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Check for Availabilityout of stock. Click on the button below to search for this title in other formats.  This title in other formats:Vegetarian Cooking for Everyone
Staff Pick
Working at Catacombs warehouse, 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. Synopses & ReviewsPublisher 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 AuthorDeborah 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 SayingAdd a comment for a chance to win!
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