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Lorna Sass' Complete Vegetarian Kitchen Paperback – Jul 28 1995


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Product Details

  • Paperback: 492 pages
  • Publisher: Cookbooks (July 28 1995)
  • Language: English
  • ISBN-10: 0688141854
  • ISBN-13: 978-0688141851
  • Product Dimensions: 3.2 x 18.4 x 26 cm
  • Shipping Weight: 907 g
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (14 customer reviews)
  • Amazon Bestsellers Rank: #901,763 in Books (See Top 100 in Books)

Product Description

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.

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2 of 2 people found the following review helpful By Vegan Foodie on May 9 2000
Format: Paperback
If I could only keep one of my cookbooks, this would probably be the one. A wonderful cookbook for anyone, especially (but not only) vegetarians, vegans and those who wants to eat less animal products. Delicious and practical.
This book got me hooked on using a pressure cooker (though you don't need one to use it) and I now use the pressure cooker all the time! I liked this book so much I even wrote to the author to ask what pressure cooker to get, and the Magafesa, which she recommended, is a delight to use, entirely safe, and super-fast. But you don't need to own a pressure cooker to benefit from this mouthwatering recipes here.
This book was orginally published in hardcover as RECIPES FROM AN ECOLOGICAL KITCHEN so if you are searching for that book you have just found it. I truly envy those who are about to discover this wonderful cookbook for the first time.
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3 of 3 people found the following review helpful By A Customer on July 31 2002
Format: Paperback
I am not actually a vegan, but I try to limit dairy.. I like this book it does not include meat analogs which I do not like. Everything we have tried so far is delicious and tasty. I would highly recommend this book at an "everyday" cookbook. I don't own a pressure cooker, but she give you directions for both!
Great book, highly recommended
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1 of 1 people found the following review helpful By Giovanni on Feb. 24 2009
Format: Paperback
Everything we have made from this book has turned out amazingly well. The pressure cooker versions of each recipe feature staggeringly short cooking times but we've found that the stovetop instructions are also quick and pretty easy to follow. The recipes feature a wide variety of ingredients and do not depend on soy products as so many vegetarian cookbooks do - I am not a vegetarian so I find that meat "alternatives" are usually gross, here ingredients are allowed to shine for what they are, not merely as substitutions. The index and overall design make it easy to navigate and the text is just the right size. Our cupboard of dried beans has been sitting there for years because I couldn't find reliable, thorough info about soaking and cooking times - with this book we're finally ready to start getting to them ... the included charts are perfect! Sass has struck a delicate balance between familiar and new territory - most of the ingredients were already in our cupboards but have never been combined like this. This is absolutely the best book that I have seen on the subject, it quickly took pride of place on our shelf beside The Joy of Cooking and The Spice and Herb Bible; it's become indispensable!
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1 of 1 people found the following review helpful By Helena on May 24 2000
Format: Paperback
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!
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1 of 1 people found the following review helpful By A Customer on May 21 1999
Format: Paperback
My parents bought me this book when I first made the transition from meat-eater to veganism. It's frustrating to look through "healthy" vegetarian cookbooks and find recipes with a generous handful of cheese, a couple cups of buttermilk, and a couple of eggs. No wonder non-vegetarians like these books... they're barely different from what they're eating now, nutritionally speaking. But Lorna Sass has written one in a million. It's healthy and so good! And it's got everything. Wonderful soups, all the basics- like hummus, and fantasitc whole grain desserts. Whenever we need a good recipe for a special occasion or want something that we don't take the time for everyday- we consult this book. In addition, it provides great information on all the ingredients. While most of the recipes require too much effort for everyday cooking, it's definitely a book that belongs in everyone's cookbook collection... vegetarian or not. And believe me- it's been approved by all the picky meat-eaters in my family!
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1 of 1 people found the following review helpful By A Customer on April 20 1998
Format: Paperback
Grabbing the overused, stained-in-a-cliche-way cookbook, my close friend is excited to cook something created by Lorna whom he calls "a goddess." He is crazy about her unusual, earthy, easy-to-follow, healthy recipes. She has seduced him into buying his first pressure cooker--which he loves dearly, and into cooking vegan meals. The recipes are diverse and delicious, also. If you've got an All-American craving for franks and beans, Lorna's found a way to make tofu dogs fulfill your dreams. For those who love Asian stir-fries and noodle dishes, there are simple recipes using the zesty and rich flavors of sesame oil, ginger, tamari, etc. To impress your friends, use one of Lorna's rice casserole dishes. Throw a bunch of ingredients into the pressure cooker, wait a few minutes, and you're ready. The best thing about Lorna's book is the cross-referencing potential. You've got some quinoa, some greens, some pinto beans, and other random ingredients, but you don't know how to blend it all tastefully or how to cook quinoa. Check out the bean and grain cooking time charts, and it's very likely if you search the index you'll find something calling for at least a few of the ingredients you need to use up. Where does quinoa come from anyway? The "Ingredients A to Z" section of Complete Vegetarian Kitchen will give you a history on quinoa, and tell you how to store it! Whatever Lorna journey you embark on with your pressure cooker is going to be a delicious one, a meal that comes to life from the pages of her cookbook. I wish only there were photographs!
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