I don't think you could go wrong with Miss Vicki's Big Book of Pressure Cooking. She has about the best info on pressure cooking on the internet.

Here is a link to her site with the cookbook order info at the top of the page, a link to Amazon.

Here is a link that might be useful: Miss Vicki's Pressure Cooking Site

Agree that Miss Vickie's book is excellent, and is a very good one-volume introduction to pressure cooking; the other big PC book author is Lorna Sass. She has a bunch out, the most recent (and the most complete) being 'Pressure Perfect'. You won't go wrong with either of those two books. Lorna's 'Cooking under Pressure', 'The Pressured Cook' and 'Great Vegetarian Cooking Under Pressure' are all good, too. I've seen some of her earlier cookbooks available at thrift shops for a dollar or two.

Here is a link that might be useful: pressure perfect

My favorite PC cookbook is "Express Cooking" by Barry Bluestein and Kevin Morrisey. My copy is 10 yrs. old and very battered & splattered - the sign of a trusted & much-used cookbook.

I have both Miss Vick's and Pressure Perfect. I prefer Miss Vicki's.

As to the pressure cooker itself I use induction so I am limited in what will work on my cooktop. I tried Kuhn Rikon and Futuro brands but had significant scorching in both. Then I found WMF pressure cookers which have a very thick base and LOVE mine. One time I didn't put enough liquid in the cooker because I misread the instructions and I burnt it dry UNDER PrESSURE. It cleaned up like a dream. I use it at least once a week in the winter months so it gets a lot of use.

Thank you all so much for your replies.

Loves2cook4six, I had never heard of WMF products so googled it. Thanks......now I am totally confused. I think Montel Williams is a stand alone plug in vs top of the stove. Guess I will ask my son in law which he prefers. Do you think a 6qt or 8qt is best. He is the chef and at this point two babies, but they do grow!

While I was on a Yahoo Group for Pressure Cooking, most of the members there bought plug-in electronic pressure cookers - and lots of them had problems of one sort or another. Also, from the way they described cooking in a plug-in model, I think that it took longer to heat up to cooking pressure than a stove top model.

I highly recommend that you rethink the plug-in and find a stove-top model 8 qt. for the chef and his growing family. And watch Iron Chef on the Food Network, they only use stove-top models!

Just my opinion,
Teresa

Ditto what Teresa said. I got started in pressure cooking when I received an electric PC as a gift. I then got into cooking with stovetop PC's, and now I never (yes, NEVER) use the electric one any more.

Plus, if you're pressed for storage space in the kitchen, the stove top models are better--the bottom of a PC can be used as a regular pot, whereas an electric PC is just another dedicated appliance taking up space.

IMHO, best buy in pressure cookers is the set at the link. An 8 qt stockpot, a 4 qt frypan, with a pressure lid that fits both and a non-pressure lid that fits both. You don't need a pressure cooker with two settings (like the Fagor Duo line); virtually all your cooking will be done on high. I had this set and cooked a lot with it, but a relative kept borrowing it so much I let it go. Highly recommended. The set with an 8 qt and 4 qt pot is around $120, and a similar set with a 6qt and 4qt is around $90. Very good value for the $.

Here is a link that might be useful: fagor set

This is so subjective I think I would ask your son his preference as to whether he'd prefer stovetop to electric.

I do believe my Mom's stovetop model reaches pressure quicker than my electric, but that still wouldn't make me choose it over mine. I know it's my own "thing" but I still am nervous around stovetop models.

I make soups, stews & chilis in mine and like that it has the warm feature. It can set out throughout a family gathering, not need to be checked & stirred and stay at the perfect temp if people want second servings. I often set the whole unit on my island or buffet server and like that guests don't have to go back & forth to the stove for serving. And as with a crock pot, you can take the cooked dish right in the unit and plug it in on warm at a potluck dinner.

Just MHO, but if I were receiving a costly and large piece of kitchen equipment I'd love having the opportunity to weigh in on which type I'd prefer.

I

Thanks all. Still have not made my purchase yet.
Thanks Teresa for your input.

Arley......I will look into the link you sent. Thanks

Amck.......Yes I agree with you about asking my SIL. I did so but so far no answer. I agree he should have what he wants. When I was young, that is how I received my big pieces from my mom.

I laugh at my doing this and trying to get him the best. I have always had a presto....hey, that's mothers for ya! LOL

Hey, my mom cooked with a Presto for over 20 years and now I have a newer stainless Presto that suits me just fine. Plan to make beef barley soup today in it! I do think you should ask him if he would prefer a stove top model or electronic.

And I agree with arley that a two-setting cooker (high and low) is not needed.

Teresa

update: Arley......bought the pressure cooker that you suggested

Also, bought 2 of the Miss Vicki's books which several recommended.

Thanks all......makes my shopping that much easier!

Happy cooking! BTW my fav website for buying books, should you choose to look at any of Sass's - addall.com. It's a used book shopping bot. Easy comparison!

And to whet your appetite:

This recipe for Osso Buco is from Lorna SassâÂÂs Cooking Under Pressure. I have made it both as a slow braise (traditional), and made it in the pressure cooker, and I actually prefer the pressure cooker version. Even if youâÂÂre only cooking for two and using just two veal shanks, donâÂÂt halve the remaining ingredients; the sauce is wonderful by itself. Once you get the Osso Buco started in the cooker, cook up some pasta or rice to soak up the sauce. The gremolata garnish is traditional, but I donâÂÂt care for it; some authorities, such as Marcella Hazan, donâÂÂt use it.

Osso Buco alla Milanese (Braised Veal Shanks, Milan-style) Serves 4

4 veal shanks, about 10 oz each 2 tablespoons all purpose flour
3 tablespoons olive oil, divided 1 large onion, coarsely chopped
ý cup dry red wine or dry vermouth 1/3 cup beef or chicken stock or bullion
2 medium carrots, coarsely chopped 1 stalk celery, sliced thinly
ý pound mushrooms, thinly sliced
One 14 oz can tomatoes, coarsely chopped, including juice
1 teaspoon dried basil
1 teaspoon dried oregano
ü teaspoon grated nutmeg (optional)
ý teaspoon salt, or to taste (less if using canned bullion)
Freshly ground black pepper to taste

Gremolata: (optional)

1 tablespoon finely minced garlic
2 tablespoons grated lemon zest
ý cup finely minced fresh parsley

Rinse the veal shanks, pat dry, and dredge in flour, pressing the flour into the veal with the heel of your hand. Shake off excess flour.

Heat 2 tablespoons oil in the cooker. Over medium heat, brown the veal on both sides and set aside on a platter.

Add the remaining oil and sauté the onions until soft, about 3 minutes. Add the red wine and stir, taking care to scrape up any browned bits that are stuck to the bottom of the pan. Add the stock, browned shanks, carrots, celery, mushrooms, tomatoes, basil, oregano, nutmeg and salt and pepper to taste.

Lock the lid in place and over high heat bring to high pressure. Adjust the heat to maintain high pressure and cook for 18 minutes. Let the pressure drop naturally or use a quick-release method (venting the steam or putting the cooker in the sink and running cold water over it). Remove the lid, tilting it away from you to allow any excess steam to escape.

Prepare the gremolata, if used, by combining the garlic, lemon zest, and parsley. When the shanks are done, stir in the gremolata and simmer for a few minutes. Adjust seasonings and serve.

Note: if using smaller shanks, check for doneness after 15 minutes of high pressure.