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Lorna Sass' Complete Vegetarian Kitchen
The country's foremost authority on vegetarian cooking offers over 250 spectacular, delicious, and cholesterol-free recipes Featuring an A-Z listing of ingredients: a veritable encyclopedia of whole foods First paperback edition of the James Beard award nominee
492 pages, Paperback
First published January 1, 1995
About the author
Lorna J. Sass
23 books7 followersLorna Sass is fondly known as "the Queen of Pressure Cooking." She is also a widely published food writer and an award-winning cookbook author. Check out her new blog: www.pressurecookingwithlornasass.word...
Lorna became interested in pressure cooking during the mid-eighties when most Americans had either never heard of this magical appliance or were afraid of it! Her COOKING UNDER PRESSURE, published in 1989, became a best-seller with over 250,000 copies in print. The 20th-Anniversary revised edition of COOKING UNDER PRESSURE came out on November 3,2009.
Lorna followed COOKING UNDER PRESSURE with 3 other pressure cooker books: GREAT VEGETARIAN COOKING UNDER PRESSURE (VEGAN!), THE PRESSURED COOK, and PRESSURE PERFECT.
During the nineties, Lorna wrote numerous vegan cookbooks, recognizing that a vegan approach to food created a much smaller carbon footprint. This was decades before cookbook authors were writing about the connection between food and sustainability. Her RECIPES FROM AN ECOLOGICAL KITCHEN was published in 1992! Her NEW VEGAN COOKBOOK was nominated for an IACP Award and her latest title in this category is SHORT-CUT VEGAN.
Her fourteenth cookbook, WHOLE GRAINS EVERY DAY, EVERY WAY, published in 2006, was awarded the prestigious James Beard Award in the "healthy focus" category. Her latest cookbook, WHOLE GRAINS FOR BUSY PEOPLE, focuses on quick-cooking recipes for cooks on the go.
Lorna has often found herself ahead of her time. While studying for her PhD in medieval literature at Columbia University, she wrote four historical cookbooks that were published by the Metropolitan Museum of Art--decades before anyone was studying food history!
Lorna's food articles have been published in dozens of prominent newspapers and magazines, including The New York Times, The Washington Post, Gourmet, and Bon Appetit. In addition to her own blogs, she has blogged for The Huffington Post and Green Fork, and wrote a monthly recipe column for localharvest.org.
She is a member of Slow Food, The Author's Guild, and the Women's Culinary Alliance and an alumna of Les Dames des Escoffier, an organization of the top women in the food industry.
Lorna's current passion is to make healthy food available to all, and she is especially eager to help people grow their own food on rooftops and in community gardens in NYC.
Lorna became interested in pressure cooking during the mid-eighties when most Americans had either never heard of this magical appliance or were afraid of it! Her COOKING UNDER PRESSURE, published in 1989, became a best-seller with over 250,000 copies in print. The 20th-Anniversary revised edition of COOKING UNDER PRESSURE came out on November 3,2009.
Lorna followed COOKING UNDER PRESSURE with 3 other pressure cooker books: GREAT VEGETARIAN COOKING UNDER PRESSURE (VEGAN!), THE PRESSURED COOK, and PRESSURE PERFECT.
During the nineties, Lorna wrote numerous vegan cookbooks, recognizing that a vegan approach to food created a much smaller carbon footprint. This was decades before cookbook authors were writing about the connection between food and sustainability. Her RECIPES FROM AN ECOLOGICAL KITCHEN was published in 1992! Her NEW VEGAN COOKBOOK was nominated for an IACP Award and her latest title in this category is SHORT-CUT VEGAN.
Her fourteenth cookbook, WHOLE GRAINS EVERY DAY, EVERY WAY, published in 2006, was awarded the prestigious James Beard Award in the "healthy focus" category. Her latest cookbook, WHOLE GRAINS FOR BUSY PEOPLE, focuses on quick-cooking recipes for cooks on the go.
Lorna has often found herself ahead of her time. While studying for her PhD in medieval literature at Columbia University, she wrote four historical cookbooks that were published by the Metropolitan Museum of Art--decades before anyone was studying food history!
Lorna's food articles have been published in dozens of prominent newspapers and magazines, including The New York Times, The Washington Post, Gourmet, and Bon Appetit. In addition to her own blogs, she has blogged for The Huffington Post and Green Fork, and wrote a monthly recipe column for localharvest.org.
She is a member of Slow Food, The Author's Guild, and the Women's Culinary Alliance and an alumna of Les Dames des Escoffier, an organization of the top women in the food industry.
Lorna's current passion is to make healthy food available to all, and she is especially eager to help people grow their own food on rooftops and in community gardens in NYC.
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Displaying 1 - 7 of 7 reviews
April 2, 2008
This book was first published in 1992 with the title Recipes From An Ecological Kitchen. It was just a little bit ahead of its time, I guess, and didn't do well with that title. When it was released as a soft-cover book, the title was changed to Lorna Sass' Complete Vegetarian Kitchen. I have the original book, but I believe all of the recipes are the same in both versions.
It is, hands down, my favorite cookbook of all time. While I usually go hot and cold on cookbooks, I've used this one consistently for more than 15 years and my copy is falling apart from so much handling. The recipes are completely vegan, mostly easy, and nearly all fabulous. The ingredients are interesting but not strange or difficult to find.
Lorna has always been a champion of whole grains and this book provides a great introduction to cooking with some of the more interesting ones like kamut and quinoa.
She is also very enthusiastic about pressure cookers and some cooks will be put off by this, but she does provide standard stovetop instructions for all her recipes. It is worth investing in a pressure cooker, though, just for her risotto recipes which are super yummy (and absolutely foolproof—-my favorite kind of cooking!) in the pressure cooker.
It is, hands down, my favorite cookbook of all time. While I usually go hot and cold on cookbooks, I've used this one consistently for more than 15 years and my copy is falling apart from so much handling. The recipes are completely vegan, mostly easy, and nearly all fabulous. The ingredients are interesting but not strange or difficult to find.
Lorna has always been a champion of whole grains and this book provides a great introduction to cooking with some of the more interesting ones like kamut and quinoa.
She is also very enthusiastic about pressure cookers and some cooks will be put off by this, but she does provide standard stovetop instructions for all her recipes. It is worth investing in a pressure cooker, though, just for her risotto recipes which are super yummy (and absolutely foolproof—-my favorite kind of cooking!) in the pressure cooker.
Currently Reading
August 11, 2009Eggplant caponata: This was really lovely with tender eggplant, red peppers, olives, capers, and raisins in a sweet and savory tomato-based sauce. Only thing is, not having had it before, I didn't realize it was intended for an antipasti platter. Next time I'll serve it with sesame crackers or an herbed flatbread.
Summer harvest pasta salad: Beautiful whole wheat pasta tossed with basil, zucchini, corn, and olives in a balsamic vinaigrette. (I decided not to include mushrooms since I'm not crazy about them raw.) I don't usually use recipes for salads, but I learned a new technique from this one -- steaming zucchini whole to retain flavor.
Summer harvest pasta salad: Beautiful whole wheat pasta tossed with basil, zucchini, corn, and olives in a balsamic vinaigrette. (I decided not to include mushrooms since I'm not crazy about them raw.) I don't usually use recipes for salads, but I learned a new technique from this one -- steaming zucchini whole to retain flavor.
November 22, 2013
Encyclopedic in scope, clearly written, and full of recipes for great-tasting food that doesn't leave you feeling that something has been left out. Positively restorative to cook from after a year living in a university dormitory where the meals were meat and three veg and the puddings all came with Bird's custard.
September 12, 2007
This book is an great tool to help you learn to use your pressure cooker and learn how to cook underutilized grains and beans. It will really help you add variety to your diet.
While it says "vegetarian," be warned that all the recipes are vegan.
While it says "vegetarian," be warned that all the recipes are vegan.
June 20, 2008
This is my favorite cookbook! I love it, and use it all the time. It is also great because it has times for a pressure cooker, which is so handy for a busy family!!(Don't be scared of pressure cookers, they really are safer than your mother will tell you they are!!!!)
April 28, 2009
A must have for any vegetarian/vegan kitchen
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October 5, 2009vegie cooking bible. My hummus addiction started here.
Displaying 1 - 7 of 7 reviews