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Vegetarian Cooking for Everyone
by Deborah Madison
ISBN-10: 0767927478
ISBN-13: 9780767927475
ISBN-13: 9780767927475
Region: USA
Publisher: Broadway
Publication Date: November, 2007
Publishers Information
About Vegetarian Cooking for Everyone
Publisher Web Link: http://www.randomhouse.com/crown/broadway-books/
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. (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/)
