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Vegetarian Cooking for Everyone

by

Vegetarian Cooking for Everyone Cover

 

Staff Pick

I run across many, many cookbooks, and more often than not take them home to try them out. This cookbook has quickly become one of my favorites. Every recipe — really, every one! — that I've tried so far has been excellent — not just good or successful, but above and beyond what I expected. There's no shortage of material, either; this cookbook is huge, sturdy, and will last a lifetime. Most recipes are very easy, and I love Madison's clarity (at the beginning she tells you what size carrot, onion, or garlic she assumes). The introduction is thorough and relevant for cooks at any level, bringing cooking back to its essence: experimentation, fresh ingredients, and pleasure. And, as Madison states on the cover, you don't have to be a vegetarian to enjoy these recipes; you could add meat to many, and the book is worth keeping for its extensive section on vegetables and side dishes alone. If I had a kitchen fire, this is the cookbook I'd rescue.
Recommended by Jill Owens, Powells.com

I come across many, many cookbooks and more often than not take them home to try them out. This cookbook has quickly become one of my favorites. Every recipe — really, every one! — that I've tried so far has been excellent — not just good or successful, but above and beyond what I expected. There's no shortage of material, either; this cookbook is huge, is sturdy, and will last a lifetime. Most recipes are very easy, and I love Madison's clarity (at the beginning she tells you what size carrot, onion, or garlic she assumes). The introduction is thorough and relevant for cooks at any level, bringing cooking back to its essence: experimentation, fresh ingredients, and pleasure. And, as Madison states on the cover, you don't have to be a vegetarian to enjoy these recipes; you could add meat to many, and the book is worth keeping for its extensive section on vegetables and side dishes alone. If I had a kitchen fire, this is the cookbook I'd rescue.
Recommended by Jill Owens, Powells.com

Synopses & Reviews

Publisher Comments:

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 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: Its 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.

Review:

"Here it is — the complete vegetarian bible." Susan Westmoreland, Good Housekeeping

Review:

"It would be difficult to select a favorite section from this incredibly complete and triumphant effort." Publishers Weekly (Starred Review)

Review:

"If I could have only one book on the subject of vegetables, Vegetarian Cooking for Everyone would be it. Deborah Madison has produced an impressive collection of information, instruction, and recipes." Marion Cunningham

Review:

"Deborah Madison is an intuitive, intelligent, and passionate cook who presents her broad knowledge in a lovely, lyrical writing style. She has clearly poured all of these gifts into this impressive book, which I know will be an inspiration to experienced cooks and beginners alike." Mollie Katzen

Review:

"Deborah Madison's new book is utterly credible and accessible, because she writes the same way she cooks and gardens: with passion and knowledge." Alice Waters

Synopsis:

US

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.

What Our Readers Are Saying

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Average customer rating based on 8 comments:

Janet Hensch, October 22, 2014 (view all comments by Janet Hensch)
An absolute kitchen essential - truly for everyone, not just vegetarians. Whenever I have some veggies sitting around (most likely because I'm uninspired to do anything new with them), I know I can open up Deborah Madison's book and discover a new way to use them - and usually it's something I can make with what I have on-hand. It's also a great resource for recipes that we don't think of as "vegetarian," but of course don't have meat - for example, it has my go-to waffle recipe.
Was this comment helpful? | Yes | No
SusieQ, October 1, 2013 (view all comments by SusieQ)
Really Good Cookbook. I have owned this for several years and continue to use it regularly. It is a true compendium of what you can do with vegetables. Never had anything taste less than good - and most recipes are really good. Am not a vegetarian but do use the book for side and main dishes. It covers cuisines from across the world.

It is great when you have spare vegetables in the kitchen and can not figure out something original to do with them. On the other hand -- after you browse though it -- you will find yourself on the way to the farmers' market or grocery store to purchase vegetables to use in some of these fabulous recipes.
Was this comment helpful? | Yes | No
(1 of 2 readers found this comment helpful)
Kara Stutz, September 6, 2011 (view all comments by Kara Stutz)
Green lentils with wine-glazed vegetables? Debbie. The best split pea soup I've ever tasted? Debbie. How can I make this turnip taste edible? How do I cook wheat berries? What are the important details to keep in mind when baking yeasted breads? Ask Debbie all of these things, and she will not disappoint. I bought this cookbook new five years ago, have been cooking from it regularly, and still find new recipes to try. Every single one has been at least satisfying, and at most mind-blowingly delicious. It's well-organized, has easy-to-follow instructions, and has sweet notes with suggestions or stories for nearly every recipe. It's the book I turn to when I have ingredients to use up or when I can't recall the basics. Well worth it-- my favorite cookbook.
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(1 of 2 readers found this comment helpful)
View all 8 comments

Product Details

ISBN:
9780767927475
Author:
Madison, Deborah
Publisher:
Broadway Books
Author:
Madison, Deborah
Subject:
Vegetarian - General
Subject:
Vegetarian cookery
Subject:
Vegetarian - Vegan
Subject:
Vegetarian
Subject:
Cooking and Food-Vegetarian and Natural
Copyright:
Edition Description:
Anniversary
Publication Date:
20071131
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
24 4-COLOR PHOTOGRAPHS, LINE DRAWINGS TH
Pages:
752
Dimensions:
10.22x8.34x1.84 in. 4.23 lbs.

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Related Subjects


Cooking and Food » Award Winners » General
Cooking and Food » General
Cooking and Food » Vegetarian and Vegan » Vegetarian and Natural
Featured Titles » General

Vegetarian Cooking for Everyone Sale Hardcover
0 stars - 0 reviews
$15.98 In Stock
Product details 752 pages Clarkson Potter - English 9780767927475 Reviews:
"Staff Pick" by ,

I run across many, many cookbooks, and more often than not take them home to try them out. This cookbook has quickly become one of my favorites. Every recipe — really, every one! — that I've tried so far has been excellent — not just good or successful, but above and beyond what I expected. There's no shortage of material, either; this cookbook is huge, sturdy, and will last a lifetime. Most recipes are very easy, and I love Madison's clarity (at the beginning she tells you what size carrot, onion, or garlic she assumes). The introduction is thorough and relevant for cooks at any level, bringing cooking back to its essence: experimentation, fresh ingredients, and pleasure. And, as Madison states on the cover, you don't have to be a vegetarian to enjoy these recipes; you could add meat to many, and the book is worth keeping for its extensive section on vegetables and side dishes alone. If I had a kitchen fire, this is the cookbook I'd rescue.

"Staff Pick" by ,

I come across many, many cookbooks and more often than not take them home to try them out. This cookbook has quickly become one of my favorites. Every recipe — really, every one! — that I've tried so far has been excellent — not just good or successful, but above and beyond what I expected. There's no shortage of material, either; this cookbook is huge, is sturdy, and will last a lifetime. Most recipes are very easy, and I love Madison's clarity (at the beginning she tells you what size carrot, onion, or garlic she assumes). The introduction is thorough and relevant for cooks at any level, bringing cooking back to its essence: experimentation, fresh ingredients, and pleasure. And, as Madison states on the cover, you don't have to be a vegetarian to enjoy these recipes; you could add meat to many, and the book is worth keeping for its extensive section on vegetables and side dishes alone. If I had a kitchen fire, this is the cookbook I'd rescue.

"Review" by , "Here it is — the complete vegetarian bible."
"Review" by , "It would be difficult to select a favorite section from this incredibly complete and triumphant effort."
"Review" by , "If I could have only one book on the subject of vegetables, Vegetarian Cooking for Everyone would be it. Deborah Madison has produced an impressive collection of information, instruction, and recipes."
"Review" by , "Deborah Madison is an intuitive, intelligent, and passionate cook who presents her broad knowledge in a lovely, lyrical writing style. She has clearly poured all of these gifts into this impressive book, which I know will be an inspiration to experienced cooks and beginners alike."
"Review" by , "Deborah Madison's new book is utterly credible and accessible, because she writes the same way she cooks and gardens: with passion and knowledge."
"Synopsis" by , US
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