Vegetarian Cooking for Everyone
Author: Deborah Madison
The tenth anniversary edition of this landmark cookbook, with more than 325,000 copies in print, includes a new introduction from Deborah Madison, America’s leading authority on vegetarian cooking.
What Julia Child is to French cooking, Deborah Madison is to vegetarian cooking—a demystifier and definitive guide to the subject. 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. Vegetarian Cooking for Everyone 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 in every way Deborah Madison’s magnum opus, featuring 1,400 recipes suitable for committed vegetarians, vegans (in most cases), and everyone else who loves good food. For nonvegetarians, the recipes can be served alongside meat, fish, or fowl and incorporated into a truly contemporary style of eating that emphasizes vegetables and fruits for health and well-being.
Vegetarian Cooking for Everyone is the most comprehensive vegetarian cookbook ever published. The 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; grilledsandwiches 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. 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.
Publishers Weekly
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 crudits 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. (Oct.)
Library Journal
Madison, whose The Greens Cookbook sold more than 300,000 copies, offers recipes that will please even non-vegetarians.
Library Journal
Madison, whose The Greens Cookbook sold more than 300,000 copies, offers recipes that will please even non-vegetarians.
The Heirloom Tomato
Author: Amy Goldman
From the world-class garden of acclaimed food writer Amy Goldman, a gorgeously illustrated guide to the world's most beautiful and delicious tomatoes.
Every year, renowned grower Amy Goldman produces an amazing 500 varieties of tomatoes on her farm in New York's Hudson Valley. Here, in 250 gorgeous photos and Goldman's erudite, charming prose, is the cream of the crop, from glorious heirloom beefsteaks -- that delicious tomato you had as a kid but can't seem to find anymore -- to exotica like the currant tomato, a pea-sized fruit with a surprisingly big flavor. Along with the photos are profiles of the tomatoes, filled with fascinating facts on their history and provenance; a section of more than 50 delicious recipes; and a master gardener's guide to growing your own. More than just a loving look at one of the world's great edibles, this is a philosophy of eating and conservation between covers -- an irresistible book for anyone who loves to garden or loves to eat.
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