Dimensions: 416 pages, 10.26 × 9.3 × 1.43 in
Published: March 12, 2013
Publisher: Clarkson Potter/Ten Speed/Harmony
The following ISBNs are associated with this title:
ISBN - 10: 1607741911
ISBN - 13: 9781607741916
About the Book
In her latest cookbook, Madison, America's leading authority on vegetarian cooking, reveals the surprising relationships between vegetables, edible flowers, and herbs within the same botanical families, and how understanding these connections can help home cooks.
Read from the Book
Introduction It started with a carrot that had gone on in its second year to make a beautiful lacy umbel of a flower. I was enchanted and began to notice other lacy flowers in my garden that looked similar—parsley, fennel, cilantro, anise, as well as Queen Anne’s lace on a roadside—they are all members of the same plant family, as it turned out. Similarly, small daisy-like flowers, whether blue, yellow, orange, enormous or very small, bloomed on lettuce that had gone to seed as well as on wild chicories, the Jerusalem artichokes, and, of course, the sunflowers themselves. Were they related? They were, it turns out. And did edible members of this group somehow share culinary characteristics as well? Often they did. That led me to ask, What are the plant families that provide us with the vegetables we eat often, what characteristics do their members share, and what are their stories? Cauliflower with Saffron, Pepper Flakes, Plenty of Parsley, and Pasta For 4 I love this approach to cauliflower. In fact, I’d say it’s my favorite way to cook it. It’s golden, aromatic, and lively in the mouth. It’s good alone and very good spooned over pasta shells, which catch the smaller bits of the vegetable. Even a small cauliflower can be surprisingly dense, weighing a pound and yielding 4 cups florets. 1 cauliflower (about 11/2 pounds), broken into small florets, the core diced 2 tablespoons olive oil, plus more for tossin
Table of Contents
Introduction ~ 1 • A Few Notes about Ingredients ~ 5 chapter one ~ The Carrot Family: Some Basic Kitchen Vegetables and a Passel of Herbs ( Umbelliferae or Apiaceae ) ~ 9 chapter two ~ The Mint Family: Square Stems and Fragrant Leaves ( Labiatae or Lamiaceae ) ~ 45 chapter three ~ The Sunflower Family: Some Rough Stuff from Out of Doors ( Compositae or Asteraceae ) ~ 59 chapter four ~ The Knotweed Family: Three Strong Personalities ( Polygonaceae ) ~ 103 chapter five ~ The Cabbage Family: The Sometimes Difficult Crucifers ( Brassicaceae or Cruciferae ) ~ 117 chapter six ~ The Nightshade Family: The Sun Lovers ( Solanaceae ) ~ 173 chapter seven ~ The Goosefoot and Amaranth Families: Edible Weeds, Leaves, and Seeds ( Amaranthaceae and Chenopodiaceae ) ~ 215 chapter eight ~ The (Former) Lily Family: Onions and Asparagus ( Liliaceae ) ~ 243 chapter nine ~ The Cucurbit Family: The Sensual Squashes, Melons, and Gourds ( Cucurbitaceae ) ~ 277 chapter ten ~ The Grass Family: Grains and Cereals ( Poaceae , formerly Gramineae ) ~ 299 chapter eleven ~ The Legume Family: Peas and Beans ( Leguminosae or Fabaceae ) ~ 333 chapter twelve ~ The Morning Glory Family: The Sweet Potato ( Convolvulaceae ) ~ 385 Acknowledgments ~ 391 • Sources ~ 393 • Bibliography ~ 395 • Index ~ 396 recipes chapter one The Carrot
From the Publisher
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.
For over three decades, Deborah Madison has been at the vanguard of the vegetarian cooking movement, authoring classic books on the subject and emboldening millions of readers to cook simple, elegant, plant-based food.
This groundbreaking new cookbook is Madison’s crowning achievement: a celebration of the diversity of the plant kingdom, and an exploration of the fascinating relationships between vegetables, edible flowers, herbs, and familiar wild plants within the same botanical families.
Destined to become the new standard reference for cooking vegetables, Vegetable Literacy shows cooks that, because of their shared characteristics, vegetables within the same family can be used interchangeably in cooking. It presents an entirely new way of looking at vegetables, drawing on Madison’s deep knowledge of cooking, gardening, and botany. For example, knowing that dill, chervil, cumin, parsley, coriander, anise, lovage, and caraway come from the umbellifer family makes it clear why they’re such good matches for carrots, also a member of that family. With more than 300 classic and exquisitely simple recipes, Madison brings this wealth of information together in dishes that highlight a world of complementary flavors. Griddled Artichokes with Tarragon Mayonnaise, Tomato Soup and Cilantro with Black Quinoa, Tuscan Kale Salad with Slivered Brussels Sprouts and Sesame Dressing, Kohlrabi Slaw with Frizzy Mustard Greens, and Fresh Peas with Sage on Baked Ricotta showcase combinations that are simultaneously familiar and revelatory.
Inspiring improvisation in the kitchen and curiosity in the garden, Vegetable Literacy—an unparalleled look at culinary vegetables and plants—will forever change the way we eat and cook.
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 Biodiversiy Committee, the Seed Savers Exchange, and the Southwest Grassfed Livestock Alliance, among others. She is actively involved in issues of biodiversity, gardening, and sustainable agriculture.
“I have always marveled at Deborah Madison’s deep knowledge of vegetables and her original creations, which taste just as delicious as they sound. Vegetable Literacy is her latest tour de force, a massive well of knowledge that makes you want to read and learn as well as cook. A fine achievement and a real inspiration for me.” —Yotam Ottolenghi, author of Plenty and Jerusalem “I have long been a fan of both Deborah’s vibrant food and her many thorough, thoughtful cookbooks. In Vegetable Literacy she offers, with abundant warmth and generosity, observations from years of garden-to-table cooking. Filled with fascinating botanical notes and inspired recipes that really explore vegetables from the ground up—it is a pleasure to read. The writing is beautiful and the lessons are astutely down to earth.” —David Tanis, author of Heart of the Artichoke and Other Kitchen Journeys “Deborah Madison has taken vegetables to a whole new level. You’ll want to know what she knows—about botany, family pairings, and companion flavors on the plate. In cooking, Madison excels, but she’s also a natural with observation in the garden. Her passion is palpable, her scholarship tops, and her prose exquisite.” —Amy P. Goldman, PhD, author of The Heirloom Tomato: From Garden to Table “The are few people equipped with the curiosity, skill, and eye for observation required to construct a vo