Vegetable Literacy: Cooking and Gardening With Twelve Families from the Edible Plant Kingdom, With Over 300 Deliciously Simple Recipes

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Ten Speed Press, 2013 - Cooking - 405 pages
3 Reviews
In her latest cookbook, Deborah Madison, America's leading authority on vegetarian cooking and author of Vegetarian Cooking for Everyone, reveals the surprising relationships between vegetables, edible flowers, and herbs within the same botanical families, and how understanding these connections can help home cooks see everyday vegetables in new light.

For over three decades, Deborah Madison has been at the vanguard of the vegetarian cooking movement, authoring classic books on the subject and emboldening millions of readers to cook simple, elegant, plant-based food.

This groundbreaking new cookbook is Madison's crowning achievement: a celebration of the diversity of the plant kingdom, and an exploration of the fascinating relationships between vegetables, edible flowers, herbs, and familiar wild plants within the same botanical families.

Destined to become the new standard reference for cooking vegetables, Vegetable Literacy shows cooks that, because of their shared characteristics, vegetables within the same family can be used interchangeably in cooking. It presents an entirely new way of looking at vegetables, drawing on Madison's deep knowledge of cooking, gardening, and botany. For example, knowing that dill, chervil, cumin, parsley, coriander, anise, lovage, and caraway come from the umbellifer family makes it clear why they're such good matches for carrots, also a member of that family. With more than 300 classic and exquisitely simple recipes, Madison brings this wealth of information together in dishes that highlight a world of complementary flavors. Griddled Artichokes with Tarragon Mayonnaise, Tomato Soup and Cilantro with Black Quinoa, Tuscan Kale Salad with Slivered Brussels Sprouts and Sesame Dressing, Kohlrabi Slaw with Frizzy Mustard Greens, and Fresh Peas with Sage on Baked Ricotta showcase combinations that are simultaneously familiar and revelatory.

Inspiring improvisation in the kitchen and curiosity in the garden, Vegetable Literacy—an unparalleled look at culinary vegetables and plants—will forever change the way we eat and cook.
 

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LibraryThing Review

User Review  - dooney - LibraryThing

Excellent cookbook that groups vegetables by family and discusses the ways they work together. The book is interesting to read, and assumes some experience and intelligence in the reader. It is not ... Read full review

LibraryThing Review

User Review  - NellieMc - LibraryThing

With numerous cookbooks, I'm very fussy about ones that I now buy. This one I can recommend wholeheartedly because it really assumes interest and intelligence on the part of the reader. I thought it ... Read full review

Contents

151
1
Introduction 1 A Few Notes about Ingredients
5
Chilled Spicy Carrot Soup with
13
Salsa Verde with Chinese Celery
21
60
27
169
31
177
37
90
39
YellowFleshed Potatoes with
180
McFarliris Pepper Sauce
186
Griddled Eggplant Rounds
196
Tomato and Cilantro Soup with
106
A Fresh Tomato Relish
112
OpenFaced Sandwich of Spinach
118
Steamed Beets
124
Chard Stems with SesameVogurt
131

Rhubarb with Angelica Leaves
40
Square Stems ind Fragrant Leaves Labiatae or Lamiaceae
45
Anise Hyssop
54
Some Rough Stuff from Out of Doors
59
Sunchoke Bisque with Pumpkin Seed
63
Cardoon Risotto Cakes from
69
Fall Artichokes Potatoes and Garlic
75
Limestone Lettuce Salad with
90
Sauteed Salsify with Hazelnuts
96
Three Strong Personalities Polygormczac
103
Red RhubarbBerry Ice Cream
110
CHAPTER llll
117
Cabbage Panade
127
Cauliflower Salad with Goat Havarti
143
Thinly Sliced Scarlet Salad Turnips
154
5
158
The Nightshade Family
174
Basic Quinoa
137
The Former Lily Family
143
Caramelized Sweet Onions
150
Grilled Onions with Cinnamon Butter
156
Chive and SaHron Crepes
163
Mortar and Pestle Garlic
169
297
177
Winter Squash Puree with Tahini
184
Griddled Scallop Squash
192
319
199
Grain Herb and Buttermilk Soup
205
Quick Bread of Rye Emmet and Corn
211
Com 0 and on the
221
Brown Rice with Burdock Black
227
Acknowledgments 39 Sources 393 Bibliography 395 Index
396
Sauteed Broccoli Rabe with Carlie
397

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About the author (2013)

DEBORAH MADISON is the author of eleven cookbooks and is well known for her simple, seasonal, vegetable-based cooking. She got her start in the San Francisco Bay Area at Chez Panisse before opening Greens, and has lived in New Mexico for the last twenty years. In addition to writing and teaching, she has served on the boards of Slow Food International Biodiversiy Committee, the Seed Savers Exchange, and the Southwest Grassfed Livestock Alliance, among others. She is actively involved in issues of biodiversity, gardening, and sustainable agriculture.

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