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Vegetarian Cooking for Everyone (eBook)
What Julia Child is to French cooking and Marcella Hazan is to Italian cooking, Deborah Madison is to contemporary vegetarian cooking. At Greens restaurant in San Francisco, where she was the founding chef, and in her two acclaimed vegetarian cookbooks, Madison elevated vegetarian cooking to new heights of sophistication, introducing many people to the joy of cooking without meat, whether occasionally or for a lifetime. But 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. Now, in a landmark cookbook that has been six years in the making, Madison 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 the most comprehensive vegetarian cookbook ever published. The 1,400 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. And 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.
From the Hardcover edition.
About the Author
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 cooking teacher for two decades, a contributer to many magazines, and long involved in the local food and farming movement, she is the recipient of many awards, including MFK Fisher Mid-Career Award and Fly Away Productions 10 Women Award. She lives in New Mexico with painter, Patrick McFarlin.
Praise for Vegetarian Cooking for Everyone…
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 authoritative and reliable vegetarian cookbook, it’s a humanitarian one, too, because she communicates so well the beauty of a sustainable way of cooking and eating.”
—Alice Waters, owner of Chez Panisse
“My wife and I have a copy of Vegetarian Cooking for Everyone and we have been literally stunned by the results. Familiar dishes we have eaten for years, like lentil soup, are suddenly transcendent experiences. I didn’t know it was possible for recipes to be this good!”
—G.H., Albuquerque, NM
“Believe me when I tell you that Vegetarian Cooking for Everyone has changed my life . . . The best thing about this book is that I look into my vegetable drawers, assess what I have, then turn to your book to find out how to combine, say onions and peppers, or carrots and garlic and parsley in new and delicious ways.”
—L.B., Boston, MA
“This e-mail may sound silly, but I wanted to thank you for enriching my life.”