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How did you get interested in Cooking?

My mother is responsible for my interest in cooking. She signed me up for a cooking class when I was six years old, mostly to get me out of the house on Saturday mornings. Her plan backfired, though because I loved cooking so much I ended up spending more time than ever in the house...in the kitchen, where she spent the bulk of her time. I love cooking because unlike the other creative work I do--writing--which takes a long time to achieve good results, it's possible to make something wonderful in a matter of minutes. It's also a way of pleasing those senses that writing can't reach.

What got you interested in vegetarian (or almost vegetarian) cooking?

At the time I became interested in vegetarian/almost vegetarian cooking, "vegetarian cuisine" was an oxymoron. Most vegetarians gave the impression they didn't really like food all that much, that they were happy to put principle over palate. This was the age of brown rice and seaweed, soggy eggplant Parmesan, and cheese-laden casseroles of who-knew-what. But there was so much promise in the idea of a cuisine comprising largely fresh produce, legumes and dairy products. As long as vegetables and grain were relegated to side dishes and salads, we never get to truly taste them. Without the heavy taste of meat to obscure their flavor, we could begin to appreciate the wonderful flavors and textures in other foods. So I wasn't rejecting meat, but pursuing the challenge of developing dishes that allow us to enjoy the flavors of vast varieties of foods that had not been widely appreciated. Now of course, vegetables and grains have a larger place in mainstream diets, and I think it's because a lot of cookbook authors and restaurant chefs recognized exactly the same challenge at the same time.

How has cooking changed in the past decade?

Cooking has changed in so many ways over the past decades, starting with the trend to eat more types of foods that I describe above, to the emphasis on fast, fast, fast. Unfortunately, a lot of people are sacrificing wholesome meals to the desire for speed. But there's also been a trend toward better "convenience" foods, such as washed salad greens, in-store salad bars (great for stir-fry ingredients!), better quality canned and frozen vegetables, excellent tomato sauces, fresh pastas, ready-made crepes, etc.

What cooking trends do you see emerging?

It seems that the desire for quick meals will continue. There's a slight trend toward the revival of family meals, and I would love to think it will inspire a permanent change in homes where people hadn't been eating together. But given the way most people live, it's probably impractical.

You mention in your book that you wouldn't be without a pressure cooker. Why?

I would not do without my pressure cooker because it makes me a far better cook than I'd be without it. I make soup at least three times a week, risotto about twice, as well as sauces of various kinds, and occasionally steamed puddings and breads. If the pressure cooker were merely fast, I wouldn't want to use it. But because it happens to make everything taste better, it is the one appliance that truly makes me the cook I am.

How did you get introduced to pressure cooking?

Cookbook author and journalist Lise Stern advised me to try one (she specified Kuhn Rikon) about 5 years ago. She assured me that once I'd used one, I would never cook without it, stressing in particular the excellent results with risotto. Of course she was right.

In your newest book, Almost Vegetarian Entertaining, you offer two ways to cook a number of your recipes: traditional stovetop cooking or pressure cooking. You give the impression that pressure cooking actually results in a more flavorful dish. Why?

There's no steam from the cooker, so no flavor escapes from the food. Consequently, dishes made in the pressure cooker tastes much better.

What do you like best about pressure cooking?

It is very rare in any endeavor when the fastest, easiest way is also the way that yields best results. In fact, pressure cooking is the only such thing I know

Do you have any tips for someone who is new to pressure cooking?

Get a reliable, well-designed pressure cooker. I only recommend Kuhn Rikon. Once I had to give a cooking demonstration at a retail store that carried another brand. At the end of the cooking time, the lid wouldn't come off. We had to get this huge muscular stock clerk to break it. That incident affirmed my belief that Kuhn Rikon is the only brand to use. Moreover, it's easier to clean than most cookware.

Tell us about your new book

As the cover to my book states, this is a book for vegetarians, non-vegetarians and everyone in between. This is a book that offers flexible, fail-safe recipes, realistic time management tips and pep talks throughout to make it possible for home cooks of all cooking levels-the beginner to the seasoned party giver, to pull off a terrific party, no matter what their guests' food preferences. By balancing a menu so everyone's needs and preferences are met, you can create delicious and satisfying meals that they will enjoy cooking as much as their guests enjoy eating.

Your philosophy seems to be that anyone can entertain no matter what his or her cooking expertise. How do you convince people that they can produce incredible results with just a little effort and minimal knowledge?

I try to persuade people with empathetic, encouraging text and tempting, simple recipes that work. Once my readers discover that they--yes THEY!-- can make something delicious that they want to share with their friends, they'll plan an event to do it.

What's next for you this year? Any new projects in the works?

At the moment, I am working on a family cookbook, featuring simple dishes for eaters of all ages. I am responding to demand from friends and readers who want to eat relatively sophisticated foods, without having to cook something separate for their kids. I will also have tips for having kids help prepare and serve meals.