Contributing Chefs and Nutritionists
Lorna Sass is a leading authority on vegan cooking and pressure cooking. She is an the award-winning cookbook author, food journalist and food historian, with works including Lorna Sass’ Complete Vegetarian Kitchen, Lorna Sass’ Short-Cut Vegetarian, The New Soy Cookbook, The New Vegan Cookbook, The Great Vegetarian Cooking Under Pressure, The Pressured Cook, and Pressure Perfect, a definitive word on the subject. She is also a widely published food writer whose articles have appeared in The Washington Post, The New York Times, Food & Wine,Natural Health, and the Los Angeles Times syndicate.
Before completing her doctorate in medieval literature at Columbia University she also wrote several historical works including: To the King’s Taste (about cooking from the royal household of Richard II), To the Queen’s Taste (about Elizabethan cooking), Dinner with Tom Jones (about 18th century English cooking), andChristmas Feasts from History (which traces Christmas specialties from the ancient Roman times through Dickens.) During the 1970s, she gave lectures and taught workshops on the history of gastronomy around the country.
- Learn more about Lorna at www.lornasass.com
- Read her new blog at Lorna Sass at Large http://lornasassatlarge.wordpress.com
- Watch Lorna’s videos on YouTube
Books authored by James Beard Award-winning
Chef Lorna Sass
Featured Book: 20th Anniversary Edition of Cooking Under Pressure
The 20th Anniversary Edition of the classic cookbook from the leading authority on speed-cooking, Cooking Under Pressure by Lorna Sass offers a mouthwatering array of extraordinary dishes that can be prepared in minutes—from classic ossobucco to chocolate cheesecake—using a pressure cooker. A James Beard Award–winning cookbook author and food writer who has written for the Washington Post, New York Times, Food & Wine, Woman’s Day and other publications, Lorna Sass shows you how to turn out meals in one-third the time of conventional methods without sacrificing moisture, flavor, aroma, or nutritional content. Newly updated and revised for contemporary tastes and more efficient machines, Cooking Under Pressure is the cookbook that inspired a whole generation of home cooks to dust off their pressure cookers.
Whole Grains for Busy People
Whole Grains for Busy People presents 125 delicious recipes that focus exclusively on quick-cooking whole grains-those that take 30 minutes or less to cook-and the array of whole grain products, such as pastas and tortillas, that are now easily found in grocery stores. Here are whole grain options for every meal, every day of the week, from speedy suppers like Oat-Crusted Turkey Cutlets with Gingered Cranberry Relish and Beef Stir-Fry with Soy-Spiked Couscous to lunchbox treats such as Orange Chocolate Chip Cookies and even weekend breakfasts whipped up from Homemade Whole Grain Pancake Mix.
Whole Grains Every Day, Every Way
What exactly are whole grains? And how can we make them not only what we should eat, but what we really want to eat? There is a fantastic range of whole grains now available, from amaranth and teff to Chinese black rice and quinoa. In her new book, Lorna demystifies them all with a thorough grain-by-grain primer followed by more than 150 contemporary recipes. This book is for meat-eaters and vegetarians alike.
Under pressure to get a tasty, nutritious dinner on the table in a flash? Like the idea of preparing fork-tender beef stew in thirty minutes? All this and more is made possibly by the pressure cooker, a magical appliance that produces soul-satisfying, homemade food in one-third (or less) the standard cooking time. Includes over 200 recipes for preparing soups, meats, poultry, grains, beans, vegetables, and desserts in record time.
The Pressured Cook
Since you’re already feeling under pressure when making dinner, why not reap the benefits and prepare flavor-packed and nutritious one-pot meals in minutes in a pressure cooker? This book contains over 75 one-pot meals from the pressure cooker, most done in under a half hour. There are numerous vegetarian one-pots and some recipes offer vegetarian versions.
Great Vegetarian Cooking Under Pressure
Under pressure to prepare a quick, nutritious vegan dinner or to reduce your fat and cholesterol? Bursting with rich soups, hearty vegetarian stews and casseroles, zesty curries, and flavor-packed chilis, this volume brings together over 150 vegan vegetarian recipes, most with cooking times of under ten minutes.
Lorna Sass’ Complete Vegetarian Kitchen
The country’s foremost authority on innovative vegan cooking offers 250 cholesterol-free recipes including directions for both standard stove-top and pressure cooking. This volume features a complete A-to-Z glossary of wholesome ingredients for stocking the vegan pantry, including advice on selection and storage. This is the updated paperback edition of the James Beard award-nominated Recipes from an Ecological Kitchen.
Lorna Sass’ Short-Cut Vegetarian
Enjoy delicious meals every day of the week using Lorna’s short-cut techniques — strategies that result in a pantry filled with intense flavor by the spoonful. In this collection of over 100 quick-cooking vegan recipes, health and flavor always come first and fast. You’ll also learn how to develop a repertoire using fast-cooking whole grains like quinoa and instant polenta to create main-dish pilafs and salads.
The New Vegan Cookbook
Lavishly illustrated in full color, with over 40 internationally inspired recipes featuring fresh, delicious ingredients — easy enough for family meals, elegant enough for entertaining. Nominated for the James Beard Award in the healthy cooking category, this volume includes a chapter called “Stocking the Vegan Pantry” which suggests staples to keep on hand and offers advice on sources, selection, and storage.
The New Soy Cookbook
In The New Soy Cookbook, Lorna Sass’ mainly vegetarian and mostly cholesterol-free recipes feature soyfoods in a wide range of innovative, internationally inspired dishes. Now the humble bean has an exciting and delicious new appeal!