Lorna Sass is a widely published food writer and an award-winning cookbook author. Her career in food began as a culinary historian: while studying for her PhD in medieval literature at Columbia University, Lorna wrote four historical cookbooks that were published by the Metropolitan Museum of Art.
Lorna became interested in pressure cooking during the mid-eighties after her vegetarian mother carted a cooker back from India and began producing delectable curries and dals in a matter of minutes. Realizing that the pressure cooker could produce “fast food” that was both nutritious and delicious, Lorna began culinary experiments that led to the publication of COOKING UNDER PRESSURE by William Morrow in 1989.
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(This listing was last updated on Jul 31, 2007)
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