Vegetarian Cooking for Everyone
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, s
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The instructions for that second recipe, to sum up, say to saute in oil thinly sliced onions until transluce ...more
this is my bible. and i am not the only one.
sometimes when i have a few extra unplanned minutes i will sit at my table and randomly open the book. how better to pass 4 minutes then reading about kambocha squash.
she has some elaborate recipes in here but what i really love the most is the basic information ...more
One of Deborah Madison's basic ideas is that covering a vegetable in garlic, olive oil, and parsley will make it more delicious, and I have found this to be true. She has some other equally good basic ideas, ...more
Why do I rate it so highly, then? It's simple - the vegetable recipes! Far, far, far too many vegetarian cookbooks assume that the objective of a vegetarian cookbook is to show people how to create a high protein entree. Often these vegetarian entrees are just as devoid of goo ...more
Apple and Celery Salad with Gruyere
Carrot Red Pepper Soup
Butternut Squash Gratin with Onions and Sage
Eggplant Rollatini with Corn Bread Stuffing
Summer S ...more
While some of the recipes do use eggs or dairy, most of them are very easily veganizabl ...more
In my collection (and ...more
I've already noticed that I've become more adroit in the kitchen with a little help from the section on knives, which ...more
The problem is, I'm not much of a fan of squash of any kind. And onions are great, but as a seasoning, not as large cooked squishy mouthfuls. I enjoy eggplant every once in a while, but again in small bits as bonus zing rather than the primary ...more
This is not just for vegetarians. I have yet to make anything in this cookbook that is not truly good. All of her recipes are simple, concise and scrumptious. She also explains things to people who are intimidated by cooking as a rule. This is much more than a cookbook for me. I re ...more
A few of the ingredients look expensive/hard to find, but maybe that's just due to where I live. I wish there were more protein based recipes, but I LOVE how many vegetable recipes there are. Everything looks super easy to make, as well.
Maybe after I've had a chance to make some recipes, I'll revisit my rating.
After making some food: I'm less impressed. First ...more
It's also a good reference for how to cook all sorts of vegetables and would be a decent stand in f ...more
The book includes virtually every vegetable you could ever think of, providing a section for each specimen with prep, cooking and storage tips, and a couple of sample recipes highlighting each veg. This is in addition to a wealth of general cooking tips and tricks, and a whole treasure trove of helpful information for cooking pros and the kitchen-impaired al ...more
Even if you are an AVID meat eater, this is still a fantastic resource. My friend Renée bought it for me as a gift since I am the problem vegetarian at all the BBQ's.
I don't use it to cook from very often.(The recipes are a little on the bland side so add whatever you want.) I use it as a reference for the ingredients I have on hand. Say, Spaghetti Squash: it looks cool but it's not around enough for me to remember how to prepare it. This ...more
I have to say I couldn't have found a better cookbook--and I soon bought it for myself. Simple, but satisfying recipes that are pretty foolproof--the only one that gave me trouble that I've tried was her potato gnocchi recipe--and I don't believ ...more
I had to return it to the library but plan on checking it out again... at least until I can get a copy for my shelf. I think this is a cook book that I would ...more