---
product_id: 813674
title: "Miss Vickie's Big Book of Pressure Cooker Recipes"
brand: "vickie smith"
price: "21578 Ft"
currency: HUF
in_stock: true
reviews_count: 10
url: https://www.desertcart.hu/products/813674-miss-vickies-big-book-of-pressure-cooker-recipes
store_origin: HU
region: Hungary
---

# Miss Vickie's Big Book of Pressure Cooker Recipes

**Brand:** vickie smith
**Price:** 21578 Ft
**Availability:** ✅ In Stock

## Quick Answers

- **What is this?** Miss Vickie's Big Book of Pressure Cooker Recipes by vickie smith
- **How much does it cost?** 21578 Ft with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.hu](https://www.desertcart.hu/products/813674-miss-vickies-big-book-of-pressure-cooker-recipes)

## Best For

- vickie smith enthusiasts

## Why This Product

- Trusted vickie smith brand quality
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## Description

Miss Vickie's Big Book of Pressure Cooker Recipes

## Images

![Miss Vickie's Big Book of Pressure Cooker Recipes - Image 1](https://images-na.ssl-images-amazon.com/images/I/51xu6l3sHgL.jpg)

## Customer Reviews

### ⭐⭐⭐ 







  
  
    A decent book if only for the great advice and informatioon, but I had a couple of problems with it...
  

*by J***G on Reviewed in the United States on September 10, 2014*

There are some things of value in this book.  The information is valuable, some very good advice.  I like the PIP advice, some of the dessert recipes and some of the meats.  But some of the dishes seem like crock pot type recipes (mix meat, noodles, etc) and the WORST thing about the book is that the section of the book that gives lists of "Meats", "Grains", "Vegetables" etc etc gives times that are going to leave your food mushy.  The veggies were especially overcooked.  I cut the time for brussel sprouts to about 1/4 of the time listed.  If you are going to be using a PC, its not a bad book to have for information and some of the recipes but, if you are buying it only for the recipes, it loses stars.  You may find yourself making lots of notations in the book to time estimates and changing the recipes so much they hardly resemble what was written, in my opinion....please don't start leaving comments criticizing me for leaving a less than stellar review - they are all opinions, none more valuable than another.

### ⭐⭐ 







  
  
    Poorly executed.
  

*by L***E on Reviewed in the United States on February 17, 2018*

Although this book gives very comprehensive directions for pressure cooking, there are quality  issues. First, the book itself: the paper is the same type used in cheap paperback novels. Also, it is not a nice bright white, and the brown ink the publisher used looks faded and makes the book hard to read.Second, several recipes instruct the cook to brown the meat called for, set it aside, add other ingredients, and lock the lid in place without putting the meat back in. In addition, every recipe repeats every step word for word. For example: "bring to X psi over high heat, immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure, and cook for X minutes. Remove from the heat and use the X method to depressurize. Carefully open the lid after the pressure drops." All the other steps used in pressure cooking are also repeated word for word. In. every. single. recipe. in. the. entire. book.It would have been great to have the pressure, time, and release method listed separately at the beginning of the instructions instead of hiding them in the body.Third, the index is not comprehensive. While flipping through, I saw a recipe for lentils. When I looked for it later, I could not find it because "lentils" is not an entry, and I did not know the exact name of the recipe. This is a major flaw in a cookbook.The timing charts and techniques are of value, but overall, it's not very user friendly. Caveat emptor.

### ⭐⭐⭐ 







  
  
    Info re the PC excellent; Recipes only "okay" . .
  

*by G***E on Reviewed in the United States on January 14, 2015*

First I must say I've visited Miss Vickie's website quite a bit in the past and she provides a wealth of accurate information both on her website and in her book.  A couple of months ago I bought the book and proceeded to go through it and pick out recipes to try in my pressure cooker(s).  I have two.  One is a 12 quart Hotel size Kuhn Rikon, and the other is a 7 quart Cook's Essentials that I bought years ago from QVC (Fagor is the mfg I believe).  The first thing I noticed about the recipes themselves is many of them seem similar in flavor and type to each other.  I attempted the Orange Chicken last night and although I used fresh oranges and lemons, followed the recipe method carefully, etc., the flavors were just not "there" - I used only a couple of teaspoons of the sugar because I could tell the result, as written, would be cloyingly sweet -- and at the end I had to adjust the seasonings in the sauce by adding soy sauce and red pepper flakes and a bit of powered ginger to give it any taste at all.  Far too much liquid (this could be because I was using my Kuhn Rikon and it needs far less liquid than, for example, the Fagor) resulted in a TON of (bland) sauce.  So far, not great.  I've made a few other meals from the recipes in this book and they're typically under-seasoned and/or haven't quite resulted in a great meal.  This isn't the case when I've used other recipes from other sources.  I've also noticed that the timing doesn't seem consistent from recipe to recipe where the meat (for example, boneless cut up chicken breasts) and method is generally the same...sometimes 8 minutes, sometimes 10.  Anyway - probably won't make much more from this book I'm afraid.

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*Product available on Desertcart Hungary*
*Store origin: HU*
*Last updated: 2026-01-31*