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This title in other editions

Vegetarian Suppers from Deborah Madison's Kitchen

by

Vegetarian Suppers from Deborah Madison's Kitchen Cover

 

Synopses & Reviews

Publisher Comments:

What's for supper? For vegetarians and health-conscious nonvegetarians, the quest for weeknight recipes that don't call for meat can seem daunting. Focusing on recipes for a relaxing evening — casual dining without the more formal expectations of dinner — she has created an innovative new array of main dishes.

Unfussy but creative, the recipes in From Deborah Madison's Kitchen: Vegetarian Suppers bring joy to the table, in the form of Masa Crêpes with Chard, Chiles, and Cilantro; Winter Vegetable Cobbler; Star Anise Glazed Stir-Fry; Asparagus Flan with Leeks; Gnocchi with Winter Squash, Sage, and Seared Radicchio; summer fare such as Bruschetta with Warm Tomatoes; and satisfying braises and stews, including Chickpea, Potato, and Spinach.

Featuring enticing full-color photographs throughout, by the photographer who made Local Flavors such a stunning package, From Deborah Madison's Kitchen: Vegetarian Suppers will delight Madison's fan base for many meals to come.

Review:

"Celebrated vegetarian chef Madison's latest warmly written gem offers everything from quickie suppers to subtle, sophisticated dinner-party dishes while encouraging local, seasonal eating and unfussy kitchen artisanship. Her earthy, vigorous Pasta and Chickpeas with Plenty of Parsley and Garlic comes together in a flash, and is enlivened by the addition of Beluga lentils, a suggestion she makes in her 'Variations' column. (It will also convince anyone that whole wheat pasta can be delicious.) The Onion and Rosemary Tart with Fromage Blanc is rich, creamy and gorgeously smooth, with a crisp and flavorful shell. And the Brussels Sprout and Mushroom Ragout with Herb Dumplings employs fresh tarragon to brilliant effect (it flavors both the ragout and the dumplings) to make a kind of sophisticated comfort food that's only slightly too heavy on the sprouts. And if Winter Squash Lasagna with Sage, Walnuts and Black Kale seems too ambitious for a Tuesday night, there's always Wine-Braised Lentils Over Toast or even a Fried-Egg Sandwich. Madison's recipes do call for good kitchen gear (Dutch ovens, double-boilers, numerous gratin pans and casseroles) and some hard-to-find ingredients (fromage blanc, blanched nettles, Thai basil), but they're flexible enough to allow for substitutions. Though not as broad as Madison's James Beard — winning Vegetarian Cooking for Everyone nor as detailed as her classic The Greens Cookbook, this volume is a wonderful addition to any vegetarian or 'vegophile' kitchen. Publishers Weekly (Copyright Reed Business Information, Inc.)

Review:

"Deborah Madison, a wizard with fresh produce, offers one appealing recipe after another in Vegetarian Suppers from Deborah Madison's Kitchen." New York Times

Review:

"Madison's latest book is loaded with accessible, inspired, casual recipes for vegetarian supppers." EatingWell

Review:

"Deborah Madison has done for vegetarian meals what the television show Extreme Makeover has done for the dowdy: transform them into something sexy and appealing. She's done it with a combination of relaxed charm, a warmly reassuring writing style, and reliable recipes." Washington Post

Synopsis:

HK

About the Author

Deborah Madison's Vegetarian Cooking for Everyone and The Savory Way, each earned the IACP's Julia Child Cookbook of the Year award. Vegetarian Cooking for Everyone also received a James Beard Award, as did Local Flavors, her most recent book. She is also the author of the James Beard Award nominee This Can't Be Tofu! and The Greens Cookbook, which is now a classic. She lives in Galisteo, New Mexico.

What Our Readers Are Saying

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Average customer rating based on 1 comment:

christine132, February 18, 2009 (view all comments by christine132)
I love this cookbook! At first glance the recipes may appear to be rather involved and time consuming but the opposite is true~they are easy~the hardest part is choosing what to make. Deborah Madison is a genius in the kitchen who knows how to combine simple ingredients so that the flavors just explode. Try the stuffed yellow peppers (pictured on the cover)...you won't be sorry!

Christine
former chef
Portland, OR
Was this comment helpful? | Yes | No
(4 of 6 readers found this comment helpful)

Product Details

ISBN:
9780767924726
Author:
Madison, Deborah
Publisher:
Broadway Books
Author:
Madison, Deborah
Subject:
Vegetarian - General
Subject:
Vegetarian cookery
Subject:
Suppers
Subject:
Vegetarian - Vegan
Subject:
Vegetarian
Subject:
Cooking and Food-Vegetarian and Natural
Copyright:
Edition Description:
Trade paper
Publication Date:
20071131
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
50 4-COLOR PHOTOS THROUGHOUT
Pages:
240
Dimensions:
9.12x8.16x.69 in. 1.70 lbs.

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Related Subjects

Cooking and Food » General
Cooking and Food » Vegetarian and Vegan » Vegetarian and Natural
Health and Self-Help » Health and Medicine » General
Health and Self-Help » Health and Medicine » General Medicine

Vegetarian Suppers from Deborah Madison's Kitchen Used Trade Paper
0 stars - 0 reviews
$14.50 In Stock
Product details 240 pages Broadway Books - English 9780767924726 Reviews:
"Publishers Weekly Review" by , "Celebrated vegetarian chef Madison's latest warmly written gem offers everything from quickie suppers to subtle, sophisticated dinner-party dishes while encouraging local, seasonal eating and unfussy kitchen artisanship. Her earthy, vigorous Pasta and Chickpeas with Plenty of Parsley and Garlic comes together in a flash, and is enlivened by the addition of Beluga lentils, a suggestion she makes in her 'Variations' column. (It will also convince anyone that whole wheat pasta can be delicious.) The Onion and Rosemary Tart with Fromage Blanc is rich, creamy and gorgeously smooth, with a crisp and flavorful shell. And the Brussels Sprout and Mushroom Ragout with Herb Dumplings employs fresh tarragon to brilliant effect (it flavors both the ragout and the dumplings) to make a kind of sophisticated comfort food that's only slightly too heavy on the sprouts. And if Winter Squash Lasagna with Sage, Walnuts and Black Kale seems too ambitious for a Tuesday night, there's always Wine-Braised Lentils Over Toast or even a Fried-Egg Sandwich. Madison's recipes do call for good kitchen gear (Dutch ovens, double-boilers, numerous gratin pans and casseroles) and some hard-to-find ingredients (fromage blanc, blanched nettles, Thai basil), but they're flexible enough to allow for substitutions. Though not as broad as Madison's James Beard — winning Vegetarian Cooking for Everyone nor as detailed as her classic The Greens Cookbook, this volume is a wonderful addition to any vegetarian or 'vegophile' kitchen. Publishers Weekly (Copyright Reed Business Information, Inc.)
"Review" by , "Deborah Madison, a wizard with fresh produce, offers one appealing recipe after another in Vegetarian Suppers from Deborah Madison's Kitchen."
"Review" by , "Madison's latest book is loaded with accessible, inspired, casual recipes for vegetarian supppers."
"Review" by , "Deborah Madison has done for vegetarian meals what the television show Extreme Makeover has done for the dowdy: transform them into something sexy and appealing. She's done it with a combination of relaxed charm, a warmly reassuring writing style, and reliable recipes."
"Synopsis" by , HK
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