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Vegetable Soups from Deborah Madison’s Kitchen
by Deborah Madison
ISBN-10: 076791628X
ISBN-13: 9780767916288
ISBN-13: 9780767916288
Region: USA
Publisher: Broadway
Publication Date: February, 2006
Recipe Index
Publishers Information
About Vegetable Soups from Deborah Madison’s Kitchen
Publisher Web Link: http://www.randomhouse.com/crown/broadway-books/
When I said I was working on a soup book, the response was often, “Oh, I love soup!” People enthuse about soup in a way that’s so heartwarming it makes me feel as if I’m in the right camp... The soups in this book are based on vegetables, and many of these recipes are new ones for me. But some are soup classics, by which I mean some of those that have stood the test of time in my kitchen, (Quinoa, Corn, and Spinach Chowder) and those that are classics in the culture (Boston-Style Black Bean Soup). I’ve tried to streamlined these dishes as much as possible without sacrificing goodness, so that you can easily enjoy them in your own kitchen. I hope you do enjoy making these soups and add them, one by one, to your repertoire. - from the Introduction
In Vegetable Soups from Deborah Madison’s Kitchen, America’s favorite vegetarian cookbook author presents more than 100 inventive and straightforward soup recipes guaranteed to satisfy appetites all year long.
Deborah Madison has shown millions of Americans how to turn vegetables and other healthful ingredients into culinary triumphs. In her newest collection of recipes, She serves up a selection of soups ranging from stylish first courses to substantial one-bowl meals.
Madison begins with a soup-making primer and streamlined recipes for vegetable stocks and broths (such as the Hearty Mushroom Broth), which serve as the foundation for many of the recipes that follow, for those who wish to make their own. Soups like the Mexican Tomato Broth with Avocado and Lime can start a supper or stand alone as a simple, light meal. Cooks looking for heartier choices will find satisfying dishes such as Potato and Green Chile Stew with Cilantro Cream or grain-based soups like the Wild Rice Chowder. Organized by seasons, the recipes make the most of the produce–from a springtime Fennel and Almond Soup with Saffron and Ricotta Dumplings to a deeply flavorful autumnal Roasted Squash, Pear and Ginger Soup. When time just isn’t available and prepared soups take the place of home made, Madison offers a battery of suggestions for how to make them your own with simple additions from delicious oils and herbs to an invigorating Cilantro Salsa.
Featuring fifty stunning full-color photographs by Laurie Smith, serving suggestions, wine notes, and a host of ideas for creative finishing touches including caramelized pear “croutons” and souffléd cheese toasts, this friendly soup lover’s guide gives the reader a hundred delicious ways to enjoy the benefits and flavors of vegetables by the bowlful throughout the seasons. (http://www.randomhouse.com/)
Author Information
About Deborah Madison
Author Web Link: http://www.deborahmadison.com/
Growing up in a California walnut orchard and having a dad who grew a great garden meant that farms and food were in my sights from the start. I first put that awareness into motion at the San Francisco Zen Center where I was a student for eighteen years. While there I held a host of kitchen positions, from head cook, to guest cook to private cook for the abbott and his guests. What began as a mild interest in cooking grew to a passion that included stints at Chez Panisse and the opening of Greens restaurant, one of the early Bay Area restaurants to have a farm-driven menu. Since my years at Greens, I have been largely known as a cook, writer and cooking teacher whose specialities are seasonal, vegetarian recipes with strong emphasis on farmers markets produce and heritage fruit and vegetable varieties.
Connecting people to the food they eat, its source and its history has long been my work, and writing is one way to reveal the deeper culture of food, whether through recipes or through profiles of farmers and ranchers, producers and cooks, and even a humorous book on eaters, called What We Eat When We Eat Alone. My interests lay with issues of biodiversity, seasonal and local eating, farmers markets, and small and mid-scale farming. I am on the board of the Seed Savers Exchange, have been involved with Slow Food for over a decade, and am presently co-director of the Monte del Sol Edible Kitchen Garden in Santa Fe, New Mexico.
For the past twenty years, my home has been in New Mexico, where I live with my husband, artist Patrick McFarlin.
(http://www.deborahmadison.com/)
