Vegetarian Cooking For Everyone

Hardcover | November 6, 2007

byDeborah Madison

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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.

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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 wa...

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 authoritati...

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 co...

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see all books by Deborah Madison
Format:HardcoverDimensions:752 pages, 10.26 × 8.36 × 1.8 inPublished:November 6, 2007Publisher:Potter/TenSpeed/HarmonyLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0767927478

ISBN - 13:9780767927475

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Reviews

Rated 5 out of 5 by from A classic... I have had this cookbook for years now and it never lets me down. I am not a vegetarian, but I like my veggies, and I like them cooked well. Time and time again, I have refered to Deborah Madison's recipes. It's also practical with lots of suggested sauces & vinaigrettes to accompany vegetables. This book is dogeared and smuged, just like a great cookbook should be.
Date published: 2008-04-21
Rated 5 out of 5 by from NOT Just for Vegetarians Not just for vegetarians, this book has delicious recipes everyone can enjoy. With many meat-eaters eating vegetarian once in a while, and other meateaters cooking for vegetarians, all enlightened cooks will want to add this classic to their collection.
Date published: 2008-02-21
Rated 5 out of 5 by from great resource!!! disclosure - I love cookbooks! This book is the "joy of cooking" for vegetables and vegetarian cooking. I've been experimenting with new veggies, and this book is a great starting point for recipes, as well as cooking techniques and information. It's a "go-to" book for me, all the time.
Date published: 2007-11-25

Extra Content

Read from the Book

Warm Crostini with Blue Cheese and WalnutsI 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 88 slices baguette or country bread4 ounces Roquefort, Maytag, or Danish blue3 tablespoons butter at room temperature1 teaspoon cognac1/4 cup finely chopped walnutsFreshly milled pepperFinely chopped parsleyToast 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 SoupSavored 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 worth the slight extra cost, and in my kitchen they are the lentil of choice.  Indian red split lentils turn yellow when cooked and fall into a puree, as do other split lentils, which makes them ideal for smooth lentil soups.Lentils don't need to be soaked, but they do need to be picked over for tiny stones.  They cook in just 25 minutes, and salt should be added at the beginning.  Like most bean soups, lentil soups taste better a day after they're made.Lentil MinestroneThis is one of my all-time favorite soups.  It's better when cooked ahead of time, but add the cooked pasta and greens just before serving so that they retain their color and texture.Serves 4 to 62 tablespoons olive oil, plus extra virgin to finish2 cups finely chopped onion2 tablespoons tomato paste1/4 cup chopped parsley4 garlic cloves, chopped3 carrots, diced1 cup diced celery or celery rootSalt and freshly milled pepper1 cup dried green lentils, sorted and rinsedAromatics: 2 bay leaves, 8 parsley branches, 6 thyme sprigs9 cups water or stockMushroom soy sauce to taste1 bunch greens--mustard, broccoli rabe, chard, or spinach2 cups cooked small pasta--shells, orecchiette, or other favorite shapeThin shavings of Parmesan, preferably Parmigiano-ReggianoHeat the oil in a wide soup pot with the onion.  SautÚ over high heat, stirring frequently, until lightly browned, about 10 minutes.  Add the tomato paste, parsley, garlic, vegetables, and 2 teaspoons salt and cook 3 minutes more.  Add the lentils, aromatics, and water and bring to a boil.  Lower the heat and simmer, partially covered, for 30 minutes.  Taste for salt and season with pepper.  If it needs more depth, add mushroom soy sauce to taste, starting with 1 tablespoon.  (The soup may seem bland at this point, but the flavors will come together when the soup is finished.) Remove the aromatics.Boil the greens in salted water until they're tender and bright green, then chop them coarsely.  Just before serving, add the greens and the pasta to the soup and heat through.  Serve with extra virgin olive oil drizzled into each bowl, a generous grind of pepper, and the Parmesan, thin shards or grated.Winter Squash Soup with Fried Sage LeavesThe technique used to make this soup can be repeated for other soups, the seasonings--be they sweet or spicy--varied to suit your tastes.  Although the soup is good without it, the cheese adds a flavor note that punctuates the natural sweetness of the squash.  The Warm Crostini with Blue Cheese and Walnuts are also an excellent accompaniment.Serves 4 to 62 1/2 to 3 pounds winter squash1/4 cup olive oil, plus extra for the squash6 garlic cloves, unpeeled12 whole sage leaves, plus 2 tablespoons chopped2 onions, finely choppedChopped leaves from 4 thyme sprigs or 1/4 teaspoon dried1/4 cup chopped parsleySalt and freshly milled pepper2 quarts water or stock1/2 cup Fontina, pecorino, or ricotta salata, diced into small cubesPreheat the oven to 375° F.  Halve the squash and scoop out the seeds.  Brush the surfaces with oil, stuff the cavities with the garlic, and place them cut sides down on a baking sheet.  Bake until tender when pressed with a finger, about 30 minutes.Meanwhile, in a small skillet, heat the 1/4 cup oil until nearly smoking, then drop in the whole sage leaves and fry until speckled and dark, about 1 minute.  Set the leaves aside on a paper towel and transfer the oil to a wide soup pot.  Add the onions, chopped sage, thyme, and parsley and cook over medium heat until the onions have begun to brown around the edges, 12 to 15 minutes.  Scoop the squash flesh into the pot along with any juices that have accumulated in the pan.  Peel the garlic and add it to the pot along with 1 1/2 teaspoons salt and the water and bring to a boil.  Lower the heat and simmer, partially covered, for 25 minutes.  If the soup becomes too thick, simply add more water to thin it out.  Taste for salt.Depending on the type of squash you've used, the soup will be smooth or rough.  Puree or pass it through a food mill if you want a more refined soup.  Ladle it into bowls and distribute the cheese over the top.  Garnish each bowl with the fried sage leaves, add pepper, and serve.Celery Root and Potato GratinA broth made from the celery root trimmings replaces half of the cream usually found in potato gratins without loss of flavor or texture.  Celery root has a haunting flavor that always reminds me of truffles, which are an excellent addition should you be so lucky.  (If I were using truffles, I would use all cream in the dish.)Serves 4 to 61 garlic clove and butter for the dish1 celery root, about 1 pound, scrubbed1 pound potatoes, preferably Yellow Finn or Yukon Gold1/2 cup cream2 teaspoons Dijon mustardSalt and freshly milled pepper1 cup grated GruyèrePreheat the oven to 375° F.  Rub a 2-quart gratin dish with the garlic and then with butter.Peel the celery root and put the parings in a 3-quart saucepan with 3 cups water and whatever remains of the garlic.  Set a steamer over the top and bring to a boil.  Quarter the root, then slice it 1/4 inch thick.  Steam for 5 minutes and remove to a large bowl.Peel the potatoes, slice them into thin rounds, and steam for 5 minutes or until tender, then add them to the celery root.  Strain the cooking liquid, measure 1 1/4 cups, and mix it with the cream and mustard.  Pour it over the vegetables and toss well.  Season with 3/4 teaspoon salt and pepper to taste.  Transfer the vegetables to the gratin dish, smooth them out, and cover with the cheese.  Bake until bubbling and browned on top, about 30 minutes.Roasted Onions on a Bed of HerbsA spectacular-looking dish for minimal effort--perfect for the holidays.  Look for onions with crisp, papery skins.  They're fine without the herbs, too.Serves 62 tablespoons butter2 tablespoons olive oil3 large yellow onions, halved and peeledSalt and freshly milled pepper4 sage sprigs and several thyme sprigs1 cup dry white wine or waterHeat the butter and oil in a wide skillet, then add the onions, cut sides down.  Cook over medium-high heat until well browned, about 15 minutes.  Check their progress occasionally--those on the outside of the pan usually take longer to cook, so partway through switch them with those in the middle.  When browned, turn them over and cook on the curved side for a few minutes.  Season well with salt and pepper.Preheat the oven to 375° F.  Line the bottom of a 10-inch earthenware dish such as a round Spanish casserole with the herbs.  Place the onions, browned side up, on the herbs and pour in the wine.  Cover with aluminum foil and bake until tender when pierced with a knife, 1 hour or slightly longer.  Serve warm with or without the Quick Vinegar Sauce for Onions.Chard and Onion Omelet (Trouchia)These Provenþal eggs, laced with softened onions and chard, never fail to elicit sighs of appreciation.  I'm forever grateful to Nathalie Waag for making trouchia when she came to visit--it has since become a favorite.  The trick to its success is to cook everything slowly so that the flavors really deepen and sweeten.Serves 4 to 63 tablespoons olive oil1 large red or white onion, quartered and thinly sliced crosswise1 bunch chard, leaves only, choppedSalt and freshly milled pepper1 garlic clove6 to 8 eggs, lightly beaten2 tablespoons chopped parsley2 tablespoons chopped basil2 teaspoons chopped thyme1 cup grated Gruyère2 tablespoons freshly grated ParmesanHeat 2 tablespoons of the oil in a 10-inch skillet, add the onion, and cook over low heat, stirring occasionally, until completely soft but not colored, about 15 minutes.  Add the chard and continue cooking, stirring occasionally, until all the moisture has cooked off and the chard is tender, about 15 minutes.  Season well with salt and pepper.Meanwhile, mash the garlic in a mortar with a few pinches of salt (or chop them finely together), then stir it into the eggs along with the herbs.  Combine the chard mixture with the eggs and stir in the Gruyère and half the Parmesan.Preheat the broiler.  Heat the remaining oil in the skillet and, when it's hot, add the eggs.  Give a stir and keep the heat at medium-high for about a minute, then turn it to low.  Cook until the eggs are set but still a little moist on top, 10 to 15 minutes.  Add the remaining Parmesan and broil 4 to 6 inches from the heat, until browned.Serve trouchia in the pan or slide it onto a serving dish and cut it into wedges.  The gratinéed top and the golden bottom are equally presentable.SoufflésFew dishes are as dramatic as a soufflÚ.  The whole dish swells like an enormous inhalation--then, within moments of serving, collapses.  In spite of such drama, soufflés are not at all difficult to make.  You simply make a stiff béchamel, beat in egg yolks, add cheese and/or other fillings, and finally fold in billowy whisked egg whites.  Vegetable soufflÚs incorporate a cup or so of pureed vegetable into the base.  They don't rise quite as high but are still impressive.  A pudding soufflé is the same dish baked in a water bath, which tempers the rise but also slows the fall, giving the cook some leeway for serving as well as the further advantage of reheating.  Roulades are soufflés baked flat in sheet pans (jelly roll pans), then rolled around a filling and sliced or, if you prefer, cut into strips, stacked, and served like a soft, savory Napoleon.Goat Cheese Soufflé with ThymeOf all soufflés, this is my favorite.  The enticing aroma of goat cheese is very seductive, and the little pockets of melted cheese are found treasures.  Although a classic soufflé dish forms a high, puffed crown, I often bake this and other soufflés in a large shallow gratin dish instead.  It still looks marvelous, it bakes more quickly, and this way there's plenty of crust for everyone.Serves 4Butter, plus 2 tablespoons freshly grated Parmesan, for the dish1 1/4 cups milk or creamAromatics: 1 bay leaf, several thyme sprigs, 2 thin onion slices3 tablespoons butter3 tablespoons flourSalt and freshly milled pepperPinch cayenne4 egg yolks1 cup (about 4 ounces) crumbled goat cheese, preferably a Bucheron or other strong-flavored cheese6 egg whitesSeveral plump thyme sprigs, leaves onlyPreheat the oven to 400° F.  Butter a 6-cup soufflé dish or an 8-cup gratin dish and coat it with the Parmesan.  Heat the milk with the aromatics until it boils.  Set it aside to steep for 15 minutes, then strain.Melt the butter in a saucepan.  When foamy, stir in the flour and cook over low heat for several minutes.  Whisk in the milk all at once and stir vigorously for a minute or so as it thickens, then add 3/4 teaspoon salt, a few twists of pepper, and the cayenne.  Remove from heat.  Beat in the egg yolks one at a time until well blended, then stir in the cheese.  Don't worry about getting it smooth.Beat the egg whites with a pinch of salt until they form firm peaks, then stir a quarter of them into the base to lighten the mixture.  Fold in the rest, transfer to the prepared dish, then put in the center of the oven and lower the heat to 375° F.  Bake for 30 minutes or until golden and just a bit wobbly in the center.  Remove, scatter the thyme over the top, and serve immediately.