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The advertising does not make it clear that this cook book refers to electric pressure cookers that are multi futional (they slow cookers, pressure cookers and do lots of other things!) whereas i have a stove top pressure cooker! Furthermore its American so the measurements are awkward for european users and whilst i knew this and was prepared for it, i do find it annoying. So this book is going back.
It pains me to say this because I love reading Melissa Clark's column in the New York Times and her recipes there are usually well-tested and reliable. I don't know what happened here - perhaps they were rushing the book to print to take advantage of the Instant Pot craze. There seemed to be errors and omissions in almost every recipe I looked at. I wanted to make the hummus and the recipe said to use 8 ounces or 3 1/2 cups of dried chickpeas. 8 ounces of chickpeas is about 1 1/2 cups, not 3 1/2 cups. That made me feel nervous about following the recipe because it's important with an Instant Pot to get the proportions right. Her recipe for Middle Eastern Chicken with Eggplant looked delicious but when I read through the recipe she didn't tell you what to do with the chicken thighs. I wasn't sure if I should cut them up and sauté them first or just toss whole raw chicken thighs into the bottom of the pot which didn't seem right somehow. Maybe that was correct but with the other errors I'd seen I just didn't trust the instructions. Then the recipe said to add one full tablespoon of salt to the dish. As a chef, I know that this would have rendered the dish completely inedible. I ended up making a similar recipe but in a regular Dutch oven (and with just 1 teaspoon of salt). I really wanted to like this book but there are much better Instant Pot cookbooks out there. Save your money for one of those.