

We’re turning up the heat, jamming too many cooks in the kitchen store, and making a whole meal under pressure. Bring your friends, relatives and co-workers – to see, hear and taste for themselves how much pressure cooking has changed.

“Most people think their pressure cooker is only good for making stocks, stews and soups. How often will you eat those in the summer?!?” says Laura Pazzaglia, founder of hip pressure cooking.

“Few realize that you can pressure cook an amazing BBQ, refreshing salad and steam bake a dessert in just minutes – all without heating up the house,” she continues.

“Why save vitamins, time and energy for just half of the year? Pressure cookers can be used all year for every meal. If you can boil it, steam it or braise it… you can pressure cook it.”

Pazzaglia will be pressure cooking her most popular demo set – a flavor-packed eggplant dip, a bean salad and fall-off-the-bone BBQ rib recipe from her up-coming cookbook (hip pressure cooking, St. Martin’s Press Fall 2014). She’s keeping this year’s dessert a surprise – it’s going to be a real treat.

The demonstrations this summer will be made on behalf of three pressure cooker manufacturers.

Pressure Cooker Demonstrartions

UPDATE: The 8/23 event is cancelled due to a broken water heater in the Williams-Sonoma San Francisco store.

Don’t live in California? Don’t despair! If the hip pressure cooking cookbook will debut as planned the hip founder will be pressure cooking her way through New York next summer.

Can’t wait!?! Ask your local cooking supply store – they or the pressure cooker manufacturer may have a local person who can do an in-store demonstration. Or, if you want a hip pressure cooking demonstration, let the store’s manager know. They can contact a pressure cooker manufacturer to make the arrangements- Pazzaglia can fly from Italy to demo at your location any time.

“There are two things I really like about doing pressure cooker demonstrations” Pazzaglia shares.

“The first is chatting with the readers of the website to hear what they’re pressure cooking, and the second is the look on the faces of the family and friends they managed to drag to the demo. They really get it, now, and rarely leave the store empty-handed” finishes Pazzaglia.

EVENT PHOTOS