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From Wikipedia, the free encyclopedia
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]
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