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Vegetarian Cooking for Everyone

Vegetarian Cooking for Everyone

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$19.99 - Vegetarian Cooking for Everyone Buy ebook on Barnes & Noble
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Brief Description

Item#: 10578969
    Deborah Madison, the internationally celebrated founding chef of Greens restaurant in San Francisco, shares 1400 recipes for vegetable stews, cobblers, stir-fries, gratins, sandwiches, and much more. This is the perfect resource to turn to when the
 
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    Deborah Madison, the internationally celebrated founding chef of Greens restaurant in San Francisco, shares 1400 recipes for vegetable stews, cobblers, stir-fries, gratins, sandwiches, and much more. This is the perfect resource to turn to when the cook isn?t sure what to do with beets, kohlrabi, cabbage, or any other vegetable at hand. Recipes include Eggplant Rounds with Shallots and Basil, Cauliflower with Curry Butter and Cashews, Oat and Brown Sugar Coffee cake. Accompanied by full-color photographs, this wonderful vegetarian cookbook was named Book of the Year by the International Association of Culinary Professionals in 1998, and winner of the Best Vegetarian Cookbook Award from the James Beard Foundation.
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    Overall Rating: 5

    Most Recent Reviews

    • all time favorite cookbook

      I have had this book for several years and I highly recommend to everyone. Whether you are a full time vegan, vegetarian, or someone who just likes to eat meatless meals occassionally, this book has something for you. The recipes are not complicated, but they are delicious. I think Deborah Madison writes some of the best cookbooks around. She gives lots of tips and useful information along with the recipes. When my garden vegetables come in, this is the first cookbook I turn to for new ideas.

      callielou from Florence, AL, Jun 2, 2011

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  • Starred ReviewMany have tried to create a reliable, encyclopedic vegetarian cookbook, but few have succeeded. Madison (The Greens Cookbook; The Savory Way) comes through with a weighty volume that contains reams of useful information, basic techniques and just plain great recipes. Madison admits that she herself is not a strict vegetarian. She is, however, strict about organization. She uses common sense in assembling a formidable volume of material, sometimes opting for suggestions or outlines rather than full recipes. A section on crudits in the appetizer chapter lists familiar (cucumbers) and less familiar (jicama) vegetables and details how to prepare them; soup recipes are preceded by an outline of how vegetable soups are generally created. Madison respects tradition just the right amount, which means that the chapter on soy foods combines tofu and tempeh with Asian flavors, as in Malaysian-Inspired Tofu Curry and Marinated and Fried Tempeh, Indonesian Style. As a rule, her recipes are full of intriguing flavors, but they're never wacky: Peruvian Potatoes with Peanut Sauce and Garnishes; Chard Stems with Saffron and Tomatoes; Broken Lasagne with Fried Green Tomatoes and Parsley; Millet with Pan-Roasted Corn and Tomatillo Salsa. A chapter on breakfast foods that are good anytimelike Cottage Cheese and Nutmeg Pancakesis particularly strong, but it would be difficult to select a favorite section from this incredibly complete and triumphant effort. (Oct.) (c) Copyright PWxyz, LLC. All rights reserved
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