Vegetarian Cooking for Everyone

What Julia Child is to French cooking and Marcella Hazan is to Italian cooking, Deborah Madison is to contemporary vegetarian cooking.  At Greens restaurant in San Francisco, where she was the founding chef, and in her two acclaimed vegetarian cookbooks, Madison elevated vegetarian cooking to new heights of sophistication, introducing many people to the joy of

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What Julia Child is to French cooking and Marcella Hazan is to Italian cooking, Deborah Madison is to contemporary vegetarian cooking.  At Greens restaurant in San Francisco, where she was the founding chef, and in her two acclaimed vegetarian cookbooks, Madison elevated vegetarian cooking to new heights of sophistication, introducing many people to the joy of cooking without meat, whether occasionally or for a lifetime.  But after her many years as a teacher and writer, she realized that there was no comprehensive primer for vegetarian cooking, no single book that taught vegetarians basic cooking techniques, how to combine ingredients, and how to present vegetarian dishes with style.  Now, in a landmark cookbook that has been six years in the making, Madison teaches readers how to build flavor into vegetable dishes, how to develop vegetable stocks, and how to choose, care for, and cook the many vegetables available to cooks today.

Vegetarian Cooking for Everyone is the most comprehensive vegetarian cookbook ever published.  The 1,400 recipes, which range from appetizers to desserts, are colorful and imaginative as well as familiar and comforting.  Madison introduces readers to innovative main course salads; warm and cold soups; vegetable braises and cobblers; golden-crusted gratins; Italian favorites like pasta, polenta, pizza, and risotto; savory tarts and galettes; grilled sandwiches and quesadillas; and creative dishes using grains and heirloom beans.  At the heart of the book is the A-to-Z vegetable chapter, which describes the unique personalities of readily available vegetables, the sauces and seasonings that best complement them, and the simplest ways to prepare them.  “Becoming a Cook” teaches cooking basics, from holding a knife to planning a menu, and “Foundations of Flavor” discusses how to use sauces, herbs, spices, oils, and vinegars to add flavor and character to meatless dishes.  In each chapter, the recipes range from those suitable for everyday dining to dishes for special occasions.  And through it all, Madison presents a philosophy of cooking that is both practical and inspiring.

Despite its focus on meatless cooking, Vegetarian Cooking for Everyone is not just for vegetarians: It’s for everyone interested in learning how to cook vegetables creatively, healthfully, and passionately.  The recipes are remarkably straightforward, using easy-to-find ingredients in inspiring combinations.  Some are simple, others more complex, but all are written with an eye toward the seasonality of produce.  And Madison’s joyful and free-spirited approach to cooking will send you into the kitchen with confidence and enthusiasm.  Whether you are a kitchen novice or an experienced cook, this wonderful cookbook has something for everyone.The elegant simplicity and exquisite flavor of Deborah Madison’s food make her one of America’s leading cooks. In Vegetarian Cooking for Everyone, she offers more than great food: her book includes comprehensive information about ingredients and techniques, plus more than 800 recipes. The recipes range from dishes as familiar as Guacamole to those as distinctive as Green Lentils with Roasted Beets and Preserved Lemons, and Cashew Curry. The 124-page chapter titled “Vegetables: The Heart of the Matter” is a virtual book of culinary revelations; you could use it as a manual on buying and preparing vegetables. Madison provides equally inspired recipes and guidance for everything from grains and soy to dairy foods and desserts.

Comments

bensmomma "bensmomma" says:

The Joy of Cooking, only for vegheads and meat-avoiders I just counted 34 cookbooks in my kitchen, but this is the one I use the most. Only the Joy of Cooking gets an equal workout. This book is the only vegetarian cookbook I’ve ever seen that:1) Is comprehensive enough to cover every ingredient you have in your fridge (if you have a head of fennel and a potato, and nothing else, you will probably be able to find a recipe);2) Is neither too far in the “twigs pebbles and roughage” camp nor the “80 ingredients you never…

S. Gardner says:

My favorite cookbook This has become my favorite cookbook. I have been vegetarian for nearly 20 years and I am an avid cook, and this book has provided nothing but perfect food, without meat, every time I have used it. I love good food. Food that is merely nutritious and not really good, also, is a bane to humanity. This food is not generally low-fat, but it is still whole, nutritious food. The desserts are great, the salads are great, the vegetable dishes are great. You name it, in this book, it’s…

Robyn Dettmar says:

The Dominatric of Cooking My husband calls Deborah Madison the Dominatrix of Cooking because of the picture on the cover of the book (she looks like she could get pretty serious with those wooden spoons—why two?), and because of her high-minded attitude about certain standard ingredients (e.g. the Parmesan cheese in the green box and regular table salt). I think she earns the moniker because she is clearly in charge in the kitchen. I love these recipes for their simplicity. Though I have (too) many cookbooks, I…

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