Vegetarian Suppers From Deborah Madison's Kitchen

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Vegetarian Suppers From Deborah Madison's Kitchen

by Deborah Madison

Crown Publishing Group | March 29, 2005 | Hardcover

Vegetarian Suppers From Deborah Madison's Kitchen is rated 5 out of 5 by 1.
I love supper. It’s friendly and relaxed. It’s easy to invite people over for supper, for there’s a quality of comfort that isn’t always there with dinner, a meal that suggests more serious culinary expectations—truly a joy to meet, but not all the time. Supper, on the other hand, is for when friends happen to run into each other at the farmers’ market or drop in from out of town. Supper is for Sunday night or a Thursday. Supper can be impromptu, it can be potluck, and it can break the formality of a classic menu. With supper, there’s a willingness to make do with what’s available and to cook and eat simply. It can also be special and beautifully crafted if that’s what you want.
from the Introduction

In her first collection of suppertime solutions, the author of the bestselling cookbook classic, Vegetarian Cooking for Everyone, solves the perennial question of what to cook for dinner, with more than 100 inspiring recipes to enjoy every night of the week.

What’s for supper? For vegetarians and health-conscious nonvegetarians, the quest for recipes that don’t call for meat often can seem daunting. Focusing on recipes for a relaxing evening, Deborah Madison has created an innovative array of main dishes for casual dining. Unfussy but creative, the recipes in Vegetarian Suppers from Deborah Madison’s Kitchen will bring joy to your table in the form of simple, wholesome, and delicious main dish meals.

These are recipes to savor throughout the week—quick weekday meals as well as more leisurely weekend or company fare—and throughout the year. The emphasis is on freshness and seasonality in recipes for savory pies and gratins, vegetable stews and braises, pasta and vegetable dishes, crepes and fritters, delicious new ways to use tofu and tempeh, egg dishes that make a supper, hearty cool-weather as well as light warm-weather meals, and a delightful assortment of sandwich suppers.

Recipes include such imaginative and irresistible dishes as Masa Crêpes with Chard, Chiles, and Cilantro; Spicy Tofu with Thai Basil and Coconut Rice Cakes; Lemony Risotto Croquettes with Slivered Snow Peas, Asparagus, and Leeks; and Gnocchi with Winter Squash and Seared Radicchio.

Vegan variations are given throughout, so whether you are a committed vegetarian or a “vegophile” like Deborah Madison herself, you’ll find recipes in this wonderful new collection you will want to cook again and again.

Format: Hardcover

Dimensions: 240 pages, 9.25 × 8.25 × 1 in

Published: March 29, 2005

Publisher: Crown Publishing Group

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0767916271

ISBN - 13: 9780767916271

Found in: Vegetarian

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Reviews

Rated 5 out of 5 by from Another vegetarian classic by Deborah Madison! D. Madison's "Vegetarian Cooking for Everyone" is my vegetarian bible .- It's a vegetarian "Joy of Cooking" plus the food is always interesting and healthy. "Vegetarian Suppers from Deborah Madison's Kitchen" is its companion cookbook. The recipes are seasonal, attractive in presentation and most recipes are easy for anyone to prepare. I appreciate the vegan versions that are included - good for vegans and those on dairy-free diets. Most of all, the dishes are delicious. It's the kind of cookbook that gets you out of your comfortable reading chair and into the kitchen. I borrowed a copy of the cookbook and kitchen-tested several recipes. They were all easy to prepare, delicious and attractive to the eye and delectable to the palate. I made the buckwheat crepes and they are thin yet sturdy enough to fold and fill. They present a myriad of variations as do many of Madison's recipes. I'm on my way to Chapters to buy my own copy . Do have a look at this bookbook if you have an interest in practical vegetarian recipes with a 'gourmet' cachet.
Date published: 2008-06-03

– More About This Product –

Vegetarian Suppers From Deborah Madison's Kitchen

by Deborah Madison

Format: Hardcover

Dimensions: 240 pages, 9.25 × 8.25 × 1 in

Published: March 29, 2005

Publisher: Crown Publishing Group

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0767916271

ISBN - 13: 9780767916271

About the Book

What's for supper? For vegetarians and health-conscious nonvegetarians, the quest for weeknight recipes that don't call for meat can seem daunting. Focusing on recipes for a relaxing evening--casual dining without the more formal expectations of dinner--she has created an innovative new array of main dishes.
Unfussy but creative, the recipes in "From Deborah Madison's Kitchen: Vegetarian Suppers bring joy to the table, in the form of Masa Crepes with Chard, Chiles, and Cilantro; Winter Vegetable Cobbler; Star Anise Glazed Stir-Fry; Asparagus Flan with Leeks; Gnocchi with Winter Squash, Sage, and Seared Radicchio; summer fare such as Bruschetta with Warm Tomatoes; and satisfying braises and stews, including Chickpea, Potato, and Spinach.
Featuring enticing full-color photographs throughout, by the photographer who made "Local Flavors such a stunning package, "From Deborah Madison's Kitchen: Vegetarian Suppers will delight Madison's fan base for many meals to come.

Read from the Book

Eggs over smoky potatoes serves 2 to 4 Start the potatoes, then finish the dish by cracking the eggs over them and finishing them in the oven or on top of the stove. That smoky Spanish pimentón does wonders for foods that might otherwise be cooked with sausage, such as these eggs and potatoes, inspired by a recipe in Marie Simmons’s book The Good Egg . While you can finish the eggs on the stove, I think it makes an especially handsome presentation if you transfer the potatoes to a shallow-sided earthernware gratin dish, bake the eggs in the oven, and bring the whole, gorgeous dish to the table. This recipe is as easy to make for one as it is for a crowd. A bit intense for an early-morning breakfast perhaps, these lusty eggs are great for supper at any time of year. In summer I’d serve them with sautéed peppers and in winter with a lively salad of cauliflower, green olives, and green peppers, ending with a cooling orange compote for dessert. For wine, stay with the Spanish influence and choose a Ribera del Duero for a red, or an Albariño for a white. Start the potatoes, then finish the dish by cracking the eggs over them and finishing them in the oven or on top of the stove. approximately 2 pounds potatoes, any variety, peeled and cut into 1⁄2-inch dice 2 tablespoons olive oil sea salt 1⁄2 to 1 teaspoon Spanish smoked paprika (pimentón), to taste 1 garlic clove, minced 4 scallions, including a few inches of the greens, thinly sliced
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From the Publisher

I love supper. It’s friendly and relaxed. It’s easy to invite people over for supper, for there’s a quality of comfort that isn’t always there with dinner, a meal that suggests more serious culinary expectations—truly a joy to meet, but not all the time. Supper, on the other hand, is for when friends happen to run into each other at the farmers’ market or drop in from out of town. Supper is for Sunday night or a Thursday. Supper can be impromptu, it can be potluck, and it can break the formality of a classic menu. With supper, there’s a willingness to make do with what’s available and to cook and eat simply. It can also be special and beautifully crafted if that’s what you want.
—from the Introduction

In her first collection of suppertime solutions, the author of the bestselling cookbook classic, Vegetarian Cooking for Everyone, solves the perennial question of what to cook for dinner, with more than 100 inspiring recipes to enjoy every night of the week.

What’s for supper? For vegetarians and health-conscious nonvegetarians, the quest for recipes that don’t call for meat often can seem daunting. Focusing on recipes for a relaxing evening, Deborah Madison has created an innovative array of main dishes for casual dining. Unfussy but creative, the recipes in Vegetarian Suppers from Deborah Madison’s Kitchen will bring joy to your table in the form of simple, wholesome, and delicious main dish meals.

These are recipes to savor throughout the week—quick weekday meals as well as more leisurely weekend or company fare—and throughout the year. The emphasis is on freshness and seasonality in recipes for savory pies and gratins, vegetable stews and braises, pasta and vegetable dishes, crepes and fritters, delicious new ways to use tofu and tempeh, egg dishes that make a supper, hearty cool-weather as well as light warm-weather meals, and a delightful assortment of sandwich suppers.

Recipes include such imaginative and irresistible dishes as Masa Crêpes with Chard, Chiles, and Cilantro; Spicy Tofu with Thai Basil and Coconut Rice Cakes; Lemony Risotto Croquettes with Slivered Snow Peas, Asparagus, and Leeks; and Gnocchi with Winter Squash and Seared Radicchio.

Vegan variations are given throughout, so whether you are a committed vegetarian or a “vegophile” like Deborah Madison herself, you’ll find recipes in this wonderful new collection you will want to cook again and again.

From the Jacket

Praise for Vegetarian Suppers from Deborah Madison’s Kitchen

“Deborah Madison, a wizard with fresh produce, offers one appealing recipe after another in Vegetarian Suppers from Deborah Madison’s Kitchen.”
— New York Times

“Celebrated vegetarian chef Madison’s latest warmly-written gem offers everything from quickie suppers to subtle, sophisticated dinner party dishes while encouraging local, seasonal eating and unfussy kitchen artisanship . . . a wonderful addition to any vegetarian or ‘vegophile’ kitchen.”
— Publishers Weekly

“Madison’s latest book is loaded with accessible, inspired, casual recipes for vegetarian supppers.”
— EatingWell

“Deborah Madison has done for vegetarian meals what the television show Extreme Makeover has done for the dowdy: transform them into something sexy and appealing. She’s done it with a combination of relaxed charm, a warmly reassuring writing style, and reliable recipes.”
— Washington Post



From the Trade Paperback edition.

About the Author

Deborah Madison’s Vegetarian Cooking for Everyone and The Savory Way, each earned the IACP’s Julia Child Cookbook of the Year award. Vegetarian Cooking for Everyone also received a James Beard Award, as did Local Flavors, her most recent book. She is also the author of the James Beard Award nominee This Can’t Be Tofu! and The Greens Cookbook, which is now a classic. She lives in Galisteo, New Mexico.

Editorial Reviews

Praise for Vegetarian Suppers from Deborah Madison’s Kitchen

“Deborah Madison, a wizard with fresh produce, offers one appealing recipe after another in Vegetarian Suppers from Deborah Madison’s Kitchen.”
— New York Times

“Celebrated vegetarian chef Madison’s latest warmly-written gem offers everything from quickie suppers to subtle, sophisticated dinner party dishes while encouraging local, seasonal eating and unfussy kitchen artisanship . . . a wonderful addition to any vegetarian or ‘vegophile’ kitchen.”
— Publishers Weekly

“Madison’s latest book is loaded with accessible, inspired, casual recipes for vegetarian supppers.”
— EatingWell

“Deborah Madison has done for vegetarian meals what the television show Extreme Makeover has done for the dowdy: transform them into something sexy and appealing. She’s done it with a combination of relaxed charm, a warmly reassuring writing style, and reliable recipes.”
— Washington Post



From the Trade Paperback edition.