Lorna J. Sass
Auteur van To the King's Taste: Richard II's Book of Feasts and Recipes Adapted for Modern Cooking
Over de Auteur
Lorna Sass Ph.D is a culinary historian and a James Beard Award-winning author of many highly acclaimed, cookbooks, including Presure Perfect, The Pressured Cook, and Great Vegetarian Cooking Under Pressure. She has written for the New York Times, Washington Post, Bon Apptit , Prevention, toon meer Metropolitan Home, and Woman's Day, among others. She lives in New York City. toon minder
Fotografie: Lorna J. Sass
Werken van Lorna J. Sass
To the King's Taste: Richard II's Book of Feasts and Recipes Adapted for Modern Cooking (1975) 253 exemplaren
To the Queen's Taste (Elizabethan Feasts and Recipes Adapted for Modern Cooking) (1976) 116 exemplaren
The New Vegan Cookbook: Innovative Vegetarian Recipes Free of Dairy, Eggs, and Cholesterol (2001) 92 exemplaren
Lorna Sass' Complete Vegetarian Kitchen: Where Good Flavors and Good Health Meet (1995) 90 exemplaren
The Pressured Cook: Over 75 One-Pot Meals In Minutes, Made In Today's 100% Safe Pressure Cookers (1999) 84 exemplaren
New Soy Cookbook : Tempting Recipes for Soybeans, Soy Milk, Tofu, Tempeh, Miso and Soy Sauce (1998) 57 exemplaren
Dinner With Tom Jones: Eighteenth-Century Cookery Adapted for the Modern Kitchen (1977) 40 exemplaren
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Tagged
Algemene kennis
- Geboortedatum
- 20th Century
- Geslacht
- female
- Nationaliteit
- USA
- Woonplaatsen
- New York, New York, USA
- Opleiding
- Columbia University (PhD|Mediaeval Literature)
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New Soy Cookbook door Lorna Sass
Tempting recipes for tofu, tempeh, soybeans and soymilk.
Mostly the same info I keep reading. Interesting take on recipe methodology. Sass uses one recipe and then provides variations (cooking sides with mains, changing and/or adding ingredients, etc) and transformations. ( Goulash w/ potatoes becomes Chicken Paprikash w/ potatoes).
I'm a fan of historical cookery, and I stayed up way too late last night reading all these recipes. I want to make them all!
I think, though, that one Christmas feast per year is about all I can manage (OK,in addition to the usually Christmas day stuff that's traditional in our family).
So! This year I am hoping to do "Saturnalia" between Christmas and New Year's, assuming people can come- it's a busy time of year, of course, but a belated Saturnalia would be better than none at all!
And in the next 4 years, the next 4 feasts.
The recipes all look do-able for a modern cook, though sometimes there are multiple things that need the oven at the same time but at different temps. Also, some new insight into cooking can help with that scheduling problem.
Please do note that if we had a Roman or a Victorian or whatever come- after cooking the whole feast- they'd probably wonder if we were poor! Standards have changed; we no longer have a kitchen staff, plus we tend to curate meals. I think this cookbook gives fascinating ways of providing a Christmas feast that is evocative of the period, but actually possible for us moderns.
I can hardly wait for Saturnalia!
While i think this would work best for a fairly experienced cook- especially if one is trying to do the whole feast- the individual recipes are very manageable and look enticing.… (meer)
I think, though, that one Christmas feast per year is about all I can manage (OK,in addition to the usually Christmas day stuff that's traditional in our family).
So! This year I am hoping to do "Saturnalia" between Christmas and New Year's, assuming people can come- it's a busy time of year, of course, but a belated Saturnalia would be better than none at all!
And in the next 4 years, the next 4 feasts.
The recipes all look do-able for a modern cook, though sometimes there are multiple things that need the oven at the same time but at different temps. Also, some new insight into cooking can help with that scheduling problem.
Please do note that if we had a Roman or a Victorian or whatever come- after cooking the whole feast- they'd probably wonder if we were poor! Standards have changed; we no longer have a kitchen staff, plus we tend to curate meals. I think this cookbook gives fascinating ways of providing a Christmas feast that is evocative of the period, but actually possible for us moderns.
I can hardly wait for Saturnalia!
While i think this would work best for a fairly experienced cook- especially if one is trying to do the whole feast- the individual recipes are very manageable and look enticing.… (meer)
OK, I have not yet cooked anything from this book. But come next Christmas season, I WILL, and base a dinner party on one of the menus.
This book has 5 historically-based Christmas menus, ranging from a Roman Saturnalia through a Victorian, and including a medieval. I would love to cook any one of these! The recipes look tasty, well-thought-out, and are unsual enough for something really special, at least if one's guests are curious and/or adventurous.
I'm giving it 4 stars now since i haven't yet cooked from it. Once i do- or maybe make a Saturnaia feast next Yule season- I can be more rigorous.
Still- I LOVE the concept! What fun!!!! especially since the recipes look very achievable.… (meer)
This book has 5 historically-based Christmas menus, ranging from a Roman Saturnalia through a Victorian, and including a medieval. I would love to cook any one of these! The recipes look tasty, well-thought-out, and are unsual enough for something really special, at least if one's guests are curious and/or adventurous.
I'm giving it 4 stars now since i haven't yet cooked from it. Once i do- or maybe make a Saturnaia feast next Yule season- I can be more rigorous.
Still- I LOVE the concept! What fun!!!! especially since the recipes look very achievable.… (meer)
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