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Posted Aug 23 2011 4:14pm

I just got the word from my publisher that PRESSURE PERFECT is going into its 18th printing.  WOW!  This news delights me beyond words because it means that more and more Americans are casting their fears aside and becoming devotees of the pressure cooker–saving time and fuel at the same time.  I also sense this because I’m getting lots of subscriptions to this blog.

To celebrate, click here for a recipe from PRESSURE PERFECT for SPLIT PEA SOUP .  It always amazes me when I open the lid to see that after 10 minutes under pressure and the natural release, the soup is already pureed!  No immersion blender needed. In the book itself, you’ll find lots of Transformations and Variations to change the flavor palate of this and the other 200+ recipes.

Pressure cooking is fast-forward cooking, my kind of cooking.

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