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- Sales Rank: #693427 in Books
- Published on: 2002-02-05
- Released on: 2002-02-05
- Original language: English
- Number of items: 1
- Dimensions: 10.00" h x 1.28" w x 6.94" l, 2.00 pounds
- Binding: Paperback
- 512 pages
About the Author
Lorna Sass is the award-winning author of many highly acclaimed cookbooks, including Lorna Sass' Complete Vegetarian Kitchen (Morrow, 1992) and Great Vegetarian Cooking Under Pressure (Morrow, 1989). She is 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. She lives in New York City.
Most helpful customer reviews
57 of 58 people found the following review helpful.
Fluffiest vegan cake I've ever tasted!
By Helena
I've been a vegan for 10 years, but her Lemon Poppy Seed Cake is the fluffiest vegan cake I've ever tasted. I also love the Nut Pie Pastry! Not only do her deserts taste great, I like it that she uses as much whole wheat flour as possible and not too much oil or sugar.
I own a lot of vegan cookbooks, but almost always use this book, because her recipes always taste great! The only thing we haven't been happy with is that we don't like our food very seasoned. But I found out that even when I leave out the ginger, tarragon, salt and pepper, the meals still taste great. Lorna Sass is very good at combining the right kind of vegetables to create great taste. I use the pressure cooker for most of her recipes and love it that I can just throw some ingredients in it and have a great meal when I open the cooker again! We love her Barbecue-Style Tempeh Sauce, the Chickpea Vegetable Medley, the Tarragon Risotto with Mushrooms and Leeks (wow!) all the squash dishes and I could go on and on. I have never made so many recipes from a single cookbook! I'm also getting a lot of complements from meat eaters that usually don't really like to taste anything I make! I love this cookbook!
2 of 2 people found the following review helpful.
Reference and Recipes - A good place to start
By CDOI
The beginning of this book provides ideas on stocking a healthy pantry and kitchen. It offers introductory information on the basics of pressure cooking, wok cookery, and steaming. At the back it offers an ingredient glossary with useful explanations (such as which potatoes to use when baking, pressure cooking or steaming) and definition of foods you may be unfamiliar with, like pulses. In the middle are some very sound standard vegetarian recipes. Also included are Measurement and Cooking Time Charts for steaming, stove top cooking, pressure cooking - a feature I particularly appreciate. There is even a chart on growing sprouts. This would be a good book to give a young person who is just starting out. May I also suggest 'Great Vegetarian Cooking Under Pressure' by Lorna Sass. Don't be afraid - pressure cookers aren't what they used to be. They are quite safe, easy to use and cook in way less time. I would hate to be without mine. Bon Appetite!
2 of 2 people found the following review helpful.
Fabulous!
By Whole Foodie
I have been cooking with this book for three years. It is my most used cookbook and contains wonderful, healthy recipies. It taught me to cook legumes and grains with the pressure cooker (my mother and grandmother had used them, but I didn't know how). The book literally became my guidebook to help my family to eat very healthy delicious meals - I am a working woman and cook when I get home from work or make batches of food on the weekend. This is a marvelous book. Thank you Lorna! (PS. I also use a lot of Bob's Red Mill products...if you can't find ingredients...you can order on the web).
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