Rating: 
Summary: Execellent book.
Review: I've made several of the stew recipies and they all came out as expected. Tonight I made a caribbean stew that was delicious (although I'd have a sharp knife for that one...it required pealing and choping a tough root vegetable and a butternut squash.)
Rating: 
Summary: Warning for Electric Stove Tops!
Review: If you have an electric stove top (as I do), you will have work to do to use this cookbook! A pressure cooker requires high heat to bring the pressure up followed by lowered heat to continue cooking. If you have an electric stove top, you know that lowering heat takes time (or necessitates switching burners). On page 12, the author states that "Since all recipes in this book have been tested on gas burners, you may need to make minor adjustments in the timing." Perhaps the recipes are worth the effort -- I am not inclined to try. (Between switching burners, using a "Flame Tamer", and adjusting the recipes -- as suggested by the author -- any time savings seems lost in complications.)
Rating: 
Summary: Ingredients available in NYC, not in the rest of the world.
Review: Lorna Saas obviously lives in NYC where all the strange, weird, wild, exotic, and downright ridiculous ingredents are readily available at Zabar's and other fancy-schmancy shops.Of most of her recipes that I tried ... they come out goopy. I really only use the front cover for reference on how to cook vegetables.
Rating:
Summary: Excellent Flavors
Review: Lorna Sass does an excellent job of introducing the reader to a diverse variety of flavors and spices. (i.e. hijiki, kombu & wakame) Delicious!
Rating:
Summary: Excellent Vegetarian Recipes
Review: Lorna Sass is the queen of pressure cooking. She has some different taste combinations I had not previously experimented with in my cooking, hijiki, kobu, and quinoa to name a few! DELICIOUS and easy to follow recipes.
Rating:
Summary: These recipes work.
Review: Lorna Sass knows what she's doing. This book gives the reader a good working understanding of modern pressure cookers and a lot of information about good vegetarian cooking as well. Each of the recipes that I have tried worked perfectly, the food was all very good, and about half the dishes were "best stuff I ever made" quality. A favorite of mine is a soup of tomatoes and roasted red peppers requiring only a few minutes prep time and three minutes cooking under pressure. The risotto recipes are notable: no stirring needed
Rating: 
Summary: Very useful book, wish some recipes watched the fat
Review: Ms. Sass has written a very thorough book on cooking with the pressure cooker. Because of this book, my desire to eat less animal products, and a curiosity about pressure cooking, I bought a pressure cooker. Here is a warning to anyone with an electric stove -- pressure cooking is tricky and can be downright scary (even with the safety features on the newer pressure cookers)! The pressure cooker is GREAT for cooking beans (be sure to add oil unless you like suspense) and potatoes are done in a snap. Also, cooking with the pressure cooker makes the food taste better. My two favorite (absolutely wonderful) recipes include Quinoa Corn Chili and Brown Rice with Spinach, Raisins, and Pine Nuts (can you guess what is in this dish?). Also, this book is chock-full of all kinds of useful information which is presented in a very reader-friendly layout. Because of this book, I have ventured into new areas of the produce section (e.g., to purchase gingerroot) and have been able to use a variety of grains that I had on hand, but had no earthly idea of what to do with them (think millet and quinoa). In these respects, this book is fabulous. That being said, there are a few things that I am displeased about. It seems that cooking white rice is somewhat of an artform and I am not willing to purchase a ceramic rice pot (or try my luck with a homemade foil-strip contraption which you use to lower a casserole dish into the cooker, if you happen to have a casserole dish that fits!) in order to make some of the dishes. Also, coconut milk is used pretty often (like in the Thai Chickpea dish), which probably adds lots of flavor. However, coconut milk is loaded with fat (most of it saturated) which I am trying to avoid. Overall, I am very satisfied with this book and happy I found it.
Rating:
Summary: Very useful book, wish some recipes watched the fat
Review: Ms. Sass has written a very thorough book on cooking with the pressure cooker. Because of this book, my desire to eat less animal products, and a curiosity about pressure cooking, I bought a pressure cooker. Here is a warning to anyone with an electric stove -- pressure cooking is tricky and can be downright scary (even with the safety features on the newer pressure cookers)! The pressure cooker is GREAT for cooking beans (be sure to add oil unless you like suspense) and potatoes are done in a snap. Also, cooking with the pressure cooker makes the food taste better. My two favorite (absolutely wonderful) recipes include Quinoa Corn Chili and Brown Rice with Spinach, Raisins, and Pine Nuts (can you guess what is in this dish?). Also, this book is chock-full of all kinds of useful information which is presented in a very reader-friendly layout. Because of this book, I have ventured into new areas of the produce section (e.g., to purchase gingerroot) and have been able to use a variety of grains that I had on hand, but had no earthly idea of what to do with them (think millet and quinoa). In these respects, this book is fabulous. That being said, there are a few things that I am displeased about. It seems that cooking white rice is somewhat of an artform and I am not willing to purchase a ceramic rice pot (or try my luck with a homemade foil-strip contraption which you use to lower a casserole dish into the cooker, if you happen to have a casserole dish that fits!) in order to make some of the dishes. Also, coconut milk is used pretty often (like in the Thai Chickpea dish), which probably adds lots of flavor. However, coconut milk is loaded with fat (most of it saturated) which I am trying to avoid. Overall, I am very satisfied with this book and happy I found it.
Rating:
Summary: Rules all over the place!!
Review: My husband and I received this book as a holiday present this year. I was so excited. The recipes are so easy since we keep a lot of staples around our house. I have had a pressure cooker for years, but this acutally makes everything a snap. The flavors are excellent - and in the food - as opposed to "on" or "in the broth". We have used 2 recipes a week since we have had it. IT RULES!! I couldn't be happier. Now, my vegitarian sister wants a pressure cooker and cook book (she is jealous that "my" lentil and garlic soup was a million times better than her's). =)
Rating:
Summary: Superb vegetarian cookbook
Review: Quite simply the best cookbook, vegetarian or otherwise, my wife and I have ever come across. Every recipe we've tried works exactly as described AND tastes great. Super-short cooking times are an extra bonus
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