Vegetarian Cooking for Everyone (Google eBook)

Front Cover
Ten Speed Press, Oct 27, 2010 - Cooking - 742 pages
174 Reviews
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.
  

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A wonderful book of simple, good, and tasty recipes. - Overstock.com
Somewhat boring recipes. - Goodreads
Very clear, dense but readable writing style. - Goodreads
This is a good reference book for vegetables. - Goodreads
Great recipes, easy to implement. - Goodreads
Fantastic cookbook with lots of yummy recipes. - Goodreads

Review: Vegetarian Cooking for Everyone

User Review  - Mare - Goodreads

Excellent bible for planning vegetarian cooking. Read full review

Review: Vegetarian Cooking for Everyone

User Review  - Janis - Goodreads

Great resource for those odd vegetables you find. Everything I've made from this has been great. Read full review

About the author (2010)

Hailed as one of the most creative cooks in America, Deborah Madison is the author of The Savory Way (to be released in paperback by Broadway Books in February 1998), which won the award for Cookbook of the Year in 1990 by the International Association of Culinary Professionals, and The Greens Cookbook.  The founding chef of the Greens restaurant, Madison received the M.F.K. Fisher Mid-Career Award in 1994.  Her articles appear in Saveur, Fine Cooking, Kitchen Garden, and Gourmet, and she writes a monthly column for Eating Well.  She has been a board member of the Santa Fe Area Farmers' Market for the past six years in Santa Fe, where she lives with her husband, Patrick McFarlin.  


From the Hardcover edition.

Bibliographic information