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The New Vegetarian Cooking for Everyoneby Deborah Madison
Synopses & Reviews
A fully revised and expanded edition of the most comprehensive vegetarian cookbook ever published, with more than 400,000 copies in print, from America’s leading authority on vegetarian cooking.
Originally published in 1997, Deborah Madison’s Vegetarian Cooking for Everyone was both ahead of its time and an instant classic. It has endured as one of the world’s most popular vegetarian cookbooks, winning both a James Beard Foundation award and the IACP Julia Child Cookbook of the Year Award. Now, The New Vegetarian Cooking for Everyone picks up where that culinary legacy left off, with more than 1,600 classic and exquisitely simple recipes for home cooks, including a new introduction, more than 200 new recipes, and comprehensive, updated information on vegetarian and vegan ingredients. A treasure from a truly exceptional culinary voice, The New Vegetarian Cooking for Everyone is not just for vegetarians and vegans — it’s for everyone interested in learning how to cook vegetables creatively, healthfully, and passionately.
“This is my favorite reference for all things vegetable. Deborah offers us such breadth of cooking knowledge — more than 1,600 recipes! Each recipe has concise information, and conveys so much in just a few words. Even 20 years after its first publication The New Vegetarian Cooking for Everyone still feels fresh and vital, brimming with mouthwatering food and wise counsel.” David Tanis author of One Good Dish
“Comprehensive doesn’t even begin to describe this all-encompassing classic of a book. Deborah Madison’s thoughtful and modern approach to cooking vegetables makes her a top authority on the subject, as well as a marvelous practitioner, crafting the most delicious dishes and exciting flavor combinations.” Yotam Ottolenghi, author of Jerusalem
“More than any other, this is the book that gave me a foundation in the kitchen. It is the seminal book that, with each successful recipe I cooked, encouraged me to attempt another. And, it was the book that first outlined for me the expansive vegetarian palette of ingredients that I would continue to draw inspiration from to this day. This new edition sparks all of the same feelings, and I'm incredibly excited and thankful for the new generation of cooks about to discover the flavor, color, beauty, and nourishment that Deborah's recipes bring to the table.” Heidi Swanson, author of Super Natural Every Day
A revised edition of the landmark, award-winning cookbook from America's leading authority on vegetarian cooking features new recipes and a new introduction by the author.
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. Originally published in 1997, Vegetarian Cooking for Everyone was both ahead of its time and an instant classic, and has endured as one of the world's most popular vegetarian cookbooks. Featuring 1,400 recipes suitable for vegetarians, vegans, and everyone who loves fresh produce and good food, Vegetarian Cooking for Everyone is as full of practical information as it is inspiring, a treasure from a truly irreplaceable culinary voice.
About the Author
Deborah Madison is the award-winning author of 12 books, including The Greens Cookbook, The Savory Way, Local Flavors, and, most recently, Vegetable Literacy. She received the M.F.K. Fisher Mid-Career Award from Les Dames d'Escoffier in 1994.
Table of Contents
Becoming a Cook
Foundations of Flavor Ingredients and Seasonings in the Kitchen
Sauces and Condiments
Appetizers and First Courses Greetings from the Cook
Sandwiches A Casual Meal
Salads for All Seasons
Soups from Scratch
Vegetable Stew, Sautés, and Stir-Fries
Gratins Hearty Dishes for All Seasons
Beans Plain and Fancy
Vegetables The Heart of the Matter
Pasta, Noodles, and Dumplings
Savory Tarts, Pies, Galettes, Turnovers, and Pizzas
Grains Seeds of Life
Eggs and Cheese
Tofu, Tempeh, and Miso
Breakfast Any Time
Breads by Hand
Desserts Ending on a Sweet Note
What Our Readers Are Saying
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Cooking and Food » By Ingredient » Vegetables General