This- for pressure cooking- is as satisfactory a cookbook as the Tracy Casserole Cookery is for that facet of gastronomy. Even more satisfactory, perhaps, for the luxury angle is not involved (and I find Casserole Cookery not very budget geared). For the first time, a cookbook honestly states what pressure cookers will do -- and do well- and where they fall down. (Most of us find this out by trial and error). As always in a Tracy book, there are new ideas,- I'm adopting immediately the use of stock instead of water in cooking vegetables, some of the new uses for cake mixes; I'm toying with her ideas of different types of legumes for variety; I've already tried oustard made in a pressure cooker and found it delicious. And I'm starting to save coffee tins for plum puddings, pressure cooked. The best book in this particular field, with the added value of suggested menus, and the practical format of the companion volume.