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Great Vegetarian Cooking Under Pressure Hardcover – October 20, 1994
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From Publishers Weekly
Copyright 1994 Reed Business Information, Inc.
From Library Journal
Copyright 1994 Reed Business Information, Inc.
More About the Author
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.
For further information, visit www.lornasass.com.
BLOGS: www.pressurecookingwithlornasass.wordpress.com www.lornasassatlarge.wordpress.com
Top Customer Reviews
vegan (no eggs, milk, or cheese, except for an occasional
optional cheese garnish). The recipe for Thai Chickpeas
alone is reason enough to buy the book (and a pressure
cooker, if you don't already have one).
As for the electric stove issue, more power to those of you who can use one burner, but this has not worked in my kitchen. If I had to choose just one cookbook to have, then this would be it.
Just a couple of caveats:
A common technique of Sass' is to garnish a dish with a fresh ingredient (such as chopped parsley or cilantro, or green onion). Don't skip this step, it is very important for improving color and flavor of pressure-cooked food. I found these details were what took a dish from good to great.
Another common technique is to "perk up" flavors at the end of cooking with an acidic ingredient, usually wine vinegar. I personally found the dishes tastier without this addition, and I would suggest tasting first before adding (or add a bit to just a small portion) to see what your own preference is.
My only complaint is that the brown rice recipes do not save any time -- between 25 min cooking and then 20 min natural pressure release, you can just make the recipe in a regular pot. (If you soak brown rice for a few hours first, this cuts cooking time down to 25 min total, using a regular pot -- I haven't tried in a pressure cooker so I don't know how it affects times there.)
Bottom line -- whether you are a vegetarian looking for new recipes or a sworn meat-eater interested in great side dishes, BUY THIS BOOK!
Most Recent Customer Reviews
My biggest issue with the book is just how poorly the Kindle version is laid out. Recipes start mid-page, and the ingredient lists are kind of skewed. Read morePublished 25 days ago by D. E. Grafing
Lorna Sass is the cooking pressure expert and this book is one of her classics. I bought Great Vegetarian Cooking Under Pressure when it was first published, gifted the book, and... Read morePublished 1 month ago by Kathleen Arizona
Hi, this is a must have if you own a pressure cooker. The front inside cover has all the times and amounts and it a wonderful reference always at the ready on your kitchen shelf. Read morePublished 6 months ago by Kat =^.^=
This book is great for teaching pressure cooking basics. I refer to it just about every time I pull out the PC. Read morePublished 6 months ago by One Woman's Voice