Attention: Traditional Cooks

Pressure Cooking For Speed, Nutrition & Flavor

… Get fast, healthy, tender and amazing pressure-cooked foods, without sacrificing any of the health benefits of traditional cooking…​

Read on...

Dear Traditional Cook,

I have to tell you a story:

The other day I guided my son, Mikah, through making a complete meal in the pressure cooker.

When we sat down to the table, I proudly told everyone he’d made dinner.

His response?

“No, I didn’t. The pressure cooker did it!”

How fun is that?

How great would it be to use an appliance that makes cooking so easy, you feel like you didn’t even cook? :)

I suspect a lot of people would love to have that sense of fun and accomplishment, without spending all day in the kitchen or using lots of fussy cooking techniques.

The only thing I can imagine that would make it better, is if you could get the tender, mouth-watering flavor of pressure-cooked foods… while keeping all the nutritional value of Traditional Cooking methods.

So I looked around, and I couldn’t find anyone teaching people how to adapt Traditional Cooking techniques for the pressure cooker.

That’s a problem!

An Hour's Worth Of Cooking In Only 11 Minutes

Think about it:

If you soak your grains Traditional Cooking style… it cuts the cooking time in half, while boosting the grain’s nutritional value.

Then, when you pressure cook them, you cut the cooking time in half again… while avoiding nutrition loss that happens when you cook grains in a regular pot.

So now what you have is:

Tender, plump, healthy grains in a fraction of the time.

​You can go from 1 hour of cooking time to 11 minutes of cooking time… and that’s just for the rice!

When you start thinking about adding a main dish, a couple side dishes, and maybe a dessert, now you’re talking about some serious time savings… with no downsides.That’s so exciting!

Now before I tell you more, I’d like to introduce myself:

Hi, My name is Wardee Harmon.

I’m the author of the Complete Idiot’s Guide to Fermenting Foods.

I’m also the lead teacher for Traditional Cooking School, an online cooking school I created to honor my grandmother’s traditional cooking methods and preserve them so that future generations can enjoy the health benefits, flavors and fun of traditionally prepared foods.

Pressure Cooking In A Traditional Kitchen? How Is That Possible?

When I started looking into adding pressure cooking to my Traditional Cooking “bag of tricks”, I had some doubts.

After all, pressure cooking is a high-heat, high-pressure cooking technique. It almost seems like the exact opposite of a Traditional Cooking method!

But the more I explored, the more it started to make sense. Imagine this:

What if you had a cooking technique that was just as healthy as Traditional Cooking, but much faster? And then you discovered that it:

  • Is mostly hands-free,
  • Can be safely used with frozen foods,
  • Tenderizes meat (especially if it’s pastured),
  • Is efficient with your time and energy resources,
  • Boosts flavors, so a pinch of spice goes a long way,
  • Gives fantastic texture to smooth, creamy custards and desserts,
  • Is perfect for big-batch and large-family cooking, and
  • Is easy and fun…

… You’d be excited, right?

Well, that’s exactly how I felt.

Healthy, Delicious, And Pretty As A Picture

If this sounds promising to you, then you are in for an amazing ride. From mac-n-cheese to chicken soup, to the most tender and delicious roast you’ll ever eat... pressure cooking delivers.

Because the reality is:

Pressure cooking isn’t just a way to make mouth-watering, tender, amazing roasts and stews. Oh, no.

There are people out there right now making absolutely gorgeous custards, breads, and cheesecakes in their pressure cookers!

How cool is that?

If you’ve ever wished your traditionally cooked meals looked pretty enough to post on Pinterest or Instagram, then you’re in for a treat.

Pressure cooking gives you meals that are as beautiful as they are healthy.

Now, I have to warn you:

Pressure cooking isn’t for everyone.

So here are a couple of things I want you to consider:

Even though pressure cookers are easy to use, I would never, ever advocate treating it like a crockpot.

This is NOT set-it-and-forget it.

And, this is NOT a situation where you could go out and leave the cooker unattended.

You should always be nearby — but you don’t need to be hands-on.

Good?

Okay.

Now that I’ve got the safety warning out of the way, I have to tell you about this great benefit…

Have you ever said these words:

“Oh, no, I forgot to thaw the meat for tonight’s dinner!”

Without pressure cooking, your choices are:

1) Dinner is going to be several hours late, or

2) You might end up serving convenience foods… or something else you don’t feel good about.

But with pressure cooking, you can start with frozen meat, and have dinner on the table in a surprisingly short period of time.

Bottom line: Pressure cooking makes a lot of sense if you’re interested in cooking traditional foods, much, much faster, without losing flavor or nutrition.

"But What If It Explodes All Over My Ceiling?!"

When I taught Pressure Cooking as a live class in Traditional Cooking School, I was delighted by the great results everyone got.

Especially, since I knew many people had concerns getting started.

Let’s face it, no other cooking appliance has such a bad reputation.

You mention pressure cooking to someone and they’ll say, “Me? Use a pressure cooker? No way. Knowing my luck, it’d probably explode all over my ceiling!”

So I built the class specifically to reduce the anxiety and overwhelm that many people feel when they’re getting started with pressure cooking.

All Cooking Levels Are Welcome, Even If You're "All Thumbs" In The Kitchen

The eCookbook that I created from the live class is an “all cooking levels are welcome” experience.

It’s an 88-page, 11-lesson eCookbook and go-at-your-own-pace learning guide.

You’ll find all the wisdom, tips, advice and fun of the live class, here in this convenient eCookbook… at a deeply discounted price.

Inside you will learn…

  • Pressure cooker basics: How to operate a pressure cooker like a pro, even if you’ve never touched one before or if you’re worried about pots that blow up leaving more dinner on the ceiling, than in the pot. - Page 18
  • How to set up and use your pressure cooker. Whether electric or stovetop, this is how to get the best out of your pressure cooker, right out of the gate. - Page 18
  • How to create & maintain the right pressure on a stovetop pressure cooker… including the 4 most important things you can do to make sure your pressure cooker maintains perfect pressure through the whole cooking time. - Page 18
  • Worried about your cooker exploding? No matter what is in your pot, you’ll learn how to avoid overfilling your pot… even with “expanding” foods like beans and rice… so that you don’t end up with a mess of food spewing out your valves or ineffective pressure cooking. - Page 19
  • Does it drive you crazy that you can’t check on your food to make sure it isn’t drying out? You’ll discover how to determine the right balance of having just enough liquid so that the pot will function, plus enough extra for the food to cook up properly, too! - Page 19
  • Caution — electric stoves are hard to regulate! The burners stay hot, even after you turned down the heat. And this can make it hard to maintain even cooking pressure. I’ll show you the 5 ways I’ve solved this in my own kitchen. - Page 20
  • How to de-pressurize your cooker. How to get the lid off your cooker, safely and easily without making a mess all over your kitchen, burning yourself, or feeling disappointed that your dinner has turned to mush while waiting for the pot to cool down. - Page 20
  • 2 great ways to reduce “pre-heat” time by up to 30 minutes. Warning: Most people don’t know that the cooking time listed in your recipe doesn’t account for the pre-heating cycle. - Page 23
  • What to do if your food isn’t done. You’ve followed all the steps, carefully opened the pot, the food smells amazing, the kids are hungry, you dip your spoon into the stew to check the beans… and they’re not done yet. What can you do? You’ll learn some simple strategies for quick-fixing tonight’s underdone food, and adjusting your pressure cooker so you don’t get bit by this problem ever again. - Page 24
  • How to clean and store your pressure cooker. This is the number one factor in determining how often you’ll use your pressure cooker. I’ll show you how to set yourself up for success. - Page 18
  • Would you like to make a sweet dessert in the same pot that you cooked yesterday’s savory dinner? Here are 2 great ways to avoid “odor transference” so that you don’t accidentally ruin your mild-flavored foods. - Page 24
  • 4 BIG warnings for all pressure-cooker cooks. Pressure cooking can be safe and fun, but only if you heed all the safety advice. - Page 25
  • How to make perfect grains in your pressure cooker. This 4-step method for soaking & cooking grains in a pressure cooker works with rice, and all your favorite grains. - Page 28
  • 2 things you must do to make sure your beans turn out tender and plump, every time… and 1 surprising technique you can stop using today. Your beans will still be delicious and healthy, but there’s less work involved! - Page 33
  • How to make pressure-cooked breakfasts… it’s often said that breakfast is the most important meal of the day. You’ll learn how to create healthy, almost hands-free, quick-cleanup meals in no time. - Page 39
  • Side dishes. Some people purchase another pressure cooker just to be able to make sides to go along with the main dish at the same time! You’ll learn how to get those veggies into your family’s dinner without having to serve yet another soup or stew… or invest in a second pressure cooker. - Page 39
  • Pressure-cooked main dishes. You’ll learn how to go from frozen, tough, “mystery” meat in your deep freezer… to a mouth-watering, tender, flavorful main dish, quickly. It’s almost magical how a pressure cooker can transform tonight’s dinner. - Page 50
  • If you’ve ever been disappointed by a dry, cracked cheesecake or custard, or if you’re tired of fiddling with “water bath” techniques, then this lesson is for you. Pressure-cooked desserts love the steam and gentle pressure of a pressure cooker. They turn out smooth and creamy every time. - Page 64
  • How to bake bread in a pressure cooker. Yes, it can be done! You’ll get moist, delicious, cake-like breads that honor all the Traditional Cooking principles. - Page 71
  • How to adapt your favorite quick-bread and muffin recipes for pressure cooking. (It’s really easy.) - Page 73
  • How to “stack” your pressure cooker. You’ll be able to cook separate dishes at the same time — so you can spend less time and energy (both your own and the cooker’s) and produce more food during the same amount of cooking time. - Page 79
  • How to reheat leftovers in a pressure cooker, safely and easily, without drying it out or sacrificing nutrients. - Page 79
  • How to do big batch cooking and baking in a pressure-cooker. This is a great way to put up extra large amounts of meat and other foods. - Page 81
  • How to cook whole meals in a pressure-cooker, without resorting to making another casserole. You get all the easy convenience of a one-pot dinner, with the elegance of serving your rice, veggies, and meats separately from one another. It’s the best of both worlds. - Page 81
  • And so much more…

Unbelievably easy to peel!

"Here's my first pressure cooking try and it was a success!... boiling eggs was SO easy and they were unbelievably easy to peel. I'm having fun! Woohoo!" ~Bethe M.

Traditional Cooking Just Got Much Easier

The Pressure Cooking eCookbook will give you the skills and confidence you need to quickly and easily pressure cook whole foods to increase nutrition and intensify flavors, without losing any of the benefits of Traditional Cooking methods.

If you want to get dinner on the table faster, while also increasing its flavor, texture, and nutritional value*, then pressure cooking is for you.

(*Keep in mind, this doesn’t apply to foods that you would be eating raw or fermented. However, if you’re going to cook something anyway, pressure cooking is the way to go. It’s faster, and it boosts nutrition. That’s a powerful combo.)

The nice thing about this Pressure Cooking eCookbook is that it’s 100% in alignment with Traditional Cooking principles. As far as I know, there’s no one else out there sharing information like this.

We defy that unwritten rule that says, “If you want to have nutritious food, it’s gonna be hard work and take a long time.” With pressure cooking, it's simply not true!

Traditional Cooking lends itself nicely to the ease and convenience of pressure cooking. There are a few special things you need to know, but once you’ve gotten the hang of it, you’ll be amazed at how easy it is to adapt your favorite recipes to pressure cooking.

Here’s a sneak peak at some of the recipes you’ll discover:

  • Lemon Garlic Hummus — Go from dried beans to creamy hummus in half the time, with very little work. - Page 36
  • Easy Refried Beans — Use any bean for this recipe — pinto or black beans turn out especially well. Vegetarian, no lard. Creamy and delicious. - Page 37
  • “Hard-Boiled” Eggs — Do you ever have problems getting your eggs to peel well? Pressure-cooked eggs don’t have that problem. They cook fast, and peel perfectly. - Page 39
  • Crustless Quiche —Do you have fussy eaters at home? This delicious quiche “formula” is a recipe that’s easy to adapt for food allergies and low carb diets. Feel free to double the recipe… or even make 2 different flavors by “stacking” pans in the pressure cooker. - Page 40
  • As-Sweet-As-You-Like-It Bread Pudding — Go traditional or add crispy nuts for a little extra crunch. There’s also a French Toast Casserole version. Yum! - Page 41
  • 3-Minute Steel Cut Oats — This recipe is special. It’s very fast, and it’s soaked. That means you get all the easy-on-your-tummy benefits, without spending all day in the kitchen. You won’t find that combo anywhere else. - Page 42
  • Cauli-Rice — The mild flavor makes it an ideal substitute for rice in any meal. And it’s even easier to make in a pressure cooker than on the stovetop, because it won’t accidentally go mushy on you. - Page 44
  • Broccoli-Cheese Soup — A nourishing and delicious soup has a broth base — it’s a great way to get broth into your loved ones’ tummies if they don’t like drinking it straight! (You can replace broccoli with cauliflower for a mild, tasty variation.) - Page 45
  • Herb-Roasted Potatoes — These herb potatoes are absolutely delicious, plus they make great hash browns the next morning! Use whatever herbs you like… sage and rosemary are always nice. - Page 46
  • Green Beans with Bacon & Mushrooms — A great way to use up your in-season garden-fresh green beans. It’s also delicious with frozen green beans in the off-season. It’s a keeper, for sure! - Page 47
  • Carmelized Onions — Savory with a sweetness from caramelized onions, this lovely, thick, “jam-like” spread is perfect as a base on homemade pizza crusts. It’s great over pasta with added butter, garlic and Parmesan. (Also holds up well to freezing and canning for winter stews and savory dishes.) - Page 48
  • Amazing Pot Roast — Particularly with grass-fed beef, pressure cooking is the best way to make pot roast — instead of drying out during cooking, it stays moist in the steam environment inside the cooker. - Page 50
  • Easy Herb Meatballs in Tomato Sauce — Moist and tender. Try serving them over pasta to capture all the delicate flavors. - Page 51
  • “Chicken+Broth=MmmSoup” — This unique method gives you nourishing from-scratch chicken soup with very little hands on time. You can go from whole chicken… to broth… to nourishing soup in a single morning or afternoon. - Page 52
  • Meatball & Cabbage Stew with Cumin-Coconut Sauce — Warming and nourishing in the spring and fall, when evenings are cool. (Also, includes a traditional italian version… gluten-free.) - Page 54
  • Chicken, Sausage & Potato One-Dish Meal — Lots of ways you can go with this “formula”... add vegetables, switch out the potatoes for pre-soaked rice. It’s amazingly easy and delicious. - Page 55
  • Chicken, Carrots, Cauliflower Stew — A great way to use up 2 cups of your already cooked chicken. It takes just a few minutes to whip up. - Page 56
  • Mac-N-Cheese — Not even kidding. You can absolutely make mac & cheese in your pressure cooker. Hot Tip: Use your food processor to quickly make a cheese sauce before blending in the noodles. Creamy and delicious! - Page 61
  • Lemon Cheesecake — Smooth and creamy. I can’t see myself using any other method to make cheesecake now that I’ve tested (and tasted!) the results. (Also includes these variations: Orange-Dk Chocolate, Chocolate, Plain, Key Lime, and Key Lime… Dairy & Egg Free. Very cool.) - Page 64
  • Lemon Curd — Stovetop lemon curd takes time and you have to be there stirring constantly while it thickens, or else the eggs clump up. Not so with pressure cooked lemon curd! You just combine ingredients, pressure cook, take it out, stir, and strain. - Page 66
  • Refrigerator Strawberry Jam — This is an easy, oh-so-delicious cooked jam requiring only 2 ingredients — berries and honey. Because the honey thickens nicely when boiled, you don’t even need pectin! Use this as a general formula for scaling a recipe up or down. - Page 67
  • Strawberry Chia Seed Topping — This is a fabulous fast and easy topping for cheesecake, yogurt, pancakes, and waffles, too! It is not pressure cooked; I’m throwing it in here as another topping option just because. :)
  • Dark Chocolate Custard — Smooth, creamy, and so easy to make. Top with whipped cream and you have the perfect dessert. - Page 68
  • Chocolate Sourdough Cake — Yes, even our signature sourdough cake can be done in a pressure cooker! - Page 69
  • Soaked Spiced Fig Bread — One of our most popular recipes of all time is the Soaked Muffins recipe from our Fundamentals eCourse/eBook. It’s delicious, forgiving, and it just works. So adapting it for pressure cooking was a no-brainer! - Page 74
  • Grain-Free Pumpkin Bread — Requiring just 5 minutes of prep time, this is a delicious and easy grain-free bread that is a great snack, breakfast, or dessert. - Page 75
  • And more delicious recipes including: Chicken Chili, Cheesy Beefy Macaroni, Pasta & Meat Sauce, Cabbage Nomato Hotpot, Tikka Masala, Mexican Beef Stew, Almond Chicken Curry, Chickpea Potato Curry, and Sourdough Corn Bread…

And expert tips like:

  • How to take the already reduced cooking times of pressure cooking and chop them in half again, using a traditional cooking technique you probably already have in your “toolkit”.
  • How to make sure your pastured meats come out tender and flavorful, every time, even if it’s a tough cut of meat.
  • How to make perfectly creamy custards, puddings, and cheesecakes, even if you’ve failed at making these fussy desserts in the past.
  • How to keep your meals hot and ready for “stragglers” without feeling discouraged by limp veggies or dried-out main dishes.
  • How to boost the flavors of your food, and avoid losing valuable nutrients like other heat-cooking methods. (A little flavor goes a long way in pressure cooking.)
  • How to get dinner on the table fast. It’s almost as “hands free” as a crockpot, without having to start 8 hours in advance.
  • How to cook frozen meats safely, without having to defrost them first. Yes. It’s possible. I’ll show you exactly why it works and how you can use it on busy nights to get dinner on the table fast.
  • The one handy tool you need to make everything from meatloaf to birthday cake. (Hint: it’s not an “official” pressure cooker tool, but I wouldn’t go without it.)
  • A DIY tip for how to get handle-less containers out of your pressure cooker without burning your fingers.
  • How to cook multiple foods separately… in the same pot. Say you want to serve beef with broccoli on the side (rather than as a stew or casserole), I’ll show you exactly how to do it.
  • How to steam veggies in the pressure cooker, without losing nutrients or getting a mushy texture.
  • Cooking for a big family or trying to store up a bumper crop for winter? You’ll learn to how use your pressure cooker for easy batch cooking.
  • Does your old pressure cooker retain cooking odors? I’ll show you how to stop invasive smells so you can confidently cook delicate flavors without worrying that your vanilla cake might come out smelling like yesterday’s beef curry.
  • Trouble-shooting tips for successfully cooking “fussy” foods like: hardboiled eggs, “baked” potatoes, cheesecakes, and individual muffins, quiches, and cakes.
  • How to get your food out of the pressure cooker fast, without it splattering all over your cupboards and ceiling.

And much more...

My first gel!

"I made chicken broth in the Instant Pot last night and finally got my first gel! :)" ~Lynn S.

5 Videos To Help You Get Started Fast

When you order the Pressure Cooking eCookbook, you will be immediately welcomed into a series of 5 Master Class Videos that reveal all my secrets for making the most of pressure cooking.

If you’re at the beginning of your pressure cooking journey, or feel some anxiety about operating a pressure cooker; these videos will help you get settled right away.

They will also help you quickly gain confidence, as you work through the recipes and techniques.

When all is said and done, you will be able to say,

“This was so easy! Why didn’t I try it sooner?”

Here’s what’s in each video:

  • Video 1: Why Pressure Cooking? - At this point, it’s hard for me to imagine how I ever cooked traditional foods without a pressure cooker. In this video, I’ll share with you my biggest “a-ha”s about pressure cooking and why it’s a great choice for you.
  • Video 2: What to Consider When Shopping for Pressure Cookers - In this short video, I’ll demystify the process of choosing a pressure cooker, and go over the 7 most important things to look for. They’re not all fancy bells and whistles, but believe me… these are the things that will drive you crazy if you buy the wrong pot.
  • Video 3: Stovetop Or Electric Pressure Cooker? - This is such an important topic that I created an entire video for it. I could have called it: “How to pick the right pressure cooker for you.” Electric or stove-top, I’ll go over the pros and cons of each, so you can make the best decision for your family.
  • Video 4: Safe & Frustration-Free Pressure Cooker Operation - How to make using your pressure cooker a safe and frustration-free experience, every time. If you’ve avoided using a pressure cooker in the past because you worried about what might go wrong, this will help.
  • Video 5: Instant Pot Tips You’ll see how I how to get the most out of a single pot. There’s no need to buy multiple pressure cookers, even if you want to keep your meat separate from your veggies… or if you’re cooking for a large crowd.

The retail value for this free gift collection is $37, and many of my other customers say these videos are their favorite part of my eCookbooks. For some things… like pressure cooking… seeing it is the best way to learn it.

A Free Gift For You — Pack-A-Picnic

Summer is picnic season, and there are endless combinations of items to consider packing along in your basket for an outstanding outdoor lunch. This "Pack-A-Picnic" eBooklet features nine items — sandwiches, salads and desserts — to mix and match for a memorable meal!

And it’s free with your purchase of the Pressure Cooking eCookbook. (Retail value $7)

Here's a sneak peek at the recipes:

  • Big Flat Reuben Sandwich
  • Gyros with Tzatziki Sauce and Sourdough Pocket Bread
  • Thia Chicken Wraps
  • Carrot Salad with Turmeric-Coconut Manna Dressing
  • Cucumber-Tomato-Mint Salad
  • Spring Quinoa Salad
  • Chocolate Chunk Bar Cookies
  • Mini-Cheesecakes
  • Sprouted Spelt Raisin Cookies

A Special Offer For Traditional Cooks 

For a limited time, I have created a special offer just for you, if you want to quickly and easily pressure cook whole foods to increase nutrition and intensify flavors, without losing any of the benefits of Traditional Cooking methods.

You will get:

  • Pressure Cooking eCookbook, the 83-page, 11-lesson eBook in printable pdf format,
  • All 5 Pressure Cooking Master Class Videos (Retail value $37), and
  • Pack-A-Picnic … The 15-page eBooklet packed with recipes for sandwiches, salads and desserts to mix and match for memorable picnic meals! (Retail value $7).

A total retail value of $64, you can get the whole package today for the low price of $20.

Click here to order - just $20 ($64 value).

Your Investment Is 100% Guaranteed

I am so sure that you will love the Pressure Cooking eCookbook that I am offering you a 30-Day 100% Satisfaction Guarantee.

If for any reason, you decide that quickly and easily pressure cooking whole foods to increase nutrition and intensify flavors, without losing any of the benefits of Traditional Cooking methods is not for you then please return this eCookbook and I will refund 100% of your investment. No questions asked.

No matter what you decide, please keep the 5 Pressure Cooking Master Class Videos, and the Pack-A-Picnic eBooklet as my gift to you.

Click here to order - just $20 ($64 value).

Pressure cooking has already changed my life... and we've just begun!

"Boiled eggs that peel 'oh so easily'! Plus my freezer is stocked with 12+ healthy lunches for my hubby to take to work. Batch cooking has never been so quick and easy! Thank you for the pressure cooking lessons! It has already changed my life in such a good way and we've only just begun!" ~Fay D.

Let's Get Cooking!

I can’t wait for you to get started on your pressure cooking journey.

You’re going to see, first-hand, how much fun it is to make the recipes — including the building blocks of great meals like: grains and beans, side dishes and veggies, main dishes, breads, and even desserts!

And from there, the sky is the limit.You’ll be able to turn out a full traditional meal in a fraction of the time.

If fast cooking times, intense flavors, and efficient use of your time, energy, and resources matter to you, then this is a no-brainer decision for you.

After that, the biggest choice you’ll to make is which style of pressure cooker is right for you.

(Don’t worry, I’ll walk you through that decision as well, because this is an investment that will last your lifetime, and perhaps pass down to your children.)

Well!

If you’ve read this far, then I know the Pressure Cooking eCookbook is right for you.

In the next 5 minutes, you’ll be able to watch the first Pressure Cooking Master Class Video, and pick out your first recipe.

Actually, if you already have a pressure cooker sitting in the back of a cupboard at home, you can skip right to Chapter 3 and start learning how to use your cooker with Traditional Cooking methods.

So there’s no reason not to get started right now.

Click here to order - just $20 ($64 value).

Here's What To Do Now:

Quickly and easily pressure cooking whole foods to increase nutrition and intensify flavors, without losing any of the benefits of Traditional Cooking methods, starts with 3 easy steps:

1) Download your Pressure Cooking eCookbook. Click the Buy Now button below.

2) Watch the 1st Pressure Cooking Master Class Video: "Why Pressure Cooking?" and 

3) Start your first batch of rice, beans, or even a simple dessert.

You could have tonight's tender, delicious rice on the table in the next 11 minutes!

Here's the Buy Now button again:

Click here to order - just $20 ($64 value).

God bless you and your family,

–Wardeh (‘Wardee’) Harmon

Traditional Cooking School Master Teacher
GNOWFGLINS Founder

P.S. Some people think that pressure cooking is scary, dangerous, or not healthy enough for their family. And those things might have been true if you’ve used outdated recipes and techniques in the past, but Traditional Cooking has put a whole new spin on this underused kitchen helper.

In your capable hands, you’ll be able to cook healthy, tender, delicious meals and desserts in very little time.

No, it's not set-it-and-forget-it, but it is amazingly fast, efficient, and full of flavor. I think you'll very quickly start to wonder how you ever cooked without it. Here's the Buy Now button again. I'll see you inside shortly!​

Click here to order - just $20 ($64 value).

The best I've ever made!

"Just made hummus from garbanzo beans cooked in the pressure cooker. It's so yummy. The best I've ever made." ~Marilyn P.