Lorna Sass
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]
Text is available under the CC BY-SA 4.0 license; additional terms may apply.
Images, videos and audio are available under their respective licenses.