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,
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The instructions for that second recipe, to sum up, say to saute in oil thinly sliced onions until ...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 ...more
Apple and Celery Salad with Gruyere
Carrot Red Pepper Soup
Butternut Squash Gratin with Onions and Sage
Eggplant Rollatini with Corn Bread Stuffing
In my collection (and ...more
I was really feeling the need for a new, comprehensive, detailed, clear, fun, creative approach to vegetarian cooking--sort of a "Diet For A Small Planet" for the 21st Century--and so far, Madison's tome does not disappoint. Packed with doable, approachable, attractive recipes, lots of helpful advice on technique and know-how, and, importantly in a working handbook, well-designed and attractive page and font lay-outs.
I'm very ...more
While some of the recipes do use eggs or dairy, most of them are very easily ...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
I've already noticed that I've become more adroit in the kitchen with a little help from the section on knives, which ...more