Book Review: The Great Big Pressure Cooker Book

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The Great Big Pressure Cooker Book by Bruce Weinstein and Mark Scarbrough is a comprehensive guide to cooking with both stove top and electric pressure cookers! I chose this book to review, because honestly, I love checking out new cookbooks and I am a big fan of pressure cooking and wanted to add some new information and recipes to my limited pressure cooking knowledge.

I really love the cover and design of this book, it looks very retro, which I like. I love pretty cookbooks! With that said, that is not the reason I chose this book.

This book starts out with a brief explanation of using pressure cookers for the novices’ among us ( I would probably include myself in this category to be honest! ). I feel the book did a nice job here and was very informative.

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The 500 recipes this book boasts are sectioned into 7 categories,  Breakfast, Soups, Meat, Poultry, Fish and Shellfish, Vegetables, Beans, and Grains and Desserts. It is then divided into subcategories, and I really like that they chose to categorize it this way, it made it much easier for me to find exactly what kind of recipe I was looking for when preparing my meals.

My main complaint with this book is that it has very few photographs. I love several classics that don’t include ANY photographs, so this is something I can work with and get around, but it really would have been nice to have seen more of the vibrant beautiful photos it did include spread out through the entire book.

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Overall, I was relatively pleased with his book…it was informative, has some great recipes and looks nice…it does have it’s flaws, but not enough to make me not like it. I am glad to have it and plan on using it quite often in the future!

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BRUCE WEINSTEIN and MARK SCARBROUGH are the creators of The Great American Slow Cooker Book as well as the bestselling Ultimate Cookbook series (on subjects as diverse as pizza, ham, candy, shrimp, and peanut butter), Goat: Meat, Milk, Cheese, and Grain Mains. They were nominated for a James Beard Award in 2011 and are regular contributors to and Eating Well, Cooking Light, and the Washington Post.

I received this book at no cost to me and have provided my honest review in return.

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