| View Larger Image | Vegetarian Cooking for Everyone | Hardcoverby Deborah Madison (Author)
| List Price: | $40.00 | | Price: | $26.40 | | You Save: | $13.60 (34%) | | | Available: | Usually ships in 24 hours |
| | Binding: | Hardcover | | Publisher: | Broadway | | Edition: | 10 Anvth Edition | | Page Count: | 752 Pages | | Publication Date: | November 06, 2007 | | Sales Rank: | 1,560st |
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EDITORIAL REVIEWS |
Product Description
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, Deborah Madison is to vegetarian cooking—a demystifier and definitive guide to the subject. 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. Vegetarian Cooking for Everyone 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 in every way Deborah Madison’s magnum opus, featuring 1,400 recipes suitable for committed vegetarians, vegans (in most cases), and everyone else who loves good food. For nonvegetarians, the recipes can be served alongside meat, fish, or fowl and incorporated into a truly contemporary style of eating that emphasizes vegetables and fruits for health and well-being.Vegetarian Cooking for Everyone is the most comprehensive vegetarian cookbook ever published. The 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—it's 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. 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. |
Amazon.com Review
The elegant simplicity and exquisite flavor of Deborah Madison's food make her one of America's leading cooks. In Vegetarian Cooking for Everyone, she offers more than great food: her book includes comprehensive information about ingredients and techniques, plus more than 800 recipes. The recipes range from dishes as familiar as Guacamole to those as distinctive as Green Lentils with Roasted Beets and Preserved Lemons, and Cashew Curry. The 124-page chapter titled "Vegetables: The Heart of the Matter" is a virtual book of culinary revelations; you could use it as a manual on buying and preparing vegetables. Madison provides equally inspired recipes and guidance for everything from grains and soy to dairy foods and desserts. |
CUSTOMER REVIEWS (Average Customer Rating: 4.5 based on 215 reviews)
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One of my favorite cookbooks by J. C. Stine (Vancouver, BC)  5 Stars
November 16, 2009
I bought this book on a whim, since I eat vegetarian quite a bit. The volume of recipes is impressive. The cookbook is extremely detailed, and there are key recipes which she gives alternatives for if you want to mix it up. For example, she has a recipe for a white pizza, then below it one for a black and white pizza, which is the same thing but with olive paste, which she has a recipe for as well.
The book is divided into types of courses, such as soups, sauces, desserts, etc. She also has a section for vegetables, subdivided by the vegetable you want to use. Everything I've made in here has been pretty straightforward, as long as you read the recipe first and figure out if you will need to alter anything, such as method or ingredients. This is no beginner's cookbook, but if you're comfortable in the kitchen and with experimenting it is a great reference. It is also not overly advanced, but again, you have to have a little familiarity with cooking.
The author also has tips and hints galore, both in the front of the book, in the front of the sections and highlighted in colored type in the margins.
I bought this book for a friend who enjoys cooking, and hope to buy it for more people. It's actually fun just paging through the recipes and reading her comments on different methods and recipes. If you're vegetarian, or like to eat vegetarian, and like to cook, this book is a necessary addition to your collection.
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How to cook everything! by A. Walker 5 Stars
November 15, 2009
I love this cookbook. I have yet to come across a less-than-stellar recipe. So many of them are surprisingly simple. It's been especially useful in figuring out what to do with vegetables we get from our CSA share that we're unfamiliar with. We've found answers to questions like: What do you do with two pounds of radishes? What's a good way to eat greens besides boiling them? How the heck do you prepare purple hull peas? What do you do when you have tomatoes coming out of your ears? Answers: braise them, in empanadas, in a very tasty recipe for black-eyed peas, make any number of tasty sauces.
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MEAT EATERS WILL LOVE THIS! by Judy Nickelson (SANTA CRUZ, CALIF) 5 Stars
November 05, 2009
I LIKE VEGETABLES AND I ALSO LIKE MEAT......ALL KINDS......I TRIED SOME RECIPES WHICH TURNED OUT DELICIOUS. I MADE AN ENTIRE VEGETARIAN DINNER AND NO ONE REALIZED IT UNTIL I POINTED IT OUT. TOFU....WHAT A WONDERFUL "MEAT". GREAT RECIPE BOOK!!!
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Exceptional by Marshall T. Vandegrift (Atlanta, GA USA) 5 Stars
November 02, 2009
Most cookbooks I've seen amount to little more than collections of recipes with some unifying theme. Vegetarian Cooking for Everyone goes far deeper, exploring basic kitchen processes, selection and handling of ingredients, selecting arrangements of dishes for meals, pairing dishes with wines, and so on. It conveys not just information, but Madison's philosophy of food.
When I first bought this book a decade ago, I was just starting out cooking, and greatly appreciated its detailed instructions for the preparation of almost every type of vegetable. Even experienced cooks will probably find useful Madison's suggestions for more esoteric ingredients such as tofu and quinoa. And the suggestions go well beyond the basic; for example, her instructions for making a "quick stock" while simultaneously preparing a dish requiring a stock.
None of which is to imply that the recipes themselves are second-rate! Everything that I've cooked from this book has been delicious. Some of the recipes in this book are quite complex, but most are simple, while managing to avoid the "throw some vegetables and beans into a pot" sameness that much vegetarian cooking has. Madison's blurb on the cover notes that this book contains the "1,400 or so recipies I likes to cook" -- and you can't help but believe that she knows 10x as many and did in fact select these as her favorite.
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Great Cookbook Even for Beginners! by M. Heim (Northern VA) 5 Stars
October 30, 2009
Having been a meat eater my whole life I bought this book hoping to expand my meal options to include some vegetarian dishes. Since getting this book nearly a month ago I haven't turned back to meat yet. By default I've become a vegetarian! What makes this book great is that you can shop for a variety of fresh vegetables, beans, etc. at the store with no particular plan in mind, then when you get home you can go to the index and look up you main ingredient and chances are there is a recipe. I haven't been let down yet.
Example: I needed something quick for dinner today and after scanning the index I came across a recipe for spicy chick peas with ginger. I had nearly all the ingredients on hand (had to substitute a few spices) and 30 minutes later I had an outstanding meal. Most of the recipes have been pretty easy to make and I've quickly expanded my meal options by leaps and bounds and haven't missed meat yet! The big dilemma will be thanksgiving in a few weeks. Hmm, that might be tough.
Get the book, learn, cook, and enjoy.
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SIMILAR PRODUCTS |
| Vegetarian Suppers from Deborah Madison's Kitchen
by Deborah Madison (Author)
I love supper. It’s friendly and relaxed. It’s easy to invite people over for supper, for there’s a quality of comfort that isn’t always there with dinner, a meal that suggests more serious culinary expectations—truly a joy to meet, but not all the time. Supper, on the other hand, is for when friends happen to run into each other at the farmers’ market or drop in from out of town. Supper is for Sunday night or a Thursday. Supper can be impromptu, it can be potluck, and it can...
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| Vegetable Soups from Deborah Madison's Kitchen
by Deborah Madison (Author)
When I said I was working on a soup book, the response was often, “Oh, I love soup!” People enthuse about soup in a way that’s so heartwarming it makes me feel as if I’m in the right camp... The soups in this book are based on vegetables, and many of these recipes are new ones for me. But some are soup classics, by which I mean some of those that have stood the test of time in my kitchen, (Quinoa, Corn, and Spinach Chowder) and those that are classics in the culture (Boston-Style...
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| How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food
by Mark Bittman (Author), Alan Witschonke (Illustrator)
The ultimate one-stop vegetarian cookbook-from the author of the classic How to Cook Everything Hailed as "a more hip Joy of Cooking" by the Washington Post, Mark Bittman's award-winning book How to Cook Everything has become the bible for a new generation of home cooks, and the series has more than 1 million copies in print. Now, with How to Cook Everything: Vegetarian, Bittman has written the definitive guide to meatless meals-a book that will appeal to everyone who wants to cook...
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| This Can't Be Tofu!: 75 Recipes to Cook Something You Never Thought You Would--and Love Every Bite
by Deborah Madison (Author)
One taste and you'll say, "This can't be tofu!" But it is....
Nutritionists, doctors, and food authorities everywhere are telling us to eat more tofu. It's an excellent source of high-quality protein and calcium. It contains no cholesterol and is very low in calories and saturated fat. So why don't we eat more tofu? Because for too long tofu has been used as a substitute for other ingredients. Why turn tofu into a beef substitute in a burger, or pass it off as "cheese" in lasagna, when...
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| Local Flavors: Cooking and Eating from America's Farmers' Markets
by Deborah Madison (Author)
First published in hardcover in 2002, Local Flavors was a book ahead of its time. Now, imported food scares and a countrywide infatuation with fresh, local, organic produce has caught up with this groundbreaking cookbook, available for the first time in paperback.
Deborah Madison celebrates the glories of the farmers’ markets of America in a richly illustrated collection of seasonal recipes for a profusion of produce grown coast to coast. As more and more people shun industrially...
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