The New Vegetarian Cooking For Everyone

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The New Vegetarian Cooking For Everyone

by Deborah Madison

Ten Speed Press | March 11, 2014 | Hardcover

The New Vegetarian Cooking For Everyone is rated 5 out of 5 by 2.
A fully revised and expanded edition of the most comprehensive vegetarian cookbook ever published, with more than 400,000 copies in print, from America’s leading authority on vegetarian cooking.


Originally published in 1997, Deborah Madison’s Vegetarian Cooking for Everyone was both ahead of its time and an instant classic. It has endured as one of the world’s most popular vegetarian cookbooks, winning both a James Beard Foundation award and the IACP Julia Child Cookbook of the Year Award. Now, The New Vegetarian Cooking for Everyone picks up where that culinary legacy left off, with more than 1,600 classic and exquisitely simple recipes for home cooks, including a new introduction, more than 200 new recipes, and comprehensive, updated information on vegetarian and vegan ingredients. A treasure from a truly exceptional culinary voice, The New Vegetarian Cooking for Everyone is not just for vegetarians and vegans—it’s for everyone interested in learning how to cook vegetables creatively, healthfully, and passionately. 


Format: Hardcover

Dimensions: 672 pages, 10.25 × 8.33 × 2.01 in

Published: March 11, 2014

Publisher: Ten Speed Press

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1607745534

ISBN - 13: 9781607745532

Found in: Vegetarian

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Reviews

Rated 5 out of 5 by from Best vegetarian cookbook!!! For anyone who is trying to eat healthier (or just wants yummy) food! Okay, I don't normally give reviews, but this book is amazing. I have many cookbooks, and I normally HATE cookbooks without pictures as the visual is what draws me to a recipe, but this book is the exception. Although there is no pictures, and it is 650 pages, I want to cook EVERY SINGLE RECIPE. The simple descriptions of every recipe makes it so easy to browse and know exactly what you are looking at. There is no vague descriptions. Examples, Chickpea Soup with Pine Nut and Chile Garnish. Red Lentil Dal with Coconut Cream. Broiled Zucchini with Gruyere and Feta. The chapters are so well organized. Chapter 1 Becoming a Cook Chapter 2 Foundations of Flavor Chapter 3 Sauces and Condiments Chapter 4 Appetizers and First Courses Chapter 5 Sandwiches Chapter 6 Salads Chapter 7 Soups Chapter 8 Vegetable Stew, Saut?s, and Stir-Fries Chapter 9 Gratins Chapter 10 Beans Chapter 11 Vegetables Chapter 12 Pasta, Noodles, and Dumplings Chapter 13 Savory Tarts, Pies, Galettes, Turnovers, and Pizzas Chapter 14 Grains Chapter 15 Eggs and Cheese Chapter 16 Tofu, Tempeh, and Miso Chapter 17 Breakfast Chapter 18 Breads by Hand Chapter 19 Desserts And each of those chapters is further broken down. Example, the vegetable chapter is broken down into a section for every vegetable known to man. It is so comprehensive, delicious, and easy recipes with ingredients I have on hand. Can't say enough good. Try it!
Date published: 2014-08-30
Rated 5 out of 5 by from It is definately for everyone! Another fabulous purchase. The recipes are so easy to follow and we have found some that we have added to our favorite list..........brussel sprouts with mustard butter, kale salad.............and many more. So glad I bought this gem and have recommended it to friends and family.
Date published: 2014-04-07

– More About This Product –

The New Vegetarian Cooking For Everyone

by Deborah Madison

Format: Hardcover

Dimensions: 672 pages, 10.25 × 8.33 × 2.01 in

Published: March 11, 2014

Publisher: Ten Speed Press

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1607745534

ISBN - 13: 9781607745532

Read from the Book

Introduction Plant life can be very enticing. It is visual, tactile, aromatic, and mysterious. Plant foods range from jewel-like beans with their stripes and patterns, to subtle grains, strangely beautiful seaweeds, the aromas of herbs and spices, and of course fruits and vegetables, with their many forms and colors. No less amazing is the ingenuity of man-made foods: coils of pasta, cheeses of all manner, the lustrous hues and fragrances of oils. It was this edible circus that started me cooking, and it’s still there to suggest a recipe, a meal, a menu, or an excuse for a gathering.      But the idea for Vegetarian Cooking for Everyone came to me after teaching a weeklong cooking class at Esalen Institute in California many years ago. When it ended, I realized that it would be so helpful to have a big book, like the Joy of Cooking , that included all kinds of plant foods between its covers, a real soup-to-nuts kind of book. At that time, vegetarian cooking was something from the fringe, and some foods, like soy milk, for example, were downright obscure and could be purchased only at tiny health food stores. I wondered why some foods had to be hidden—couldn’t they be brought forward and included as ingredients, along with other foods, in one place? As it turned out, they could. For some time now, once-obscure foods have filled our supermarkets’ shelves—they’re even found at gas stations and convenience stores. Today, in terms
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Table of Contents

Becoming a Cook   
Foundations of Flavor Ingredients and Seasonings in the Kitchen   
Sauces and Condiments   
Appetizers and First Courses Greetings from the Cook   
Sandwiches A Casual Meal   
Salads for All Seasons   
Soups from Scratch   
Vegetable Stew, Sautés, and Stir-Fries   
Gratins Hearty Dishes for All Seasons   
Beans Plain and Fancy   
Vegetables The Heart of the Matter   
Pasta, Noodles, and Dumplings   
Savory Tarts, Pies, Galettes, Turnovers, and Pizzas   
Grains Seeds of Life   
Eggs and Cheese   
Tofu, Tempeh, and Miso   
Breakfast Any Time   
Breads by Hand   
Desserts Ending on a Sweet Note   

Resources 650
Index 651

From the Publisher

A fully revised and expanded edition of the most comprehensive vegetarian cookbook ever published, with more than 400,000 copies in print, from America’s leading authority on vegetarian cooking.


Originally published in 1997, Deborah Madison’s Vegetarian Cooking for Everyone was both ahead of its time and an instant classic. It has endured as one of the world’s most popular vegetarian cookbooks, winning both a James Beard Foundation award and the IACP Julia Child Cookbook of the Year Award. Now, The New Vegetarian Cooking for Everyone picks up where that culinary legacy left off, with more than 1,600 classic and exquisitely simple recipes for home cooks, including a new introduction, more than 200 new recipes, and comprehensive, updated information on vegetarian and vegan ingredients. A treasure from a truly exceptional culinary voice, The New Vegetarian Cooking for Everyone is not just for vegetarians and vegans—it’s for everyone interested in learning how to cook vegetables creatively, healthfully, and passionately. 


About the Author

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 Biodiversity Committee, the Seed Savers Exchange, and the Southwest Grassfed Livestock Alliance, among others. She is actively involved in issues of biodiver-sity, gardening, and sustainable agriculture.

Editorial Reviews

“This is my favorite reference for all things vegetable. Deborah offers us such breadth of cooking knowledge--more than 1,600 recipes! Each recipe has concise information, and conveys so much in just a few words. Even 20 years after its first publication The New Vegetarian Cooking for Everyone still feels fresh and vital, brimming with mouthwatering food and wise counsel.”
-David Tanis author of One Good Dish

“Comprehensive doesn’t even begin to describe this all-encompassing classic of a book. Deborah Madison’s thoughtful and modern approach to cooking vegetables makes her a top authority on the subject, as well as a marvelous practitioner, crafting the most delicious dishes and exciting flavor combinations.”
-Yotam Ottolenghi, author of Jerusalem

“More than any other, this is the book that gave me a foundation in the kitchen. It is the seminal book that, with each successful recipe I cooked, encouraged me to attempt another. And, it was the book that first outlined for me the expansive vegetarian palette of ingredients that I would continue to draw inspiration from to this day. This new edition sparks all of the same feelings, and I''m incredibly excited and thankful for the new generation of cooks about to discover the flavor, color, beauty, and nourishment that Deborah''s recipes bring to the table.”
-Heidi Swanson, author of Super Natural Every Day
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