Recipes from an Ecological Kitchen by Lorna J. Sass
Healthy Meals for You and the Planet

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More than three hundred recipes for soups, grain dishes, rice, pasta, beans, tofu, and more help readers pick their way through the health food store and choose a diet that can have a positive impact on the world. 50,000 first printing. Tour.

About Lorna J. Sass

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Lorna Sass, Ph.D., is a culinary historian and a James Beard Award-winning author of many highly acclaimed cookbooks, including Pressure Perfect, The Pressured Cook, and Great Vegetarian Cooking Under Pressure. She has written for the New York Times, Washington Post, Bon AppÉtit, Prevention, Metropolitan Home, and Woman's Day, among others. She lives in New York City.
Published August 1, 1992 by William Morrow & Co. 492 pages
Genres: Education & Reference, Cooking. Non-fiction

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To the old nursery-song list of oats, peas, beans, and barley, today's ecological cooks add aduki beans, quinoa, seitan (a wheat product that claims to mimic meat), tempeh, udon (Japanese buckwheat noodles), basmati and wild rice, shiitake mushrooms, and a recently imported Asian barley called ``...

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