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Tell us about your cookbooks.

Both Baking and Entertaining with Victoria and Dinner and Dessert with Victoria offer recipes for main meals, side dishes, desserts, drinks, appetizers and entertaining ideas. I've put tips and garnishing ideas at the end of most recipes so each reader can become more comfortable with the idea of changing a recipe around to reflect their individuality. I always use affordable ingredients that can be found in just about any grocery store so that anyone can easily make the recipe from my books. At the end of Dinner and Dessert with Victoria I included a "How to" chapter that explains how to make the perfect whipped cream, baking tips, etc…so those new to cooking can start off having success right away with baking and cooking.

How did you develop your unconventional approach to recipes?

I did not feel like I had to take the same cooking methods that have been used over and over again in the past. I think people should be able to experiment with cooking methods, eliminate unnecessary steps, and never be afraid to interchange ingredients and spices listed in a recipe with ones that they prefer. I've tried to make recipes easy for anyone to make, no matter what their cooking level is, and to encourage creativity while offering great tasting food.

For home cooks who want to experiment with flavor, what tips do you have for combining new food combinations and flavors?

If someone is new to cooking, or is afraid of experimenting with their cooking, I recommend they buy just one new spice a month. Next, I suggest swapping out one ingredient for another. Instead of using all purpose flour, try using equal parts bread flour or dark brown sugar instead of light brown sugar the next time you bake cookies. Instead of always using dried parsley use fresh. Just keep it simply and look at cooking as creative expression, instead of a chore.

You devoted an entire chapter to pressure cooking in Dinner and Dessert with Victoria. What do you like about using a pressure cooker?

Speed, convenience and easy cleanup! In my opinion, food tastes and looks fresher if it has been cooked in a pressure cooker. Pressure cooking is a great option instead of using a hot oven during the summer months.

What tips do you have for cooking with a pressure cooker?

In the instruction manual for each pressure cooker there will be a minimum and a maximum guideline for how much liquid to use in the cooker. I like to use close to the maximum amount of liquid so I can use it later in soups and pasta recipes, or as a great sauce for potatoes and rice. For those who want to purchase their first cooker, I recommend a 5-liter pressure cooker. It's a great size for anything I want to make and it's a good size for storing as well.

What recipes do you especially like for the pressure cooker?

My favorite item to cook in the pressure cooker is roast (Roast with Cumin and Parsley). Sometimes I'll use cumin, other times fresh dill, or chili seasoning. Ground cinnamon tastes great with roast as well.

What projects are you working on for the future?

I'm currently working on my next book, Eats and Sweets with Victoria. I'm continuing my public appearance schedule and continue to work with companies on various food projects.