100 Foolproof Recipes That Will Change the Way You Cook

I have reviewed this book. I love my Pressure Cooker and yes, it saves a lot of time. Ordered two more Pressure Cookers and books as gifts. I love cooking. The technique for making these meals are somewhat different. So far, I have succeeded in overcooking my meat. I will get the hang of it eventually. The Pressure Cooker is an assistant along with your other cooking. I don't think the recipes are all designed for "one pot" cooking however, but this is a great book and will guide you along to some really tasty meals.

I am happy the Kindle edition displays properly on both the Kindle as well as tablets...a huge plus!

Since I use a small electronic pressure cooker, I use this book as a guide rather than exact recipes. I prefer Great Foods Fast by Bob Warden.

I discovered an online list of all the recipes which I included:

Farmhouse Chicken Noodle Soup
Farmhouse Chicken and Rice Soup
Old-Fashioned Beef and Vegetable Soup
Old-Fashioned Beef and Barley Soup
15-Bean Soup with Sausage Hearty Beef Stew
Chipotle Pork and Hominy Stew
Rustic French Pork and White Bean Stew
Pork Vindaloo
Chickpea and Artichoke Tagine
Chickpea Tagine with Dried Apricots and Honey
Chickpea Tagine with Cauliflower and Almonds
Easy Weeknight Chili Easy Weeknight Chili with Moroccan Spices and Chickpeas
Texas-Style Chili con Carne
Fiery Texas-Style Chili con Carne
Sweet and Smoky Texas-Style Chili con Carne Mole
Chicken Chili Vegetarian Black Bean Chili
Tequila and Lime Black Bean Chili
Garden Vegetable Black Bean Chili
Black Bean and Sausage Chili

Macaroni and Cheese
Macaroni and Cheese with Tomatoes
Macaroni and Cheese with Ham and Peas
Macaroni and Cheese with Kielbasa and Mustard
Easy Ziti with Sausage and Peppers
Ziti with Chicken, Peppers, and Olives
Weeknight Meat Sauce with Rigatoni a
Tex-Mex Chili Mac Meatballs and Marinara
Bolognese Pork Ragu
Beef Ragu with Warm Spices
Garden Tomato Sauce
Puttanesca Tomato, Vodka, and Cream Sauce Arrabbiata
Creamy Mushroom Sauce

Braised Chicken in Marinara Sauce
Rustic Braised Chicken with Mushrooms
Braised Chicken Thighs with Potatoes
Easy Chicken and RiceRice
Easy Spanish-Style Chicken and Rice
Easy Chicken and Rice with Spinach and Feta
Chicken Curry with Chickpeas and Cauliflower
Classic Smothered Chops with Onions and Bacon
Pork Tenderloin with Apples and Cranberries
Shredded Pork Softt Tacos cauliflower shredded Beef Soft Tacos
Shredded Chicken Soft Tacos
Cuban-Style Beef with Onions and Bell Peppers
Italian Meatloaf

Classic Pot Roast and Potatoes
Weeknight Pot Roast and Potatoes
Sirloin Beef Roast with Mushroom Sauce
Corned Beef and Cabbage
Boeuf Bourguignon
Pomegranate-Braised Boneless Beef Short Ribs
Asian-Style Boneless Beef Short Ribs
Asian-Style Short Ribs with Shiitakes
Osso Buco
Whole Chicken with Rosemary and Lemon Sauce
Turkey Breast and Gravy

Smoky Brisket Kalua-Style Pork Pulled Pork Shredded Barbecued Beef Pulled Chicken Barbecued Baby Back Ribs Fiery Mustard Ribs Easy Barbecued Wings Easy Asian-Style Wings Easy Peach-Bourbon Wings

Parmesan Risotto Butternut Squash and Sage Risotto Mushroom Risotto Creamy Polenta Sun-Dried Tomato and Basil Polenta Mushroom-Blue Cheese Polenta Artichokes with Lemon-Garlic Butter Braised Beets with Dill Vinaigrette Braised Beets with Sesame-Ginger Vinaigrette Beet, Apple, and Walnut Salad Braised Collard Greens with Bacon Braised Kale with Chorizo Braised Red Cabbage Mashed Butternut Squash Mashed Chipotle-Honey Butternut Squash Mashed Warm-Spiced Butternut Squash Mashed Maple-Orange Butternut Squash Mashed Sweet Potatoes Mashed Sweet Potatoes with Indian Spices Mashed Sweet Potatoes with Cinnamon and Sugar Mashed Potatoes Pesto Mashed Potatoes Garlicky Mashed Potatoes Buttermilk Smashed Red Potatoes Smashed Red Potatoes with Garlic and Scallions Smashed Red Potatoes with Blue Cheese and Bacon Warm Potato Salad Warm French Potato Salad Warm Lemon-Dill Potato Salad Barbecued Beans Boston "Baked" Beans Cuban Black Beans

Love this book! I recently got an electric pressure cooker (which I love), but I started to find that a lot of pressure cooker cookbooks are for stovetop cookers. This book gives the stovetop method first, but then tells us 'electric users' how to adjust. Great feature! Also, many recipes in the book give ingredient alternatives for recipe variations. Another great feature!

I really like this cookbook. I've used a pressure cooker for over 25 years now and I'm always looking for new recipes to try. I've tried the collard greens which was yummy and sweet sour cabbage for another thumbs up. You won't be sorry.

Finally found a worth while pressure cooker cook book. This one made me dust off the cooker. Now pressure cooking is an option in my kitchen. So far tasty results. Because of dietary restrictions of family members, a pressure cooker really helps with cooking all our meals from scratch.

Got this cookbook this afternoon. It is more geared toward stovetop cooler. The recipes look awesome and there are tons of tips and tricks that look very useful for all cooking methods. Overall, I can’t wait to try many of these recipes and make them my own.

I have been using pressure cookers for years and have enjoyed many cookbooks published by America's Test Kitchen. This book has provided me with the additional recipes and information that I had wanted to expand my usage of my pressure cooker.

It is written for manual cookers but it does have the conversions on the side of each recipe for an electric one (which is what I have) and the conversion is VERY EASY to do. Basically after the food comes up to pressure and cooks for the time stated to cook, you do what you do with other recipes and do the natural or quick release (depending on the recipe) and your ready to eat! I recommend this book highly!

I purchased a 6 quart pressure cooker a few months ago, this cookbook is a perfect additional. Not only are there fantastic recipes in it, but also helpful tables for meats, vegetables. Like going back to comfort cooking and meals. I also take both with us in travel trailer for fast meals.

America's Test Kitchen has not only evaluated pressure cookers, but has also worked through this collection of recipes to discover what works, and why it works. We recently ordered the Fagor Duo Combi Set and this cookbook and have been rewarded with delicious meals. Each recipe starts with a brief discussion about why it works, then a clear list of ingredients, followed by a section on building flavor, precise times for each step, and specific instructions on how the pressure cooker would be used for best results. In my opinion, anyone buying a pressure cooker should consider getting this cookbook.

Easy to follow recipes. Each recipe has a troubleshooting section and a notes section. These editors at America's Test Kitchen really know how to teach! Love my books from them.
This books makes using a pressure cooker less threatening. I'll report back after I get the PC out of the box and this book into gear.

I usually love "American Test Kitchen" books and all the publications, everything I have tried using their recipes came out really nice except this one, this is more like about using a pressure cooker. Nothing interesting or slightly original, very surprised and disappointed.

Since it has the dependability of America's test kitchens testing the recipes, I had confidence that it would be reliable and workable, which it is. Good American style recipes, w/ a few international ones thrown in. No difficult to find ingredients or spices, and it has simple instructions. Good for week night cooking!

Easy to follow recipes. Each recipe has a troubleshooting section and a notes section. These editors at America's Test Kitchen really know how to teach! Love my books from them.
This books makes using a pressure cooker less threatening. I'll report back after I get the PC out of the box and this book into gear.

I usually love "American Test Kitchen" books and all the publications, everything I have tried using their recipes came out really nice except this one, this is more like about using a pressure cooker. Nothing interesting or slightly original, very surprised and disappointed.

Since it has the dependability of America's test kitchens testing the recipes, I had confidence that it would be reliable and workable, which it is. Good American style recipes, w/ a few international ones thrown in. No difficult to find ingredients or spices, and it has simple instructions. Good for week night cooking!

Worth it just for learning how to properly cook beans. They have a nice table and clear instructions on how to prepare the dry beans, and then how to cook it. So much tastier than the plain ones in a can, and significantly less salt!

I have many pressure cooker books. I've tried several recipes from each and I gotta say, this book is by far my fave. I love that the dishes are not over spiced, leaving room to add a little here, or a little there making the final dish perfect (to me). Also appreciate that the times are pretty much on target. Using other books, I found that sometimes the food was not ready in the time given in the instructions, which is a bummer and time waster. This books has great tips, great step by step instructions, requires simple ingredients usually found in my pantry, and is used several times a week in my kitchen. I could not be happier with this purchase.

I enjoy watching America's Test Kitchen on PBS. Always have good results with their recipes. I have only tried a couple in this book, but they have also worked well. As others have said it is heavy on the meat recipes, but since my husband is a "meat eater" this is fine for me.

The cooking times seem to be double what the manufacturer(fagor) asks for. What happened ATK? One of the most reliable companies for recipes I have ever used. The corned beef and cabbage recipe turned into complete mush. This product should be recalled and redone.

Like all America's Test Kitchen/Cook's Country/Cook's Illustrated tomes, this is the reference manual to end all reference manuals on pressure cooking. For busy parents, pressure cooking is THE way to go. You can make wonderful, hearty, tasty home cooked meals in minutes.

I have had a pressure cooker all my cooking life. My grandmother swore by hers and I use it to make her recipes. When I saw that America's Test Kitchen had compiled some modern recipes, I bought the book. I love their expertise and have great confidence in their recipes. I have not been disappointed this time.

When I see an America's Test Kitchen publication I expect that they would have done their homework in ways I wouldn't think about when purchasing a product. But that seems to not be the case for this book.

My first concern (that echos throughout the book) was that they only review 4 electric pressure cookers, and they absolutely fail to include one of the most important features in their review which is what PSI the electric pressure cookers get to. Without that information there is no way to base basic kitchen timing to tell when something will be ready. That in itself is inexcusable, but it seems to be how this book was written, with a surprising lack of attention to detail or lack of understanding how modern pressure cookers work.

My next is the simplicity and repetition of the recipes presented. Here's an example, in the "Sides" chapter Mashed Squash, Mashed Sweet Potatoes, Mashed Potatoes, and Smashed Buttermilk Red Potatoes are presented one after another as separate recipes. However the variation between these recipes is minimal, and it should have been presented as ONE recipe with a useable ratio to allow cooks at home to unleash their creativity instead of just following a recipe (something that Lorena Sass' pressure cooking cookbooks excel in).

They also take A LOT of recipes from their Slow Cooker Revolution cookbook and convert them into recipes for the pressure cooker. While this is a natural step the conversions are odd. The first one that comes to mind is their Mole Chicken Chili, which creates an okay result (It's good for being a mole recipe that doesn't require 100 ingredients and an all day simmering on the stove), however they have changed the serving size. Wouldn't it have been more useful to leave the serving size the same so people using the two books might get an idea of the differences between pressure cooking and slow cooking?

The timing charts included in this book are anemic at best, and wrong at worst. They include ONLY the cuts of meat, grains, and vegetables used in recipes in the book. And those times vary from the times used in the recipes later in the book! 4 lbs of boneless pork butt in the chart at the front of the book takes 1 hour and 30 minutes, in the recipe in which it's used it takes only 45 minutes to cook, that's a HUGE difference.

The final sin in this book is the random use of canned ingredients when fresh would be cheaper, taste better, and would be just as easy to use (eg. chickpeas, and BBQ sauce in a few of their BBQ recipes). This could have again been solved with a note saying that canned or bottled could be used in place of fresh while giving instructions for use of the fresh ingredients!

For people that simply must see a picture of the food on every page this book delivers on that, but I consider that filler space. Everyone knows what mashed potatoes look like, we don't need a different picture for each variations that America's Test Kitchen came up with.

This book clocks in with just 100 recipes and the meanwhile the America's Test Kitchen's slow cooker cookbook has 200. Which serves to affirm my feelings that this was pushed out as fast as possible without the research and time that America's Test Kitchen is known for.

I was surprised by this little book. Of course the 100 recipes are a collection of minor tweaks on a standard recipe. For example short ribs has 4 or 5 sauce variations. However, the instructions are clear and this is a solid cookbook. I also bought the ATK Pressure Cooker cookbook and I was not as impressed. Wish I had bought this one first.

I've been into pressure cooking for about 6 months now, using my PC about twice a week. The book has a lot of basic info for the beginner which is ok but wasted space to me. I rather see more recipes.

I have used a recipe or 2 but find that I don't refer to the cookbook as much as I wish I could.