A revised edition of the landmark, award-winning cookbook from America's leading authority on vegetarian cooking features new recipes and a new introduction by the author.
Becoming a Cook
Foundations of Flavor Ingredients and Seasonings in the
Kitchen
Sauces and Condiments
Appetizers and First Courses Greetings from the Cook
Sandwiches A Casual Meal
Salads for All Seasons
Soups from Scratch
Vegetable Stew, Sautés, and Stir-Fries
Gratins Hearty Dishes for All Seasons
Beans Plain and Fancy
Vegetables The Heart of the Matter
Pasta, Noodles, and Dumplings
Savory Tarts, Pies, Galettes, Turnovers, and Pizzas
Grains Seeds of Life
Eggs and Cheese
Tofu, Tempeh, and Miso
Breakfast Any Time
Breads by Hand
Desserts Ending on a Sweet Note
Resources 650
Index 651
DEBORAH MADISON is revered for bringing vegetarian cooking to a wide audience, including non-vegetarians, and is a bestselling author, with book sales of more than 1.2 million copies. She is the award-winning author of 13 cookbooks, including New Vegetarian Cooking for Everyone and Vegetable Literacy. Deborah is well known for her simple, seasonal, vegetable-based cooking. She got her start in the San Francisco Bay Area at Chez Panisse before opening Greens. In 1994, Madison received the M.F.K. Fisher Mid-Career Award from Les Dames d'Escoffier and in 2016 she was inducted into the James Beard Foundation Cookbook Hall of Fame.
“This is my favorite reference for all things vegetable. Deborah
offers us such breadth of cooking knowledge--more than 1,600
recipes! Each recipe has concise information, and conveys so much
in just a few words. Even 20 years after its first publication The
New Vegetarian Cooking for Everyone still feels fresh and vital,
brimming with mouthwatering food and wise counsel.”
-David Tanis author of One Good Dish
“Comprehensive doesn’t even begin to describe this all-encompassing
classic of a book. Deborah Madison’s thoughtful and modern approach
to cooking vegetables makes her a top authority on the subject, as
well as a marvelous practitioner, crafting the most delicious
dishes and exciting flavor combinations.”
-Yotam Ottolenghi, author of Jerusalem
“More than any other, this is the book that gave me a foundation in
the kitchen. It is the seminal book that, with each successful
recipe I cooked, encouraged me to attempt another. And, it was the
book that first outlined for me the expansive vegetarian palette of
ingredients that I would continue to draw inspiration from to this
day. This new edition sparks all of the same feelings, and I'm
incredibly excited and thankful for the new generation of cooks
about to discover the flavor, color, beauty, and nourishment that
Deborah's recipes bring to the table.”
-Heidi Swanson, author of Super Natural Every Day
"How do you improve on a classic? Update the recipes, add a bunch
of new ones, and add a slick new cover design that will have even
the diehard fans of the original happily in the kitchen. Oh, and
meat eaters: don't sleep on Madison just because the word
"vegetarian" is in the title. You might learn something."
-Eater.com
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