- ISBN13: 9780764597268
- Condition: USED – VERY GOOD
- Notes:
Product Description
The Ultimate Pressure-Cooker Cookbook
Nobody knows more about pressure cookers than Vickie Smith, creator of the leading pressure-cooker Web site, MissVickie.com. Now, at last, Miss Vickie has gathered all of her pressure-cooker wisdom into a book. Whether you’re a pressure-cooker newcomer or a longtime fan, you’ll find all the recipes, techniques, and tips you need for a lifetime of great pressure-cooker meals.
Miss Vickie’s Big Book of Pressure Cooker Recipes is jam-packed with nearly 400 fast, tasty, foolproof recipes, ranging from one-pot meals like Chicken and Rice with Mushrooms to Sweet and Sour Pork, Navy Bean Soup, and Chocolate Malt Cheesecake. Miss Vickie’s detailed recipe instructions and special techniques, such as “pan in pot” pressure cooking, guarantee that each dish comes out perfectly cooked–and perfectly delicious.
But Miss Vickie gives you more than just great recipes. Her book also provides… More >>
Miss Vickie’s Big Book of Pressure Cooker Recipes
The pressure cooker techniques are fine. I’ve used and sold many brands of cooker, so I was hoping to find some new recipes.
The recipes in this book are heavy on fat and overcooked vegetables and chicken breasts. Chop suey? What’s that? Not Chinese, by any stretch of the imagination. Some recipes feature canned mushroom soup.
I’m giving this to the Salvation Army. Money wasted. Stick with Lorna Sass.
I don’t understand all the fuss over this book. It’s wonderful that people are finding out about pressure cookers, but Miss Vickie’s book is an inferior product, and it would take more than ten minutes in a pressure cooker to make it edible. Many of the recipes here first saw life in other pages, and the odd combinations of ingredients would give an experienced cook acid reflux without ever opening the pantry. It’s cute to call yourself “Miss,” but this book is a genuine miss. If you want to find real pressure cooker recipes that work, are healthy, quick, and tasty, go straight to Lorna Sass’s books — still the edible gold standard in this high-pressure field.
I just got this book & I wanted to make the pork chops
w/ mushroom gravy on pg 276. However, I noticed there is no liquid in the recipe & it says on pg 58 under “What Isn’t a Liquid” that condensed soups aren’t considered a liquid. I have been using pressure cookers for years & just recently bought an electric pressure ckr so I was anxious to try this. I wrote to Miss Vickie from her website & it bounced. I’d really like an answer to this question. I will probably return this book as I don’t feel I can trust it …Julie
The wife say’s your book is easy to use and understand. Say’s she is impressed with all the recipes in it. The shipping was timely, and she was very pleased with the product.Presto 01755 16-Quart Aluminum Pressure Cooker / Canner
The recipes here are not at all to our taste, too common and almost tasteless. If you enjoy plain high fat food, go for it. I am purchasing the Lorna Sass pressure cooker cookbook (which I borrowed from the library) recipes and methods of cooking things far superior. Have been pressure cooking for 2 months now and gave both books a fair trial. I am giving Miss Vickies book to the thrift store.