• cook_fresco on September 03, 2024

  As with Lorna Sass's other book in my collection, Vegetarian Cooking Under Pressure, I find these recipes reliable, flavourful and really enjoyable, easily holding their own against modern day recipe books from celebrity chefs. The family all love them too! The directions are extremely clear and the book is full of useful suggestions and tips. Deserves wider recognition.

• robm on June 09, 2011

  Sass is kind of the queen of pressure-cooking! These are good, flavorful recipes that let you get the taste of long-cooked dishes in a fraction of the time! Very useful!

• robm on June 09, 2011

  Sass is kind of the queen of pressure-cooking! These are good, flavorful recipes that let you get the taste of long-cooked dishes in a fraction of the time! Very useful!

Notes about Recipes in this book

• Sweet potato soup

  • cook_fresco on September 03, 2024

    This is lovely - the orange flavour is unusual and some may prefer to leave it out. I subbed a couple of carrots as only had three sweet potatoes. I also pureed the whole soup instead of the suggested third.

• Boeuf en daube Provençal

  • ellabee on October 14, 2013

    Advance prep: marinate the beef overnight or several hours ahead of cooking.

• Porcupine meatballs

  • IowanCorn on May 19, 2026

    Very tasty, and nicely old-fashioned. I used a mixture of ground chicken and turkey and they made very light meatballs.

• Chili con chickpeas

  • IowanCorn on June 05, 2026

    The taste is there, and is very chili-like, but I had trouble getting the chickpeas cooked enough to soften enough to be pleasant to eat. Next time, I'd be tempted to use canned instead of dried, and cut the cooking time.

• Risotto with mushrooms, olives, and leeks

  • jaelsne on February 11, 2012

    Phenomenal recipe! My family loved this risotto dish. It tastes far richer and creamier than one would guess from the amount of added fat. The ingredients blended very well. I made the recipe as written, and wouldn't change a thing. It was very easy to make, and would be a good dish for company.

  • FJT on December 08, 2016

    I love risotto and don't mind standing at the stove stirring for 20 minutes occasionally, but to discover I could make a risotto in 4 minutes in the pressure cooking was a revelation. I'm actually not wild about the flavour combination here, but I will use the ratio of rice / veggies / liquid and make some other risottos this way when I need a meal fast.