Author Lorna Sass is no stranger to cooking. She has written over a dozen different cookbooks, including 1989's enormously popular "Cooking Under Pressure", which is still in print today. "The Pressured Cook" updates this handy appliance cookery with an emphasis on quick, one-pot meals for modern safe pressure cookers.

Introductory chapters explain the basics of pressure cooking, including how it works, what size to purchase, cleaning and maintenance, terminology and tips. If you're still using Grandma's old-fashioned jiggle-top pressure cooker, you can still use these recipes after perusing a special section on using heirloom cookers. Owners of electric pressure cookers are not left out. A few quick modifications and tips, and you're on your way.

The recipe styles range from classic favorites to ethnic specialties, all designed to be a full meal in one pot, cooked in less than an hour with many in less than half that time. One chapter pulls together the ten quickest recipes to prepare with abbreviated preparation effort, taking thirty minutes or less from kitchen to table. Each recipe lists pressure cooking time as well as any applicable further cooking time to help you manage your schedule. Five dessert recipes are also included.

As a quality control measure, all the recipes have been tested in a variety of pressure cookers from virtually all manufacturers. However, if you are having problems, consult the handy troubleshooting guide.

Once again Lorna Sass follows through with her simple, easy-to-follow directions to get the most efficient use from your pressure cooker. If you don't have a pressure cooker, one perusal of this cookbook will surely have you adding one to your wish list.