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Recipes from an Ecological Kitchen: Healthy Meals for You and the Planet Hardcover – August 1, 1992


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Product Details

  • Hardcover: 492 pages
  • Publisher: William Morrow & Co; 1st edition (August 1992)
  • Language: English
  • ISBN-10: 0688100511
  • ISBN-13: 978-0688100513
  • Product Dimensions: 10 x 7.1 x 1.6 inches
  • Shipping Weight: 2.5 pounds
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Best Sellers Rank: #368,663 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

This new work by Sass ( Cooking Under Pressure ) offers a timely view of the relatively new--and constantly increasing--bounty of organic foods available in many urban areas. Recipes are both numerous and practical, keeping the author's promise of "sophisticated flavor and strong visual appeal."28 Some of the best dishes include carrots with olives and 20 cloves of garlic, curried yellow split-pea soup with squash and raisins, sun-dried tomato dip, and fig and hazelnut pudding. Interspersed are excellent ideas like marinades intended to give "that wallflower tofu some assertiveness training," and how to double or triple batch-cook beans and freeze the rest. Utilizing the pressure cooker and the wok (yet not explaining why the microwave oven is ignored here), Sass shows how to get "a healthy, well-balanced meal on the table in record time." The highlight of the book, however, is the 75-page alphabetical list of ingredients and storage information on a vast variety of New Age (and oldtime) produce, grains, beans and even aquatic vegetables. Refreshingly, this is obviously not textbook information, but is based on invaluable real-life, real-kitchen use of these items.
Copyright 1992 Reed Business Information, Inc.

From Library Journal

The author's "ecological kitchen" serves low-fat, high-fiber vegetarian food, made without dairy products or eggs, with an emphasis on organic seasonal produce, fuel-efficient cooking, and minimal waste. Her approach to such a diet is more accessible than most, and her recipes are more appealing than the standard collections of vegan dishes. Sass is the author most recently of Cooking Under Pressure ( LJ 11/15/89), a rediscovery of the pressure cooker, and here she uses her cooker to produce many quick soups, bean and grain dishes, and stews. The soups are particularly nice, as are the sauces and quick breads (the recipes for eggless cakes may find fewer takers). A useful glossary of ingredients is appended. This should appeal to fans of the Moosewood cookbooks as well as to the growing numbers of newer converts to a plant-based diet.
Copyright 1992 Reed Business Information, Inc.

More About the Author

Lorna 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.wordpress.com

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


Customer Reviews

4.2 out of 5 stars
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Most Helpful Customer Reviews

15 of 15 people found the following review helpful By A Customer on April 4, 2000
Format: Hardcover
If I could only keep one of my cookbooks, this would probably be the one. A wonderful cookbook for vegetarians, vegans and others who want to eat less animal products. Delicious and practical. This book got me hooked on using a pressure cooker (though you can still make the recipes without one) and I now use the pressure cooker all the time! Since its original publication RECIPES FROM AN ECOLOGICAL KITCHEN has been reprinted and is currently available in paperback under the title LORNA SASS' COMPLETE VEGETARIAN KITCHEN. I envy those who are about to discover this cookbook for the first time.
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6 of 6 people found the following review helpful By E. Worden on March 8, 2010
Format: Hardcover Verified Purchase
I grew up with a mother who used a pressure cooker, and have used one myself for much of my life. However, after I had the old pressure cooker blow its top and its safety button and spew borscht all over the kitchen, my use of pressure cookers became curtailed! However, I lead a busy life and believe in eating things about which I know the ingredients, ie most of my cooking is "from scratch", and missed the convenience of a pressure cooker. Then I discovered Lorna's pressure cooker cookbooks at the same time as I found a KuhnRikon double walled pressure cooker on sale! Pressure cooking entered my life again, often with recipes based on Lorna's ideas.

Because I had such confidence in her ideas about pressure cooking and healthy eating, I bought a used copy of Recipes from An Ecological Kitchen. It has become our standard reference for how to handle a new ingredient, or cook one with which we are familiar in a new fashion. At that point, we say "Let's see what Lorna says..." I recently sent a copy of it to my daughter, who seems to be using it in the same way - as a reference and a source of healthy and innovative recipes. Thank you, Lorna!
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5 of 5 people found the following review helpful By A Customer on October 28, 1999
Format: Hardcover
This cookbook is amazing. Every vegan, vegetarian, or anyone even interested in a healthy lifestyle should invest in this book. It's enormous, has recipes for every type of grain or vegetable that you could think of, and it even has a glossary of ingredients with great tips. Every recipe I've tried from this book is delicious. I hope that it doesn't continue to be out of print.
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1 of 1 people found the following review helpful By Dwight on November 15, 2006
Format: Hardcover
I'm not a vegetarian and this book doesn't read like a vegetarian cookbook but like a big book of very good recipes. The combinations will encourage you to incorporate more veggies into your diet.

Although the recipe isn't unique, this book left the lasting benefit of my not fearing kale or swiss chard. I chop the dark greens into strips and add them to carmelized onion piece in a hot wok and salt just a little. The straightforward simple if not genius result has meant no leftover greens. There are no pictures in this book and I don't know why that this book should present this recipe in such a way that got me moving although other books such as Sara Moultons also have similar instructions.

I like this book and I recommend it. It's something of a sleeper. The author was pushing for whole grains in 1992.
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