Detailed item info
Synopsis
Deborah Madison, the internationally celebrated founding chef of Greens restaurant in San Francisco, shares 1400 recipes for vegetable stews, cobblers, stir-fries, gratins, sandwiches, and much more. This is the perfect resource to turn to when the cook isn’t sure what to do with beets, kohlrabi, cabbage, or any other vegetable at hand. Recipes include Eggplant Rounds with Shallots and Basil, Cauliflower with Curry Butter and Cashews, Oat and Brown Sugar Coffee cake. Accompanied by full-color photographs, this wonderful vegetarian cookbook was named Book of the Year by the International Association of Culinary Professionals in 1998, and winner of the Best Vegetarian Cookbook Award from the James Beard Foundation.
Size
Length: 742 pages
Height: 10.8 in.
Width: 8.3 in.
Thickness: 2 in.
Weight: 68.8 oz.
Publisher’s Note
From the founding chef of the legendary Greens restaurant in San Francisco comes a comprehensive, beautifully illustrated, and innovative vegetarian cookbook. Featuring more than 800 recipes for everything from appetizers to desserts, “Vegetarian Cooking for Everyone” also includes an A-to-Z vegetable section with details on vegetables from the common to the exotic. 200 line drawings. 24 color photos.
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: Its 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.
Industry reviews
“Deborah Madison’s new book…is an epic, containing 1,400 recipes and weighing 4 1/2 pounds. Beneath the endless stream of recipes lies an unwritten tale of vegetarian cooking in America….To truly appreciate Ms. Madison’s varied and accurate recipes, you need to read her lengthy introduction, which touches on eating organically, cooking basics and matching wine with vegetarian meals. She approaches vegetarian cooking with warmth, not rigidity. And her food shows it.”
New York Times – Amanda Hesser (12/31/1997)
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