Lorna Sass is an author, known for her work with

pressure cooking Pressure cooking is the process of cooking food under high pressure steam and water or a water-based cooking liquid, in a sealed vessel known as a ''pressure cooker''. High pressure limits boiling, and creates higher cooking temperatures which ...

. She has won the

James Beard Award The James Beard Foundation Awards are annual awards presented by the James Beard Foundation to recognize chefs, restaurateurs, authors and journalists in the United States. They are scheduled around James Beard's May 5 birthday. The media award ...

for two of her books, ''Whole Grains Every Day, Every Way'' and ''Christmas Feasts from History''. In addition to her books, she has also written for periodicals such as

The New York Times ''The New York Times'' (''the Times'', ''NYT'', or the Gray Lady) is a daily newspaper based in New York City with a worldwide readership reported in 2020 to comprise a declining 840,000 paid print subscribers, and a growing 6 million paid d ...

The Washington Post ''The Washington Post'' (also known as the ''Post'' and, informally, ''WaPo'') is an American daily newspaper published in Washington, D.C. It is the most widely circulated newspaper within the Washington metropolitan area and has a large nati ...

Gourmet Gourmet (, ) is a cultural idea associated with the culinary arts of fine food and drink, or haute cuisine, which is characterized by refined, even elaborate preparations and presentations of aesthetically balanced meals of several contrasting, of ...

, and

Bon Appetit ''Bon'', also spelled Bön () and also known as Yungdrung Bon (, "eternal Bon"), is a Tibetan religious tradition with many similarities to Tibetan Buddhism and also many unique features.Samuel 2012, pp. 220-221. Bon initially developed in t ...

References

{{DEFAULTSORT:Sass, Lorna James Beard Foundation Award winners Year of birth missing (living people) Living people