Dailey's "The New Pressure Cooker", along with Lorna Sass's book, has helped me put great tasting meals on the table without spending the whole day in the kitchen. I'm not sure what the reader below is looking for but if you are looking for a great recipe for veal shanks (Osso Bucco) "Veal Shanks with Sage and Sun-dried Tomatoes" is a winner. When we visited Florence last year my husband ordered Osso Bucco in a well know restaurant and it tasted "just like yours, honey." Like lamb? "Lamb shanks with Garlicy Port Wine Sauce" is a staple at our house, as is "Italian Chicken with Sausage and Peppers." Two other easy and tasty chicken dishes, "Chicken with Vinegar" and "Chicken with Prosciutto" are great party fare. Stuffed pepper in 19 minutes, start to finsh? It might take you 25 mintues the first time you make them, but "Lamb and Feta Stuffed Peppers" quick and easy comfort food on a cold winter night. In fact, I have some leftover rice. I think I will make this tonight! So maybe not the best book if you are cooking for toddlers or the meat-and-potatoes-only crowd. But if you like this kind of food and don't have the time and/or energy for the traditional preparation, give this book a try.
Rating:
Summary: Every recipe that I have tried has been outstanding!!
Review: From the Introduction to the last recipe, this book is packed with useful information and really delicious recipes. One of them, "Chicken in Vinegar" has had people standing over the pot begging for more. I am purchasing another as a gift. My advice is to buy the book if you are into pressure cooking.
Rating:
Summary: The best out there
Review: I bought this book and am sending it back. The recipes were a little strange for my taste. I wanted more everyday type dishes.
Rating:
Summary: Borrowed a Copy, Now Buying My Own
Review: I have liked every recipe I've tried in here so far. I just bought my first pressure cooker recently, and it is quite impressive how tender the meats turn out when you cook them using this method. The Greek Beef Stew has very rich taste and a variety of spices. We eat it on a bed of rice. Try the Chicken in Vinegar, Beef Stroganoff, Pork Chops Stuffed with Apples and Jambalaya. Note on the Jambalaya - this tastes great, but you need to add extra chicken broth because it gets really thick and will scorch if you're not careful. ...this is not your basic meat and potatoes cookbook - but I think that is one of the STRONG POINTS!!! Many of these recipes use different vinegars and cooking wines which give them great flavors. While some of the spices and vinegars used might not be something you already have on your shelf, there is nothing in here so unusual that you can't buy it in a large grocery store. It's just a matter of buying them and putting them in the pantry. You will be glad you did, as you impress your family and guests with flavorful food. I also have "The Pressured Cook" by Lorna Sass, but I like this cookbook better. I just wish they had put it in a ring binder so the the pages would stay open. I have to put a big knive across the top of the book to keep the pages flat while I am cooking.
Rating: 
Summary: Very good recipes
Review: I have liked every recipe I've tried in here so far. I just bought my first pressure cooker recently, and it is quite impressive how tender the meats turn out when you cook them using this method. The Greek Beef Stew has very rich taste and a variety of spices. We eat it on a bed of rice. Try the Chicken in Vinegar, Beef Stroganoff, Pork Chops Stuffed with Apples and Jambalaya. Note on the Jambalaya - this tastes great, but you need to add extra chicken broth because it gets really thick and will scorch if you're not careful. ...this is not your basic meat and potatoes cookbook - but I think that is one of the STRONG POINTS!!! Many of these recipes use different vinegars and cooking wines which give them great flavors. While some of the spices and vinegars used might not be something you already have on your shelf, there is nothing in here so unusual that you can't buy it in a large grocery store. It's just a matter of buying them and putting them in the pantry. You will be glad you did, as you impress your family and guests with flavorful food. I also have "The Pressured Cook" by Lorna Sass, but I like this cookbook better. I just wish they had put it in a ring binder so the the pages would stay open. I have to put a big knive across the top of the book to keep the pages flat while I am cooking.
Rating:
Summary: You've got to try the chicken in vinegar recipe!!
Review: I ordered Pat Daley's book based soley on the reviews I read here on Amazon, and was particularly intrigued by one recipe that was mentioned over and over again...the chicken in vinegar. I just received my book yesterday, and prepared the chicken in vinegar tonight...OUT OF THIS WORLD!!. My usually quite picky 6 and 9 year olds couldn't get enough of the sauce. I served it with focaccia bread and steamed asparagus, and needlees to say, I am going to have to double the recipe next time around. Ms. Daley also has a very good introduction at the beginning of this book explaining the ins and outs of pressure cooking (I'm newly hooked on this method), and I can't wait to try some of the other recipes, for example the Beef Brisket with Smoked Chili Sauce, Teryaki Spareribs, and the Ciambiotta (an Italian vegetable stew). A great introduction for me (or anyone) and an excellent addition to any cookbook collection!
Rating:
Summary: Great meals that taste like you worked all day on them
Review: I purchased this book after reading the reviews on Amazon. All those 5 star reviews convinced me! They were wrong. I find more help in the owners manual I received with my new electric pressure cooker! Too many speciality ingredients that I don't even know where to buy, much less whether we like or not. Too many ingredients in general. I was looking for down home, easy, family-type meals, and found "gourmet" type recipes. I now check out the customer reviews rather than the "experts" and I read the reviews more carefully and watch for key words like simple, few ingredients, family, ingredients I find on my shelves, etc. I also check out table of contents when offered.
| 
