Product Description

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!

Product Details

• Amazon Sales Rank: #405020 in Books
• Published on: 1997-07-02
• Original language: English
• Binding: Paperback
• 176 pages

From Amazon.com
Vegetarian magician Lorna Sass pulls another carrot out of the culinary hat with this book. (Of course it's a carrot--this is a vegan cookbook!) This short and snappy book will wow you with Mushroom Barley Soup that cooks in 15 minutes, an almost instant Chickpea Curry, an inspired Vegetable Paella, Tortilla "Sushi," and more. In addition to the recipes, Sass names specific products useful for making speedy, tasty meals and recommends ingredients to keep in the pantry and freezer so there's always something to work with in the house. To prove that quick, good eating doesn't depend on recipes alone, Sass offers time-saving principles: adapt them and you'll quickly move from needing recipes to easily creating your own.

From Library Journal
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 well designed, it offers recipes that are truly quick and easy to prepare without being boring or predictable. All recipes are vegan?no dairy products or eggs are used. Sass begins with "Ten Strategies for Short-Cut Vegetarian Cooking." These include the use of high-quality prepared foods and of "secret" ingredients for intense taste. Following is a section on stocking the pantry, refrigerator, and freezer with staples. Sass stresses the importance of using the right tool for each preparation and cooking task. The 100-plus recipes include preparation times and storage hints. Highly recommended for cookery collections.?Carol Cubberley, Univ. of Southern Mississippi, Hattiesburg
Copyright 1997 Reed Business Information, Inc.

From Booklist
It should come as no surprise that very few of us loll around the kitchen these days, whether because of simple disinterest, the growing number of take-out places, or the sheer lack of time. Cookbook authors who ignore this fact could be headed straight for the remainder bin. So, to her credit, vegetarian specialist Sass has reengineered the making of salads, soups, stir-fries, and desserts to produce more than 100 virtually fuss-free recipes. Tofu and tempeh are rarely included; instead, the emphasis is on quick-cooking grains, pasta, leafy stuff, and solid complex carbos to fill up a meal. Many pages are lavished on equipment, ingredients, and seasonings; the dishes--the heart of the book--usually contain only a handful of ingredients and some prepackaged fare (say, granola or bagged slaw). Barbara Jacobs