Great Food Fast Bob Warden's Ultimate Pressure Cooker Recipes Author: Visit Amazon's Bob Warden Page | Language: English | ISBN:
1934193798 | Format: PDF
Great Food Fast Bob Warden's Ultimate Pressure Cooker Recipes Description
Review
"#5 Bestselling Cookbook of the Year for 2012." --Publishers Weekly About the Author
Well-known TV personality Bob Warden has proven taste and sizzling passion for great food as a television cooking celebrity, kitchenware developer, and cookbook author. He is a hugely successful TV cooking show host, product developer, and QVC manufacturers' representative, with four decades of experience. Bob has helped develop more than 500 kitchen products for QVC, as well as for other top brand kitchen manufacturers. Bob is also the author of several cookbooks which include Quick and Easy Pressure Cooking, Best of the Best cook's essentials Cookbook (with Gwen McKee), Bob Warden's Favorite Ninja Recipes, Bob Warden's Favorite Recipes for cook's essentials Cookware, and Bob Warden's Slow Food Fast. Great Food Fast has sold over 100,000 copies so far in 2012. Warden's newest venture, Great Chefs International, includes the launch of a TV series, companion cookbook, and the premiere of Great Flavors, a new collection of low-sodium, high-taste concentrated stock bases.
- Series: Best of the Best Presents
- Paperback: 208 pages
- Publisher: Quail Ridge Press (February 10, 2012)
- Language: English
- ISBN-10: 1934193798
- ISBN-13: 978-1934193792
- Product Dimensions: 10.6 x 8.3 x 0.6 inches
- Shipping Weight: 1.6 pounds (View shipping rates and policies)
I recently purchased an electric pressure cooker (that gets to 15 psi, which is the same pressure stove top models achieve). There were no look inside previews for this book so I was flying blind and I decided to buy this book strictly based on the reviews. I thought I'd write a review that covers areas that were not covered by some of the other reviewers and might have made a difference in my purchasing this book.
What I liked about this book. The directions for the recipes are very well written, they contain the same information about each dish, including prep time estimates, cook time, pressure needed, and servings per dish. The book is also very well organized. The pages are color coded so from the outside of the book you can turn to a section knowing it will contain beef recipes, chicken recipes, or so on. Every recipe has some kind of tip about the recipe, some on making the recipe slightly different to please different audiences or a tip on how how to up the flavor. There is even a light cooking section that contains 14 recipes and the nutrition information for those recipes. Warden also includes timing charts for very common meats and vegetables. And finally, there are no recipes that would turn out faster through other cooking methods or are better to other cooking methods. That type of filler seems to plague some other pressure cooker cookbooks and usually leads to disappointing results.
What I didn't like: Too many pictures (this might not be a negative to some), I enjoy when an author includes pictures demonstrating presentation of a dish that might not be common to the American public, however more often than not there are pictures of common dishes like macaroni and cheese, shrimp alfredo, or chicken noodle soup. I'd have rather those pages contained more recipes.
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