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!
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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.
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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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Jasmine, August 30, 2006 (view all comments by Jasmine)
At this time of the year, when produce is so perfect, this book is a treasure for everyone, vegetarians and omnivores alike. It has great and easy to follow recipes for lots of different fruits and vegetables, and is very educational and instructive about cooking techniques in general.
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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.
by Jill Owens
"Publishers Weekly Review"
by Publishers Weekly,
"It would be difficult to select a favorite section from this incredibly complete and triumphant effort." Publishers Weekly (starred review)
by Susan Westmoreland, Good Housekeeping,
"Here it is — the complete vegetarian bible."
by Marion Cunningham, author of The Fannie Farmer Cookbook,
"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."
"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
by Alice Waters, owner, Chez Panisse,
"Deborah Madison's new book is utterly credible and accessible, because she writes the same way she cooks and gardens: with passion and knowledge."
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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