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1 Local Warehouse Cooking and Food- Vegetarian and Natural

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

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:

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

Review:

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

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, author of The Fannie Farmer Cookbook

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, host of public television's Mollie Katzen's Cooking Show, and author of The Moosewood Cookbook and Mollie Katzen's Vegetarian Heaven

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, owner, Chez Panisse

Synopsis:

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. <BR>"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 aCook" 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 ever

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 4 comments:

Max, August 22, 2012 (view all comments by Max)
I've had friends ask me what one vegetarian cookbook they should buy-- this is always the one I recommend. This is the joy of cooking for vegetarian cooks, meaning that it is virtually encyclopedic in its scope, and completely reliable. I find the section on savory tarts to be particularly good (tomato tart = yum!) I often use these recipes as bases for experimentation when I'm feeling creative as well. I have a large collection of cookbooks, and this is one of the ones I continually return to. I highly recommend it!
Was this comment helpful? | Yes | No
(2 of 4 readers found this comment helpful)
P J, June 15, 2009 (view all comments by P J)
I purchased the cookbook and so far every recipe I have tried has ended up in dire need of fixing. They always leave me scrambling at the end when I make them so I don't hear "DO NOT serve me this again." Also the directions on some leave a lot to be desired. For example one recipe says add flour to the water you are cooking it in then drain the water. The flour did absolutely nothing. Either the author needs to learn what ingredients do or needs a much better editor. The book is currently holding my computer screen to a good height. That rates a 5. For food? 1 or 2.
Was this comment helpful? | Yes | No
(21 of 46 readers found this comment helpful)
Holly O'Connor, July 25, 2007 (view all comments by Holly O'Connor)
This book is an essential resource in my kitchen, and has come to re-define comfort food in my house. Full of simple and surprising recipes, it offers ideas for every season. Go ahead and pick up that unusual vegetable from the farmers' market, even if it's something you've never tried. This book will, no doubt, offer several delicious ideas for preparing it.
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(26 of 46 readers found this comment helpful)
View all 4 comments

Product Details

ISBN:
9780767900140
Author:
Madison, Deborah
Publisher:
Clarkson Potter
Author:
Madison, Deborah
Location:
New York :
Subject:
Cookery
Subject:
Vegetables
Subject:
Vegetarian
Subject:
Vegetarian cookery
Subject:
Specific Ingredients - Vegetables
Subject:
Vegetarian - General
Edition Number:
1st ed.
Series Volume:
516
Publication Date:
20071106
Binding:
Hardback
Grade Level:
General/trade
Language:
English
Illustrations:
24 4-COLOR PHOTOGRAPHS, LINE DRAWINGS TH
Pages:
752
Dimensions:
10.44x8.18x1.92 in. 4.35 lbs.

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Related Subjects


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

Vegetarian Cooking for Everyone Used Hardcover
0 stars - 0 reviews
$22.00 In Stock
Product details 752 pages Broadway Books - English 9780767900140 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.

"Publishers Weekly Review" by , "It would be difficult to select a favorite section from this incredibly complete and triumphant effort." Publishers Weekly (starred review)
"Review" by , "Here it is — the complete vegetarian bible."
"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." Mollie Katzen, host of public television's Mollie Katzen's Cooking Show, and author of The Moosewood Cookbook and Mollie Katzen's Vegetarian Heaven
"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 , 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. <BR>"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 aCook" 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 ever
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