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Vegetarian Cooking for Everyone, 10th Anniversary Edition

(HC )
(2 Customer Reviews)
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Product Details:

HC :
752 Pages
Publisher:
Broadway Books
Pub. Date:
Nov 06, 2007
Photos:
Color Photographs
Our Part #:
10831
ISBN-10:
0767927478
ISBN-13:
9780767927475

Description:

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.

Winner of the Child Best Cookbook of the Year Award and the Beard Best Vegetarian Cookbook Award!

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.

Related Categories:

Classics, Vegetarian




1. teresa on 2/9/2009, said:

I've had this since it came out and use it time and time again, it's one of those cookbooks that falls open in certain spots (the pancakes, lentil salad, escarole calzones to name a few). I wouldn't be without it.

(1 people found this comment helpful, 0 did not)
2. Lena on 8/16/2008, said:

I bought this book because I wanted to get a thorough primer on vegetarian recipes. It did provide a lot of great information on vegetables, going through the list from A to Z. It also has tons of basic recipes. However, there are a few drawbacks. For me, I need pictures to stimulate my interest in recipes and this book simply does not have nearly enough. It also has an emphasis on fresh ingredients and a variety of them. While I don't count this as a bad thing, it doesn't work out particularly well for someone like me who lives by herself and can't afford to splurge on fresh herbs when most of them will go to waste. Therefore, I would only recommend this book to someone who doesn't need a cookbook with lots of photos and to someone who can splurge on the ingredients.

(2 people found this comment helpful, 1 did not)
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