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Lorna Sass
Wins James
Beard Award

Lorna Sass Wins James Beard Award
Lorna Sass wins the prestigious James Beard Award in the healthy focus category.

Whole Grains Every
Day, Every Way

  • Won the prestigious James Beard Award in the healthy focus category
  • Chosen 1 of the 20 best cookbooks published in 2006 by Leite’s Culinaria
  • Selected by The New York Times as a notable cookbook of 2006
  • Now in its fourth printing!

Thank you for visiting my web site. I have much exciting news to share.

To find out what I’m up to day-to-day, please visit my blog:

http://lornasassatlarge.wordpress.com

Whole Grains for Busy People

Whole Grains For Busy PeopleAfter Whole Grains Every Day, Every Way won the James Beard Award last year, I was excited about doing a follow-up volume. My editor at Clarkson Potter, Rica Allennic, proposed a companion book filled with ideas for quick cooking wholegrain meals. I came up with the title Whole Grains for Busy People, which just about says it all. It was published to great acclaim in January 2009. Use it to make your healthy-eating New Year’s resolution come true.

20th Anniversary Edition of
Cooking Under Pressure

I am delighted that Harper Collins is bringing out a revised edition of the book that returned the pressure cooker to many American stovetops. It will be published in early November, 2009. For recommendations on what pressure cooker to buy, drop me a line or use the contact form right on this site.

Lorna Sass’ Short-Cut Vegetarian Vegan

Whole Grains For Busy PeopleWhen this collection of quick and tasty vegan recipes was published in 1997, vegan wasn’t a mainstream word, so we used the word vegetarian instead. I’m so happy that the title now says just what the book is: Short-Cut Vegan. The updated edition was published by William Morrow in April 2009.

Whole Grains Every Day, Every Way

Whole Grains Every Day Every WayWhole Grains Every Day, Every Way is my thirteenth cookbook and represents my ongoing interest in whole foods. Whole foods require minimal processing and benefit us and our planet in many ways. If you are a newcomer to whole foods, learning more about whole grains is a terrific way to begin making a transition.

Over the next few years I will be doing more teaching and lecturing than I have in the past. Check my schedule to see if I’ll be in your area, or contact me if you know of a cooking school or lecture venue that might like to have me visit.

Happy Cooking!

Lorna Sass

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