2024 the best rib roast recipe review

Price: $22.99
(as of Dec 07, 2024 15:15:10 UTC - Details)

100 foolproof pressure-cooker recipes that will change the way you cook.

In Pressure Cooker Perfection, the first volume in our new test kitchen handbook series, the editors at America's Test Kitchen demystify an appliance that to many home cooks remains intimidating -- but shouldn't. Modern pressure cookers are safer, quieter, more reliable, and more user-friendly than old-fashioned jiggle-top models. And they can prepare a wide range of foods -- everything from barbecue to risotto -- in record time.

Cooking under pressure results in better-tasting dishes because every drop of flavor is trapped in the sealed pot. This fact, combined with the shorter cooking time, means that your dishes will be supercharged with flavor. And cooking under pressure is versatile. While they're ideal for roasts and stews, pressure cookers can also turn out perfectly tender beans, grains, and legumes in short order.

If ever there was a cooking method that could benefit from the obsessive trial and error that our test kitchen is known for, this is it. When cooking time is compressed, every minute matters, and when flavors are amplified, even a small change becomes significant. We ran hundreds of tests in fifteen pressure cookers to find out what works and what doesn't, and we deliver the foolproof, guaranteed-successful recipes in Pressure Cooker Perfection. With this foolproof guide to cooking under pressure, every home cook will be guaranteed success.

From the brand

TV Cookbooks

New Releases

Healthy Eating

Equipment Cookbooks

Publisher ‏ : ‎ America's Test Kitchen; Illustrated edition (March 15, 2013)
Language ‏ : ‎ English
Paperback ‏ : ‎ 168 pages
ISBN-10 ‏ : ‎ 1936493411
ISBN-13 ‏ : ‎ 978-1936493418
Item Weight ‏ : ‎ 1.1 pounds
Dimensions ‏ : ‎ 8.06 x 0.51 x 8.75 inches
Reviewer: Sandy Toes
Rating: 5.0 out of 5 stars
Title: Well Organized, Well Written
Review: I bought this book specifically for the recipes; simple, everyday food made with fresh ingredients. Despite the many negative reviews about the book from ePC owners (and ATK's bias) to the contrary, I bought it specifically for an electric PC (Instant Pot) and have found this to be an excellent cookbook. To be sure, the timing given is for stovetop PCs, but with the proper timing adjustments, the recipes turn out very well.I'd like to say a few things about ATK's dislike of ePCs (a big part of why the best of them are "Recommended With Reservations"). In the full review of them found in the magazine and on the website, they go into great detail. It mostly comes down to 2 things. First, it seems that all ePCs (including my Instant Pot) automatically switch over to "Keep Warm" when cooking is completed. This seems to completely befuddle them. But really, is turning your electric unit off when the timer sounds any different than turning your stove off when your own timer goes off at the end of stovetop cooker's pressure time? I think it's exactly the same, as both require getting up and turning off the pot when the beep sounds (Note - the Instant Pot 7-in-1 switches to 'keep warm', but the heating element is turned OFF until pressure releases, then turns back on in warming mode). 2nd, they dislike the nonstick cooking pots. Fair enough, but their last review didn't include any of the models that ship with stainless pots (very nice ones, too, with thick bases, like the one on my IP) and completely ignores the optional stainless pot available for some of the others. And yes, those models (Instant Pot among them) were available well before their latest ePC review was written. Ok, rant over, back to the book.The beginning of the book covers the basics of operation and advantages (along with reviews) of pressure cookers. Especially helpful are the tips and food guides found on pages 4-23. As a relatively new PC owner, I find myself referring to them often, even when cooking from another source. Experienced PC cooks will just skip right past them, but they're very nice for beginners and anyone, really, who's cooking something new.The chapters are well organized and include nice entries like Fast and Easy Suppers as well as Fancy Dinners and Large Roasts. I appreciate that anything that's not normally a main dish is all in one chapter, Sides. Desserts are a notable omission, but they redeem themselves with One-Pot Pasta and Pasta Sauces and Indoor Barbecue. The recipes predictably make use of fresh ingredients and ATK's signature streamlined methods, like finely chopping the vegetables for Bolognese sauce in a food processor, then doing the same with the pancetta and mortadella. This not only speeds up prep time, it allows the ingredients to cook down faster while still releasing all their flavor compounds to the sauce. Total time? 90 minutes. Not shabby. The sole exception to the "fresh" rule seems to the condensed French onion soup used in Weeknight Pot Roast and Potatoes. It works, though, and got my pot roast on the table in 70 minutes, start to finish (note - I prefer to use Lipton Onion Soup and a cup of water, we like the flavor better). ATK helpfully gives total time involved, and highlights time under pressure in big type, a nice touch. Some nice detailed variations are included in many of the recipes, like Garden Tomato Sauce with variations for Puttanesca, Arrabbiata and Tomato, Vodka & Cream Sauce.In the 3 weeks I've owned the book, I've sampled recipes from 3 chapters; the aforementioned Weeknight Pot Roast and Potatoes from Big Roasts and Fancy Meals, Pulled Pork from Indoor Barbecue and Barbecued Beans from Sides. All were very good. To the pork I added about 1/4 cup of my barbecue sauce (tossed after shredding) and to the Barbecued Beans I added about 2 Tbls more catsup to amp up the tomato flavor a notch. Both were the kind of easy fixes that I commonly make with new recipes, slight alterations to suit our tastes.The book has lots of white space on the pages, which makes it so easy to jot down alterations, and also allows me to easily note the timing for my Instant Pot, which often varies from the listed time. Pages are glossy white, with ingredient lists and major steps in bold type. Why doesn't every cookbook do this? Also included with every recipe is a detailed explanation (with thumbnail photos) of the techniques used and a few troubleshooting tips. Again, experienced PC cooks may find this unnecessary, but with the new resurgence in pressure cooking, many of us will find these quite valuable.It's not a big book, with only 100 recipes, but when I compare it to The Great Big Pressure Cooker Book, it shines. That book has 500 recipes, every one of which lists ingredients in brick-red ink, which all runs together on it's busy pages. Further, the index is very poorly organized, with some recipes appearing under their main and secondary ingredient and on their own, by title, and others only found once under their main ingredient. Most damning of all, the timing for electric cookers given with every recipe I sampled is woefully off. Risotto takes 6 minutes in my Instant Pot, GBPCB's author thinks it takes 10. ATK lists it at 6 minutes, spot on. Note that for short-cooking foods, ePC timing is the same as for stovetop models.Of the 3 pressure cookbooks I own, this is my favorite. It is well organized, easy to read and cook from and the recipes use simple, commonly available, fresh ingredients.

Reviewer: M. Easterbrook
Rating: 5.0 out of 5 stars
Title: For every kitchen
Review: Having a pressure cooker and great receipes are a life changer. I send a copy to a family I am friends with knowing how much they would like some of the dinners. I am a big fan of the American Test Kitchen. I also read the gastronomical articles, but here are the old favorite foods done very well. No need to experiment. Avoid the poorly cooked. Often with hints on how to make it easy. Gourmet food done for every day.

Reviewer: Foodiewife
Rating: 4.0 out of 5 stars
Title: Good book, and helpful. Very happy with the recipes I've made
Review: NOTE: I'm re-writing my review, because I have made many of the recipe (and blogged about them) and I'm happy with this book. I'm a huge fan of America's Test Kitchen recipes, and blog about them all the time. I love my pressure cooker, and have been using one for 15 years. This book is nice, but it seems really geared towards the beginners. Plus, my current pressure cooker is a digital model which I love far more than the stovetop version. ATK seems to be in-love with the stove top version, so a lot of directions seemed geared towards that. Small nitpick. I still like it, though, and if you want to learn more about pressure cooking, it's a nice. book. So, let's talk about the recipes shall we? On my food blog, I've posted several of the recipes I've made. The Pork Ragu stands out as one of my faves. The Macaroni and Cheese (with tomatoes) is the easiest recipe Ive made, yet. Five minutes! The Meatballs and Marinara... divine. Loved the sauce! Tonight, I made the Pork Tenderloin with Apples and Cranberries. This is one of the most unique techniques (sear the pork, make the sauce, bring pressure to high and then turn off the P/C for 15 minutes). The end result was a perfect tenderloin, at 145 degrees with lots of moisture. The sauce was super easy to make, and actually quite healthy. I made the Asian-Style Boneless Beef Short Ribs, which were amazing. Double the sauce. The Kalua-Style Pork was good-- not stellar, but easy and good. The Barbecued Baby Rack Ribs were delicious. There are more recipes I'd like to try. So, I take back my initial lukewarm review of this book. While I still prefer my electric pressure cooker, I've enjoyed the recipes I have made. To be honest, I've been pressure cooking for so long, I didn't read a lot of the science. For a beginner, I can see how that section would be helpful. I hope they come out with a new edition, and more recipes. In my Kindle version, it's great with a photo for every single recipe. Yay!

Reviewer: Nkeithf
Rating: 5.0 out of 5 stars
Title: The Farmhouse Chicken Noodle Soup and Parmesan Risotto recipes are worth the price of the book by themselves!
Review: Outstanding, usable recipes for the pressure cooker. As with all America's Test Kitchen recipes, they tell you not only the how, but the why, of the steps in their recipes. I've had the book a couple of weeks, and have already made several of the dishes. The Parmesan Risotto was foolproof, and yielded the creamiest risotto I have ever made, with absolutely no real effort at all. It makes risotto a possibility for even the quickest evening meal, and a thousand times better than the box mix rice side dish stuff. And let me tell you, the Farmhouse Chicken Noodle Soup was by far the best chicken soup I have ever made in my life, and I've kind of specialized in chicken soup, long, slow simmer-style. With this recipe, in one hour and 15 minutes (a bit longer than they had estimated, but I'm slow at chopping veggies sometimes), I had made soup so good that my partner said, "Whatever recipe you used for this, throw every other recipe out." It was that good. These recipes are pretty uniformly ones that you could see yourself making... pretty ordinary ingredients, realistic and easy-to-follow instructions, well written. And with that wonderful ATK logic that not only allows you to make that one dish, but gives you know-how that allows you to branch out on your own.

Reviewer: JJGarcy
Rating: 5.0 out of 5 stars
Title:
Review: El libro es muy bueno y útil,Yo lo compre para poder utilizarlo con la olla de presión,desafortunadamente nunca llego la olla.

Reviewer: Moe_D
Rating: 5.0 out of 5 stars
Title:
Review: This cook book / instruction book was a "must have" for me because I didn't feel confident using my new T-fal Clipso pressure cooker. I used an "old fashioned" pressure cooker with a bobble-type device that was noisy and scary as hell for me to use. The America's Test Kitchen cook book is also an instruction book - there is a wealth of information about different types of cookers, with ratings on stove top and electric pressure cookers. I've followed the recipes "to a T" and my meals turn out fantastic. I am so pleased with this cook book - there are tips, pictures, reasons for preparing the ingredients in a certain way. Follow the recipes and instructions, and you can't go wrong. Happy cooking!

Reviewer: Lynn
Rating: 5.0 out of 5 stars
Title:
Review: Good and clear explanation!

Reviewer: anner
Rating: 5.0 out of 5 stars
Title:
Review: I love the America's Test Kitchen cook books, they provide so much information in addition to the recipes and this one is no exception.If you haven't experienced the TV show, hard to see in Australia, seek it out or give one of the cook books a try.

Reviewer: J. GEERS
Rating: 4.0 out of 5 stars
Title:
Review: I've been making several recipes since i got this book on my Kindle the last few weeks and so far everything i made came out perfectly done and tasty out of my electric(!) Moulinex pressure cooker. So i have no complaints and am perfectly content with what this book has offered me sof ar.