The Pressure Cooker Recipe Book: More Than 80 Delicious Recipes Using This Safe, Time-Saving and Energy-Efficient Way to Cook by Suzanne Gibbs

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    • Categories: Dips, spreads & salsas; Small plates - tapas, meze; Snacks; Middle Eastern; Vegan; Vegetarian
    • Ingredients: dried chickpeas; lemons; tahini; ground cayenne pepper; flatbread
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    • Categories: Dips, spreads & salsas; Small plates - tapas, meze; Snacks; Picnics & outdoors; Mediterranean; Vegan; Vegetarian
    • Ingredients: green lentils; vegetable stock; garlic; sun-dried tomatoes; capers; black olives; black peppercorns; parsley; crusty bread
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    • Categories: Dips, spreads & salsas; Small plates - tapas, meze; Snacks; Mediterranean; Vegan; Vegetarian
    • Ingredients: green onions; ground cumin; chilli powder; lemons; black peppercorns; crusty bread; white beans
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    • Categories: Egg dishes; Snacks; Lunch; Breakfast / brunch; Mediterranean; Vegetarian
    • Ingredients: baby spinach; green onions; baby tomatoes; eggs; cream; black peppercorns; Parmesan cheese; bread
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    • Categories: Dips, spreads & salsas; Salads; Side dish; Small plates - tapas, meze; Moroccan; Vegan; Vegetarian
    • Ingredients: carrots; black peppercorns; harissa paste; sweet paprika; ground cumin; ground coriander; coriander leaves; mint; bread; black olives
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    • Categories: Egg dishes; Snacks; Moroccan
    • Ingredients: canned pink salmon; breadcrumbs; green onions; black peppercorns; milk; salad greens; eggs
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    • Categories: Sandwiches & burgers; Chili; Snacks; Mexican
    • Ingredients: minced beef; white onions; bird's eye chillies; Tabasco sauce; ground coriander; ground cumin; tomatoes; coriander leaves; black peppercorns; flour tortillas; red capsicums; salad greens; sour cream
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    • Categories: Dips, spreads & salsas; Stews & one-pot meals; Snacks; Side dish; Vegan; Vegetarian
    • Ingredients: cumin seeds; fresh ginger; white onions; turmeric; chilli powder; ground coriander; tomatoes; eggplants; rice
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    • Categories: Snacks; Cooking ahead; French
    • Ingredients: blanched pistachio nuts; minced pork; chicken livers; white onions; white pepper; ground cloves; ground ginger; nutmeg; parsley; thyme; brandy; pork fat; bay leaves
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    • Categories: Snacks; French
    • Ingredients: pork shoulder; pork belly; thyme; black peppercorns; nutmeg; crusty bread
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    • Categories: Chutneys, pickles & relishes; Vegan; Vegetarian
    • Ingredients: cinnamon sticks; cardamom pods; whole cloves; dates; white wine vinegar; brown sugar; peanut oil; tamarind concentrate; chilli powder
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    • Categories: Chutneys, pickles & relishes; Vegan; Vegetarian
    • Ingredients: tomatoes; onions; red capsicums; brown sugar; lemons; oranges; black peppercorns; ground ginger
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    • Categories: Stocks
    • Ingredients: chicken pieces; carrots; white onions; black peppercorns; celery leaves; parsley; thyme; bay leaves
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    • Categories: Stocks
    • Ingredients: beef bones; beef chuck steaks; carrots; white onions; black peppercorns; celery leaves; parsley; thyme; bay leaves
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    • Categories: Stocks; Vegan; Vegetarian
    • Ingredients: leeks; celery; parsnips; white turnips; lettuce; mushrooms; fresh ginger; black peppercorns; celery leaves; parsley; thyme; bay leaves
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    • Categories: Stocks
    • Ingredients: fish bones and trimmings; white wine; white onions; black peppercorns; celery leaves; parsley; thyme; bay leaves
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    • Categories: Soups
    • Ingredients: green onions; white onions; zucchini; frozen peas; potatoes; chicken stock; black peppercorns; light cream; crusty bread
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    • Categories: Soups
    • Ingredients: brown onions; red potatoes; chicken stock; rocket; ground cayenne pepper; black peppercorns
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    • Categories: Soups; French
    • Ingredients: rice bran oil; onions; beef stock; dry white wine; black peppercorns; baguette bread
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    • Categories: Soups; Italian
    • Ingredients: green lentils; English spinach; leeks; potatoes; carrots; bay leaves; thyme; vegetable stock; lemons; black peppercorns; Parmesan cheese
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    • Categories: Soups; Summer
    • Ingredients: beetroots; chicken stock; Lebanese cucumbers; chives; dill; black peppercorns; buttermilk
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    • Categories: Soups; Stews & one-pot meals; Portuguese
    • Ingredients: garlic; white onions; tomatoes; saffron; potatoes; basmati rice; fish stock; black peppercorns; coriander leaves; firm white fish fillets; coriander stalks
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    • Categories: Soups; Winter; Scottish
    • Ingredients: lamb neck chops; pearl barley; celery; carrots; leeks; turnips; white onions; parsley
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    • Categories: Soups
    • Ingredients: yellow split peas; smoked ham hocks; fresh ginger; carrots; onions; turmeric; chilli powder; black peppercorns; coriander leaves; lemons
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Notes about this book

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Notes about Recipes in this book

  • Risotto bianco

    • RosieB on May 28, 2015

      This is now my go to method to cook risotto. I use Suzanne's recipe as the base for a number of risottos. My favorite is scallop made with crayfish stock, also made in the pressure cooker. I have also made mushroom. All delicious and quick.

  • Creamy rice pudding

    • cassiemcgannon on July 27, 2012

      Works well with brown rice, but need to extend the cooking time - try 25 minutes.

  • Spinach, lemon & lentil soup

    • digifish_books on May 29, 2015

      I feel the cooking time (20 minutes) is too long, as all the veg was very soft. I will reduce to 10 or 15 minutes next time. (See personal note).

  • Daube of beef Provençale

    • Sparkles75 on December 05, 2019

      Simple and quite quick to put together however for our tastes the red wine was overpowering at 1 1/2 cups. I almost reduced the amount and next time I will. Definitely worth trying again as the beef was beautifully tender.

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  • ISBN 10 0670073180
  • ISBN 13 9780670073184
  • Published Mar 30 2009
  • Format Paperback
  • Page Count 192
  • Language English
  • Countries Australia
  • Publisher Penguin Books Australia
  • Imprint Viking Australia

Publishers Text

Remember the pressure cooker your mum used to have, and how you feared for your life as it hissed and rumbled away on the kitchen bench? How things have changed. The 'second generation' pressure cookers available today are sleek and easy to use, and all have locking lids which ensure that you can't lift the lid until the pressure has been released.

But the best thing about modern-day pressure cookers is that with them you can produce delicious, hearty, healthy meals in less than half the time it would take you to cook them on the stove or in the oven. You can whip up a slow-cooked ragu or an osso bucco in 25 minutes - a boon for the busy working mother or time-poor professional who still wants to cook and eat real food. And this book is packed with ideas about how to get the best from your pressure cooker. You'll be surprised at the diverse range of dishes you can create, from homemade hummus, barley risotto, domaldes, braised lamb shoulder and chicken tagine to classic desserts such as lemon cheesecake and cherry clafoutis. Suzanne Gibbs is passionate about cooking in her pressure cooker and her enthusiasm is conveyed on every page.

Pressure cooking saves money as well as time. The method uses far less energy and allows you to transform economical cuts of meat into something really special in no time at all. It's also a healthier way to cook - pressure-cooked foods require less cooking liquid, so the foods' vitamins and minerals are retained.



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