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Vegetarian Cooking for Everyone

Deborah Madison

This book is available for download with iBooks on your Mac or iOS device, and with iTunes on your computer. Books can be read with iBooks on your Mac or iOS device.

Description

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.

From the Hardcover edition.

Publishers Weekly Review

Sep 29, 1997 – Many have tried to create a reliable, encyclopedic vegetarian cookbook, but few have succeeded. Madison (The Greens Cookbook; The Savory Way) comes through with a weighty volume that contains reams of useful information, basic techniques and just plain great recipes. Madison admits that she herself is not a strict vegetarian. She is, however, strict about organization. She uses common sense in assembling a formidable volume of material, sometimes opting for suggestions or outlines rather than full recipes. A section on crudites in the appetizer chapter lists familiar (cucumbers) and less familiar (jicama) vegetables and details how to prepare them; soup recipes are preceded by an outline of how vegetable soups are generally created. Madison respects tradition just the right amount, which means that the chapter on soy foods combines tofu and tempeh with Asian flavors, as in Malaysian-Inspired Tofu Curry and Marinated and Fried Tempeh, Indonesian Style. As a rule, her recipes are full of intriguing flavors, but they're never wacky: Peruvian Potatoes with Peanut Sauce and Garnishes; Chard Stems with Saffron and Tomatoes; Broken Lasagne with Fried Green Tomatoes and Parsley; Millet with Pan-Roasted Corn and Tomatillo Salsa. A chapter on breakfast foods that are good anytime--like Cottage Cheese and Nutmeg Pancakes--is particularly strong, but it would be difficult to select a favorite section from this incredibly complete and triumphant effort.

Customer Reviews

Delicious Food

A compilation of delicious vegetarian recipes. Some recipes take quite a bit of time to prepare, but they are so worth it. This book fits in with my "farmer's market" style of cooking.

My "Go-To" book

This is my favorite book for vegetable recipes! It is especially useful if you buy local produce through farmers' markets or consumer supported agriculture produce boxes, and may be tentative on how to cook unfamiliar vegetbles. Every recipe I've tried has been a success with friends and family, even non-vegetarians.

I have used this book for years

Bought e-book so I can take it with me

Vegetarian Cooking for Everyone
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  • $21.99
  • Available on iPhone, iPad, iPod touch, and Mac.
  • Category: Special Diet
  • Published: Oct 01, 1997
  • Publisher: Potter/TenSpeed/Harmony
  • Seller: Random House, LLC
  • Print Length: 752 Pages
  • Language: English
  • Requirements: To view this book, you must have an iOS device with iBooks 1.3.1 or later and iOS 4.3.3 or later, or a Mac with iBooks 1.0 or later and OS X 10.9 or later.

Customer Ratings