Bests & Worsts Reviews from Amazon

I recently purchased an electric pressure cooker (that gets to 15 psi, which is the same pressure stove top models achieve). There were no look inside previews for this book so I was flying blind and I decided to buy this book strictly based on the reviews. I thought I'd write a review that covers areas that were not covered by some of the other reviewers and might have made a difference in my purchasing this book. What I liked about this book. The directions for the recipes are very well written, they contain the same information about each dish, including prep time estimates, cook time, pressure needed, and servings per dish. The book is also very well organized. The pages are color coded so from the outside of the book you can turn to a section knowing it will contain beef recipes, chicken recipes, or so on. Every recipe has some kind of tip about the recipe, some on making the recipe slightly different to please different audiences or a tip on how how to up the flavor. There is even a light cooking section that contains 14 recipes and the nutrition information for those recipes. Warden also includes timing charts for very common meats and vegetables. And finally, there are no recipes that would turn out faster through other cooking methods or are better to other cooking methods. That type of filler seems to plague some other pressure cooker cookbooks and usually leads to disappointing results. What I didn't like: Too many pictures (this might not be a negative to some), I enjoy when an author includes pictures demonstrating presentation of a dish that might not be common to the American public, however more often than not there are pictures of common dishes like macaroni and cheese, shrimp alfredo, or chicken noodle soup. I'd have rather those pages contained more recipes. Another gripe is that nutrition information is only contained in the "lighter" cooking section, it's a shame that this was not expanded to include the whole book. I also wish that they had more recipes per page or had reduced the size of the book, 120 recipes take up 208 pages and the book has a large profile. Finally I wish Warden had given readers more room for innovation, the difference between a good pressure cooker cookbook and a great one is the ability to show the cook avenues to innovate (or 4 vs 5 stars on Amazon). Some pressure cooker cookbooks do this through discussion of things that work well in a pressure cooker, and others spend a lot of time on substitutions, Warden does neither. But what you really want to know is are the recipes good? So far I've tried 4 of these recipes and they have all been winners that I would make again. The recipes are also not off the wall with hard to find ingredients or super exotic recipes that might not appeal to most (which is good for a cookbook this length). I'm looking forward to trying more recipes from this book. It will definitely be used. I can already see myself making some of the dips for future parties. That being said, if I was to have only one pressure cooker cookbook I would go with Pressure Perfect: Two Hour Taste in Twenty Minutes Using Your Pressure Cooker or Miss Vickie's Big Book of Pressure Cooker Recipes.