Lorna Sass, a native New Yorker has written articles for the New York Times, Washington Post, the Chicago Sun Times and many other major newspapers and national magazines. For five years she self-syndicated newspaper articles on a wide range of food subjects with a specially in Jewish holiday cooking, as well as a syndicated column for the Copley News Service titled "Vegetarian View."
In 1989 she wrote Cooking Under Pressure followed by Recipes From An Ecological Kitchen, an encyclopedia text of over 250 vegan recipes, and Great Vegetarian Cooking Under Pressure which was nominated for a James Beard Award. Previous to this she had published four historical cookbooks. Lorna Sass graduated Magna Cum Laude from the University of Massachusetts, received her Masters in English from City College and a Ph.D. in English with a specialization in Medieval literature from Columbia. She lives and works in New York City.
The New Soy Cookbook
Tempting Recipes for
Tofu, Tempeh, Soybeans, and Soymilk
By Lorna Sass
Photography by Jonelle Weaver
120 pages, full color photographs throughout
Information provided by the publisher.
This page created April 1999
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