Lorna Sass is an author, known for her work with pressure cooking. [1] She has won the James Beard Award for two of her books, Whole Grains Every Day, Every Way and Christmas Feasts from History. [2] In addition to her books, she has also written for periodicals such as The New York Times, The Washington Post, Gourmet, and Bon Appetit. [3]
Lorna Sass is an author, known for her work with pressure cooking. [1] She has won the James Beard Award for two of her books, Whole Grains Every Day, Every Way and Christmas Feasts from History. [2] In addition to her books, she has also written for periodicals such as The New York Times, The Washington Post, Gourmet, and Bon Appetit. [3]