Lorna Sass' Short-Cut Vegetarian: Great Taste in No Time

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Harper Collins, Jun 18, 1997 - Cooking - 162 pages
Enjoy delicious meals every day of the week using Lorna's short-cut techniques - strategies that result in a pantry filled with intense flavor by the spoonful: aromatic herb blends, spicy salsas, and quick zesty sauces based on mustards, infused oils, and nut butters. In dozens of distinctive recipes, Lorna shows you how to toss them with pasta, greens, grains, and beans to create innovative dishes in a flash. You'll also learn how to develop a repertoire using fast-cooking whole grains like quinoa to create main-dish pilafs and salads. Other recipes rely on long-lasting fresh vegetables like cabbage, leeks, potatoes, and carrots to create last-minute entrees like Pasta Fagioli with Cabbage or Green Leek and Potato Soup without requiring a stop at the supermarket. As you cook your way through these recipes, you'll quickly discover that Lorna is a master at building flavor fast. A drizzle of orange juice and a touch of cinnamon catapult organic canned lentils and frozen spinach to a gourmet stew. By combining a pre-mixed blend of Italian herbs and frozen artichoke hearts with instant polenta, Lorna turns simple ingredients into a memorable meal in under fifteen minutes, including prep!
 

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Lorna Sass' short-cut vegetarian: great taste in no time

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In a world awash in cookbooks, many of them vegetarian, this one by an award-winning author of many other cookbooks (e.g., Great Vegetarian Cooking Under Pressure, LJ 8/94) stands out. Handsome and ... Read full review

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About the author (1997)

Lorna Sass, Ph.D., is a culinary historian and a James Beard Award-winning author of many highly acclaimed cookbooks, including Pressure Perfect, The Pressured Cook, and Great Vegetarian Cooking Under Pressure. She has written for the New York Times, Washington Post, Bon Appétit, Prevention, Metropolitan Home, and Woman's Day, among others. She lives in New York City.

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