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Vegetarian Cooking for Everyone
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Binding: Hardcover
Dewey Decimal Number: 641.5636
EAN: 9780767900140
Edition: 1
ISBN: 0767900146
Label: Broadway
Manufacturer: Broadway
Number Of Items: 1
Number Of Pages: 752
Publication Date: October 01, 1997
Publisher: Broadway
Release Date: October 01, 1997
Studio: Broadway
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Editorial Review:
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.
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.
Customer Reviews
Average Rating: 
Rating:  - Essential kitchen fundamentals whether vegetarian or not.
I fell in love with Deborah Madison's food when I lived in San Francisco. Greens remains one of my favorite restaurants in the U.S. and its relationship to the Tassajara Zen Mountain Center & Green Gulch Farm have inspired the world's finest chefs to try and imitate. Her whole foods approach has an economy about it, while maintaining a culinary elegance. This is a vegetarian cookbook to be sure, but the foundation it lays for serious cooks and prospective culinary professionals is invaluable. ... Read More
Rating: - Essential vegetarian recipes with or without meat dishes
It is now customary for my friends to ask, "Deborah Madison?" when they are sated by one of my vegetarian dishes. Go with the majority opinion here (not the negative reviews, which alternatively say "too simple or too complicated") which confirms what an indispensable book this can become for well-rounded cooks. OK, my critical comments in purposeful order:
- The recipes should include estimated cooking times. Her breezy, enthusiastic writing style belies the elaborateness of some of ... Read More
Rating: - A Great General Cooking Reference...
Not just for vegetarians. This book has it all, and is written in such an easy to read way. I find myself reading it for fun! Where as I couldn't 'get into' the Joy of Cooking. This book rocks! Well worth the money, I use it at least twice a week.
Rating:  - Hard to find ingredients
This cookbook is great, some recipes are complex , while others are simple in a " why didn't I think of that?" kind of way. However, the biggie is that unless you live near a Whole Foods Market, Fresh Market, or Dean & Deluca, you may be hard pressed to find what you need. I am currently stationed in Germany and my shopping is limited to the commissary or local german grocery. This book is a great resource, I am using it to get more variety in serving veggies to my family as part of a healthy ... Read More
Rating: - Great book.....Clarifying some of the negative reviews
Since this is a classic you will find all kinds of great reviews. I have no loyalty to Deborah Madison. But I do think this is a wonderful book and some of the negatives are just strange or wrong. If you are considering this purchase, take it out of the library or look at it in a store. This is really worth having on the shelf and for many reasons.
A One star reviewer says that on page 282...Potato Leek Gratin...ends up in a watery mess. The last word in the recipe says...DRAIN. Next..p636 ... Read More
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