Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with over 300 Deliciously Simple Recipes [A Cookbook]

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Potter/Ten Speed/Harmony/Rodale, Mar 12, 2013 - Cooking - 416 pages
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.

Destined to become the new standard reference for cooking vegetables, Vegetable Literacy, by revered chef Deborah Madison, shows cooks that vegetables within the same family, because of their shared characteristics, can be used interchangeably in cooking. For example, knowing that dill, chervil, cumin, parsley, coriander, anise, and caraway come from the umbellifer family makes it clear why they're such good matches for carrots, also an umbel. With stunning images from the team behind Canal House cookbooks and website, and 150 classic and exquisitely simple recipes, such as Savoy Cabbage on Rye Toast with GruyèreCheese; Carrots with Caraway Seed, Garlic, and Parsley; and Pan-fried Sunchokes with Walnut Sauce and Sunflower Sprouts; Madison brings this wealth of information together in dishes that highlight a world of complementary flavors.
 

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LibraryThing Review

User Review  - allriledup - www.librarything.com

*disclaimer* I haven't read this book from cover to cover. For me, it falls into a reference category and as such is a treasure-trove of information and ideas. It is organized by the 12 major plant ... Read full review

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

Contents

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 an award-winning author of eleven cookbooks and has been featured in the New York Times, Food & Wine, and Bon Appétit.She serves on the board of Slow Food International and Seed Savers Exchange. She lives in Santa Fe, New Mexico.

Bibliographic information