The country's foremost authority on vegetarian cooking offers over 250 spectacular, delicious, and cholesterol-free recipes Featuring an A-Z listing of ingredients: a veritable encyclopedia of whole foods First paperback edition of the James Beard award nominee
|Edition description:||1st Hearst pbk. ed|
|Product dimensions:||6.98(w) x 10.01(h) x 1.12(d)|
About the Author
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.