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
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
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.