A little while back, I reviewed a pressure cooker cookbook that purported to be for those new to pressure cooking, and was disappointed to report that it isn’t the best guide for newbies.  I didn’t want to leave it at that, though, because a pressure cooker is such a time-saver in the kitchen, so I set out to find a book that is a good introduction to pressure cooking.  Miss Vickie’s Big Book of Pressure Cooker Recipes fits the bill beautifully.

Some of you may be familiar with Miss Vickie’s website.  If you aren’t, rush right over there (after you finish reading this post); it is full of great content.  In the past, when I’ve had specific pressure cooking questions, that is where I’ve most often found my answers.  I’m so glad that Miss Vickie decided to write all of her helpful information up into a book, as well, so I can read it offline and take it easily into my kitchen!

The title might imply that this is just a book of recipes, but it is much, much more than that.  It is a treasure trove of information, even if you never even read a single recipe from it.  In fact, you get through 108 of its 458 pages before you even get to the recipes.  This is a good thing, because those first 108 pages are such useful information.

The first few pages detail the history of the pressure cooker.  You can skip this, if you want.  I think it’s interesting, and it segues nicely into the next section which extols the “benefits of modern pressure cookers.” Another couple of pages tell you how the pressure cooker works.  Dispelling the mystery of the cooker can make it seem much less scary!  At this point, we transition from the theoretical to the practical.

“Pressure Cooking Techniques” summarizes boiling, braising, stewing, poaching, steaming, and steam roasting – all moist cooking methods which can be accomplished with a pressure cooker.  “A Buyer’s Guide to Modern Pressure Cookers” tells you what to look for.  It addresses materials, size, and pressure settings, as well as details like handles and warranty coverage.

The next chapter is “Step-by-Step Pressure-Cooker Instructions.” It truly walks you step-by-step through the process of using the pressure cooker, from the time you take it out of the cupboard ’til the time you open it after cooking is complete.  This is followed by a section about pressure cooker safety.  The next chapter is all about pressure: how to pressurize the cooker, what the various pressure settings are, tips for bringing pots to pressure on different types of stoves, etc., and methods of releasing the pressure.

Two chapters address pressure-cooking techniques (one for basic and one for advanced techniques), another discusses available accessories, and yet another cleaning and maintenance.  “Common Mistakes in Pressure Cookery” is something of a troubleshooting chapter.  “Adapting Recipes to the Pressure Cooker” tells you what types of recipes will adapt well to pressure cooking and what types of adjustments you’ll need to make.  The “Test Drive” chapter teaches you how to “test drive” your particular cooker to learn its specifics – how long it takes to pressurize, what heat settings you need (on your stove) to maintain pressure, etc.

The information keeps going!  There are chapters for “Water and Other Liquids,” “Troubleshooting,” “Tips and Tricks,” “The Best-Kept Cooking Secret” (about browning), “The Best Cuts of Meat for Pressure cooking,” “Dried Beans, Peas, and Legumes,” and “Pressure Cooking Pasta.”

Then there are timing charts.  This is my favorite part of the book!  This is what allows me to cook in my pressure cooker without a recipe.  There are times given for just about any vegetable, fruit, grain, bean, or meat you can think of.  Ratios of liquid to food are given where necessary.  Where appropriate, the release method is recommended.  Grains are given brief descriptions.

After all this, I don’t think we really need recipes – but they’re here, in abundance!  Beef (including veal); Chicken; Pork and Ham; Lamb; Fish and Seafood; Beans and Legumes; Rice; Vegetables; Desserts and Sweet Endings; Fabulous Fruitcakes; and Bountiful Breakfasts are all given chapters.  There is a good deal of variety in the cuisines, too.  For example, the beef chapter includes (among other things), Philly Cheesesteak Sandwiches, Jerked Beef Barbecue, Sesame-Ginger Beef Steak, and Shredded Beef Tacos.

So if you’ve picked up a a pressure cooker for Christmas, grab a copy of this book to go with it!

Disclosure: The publisher provided me with a copy of the book to facilitate this review.  As always, all opinions expressed here are entirely my own.