Comments for Sanyo Rice Cookers

Comment on Pressure Perfect: Two Hour Taste in Twenty Minutes Using Your Pressure Cooker Review by Anonymous

Anonymous — Sun, 17 Jul 2011 10:56:34 +0000

141 of 143 people found the following review helpful:

Lorna Sass' Dirty Pressure Cooker Book, March 1, 2004

By A Customer

This review is from: Pressure Perfect: Two Hour Taste in Twenty Minutes Using Your Pressure Cooker (Hardcover)

Lorna Sass' passion for cooking is in every recipe description and comes through in the resulting food. I was blown away by the Curry in a Hurry and her method of cooking rice in a serving casserole on top of the curry (or other recipe). What a time saver and its much easier on the clean up too. I took this combo to a pot luck and just had to tell everyone how to do it. Also delicious and quick was the Beef Stew to which I added a bottle of Guinness!
Lorna gives so many wonderful variations which entice you to personalize the recipes. It's also a great introduction to using a pressure cooker with so much information on how they work.
This book is versatile, organized and imaginative and its going to get very dirty!

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Comment on Pressure Perfect: Two Hour Taste in Twenty Minutes Using Your Pressure Cooker Review by Lawrence W. Prichard "lj-and-me"

Lawrence W. Prichard "lj-and-me" — Sun, 17 Jul 2011 10:45:27 +0000

107 of 107 people found the following review helpful:

Pressure? Perfect!, February 8, 2005

Lawrence W. Prichard "lj-and-me" (Kent, OH, United States) -

This review is from: Pressure Perfect: Two Hour Taste in Twenty Minutes Using Your Pressure Cooker (Hardcover)

Lorna Sass's "Pressure Perfect" really is that, I believe.She starts with a clear, but not stupidly oversimplified guide to pressure cookers and pressure cooking. To me, this section is almost worth the price of the book.I have an older, American made "jiggle top" pressure cooker, and these recipes work flawlessly in my cooker.The dishes range from very standard "American" dishes like chili and pot roast and excellent mashed potatoes that are very nearly as fast as instant, to rissottos, to a really delicious Chicken Biryani.The timing charts for meats, vegetables, and grains are presented twice, which is very handy. They are presented first in each section, and again at the end of the book, before the clear and concise index.None of the ingredients are impossible to find, and even the ones that are not common, can be mail/phone ordered. Sass includes contact information for stores and pressure cooker manufacturers.Wild rice is one of my favourite grains, and until I got this book, I rarely had wild rice beacuse of the lengthy conventional cooking time. I have it a lot more often.This is a well written, easy to use, friendly book.

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Comment on Pressure Perfect: Two Hour Taste in Twenty Minutes Using Your Pressure Cooker Review by Daniel F. Moore

Daniel F. Moore — Sun, 17 Jul 2011 10:15:25 +0000

297 of 300 people found the following review helpful:

Pressure Cooking 101: Easy, Safe and Oh So Delicious!!!!!, April 18, 2004

Daniel F. Moore (Yarmouth, Maine USA) -

This review is from: Pressure Perfect: Two Hour Taste in Twenty Minutes Using Your Pressure Cooker (Hardcover)

Having purchased and thoroughly enjoyed Cooking Under Pressure and The Pressured Cook, it was a no-brainer to purchase Lorna Sass's latest offering for the pressure cooker. For persons new to pressure cooking and even for us 'old hands', this may be her best work yet.
The first twenty-two pages are a primer for pressure cooking. Ms. Sass demystifies this cooking genre and guides the reader through what she calls, 'The Language of Pressure Cooking'. She reassures the novice of the safety of today's pressure cookers and generally provides all the information that the reader will need to be successful.
What I really liked about this book (besides the recipes) are the 'extras': Variations, Transformations and Pressure Points. The variations suggest alternate ingredients, the transformations explain how to modify the recipe to create other dishes and the pressure points provide information, techniques and suggestions specific to different sized cookers. This is particularly useful as electric pressure cookers are now becoming popular and recipes don't always work the same as for stovetop models.
But, you buy a cookbook in order to make great food! Pressure Perfect won't disappoint. I admit to being a poultry lover and the pressure cooker can turn out mixed results. The Chicken Cacciatore recipe was my first choice and it was a keeper! Subsequent recipes, all highly recommended were Spanish Rice with Chicken and Sausage, Beef, Mushroom and Barley Soup and Chicken Noodle 'Casserole' with Mushroom Sauce. I'm still experimenting and at least for now, every recipe has been outstanding.
If your pressure cooker has been in storage, drag it out and dust it off. Buy this book, read through the first two chapters and get ready for a wonderful culinary experience. You will be very pleased with your results...I know that I am!

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Comment on The Macrobiotic Brown Rice Cookbook Review by Anonymous

Anonymous — Wed, 13 Jul 2011 16:27:26 +0000

13 of 14 people found the following review helpful:

Brown Rice Simplified, March 1, 2001

By A Customer

This review is from: The Macrobiotic Brown Rice Cookbook (Paperback)

This book is simple to read and understand. The recipies are easy to follow. This is a great little book to have handy in your kitchen. The foundation of a macrobiotic diet is well cooked brown rice. This book will give you ideas, and will help to bring your brown rice cooking to perfection.

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Comment on The Macrobiotic Brown Rice Cookbook Review by Anonymous

Anonymous — Wed, 13 Jul 2011 15:32:42 +0000

13 of 14 people found the following review helpful:

I love this book, July 13, 2001

By A Customer

This review is from: The Macrobiotic Brown Rice Cookbook (Paperback)

I'm a vegetarian, not macrobiotic, so perhaps the other person's criticism was valid, but I love this book. There are some very simple but delicious dishes in this book. This is the one I turn to when I don't want to cook something too complicated, but I want somthing healthy and delicious. The soup recipes are some of my favorites from any book, especially the one with corn (add shredded carrot for color, yum). And I also like the writing, not just the recipes.

(The resaon I am looking at the book here at all is because I want to get a copy for a friend of mine as a present.)

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Comment on The Macrobiotic Brown Rice Cookbook Review by Anonymous

Anonymous — Wed, 13 Jul 2011 14:58:56 +0000

15 of 16 people found the following review helpful:

I love their recipes!, August 3, 2001

By A Customer

Amazon Verified Purchase(What's this?)

This review is from: The Macrobiotic Brown Rice Cookbook (Paperback)

This book is great! The miso soup recipe is wonderful, and I'm hooked on the Risi i Bisi!!! It was recommended to me by a friend who modified her diet after being diagnosed with cancer. Being vegetarian, I explored it myself and now it's a staple in my kitchen. Recipes are relatively easy and very tasty.

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Comment on Gluten-Free Quick & Easy: From Prep to Plate Without the Fuss – 200+ Recipes for People with Food Sensitivities Review by T. Romero "suburban mama"

T. Romero "suburban mama" — Sat, 09 Jul 2011 20:34:44 +0000

65 of 65 people found the following review helpful:

A Cookbook to Reach for Time and Time Again!, April 2, 2008

T. Romero "suburban mama" (Pacific Northwest) -

This review is from: Gluten-Free Quick & Easy: From Prep to Plate Without the Fuss - 200+ Recipes for People with Food Sensitivities (Paperback)

I have been gluten-free for two years now and have come to realize that most gluten free recipes are complex due to having to replace gluten with multiple ingredients to get a satisfactory taste and texture. Because of that, most of the cookbooks I own by Bette Hagman-although they are wonderful, too-just sit on my shelf unused. Who has time for 15 ingredients?

Gluten-Free Quick and Easy may have some recipes that have many ingredients, but the majority of them are common ingredients are fewer ingredients than other cookbooks.

Some of my favorite recipes are: Baja Fish Tacos, Chicken Pot-Pie, Chicken Fajitas, Monte Cristo Sandwiches, Tacos with Chile-Lime Chicken, Rueben Sandwiches (to die for!), Sloppy Joe Wraps, and more.

This is the book I recommended to my sister who is also gluten intolerant but doesn't observe the diet because she thinks it is too hard and too restrictive. This book is proof otherwise.

Bon Apetit!

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Comment on Gluten-Free Quick & Easy: From Prep to Plate Without the Fuss – 200+ Recipes for People with Food Sensitivities Review by Midwest Book Review

Midwest Book Review — Sat, 09 Jul 2011 20:01:45 +0000

107 of 109 people found the following review helpful:

An essential, core, culinary reference, September 1, 2007

Midwest Book Review (Oregon, WI USA) -

This review is from: Gluten-Free Quick & Easy: From Prep to Plate Without the Fuss - 200+ Recipes for People with Food Sensitivities (Paperback)

The numbers of people who, because of allergies and other health considerations, must adhere to a gluten-free diet is numbered in the hundreds of thousands and growing dramatically every year. "Gluten-Free Quick & Easy: From Prep To Plate Without The Fuss -- 200 Recipes For People With Food Sensitivities" by Carol Fenster (author of five especial diet cookbooks and an acclaimed wheat-free and gluten-free culinary expert) is specifically for just such people and their families. In addition to compiling 'kitchen cook friendly' recipes for gluten intolerant people, "Gluten-Free Quick & Easy" offers shortcuts, tips, and time-saving techniques for the preparation of gluten free dishes for all dining occasions including breakfast, lunch, and dinner. From Chicken Pot Pie; Orange Beef Stir-Fry; Monte Cristo Sandwiches; and Pork Carnitas Slow-Cooker Style; to Smoked Salmon Quesadillas; Banana Bread; Baked Eggs in Ham Baskets; Potato-Leek Soup with Kielbasa; and Cranberry-Apple Crisp, "Gluten-Free Quick & Easy" is proof that being gluten-free doesn't mean giving up gourmet quality dining. Beginning with sage advice on living gluten free, to wonderful do-it-yourself recipes, to informed and informative information about gluten-free grains, substitutes for wheat as a thickener, baking with dairy substitutes, associations and resources, even mail order and online sources for gluten-free ingredients and products, "Gluten-Free Quick & Easy" is an essential, core, culinary reference for the kitchen cookbook shelf of everyone and anyone who must maintain a gluten free diet.

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Comment on Paella!: Spectacular Rice Dishes From Spain by Gerry Dawes

Gerry Dawes — Wed, 06 Jul 2011 05:40:24 +0000

22 of 24 people found the following review helpful:

Penelope Casas Does It Again!, September 1, 1999

Gerry Dawes (New York) -

This review is from: Paella!: Spectacular Rice Dishes From Spain (Hardcover)

Penelope Casas has come up with yet another indispensable addition to anyone's library of Spanish cuisine. This book greatly expands our knowledge of Spain's great rice dishes and I highly recommend it. Although many paella and arroz recipes seem daunting, if you follow Ms. Casas instructions you will find that, except for prepping the dishes, good paellas are surprisingly easy to make, colorful on the table, and usually popular with everyone. These enjoyable dish can even be reheated by micro-wave the next day, if indeed, there is any left. (My advice is to make double the amount you think you will need.) Making paella is a great family endeavor and the dish is a great dinner party, picnic, or outdoor barbecue dish. The variety of rice dishes in Casas's book gives an idea of the great diversity of Spanish cuisine.

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Comment on Paella!: Spectacular Rice Dishes From Spain by Hugh McMillan

Hugh McMillan — Wed, 06 Jul 2011 05:15:39 +0000

25 of 27 people found the following review helpful:

Ms. Casas' oven technique yields poor paella!, February 17, 2005

Hugh McMillan (Salisbury, CT USA) -

This review is from: Paella!: Spectacular Rice Dishes From Spain (Hardcover)

Although there are many varieties of paella with regional ingredients there is one indispensable ingredient; short grain Spanish rice. The best part of paella is without any question the "socarrat" which is the toasty caramelized layer of rice which sticks to the bottom of the paella pan when the dish is properly prepared on top of the stove or better yet, the grill. One can not make proper paella in an oven, convection or otherwise. The rice will be a soupy mess or dried out but never yield the desireable crunchy "socarrat".

"Paella Paella" is a far superior book although a great recipe for learning the technique of paella preparation can be found at the Fine Cooking magazine website. After you make that once then you may use whatever ingredients you wish to combine to make fantastic paella. Be creative.

Is it worth the trouble to find the proper pan, Spanish rice, saffron and olive oil? Absolutely! "Socarrat" Rules!

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