Keto Cooking with Your Instant Pot: Recipes for Fast and Flavorful Ketogenic Meals
“The varied uses for an instant pot were always a surprise and, whether cooking meat or vegetables, every time the recipes we tried resulted in restaurant grade food, prepared in minutes.”
It is a serious mistake to review a cookbook without trying the recipes. Not to belabor the point—because there is no way to try each and every one—the reviewer has to move beyond the elegant typeface, the clean images, the logical sequence of recipes, the familiarity (or newness) of equipment employed—and move straight to the reviewer’s experience in the kitchen to assess the clarity of instructions, the use of ingredients suited to the meal being prepared and, never least, the mouth-watering anticipation all recipes in all cookbooks should engender.
So it was with a little trepidation that a proper evaluation of this cookbook was undertaken and, without exception, the criteria for giving this small but important book all came up to five stars.
The layout, visual impact (images and typeface) were professional, clear, concise (without being short), and beautiful. The printing of the book allowed it to lay flat (not always the case with soft bound books) and the pages showed no signs of becoming detached. This may seem a small matter, but since the book will be used again and again—in a kitchen stand or laid flat—you want the book to hold up to kitchen use. And you will want to use this book. And if you do not have an instant pot—go buy one. And while you are buying an instant pot, buy this book!
Twelve recipes were tried. All had the same level of success, the end results matching the sumptuous photography. The varied uses for an instant pot were always a surprise and, whether cooking meat or vegetables, every time the recipes we tried resulted in restaurant grade food, prepared in minutes.
People on a Keto diet (or for that matter on a gluten-free diet) will especially revel at the cauliflower recipes, especially the mashed potato replacement. So popular was this for flavor, texture, and speed of prep, it was made four times—each time with the same degree of perfection and ease. Who would have thought that setting a pressure cooker to zero minutes on high heat would cook cauliflower perfectly? Amazing discovery that—repeated with broccoli and green beans—all with firm texture, cooked perfectly. And who would have thought of adding gelatin to the mashed cauliflower to allow the consistency to mimic mashed potatoes? Taste? With the added butter and cream cheese, the velvet mixture is five star all the way.
Cookbooks often fall short of users’ expectations. “Will I be able to make a meal that looks and tastes like that?” The answer, with this wonderful, intelligent book, is yes, you can, every time.