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

4.4 out of 5 stars 10 customer reviews

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Whole World Vegetarian by Marie Simmons
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Big-flavored vegetarian fare from around the globe, by a James Beard Award– and IACP Award–winning author. Learn more | See related books
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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.
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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: 1.8 x 7.5 x 10.2 inches
  • Shipping Weight: 2.5 pounds
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Best Sellers Rank: #499,477 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

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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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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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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Format: Hardcover Verified Purchase
This is my every day go to book for whole food cooking. It has charts for pressure cooking all sorts of beans and grains. I love the recipes also, but add my own spices or sometimes just leave the spices out. If you pressure cook or want to learn to pressure cook whole grains , beans and whole foods, this is THE best reference book for times and "how to" for cooking them. I cook professionally, and still refer to this book. the Chestnut brown rice recipe is awesome. I make polenta and yellow corn 'grits' often, and it takes 5 min in the cooker. ON the stovetop it would take 45 min and lots of constant stirring. I love all Lorna Sass cookbooks.. but this is my main standby cookbook
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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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