The Savory Way
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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The savory wayUser Review - Not Available - Book Verdict
Madison is the author, with Edward Espe Brown, of the highly acclaimed Greens Cook Book ( LJ 5/15/87), from the San Francisco vegetarian restaurant where she was founding chef. No longer in the ... Read full review