Vegetarian Cooking For Everyone

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Vegetarian Cooking For Everyone

by Deborah Madison

Ten Speed Press | November 6, 2007 | Hardcover |

5 out of 5 rating. 7 Reviews
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The tenth anniversary edition of this landmark cookbook, with more than 325,000 copies in print, includes a new introduction from Deborah Madison, America's leading authority on vegetarian cooking.

What Julia Child is to French cooking, Deborah Madison is to vegetarian cooking-a demystifier and definitive guide to the subject. 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. Vegetarian Cooking for Everyone 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 in every way Deborah Madison's magnum opus, featuring 1,400 recipes suitable for committed vegetarians, vegans (in most cases), and everyone else who loves good food. For nonvegetarians, the recipes can be served alongside meat, fish, or fowl and incorporated into a truly contemporary style of eating that emphasizes vegetables and fruits for health and well-being.

Vegetarian Cooking for Everyone is the most comprehensive vegetarian cookbook ever published. The 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. 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.

Format: Hardcover

Dimensions: 752 Pages, 8.27 × 10.24 × 1.57 in

Published: November 6, 2007

Publisher: Ten Speed Press

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0767927478

ISBN - 13: 9780767927475

Found in: Vegetarian

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– More About This Product –

Vegetarian Cooking For Everyone

Vegetarian Cooking For Everyone

by Deborah Madison

Format: Hardcover

Dimensions: 752 Pages, 8.27 × 10.24 × 1.57 in

Published: November 6, 2007

Publisher: Ten Speed Press

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0767927478

ISBN - 13: 9780767927475

About the Book

The tenth anniversary edition of this landmark cookbook continues to be the definitive guide to vegetarian cuisine. Featuring 1,400 recipes, this comprehensive cookbook presents a truly contemporary style of eating that emphasizes vegetables and fruits for health and well-being.

Read from the Book

Warm Crostini with Blue Cheese and Walnuts I love to serve these with a glass of sherry, a bowl of pumpkin soup, or a salad of pears and endive.  The butter melts into the crisp toast; the cheese stays on top.  It''s heady and very aromatic. Makes 8 8 slices baguette or country bread 4 ounces Roquefort, Maytag, or Danish blue 3 tablespoons butter at room temperature 1 teaspoon cognac 1/4 cup finely chopped walnuts Freshly milled pepper Finely chopped parsley Toast the bread under the broiler until nicely browned on one side, then a little less so on the second.  Cream the cheese and butter until smooth, then work in the cognac and three-quarters of the walnuts and season with pepper.  Spread on the paler side of the toasts, then broil until the cheese is bubbling.  Remove, dust with the remaining nuts, and garnish with parsley.  Serve warm. Lentil Soup Savored over a large part of the world, lentil soups are one of the best-liked, easiest-to-cook, and most varied of soups.  The earthy flavor of lentils is complemented by Indian spices, Western herbs, cream, tomato, greens, and anything slightly tart, such as sorrel or lemon. German brown lentils are the ones we see most commonly, and they make good soups.  But the tiny French slate-green Le Puy lentils, available at specialty stores and in bulk at many natural food stores, make the prettiest and most delicious soups.  They''re entirely w
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From the Publisher

The tenth anniversary edition of this landmark cookbook, with more than 325,000 copies in print, includes a new introduction from Deborah Madison, America's leading authority on vegetarian cooking.

What Julia Child is to French cooking, Deborah Madison is to vegetarian cooking-a demystifier and definitive guide to the subject. 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. Vegetarian Cooking for Everyone 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 in every way Deborah Madison's magnum opus, featuring 1,400 recipes suitable for committed vegetarians, vegans (in most cases), and everyone else who loves good food. For nonvegetarians, the recipes can be served alongside meat, fish, or fowl and incorporated into a truly contemporary style of eating that emphasizes vegetables and fruits for health and well-being.

Vegetarian Cooking for Everyone is the most comprehensive vegetarian cookbook ever published. The 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. 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 Jacket

Praise from fans of VEGETARIAN COOKING FOR EVERYONE by Deborah Madison:

"If I could have only one book on the subject of vegetables, Vegetarian Cooking for Everyone would be it."
-Marion Cunningham, author of The Fannie Farmer Cookbook

"This impressive book . . . [is] an inspiration to experienced cooks and beginners alike."
-Mollie Katzen, author of The Moosewood Cookbook

"It's not just an authoritative and reliable vegetarian cookbook, it's a humanitarian one, too, because she communicates so well the beauty of a sustainable way of cooking and eating."
-Alice Waters, owner of Chez Panisse

"My wife and I have a copy of Vegetarian Cooking for Everyone and we have been literally stunned by the results. Familiar dishes we have eaten for years, like lentil soup, are suddenly transcendent experiences. I didn't know it was possible for recipes to be this good!"
-G.H., Albuquerque, NM

"Believe me when I tell you that Vegetarian Cooking for Everyone has changed my life . . . The best thing about this book is that I look into my vegetable drawers, assess what I have, then turn to your book to find out how to combine, say onions and peppers, or carrots and garlic and parsley in new and delicious ways."
-L.B., Boston, MA

"This e-mail may sound silly, but I wanted to thank you for enriching my life."
-B.G.

About the Author

DEBORAH MADISON, the founding chef of San Francisco''s popular Greens restaurant, is the author of nine cookbooks, including the The Greens Cookbook, her first, and most recently, Vegetable Soups from Deborah Madison''s Kitchen. The Savory Way, Vegetarian Cooking for Everyone, and Local Flavors have all received James Beard awards, and the first two were also named the Julia Child Cookbook of the Year by the IACP. A cooking teacher for two decades, a contributer to many magazines, and long involved in the local food and farming movement, she is the recipient of many awards, including MFK Fisher Mid-Career Award and Fly Away Productions 10 Women Award. She lives in New Mexico with painter, Patrick McFarlin.

Editorial Reviews

Praise from fans of VEGETARIAN COOKING FOR EVERYONE by Deborah Madison:

"If I could have only one book on the subject of vegetables, Vegetarian Cooking for Everyone would be it."
-Marion Cunningham, author of The Fannie Farmer Cookbook

"This impressive book . . . [is] an inspiration to experienced cooks and beginners alike."
-Mollie Katzen, author of The Moosewood Cookbook

"It's not just an authoritative and reliable vegetarian cookbook, it's a humanitarian one, too, because she communicates so well the beauty of a sustainable way of cooking and eating."
-Alice Waters, owner of Chez Panisse

"My wife and I have a copy of Vegetarian Cooking for Everyone and we have been literally stunned by the results. Familiar dishes we have eaten for years, like lentil soup, are suddenly transcendent experiences. I didn't know it was possible for recipes to be this good!"
-G.H., Albuquerque, NM

"Believe me when I tell you that Vegetarian Cooking for Everyone has changed my life . . . The best thing about this book is that I look into my vegetable drawers, assess what I have, then turn to your book to find out how to combine, say onions and peppers, or carrots and garlic and parsley in new and delicious ways."
-L.B., Boston, MA

"This e-mail may sound silly, but I wanted to thank you for enriching my life."
-B.G.
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