The Savory Way. This item is unavailable.The Savory Way

Uses easily accessible ingredients to create more than three hundred recipes for salads, vegetables, desserts and other dishes

Madison is the author, with Edward Espe Brown, of the highly acclaimed Greens Cook Book ( LJ 5/15/87), from the San Francisco vegetarian restaurant where she was founding chef. No longer in the restaurant business, she is now more concerned with simple everyday food, flexible recipes easily made by the home cook without "the perfect ingredient" at hand. Her recipes are still sophisticated and enticing, but alongside elegant dishes like Pasta Souffle with Mushroom Filling, there is a rustic Omelet with Croutons, an easy Cucumbers with Lemon, a quick saute of Tomatoes with Vinegar. Not a vegetarian cookbook but rather a collection of delicious vegetable dishes of all sorts, this is highly recommended. Khalsa, a vegetarian, visited some of the country's top restaurants to sample the vegetable dishes their creative chefs have to offer. The first half of his text is an appreciation of some 50 well-known chefs and their restaurants, the second half an impressive collection of vegetable recipes for all courses of the meal. Again, the audience for this book will not be limited to vegetarians: the background information is fun to read, and the clearly written recipes will appeal to anyone interested in good food. Recommended.
Copyright 1990 Reed Business Information, Inc.