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How did you first get interested in pressure cooking?

It was nothing new to me, as I can remember my mother cooking with one many years ago. I tested many pressure cookers because I sell them in my store. Once I tried the Kuhn Rikon design, it was hard to justify carrying anything but the best. So to date, I still use this one brand and have them in several sizes.

Why does the home cook of today need a pressure cooker?

Most home cooks are looking for a way to save time in the kitchen and still have delicious, healthy meals for their family. This makes the pressure cooker the ideal tool to solve all of these problems.

Please tell us about Pressure Cooking for Everyone, which you co-authored with Rick Rodgers.

This came about when Rick was here at my school teaching. He left the kitchen for about 10 minutes and when he came back, I had beautiful thick rare lamb chops ready and waiting for his dinner before class started. That's what started us working together, coming up with recipes that were appealing to both our styles. Our book is not necessarily a beginner's book, but then there are several other books that are. We tweaked our recipes to be as good and beautiful as if they were cooked in an open pot. For example, we finish some dishes under the broiler to crisp and brown them so they look better with some coloring. Many of the recipes in the book were already tested in my classes. Since then, I've developed so many more recipes.

What types of risotto do you like to make in the pressure cooker?

Any type of risotto can be done in the pressure cooker with excellent results. I like using homemade stock, which improves the taste over canned stock. Anything from seafood to vegetables can make a delicious dish. My preference is for carnaroli rice, which makes a creamy finish. Remember to let the rice rest a few minutes in the cooker to finish it off. Add the final flavors, such as fresh herbs, and stir in vegetables, cheese and seafood at the end.

What are some of the more unusual recipes you've made in a pressure cooker?

The upside-down cheesecake always makes a beautiful dessert. Also a ground poultry mixture with port wine wrapped in cheesecloth is a great company dish.

What tips do you have for someone trying a pressure cooker for the first time?

Start by putting a little water in the cooker. Learn how it is going to come to pressure and how to release the pressure quickly when it is done. Cook something in your cooker every day until you are confident with it.

You were once a professional food stylist. Do you have any tips for the home cook on great food presentation?

For home cooking, I usually keep it simple. Pretty food needs no fancy decorating. A garnish of fresh herbs is a favorite of mine for company. Gather together a small bundle of an assortment of herbs and tie with a blanched chive. For winter dishes, a short branch of rosemary that is dipped first in water and then in abundant kosher salt looks like a winter evergreen.

What do you have planned for 2005 cooking classes at Adventures in Cooking?

A lot! Our web site, www.adventuresincooking.com, has a listing of all our classes. From Pressure Cooking to Planting an Organic Kitchen Garden, a Visit from David Rosengarten, Italian Boot Camp for Basics to master classes in Baking, Foods of Thailand, China, France, Itlay, the Pacific Rim, Caribbean Islands, From the Spice Route and Cooking with Tea, Lemons, Cheese, Lower Carbs with lots of sea food, chicken and steaks, Party Dishes and Home Canning and Preserving. These are a few of our topics. Come join me.