Product Description

One of America's foremost vegetarian cooks reveals amazing shortcuts to dishes that are short on prep and long on flavor!

Instant classics. That's just what vegetarians in a hurry will find in the more than 100 amazingly quick, full-flavored recipes, like Moroccan Carrot Slaw and Thai-Inspired Red Bean Stew, in Lorna Sass' Short-Cut Vegetarian. Sheer culinary magic can be created from a pantry stocked with carefully selected prepared and instant foods, such as homemade curry powder, roasted red peppers, spicy salsas and mustard sauces, and roasted garlic oil. A splash of orange juice, a touch of cinnamon, and a few sliced leeks transform handy frozen spinach and a can of highest-quality lentils into an exotic Orange-Scented Lentil Ragout to satisfy the most sophisticated palate -- in minutes.

Product Details

• Amazon Sales Rank: #412128 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

Customer Reviews

Another great one from Lorna Sass
I've been very happy with all of Lorna Sass' cookbooks (she even got me into using a pressure cooker!). This one is no exception - lots of neat quick soups, salads, stews and other dishes that don't require a lot of work to prepare or (especially nice) clean up since they're done mostly in one pot/pan. Lots of variety - dips/spreads, curries, stirfry, grain/pasta dishes, and straight vegetables too. Really a good cookbook to have onhand for when you don't feel like cooking up a big deal but want something satisfying.

Taught me how to cook
This little book is AWESOME. I recommend it for anyone with little time to cook (college students, working moms, anybody else!). The recipes are great - easy and fast (be sure to read the side bars as they provide simple ideas to vary the basic recipes). But, I think the best part of this book is that it really teaches you how to cook fast, healthy food. I find myself applying her time-saving methods to other recipes or to creations of my own. This is the book that I turn to when I want a nice meal in 30 minutes or less.