Full Disclosure: this is the first cookbook I have ever reviewed. I don’t consider myself a cook, but rather one who so far has stayed the hand of starvation with things that do not habitually make me sick.
With that understood, I ventured forth. Cookbooks for me are what I grab when I am trying to cook for other people and purchase all the ingredients for the dish. Alternatively, I find myself grabbing a cookbook to see if there is a recipe for the limp parsnip, left-over chicken, snow peas frozen in the last decade and the potatoes which are looking at me uncertainly from a corner, amounting to all the food in the house, and wondering if I am going to go hungry.
I like to think I am practical, perhaps even prosaic about cook books.
The real point of this book is that it stands as a companion work for the “Instant Pot Cooker,” a device combining a saute pan, stew pot, slow cooker and pressure cooker all in one. Where has this been all my life? I was convicted that I could hardly do the book justice if I did not get the “Instant Pot” and did so, getting the Tayama TMC-60XL 6 quart model, the cheapest one I could find. (This is just a book review, I am trying not to make big personal decisions at this point in my life.)
Now another thing you have to know is that I grew up inculcated with a fear of pressure cookers. The big pot was reserved for the seasonal canning my mother did (starting by sending her children out into the wilds of suburban Philadelphia to capture the wily wild blackberries, neighbor's cherries, and friend's peaches). My brother and I literally had skin in these endeavors. We were shooed out of the kitchen for the duration of a pressure cookers operation. I have never trusted them since. Technology has, as it should, sublimated by fears.
I tried several of the recipes. First and most importantly, the book is well organized, critical to my way of cooking. I can go from ingredients to recipe and recipe to ingredients in a trice. The book is extensive with five hundred recipes to experiment with. I chose Garlic Lamb Shanks with Red wine. Growing up, lamb shanks frequently emerged from my British-Canadian mother’s kitchen. She was against wine on principle and garlic by inexperience. I figured if it didn’t turn out well I could still drink the rest of the wine. The recipe was straightforward and with no surprises. Just what I like.
Moreover, it was delicious, tender, with well-balanced seasonings and I overate. That points to my only reservation: how does one change the settings based on changing the portioning?
In summary, as well as my diet can abide, I am working my way through the recipes at least two a day. Highly Recommend both the cooker and the book. Well done! (pun intended)
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Reviews with images
The recipes are delicious!
This is by far the best cookbook I think I own! Everything is so easy and so good!!Recipes are easy to follw and include only ingredients most pantries will have on hand.The book is set up very logically. Having the table of contents organized by main ingredient (grains, rice, beef, pork, turkey, egg, fish, potato etc.) makes it easy to see what options are available based on what the reader has on hand.There are many vegetarian recipes too!!! I like it.The book has over 500 recipes! Enough to keep most cooks busy and experimenting for ages. One of the things I really liked about this book was how many variations there were and how easily the recipes could be altered and mixed up for completely different presentations.I had no idea my IP was so versatile and had only cooked pork and chicken in it previously. When reviewing the book, I've tried at least 9 recipes: cinnamon steel cut oats, polenta with honey and pine nuts, herb turkey breast, lamb curry, shrimp curry, seafood paella, easy beef stew, ham and egg casserole, ratatouille. All dishes came out beatifully cooked and moist.
Top reviews from other countries
Sands
Recipes work so well with CrockPot all in one version.
Reviewed in the United Kingdom on October 20, 2019