The Savory Way

by Deborah Madison

Broadway Books | March 2, 1998 | Trade Paperback

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A personal collection of more than 300 elegant recipes, The Savory Way presents Deborah Madison''s innovative style of vegetarian cooking.  The recipes are flexible and forgiving and fit into her philosophy of cooking.  Some are quick fixes, designed to quell an urgent appetite; others are more leisurely affairs.  Some are low-fat; others, more decadent.  All allow for substitutions.  Using fresh fuits and vegetables, spices, flavored vinegars and oils, edible flowers, salsas and cheeses, she creates a vegetarian palate that is sophisticated and healthful. From soups to salads, sandwiches to crepes, breads to sweetmeats, The Savory Way reflects Deborah Madison''s personal brand of contemporary vegetarianism.

Format: Trade Paperback

Dimensions: 464 pages, 9.97 × 6.99 × 1.11 in

Published: March 2, 1998

Publisher: Broadway Books

The following ISBNs are associated with this title:

ISBN - 10: 0767901665

ISBN - 13: 9780767901666

Found in: Vegetarian

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– More About This Product –

The Savory Way

by Deborah Madison

Format: Trade Paperback

Dimensions: 464 pages, 9.97 × 6.99 × 1.11 in

Published: March 2, 1998

Publisher: Broadway Books

The following ISBNs are associated with this title:

ISBN - 10: 0767901665

ISBN - 13: 9780767901666

Read from the Book

The word savory isn''t one we use very often, but to me it suggests the place where flavor and fragrance meet, in foods with deep, full tastes that are exciting to the palate. The savory way takes into account the nature of the food itself, its promise as well as its limitations. It considers how best to bring to the table dishes that are alive and sparkling with colors, shapes and fragrance. This food has character and even elegance; but at heart it''s simple home cooking, nourishing food set forth in a climate of happy anticipation. I look for dishes that are uncomplicated and quickly made, even if they take a bit longer to develop flavor while they roast or bake or simmer on the stove unattended. The tastes are clearly discernible, either distinct elements in simple sautÚs or as more complex combinations that slowly yield their flavors to the whole dish and fill the kitchen with their good aromas as they cook. There are also a number of recipes that are more involving, for those occasions when we want to take some extra time to cook something special. The recipes are designed to be flexible. Many can be used as a one-dish meal or fit easily into a larger menu. Some will immediately quell an urgent appetite; others require leisurely cooking to prepare pantry items that will brighten ordinary foods. Some dishes are made with very little or even no fat at all while others make use of more traditional amounts of butter and cream for those luxurious foods we like to eat on
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From the Publisher

A personal collection of more than 300 elegant recipes, The Savory Way presents Deborah Madison''s innovative style of vegetarian cooking.  The recipes are flexible and forgiving and fit into her philosophy of cooking.  Some are quick fixes, designed to quell an urgent appetite; others are more leisurely affairs.  Some are low-fat; others, more decadent.  All allow for substitutions.  Using fresh fuits and vegetables, spices, flavored vinegars and oils, edible flowers, salsas and cheeses, she creates a vegetarian palate that is sophisticated and healthful. From soups to salads, sandwiches to crepes, breads to sweetmeats, The Savory Way reflects Deborah Madison''s personal brand of contemporary vegetarianism.

From the Jacket

A personal collection of more than 300 elegant recipes, "The Savory Way presents Deborah Madison''s innovative style of vegetarian cooking. The recipes are flexible and forgiving and fit into her philosophy of cooking. Some are quick fixes, designed to quell an urgent appetite; others are more leisurely affairs. Some are low-fat; others, more decadent. All allow for substitutions. Using fresh fuits and vegetables, spices, flavored vinegars and oils, edible flowers, salsas and cheeses, she creates a vegetarian palate that is sophisticated and healthful. From soups to salads, sandwiches to crepes, breads to sweetmeats, "The Savory Way reflects Deborah Madison''s personal brand of contemporary vegetarianism.

About the Author

Deborah Madison, the founding chef of the Greens Restaurant, is the author of Vegetarian Cooking for Everyone, The Vegetarian Table: America, and The Greens Cookbook.  She writes for several magazines, including Saveur, Fine Cooking, Kitchen Garden, and Gourmet, and contributes a monthly column to Eating Well.  She lives with her husband in Santa Fe, New Mexico.

From Our Editors

The winner of the 1990 Julia Child/IACP Award for the Best Cookbook of the Year, this cookbook makes the inventive vegetarian cookery that Deborah Madison developed at the famous Greens Restaurant in San Francisco accessible for home cooks everywhere who enjoy flavorful food presented with style and ease