The Savory Way

Front Cover
Bantam Books, 1990 - Cooking - 444 pages
3 Reviews
The winner of the 1990 Julia Child/IACP Award for the Best Cookbook of the Year, The Savory Way makes the inventive vegetarian cookery that Deborah Madison developed at the famous Greens Restaurant in San Francisco available to home cooks everywhere who enjoy flavorful food presented with style and ease.

Fresh fruits and vegetables, spices, flavored vinegars and oils, edible flowers, salsas, and cheeses are the key ingredients in Madison's contemporary fare. She explains the basics of vegetarian cooking and emphasizes the extraordinary flexibility of meatless meals. Recipes for pasta, sandwiches, salads, soups, and stews, as well as an extensive section on preparing vegetables round out this classic collection.

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Review: The Savory Way

User Review  - Catherine Woodman - Goodreads

Just as good as the first Greens Cookbook--really luscious but somewhat complicated food Read full review

Review: The Savory Way

User Review  - Linda - Goodreads

This is one of my very favorite cookbooks, and one of the first ones I ever owned. I actually read this, not just consult it. I love Madison's writing style and her sensibilities. Read full review

About the author (1990)

Deborah Madison grew up in Davis, California and later attended the University of California. Madison worked in the kitchen at the Zen Center in San Francisco then left to cook at Chez Panisse in Berkeley. Later, she returned to Zen Center to become the first chef at The Greens in Fort Mason. Madison has contributed articles to Saveur, Fine Cooking, Gourmet, Eating Well, and the Time-Life Cookbook Series. She has written "The Greens Cookbook" and "The Savory Way," which won the Cookbook of the Year Award from the International Association of Culinary Professionals. Madison has also received the M. F. K. Fisher Mid-Career Award.

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