You are on our “most wanted” list: the list of most wanted cookbooks, recipes, and people who have figured out the intricacies of making the best food with the least time and effort.
I only need someone to wash all the dishes and pots, along the way! (That’s the only problem with 30-minute meals.)
I’m a single person, so it is a special challenge for me, to feed myself well, so I have a ways to go.
Thanks from Anne Roberts (Amazon pressure cooker discussion group)
“Green” enthusiasts and pressure cookers. A great union to start the new century. Lorna Sass is THE Green Babe of good, wholesome, tasty food–Bill Coyne (Comment on Kerry Trueman’s Huffington Post blog: A Julia Child for the 21st Century: Meet Lorna Sass.
Just wanted to let you know that I’ve been cooking with a pressure cooker for 37 years and came from a home where my mother used one everyday. I too try to convert friends and family to use this remarkable tool.
This evening, I invited a young couple for dinner, and cooked almost the entire meal in my pressure cooker, trying to convince them that they should think about getting one of their own. Your shrimp risotto (with the addition of saffron), served with Cuban style black beans, did impress them. I actually have a brand new, Presto, 6qt. pressure cooker to give them, which I bought brand new at a tag sale for $1!! I’m hoping they’ll want it, and I’ll toss in one or two of your fantastic cookbooks.
Just wanted to let you know that I’m a huge fan of yours and appreciate the fine recipes you’ve provided me over the years.
As you have acknowledge, a cheesecake made in a pressure cooker wows guests everytime!
Rita Delgado (via e-mail)
More kudos to you, Lorna! We gave a PC and Pressure Perfect to our always too busy, but food loving daughter & son-in-law. They like how the PC infuses flavor throughout the dish, but are rhapsodic about your recipes!
Karen Farmer (via blog post)
Yesterday I made Lorna Sass’ Pasta Fagioli recipe and it is absolutely delicious!!! After vising Providence RI’s Federal Hill (Italian) district and consuming their version, I must say Lorna Sass’ recipe is superior. I purchased Great Vegetarian Cooking Under Pressure during the 1990’s; loved it then; and have rediscovered it after moving and locating it boxed. Lucky me! I cannot not wait to try the Black Bean Chili, and the the Vegetable Risotto is next on my menu in a couple of days!!
Nora Kaszuba (via blog comment)
I’ve already all but destroyed my copy of Pressure Perfectfrom constant use. (ObsessionduJour posted on Flickr)
I received a pressure cooker and a copy of Great Vegetarian Cooking Under Pressure for Christmas. We have tried and enjoyed so many delicious (and really healthy) dishes over the last month. So, I second your recommendation of giving these as gifts 🙂
Thank you for good health and good food!
Carrie (via e-mail)
If you want to find real pressure cooker recipes that work, are healthy, quick, and tasty, go straight to Lorna Sass’s books — still the edible gold standard in this high-pressure field.
Kitchen Appliance Reviews – http://www.kitchenappliancereviews.org
I am completely amazed at the diversity of information in this cookbook. You can find basic cooking times for absolutely anything along with the most delicious recipes I have ever tasted!! I have not cooked a single recipe that was not fabulous. Also, I love the variations included with each recipe. Just yesterday I went to look for information on a cut of lamb that I had never dealt with before. I was able to find all the information I needed and could not find similar information in my Joy of Cooking…which I have always looked to be my biggest cooking resource. If you want to use your pressure cooker to cook amazing tasting recipes….then BUY THIS COOKBOOK!! It is simply the best 🙂
K. Roberts via Amazon.com
I’m a huge fan & love your cookbooks. I use my pressure cooker several times a week because of you! Your books are my “go to gift” for weddings. Heard you were going to visit the folks at Rancho Gordo. They have wonderful products, don’t you think? Making some of their Rosa di Castilla beans using your recipe… Cheers – Helen Gillis (via Facebook)
Take care and have a great week!
Amy Grisak (via e-mail)
Thank you for your inspiration over the years. I don’t think I would have survived my wife’s 6 months of bed rest, and being Mr. Mom on top of DadCooksDinner, without your cookbooks and a pressure cooker.
DadCooksDinner.com (via e-mail)
Your book rocks… I love the way you write and you inspired me to really get at it. After many years of eating way too much of the wrong stuff, am scurrying to veganism and hoping to regain my girlish figure, even though I’m a rather burly alpha male.
Am going to buy everything you write that’s for vegetarians-vegans.*
Theodore L Blumberg, Counselor at Law (via e-mail)
•He’s referring to Great Vegetarian Cooking Under Pressure and my other vegan cookbooks, some of which are called “vegetarian” since no one knew what vegan meant when they were published!
It must be rugged for a recipe to work the first time “in my hands.”
It did! I was so impressed that after I finished my bowl of Southern Pea Soup (on a very cold February night) I ordered ‘Pressure Perfect’ from Amazon. Thank you.
PS: I looked in three supermarkets for a can on smooth pea soup. They don’t make it anymore. But, thanks to your recipe, I’ll never bother to look again–Michael Kogan (via e-mail)
Amazon Review of Pressure Perfect by Citizen John (Washington, D.C.)
“This is a quality cookbook that teaches you how to be very quick and versatile with your pressure cooker. The key to getting the hang of any kind of cooking is to be able to work with what you have to produce a work of art or at least something both tasty and healthy. This book does that better than maybe all the others.
The main problem I have with 90% of cookbooks is that I’ve got to have hard to find ingredients to make just about anything work, and I’m not such a dedicated grocery shopper. Sass’s approach appeals to me in particular. You see what you have and go with it doing the best you can, and it short order. The result is tasty and healthy.”
Amazon Review by M. J. Kogan “Walter DeFoe” (Ft Lauderdale, Florida)
“A thoughtfully written moderate size book with a good index. Even the type face is attractive: page numbers mid-page left and nice use of bracketing and bolding for key points. You don’t need to know where to look for information. Every recipe is stand alone. Each has page references to ingredient tables, meat, vegetarian, and flavor variations, and, at the bottom, how to pare it down for a smaller 4 quart cooker. The first three recipes I tried (pea soup, turkey barley and beans with meat) came out perfect the first time. Can’t ask for more than that. Can you?”