Title: Vegetarian Cooking for Everyone
Publisher: Broadway Books, New York
Publication Date: 1997
Binding: Hard Cover
Book Condition: Very Good +
Dust Jacket Condition: Very Good +
Signed: Signed by Author
Fifth printing. Inscribed, signed, and dated by the author on the half-title page: "G--! / I hope you enjoy! / There are plenty of milk-free recipes by the way! / Best wishes, / Deborah Madison / BMFA 1998." Receipt from Boston Museum of Fine Arts (BMFA) laid in. Quarterbound in cream paper-covered boards with a blue cloth, gold-lettered spine. A massive (4.5-pound), 742-page book, with recipes as well as glossy color photos. Book is unmarked; slight spine slant; corners sharp, tail of spine bumped. The dust jacket is not price-clipped (original price $35.00); some sun-fading to the spine. Brodart protected. Size: 4to - over 9¾" - 12" tall. Bookseller Inventory # 005690
Synopsis: What Julia Child is to French cooking and Marcella Hazan is to Italian cooking, Deborah Madison is to contemporary vegetarian cooking. At Greens restaurant in San Francisco, where she was the founding chef, and in her two acclaimed vegetarian cookbooks, Madison elevated vegetarian cooking to new heights of sophistication, introducing many people to the joy of cooking without meat, whether occasionally or for a lifetime. But 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. Now, in a landmark cookbook that has been six years in the making, Madison 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 the most comprehensive vegetarian cookbook ever published. The 1,400 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. And 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.
"Here it is--the complete vegetarian bible."
--Susan Westmoreland, Good Housekeeping
"Whether you are a vegetarian or an omnivore, Vegetarian Cooking for Everyone is a stunning book worth having."
--Dana Jacobi, Amazon.com
* "It would be difficult to select a favorite section from this incredibly complete and triumphant effort." --Publishers Weekly, starred review
"If I could have only one book on the subject of vegetables, Vegetarian Cooking for Everyone would be it. Deborah Madison has produced an impressive collection of information, instruction, and recipes."
--Marion Cunningham, author of The Fannie Farmer Cookbook
"Deborah Madison is an intuitive, intelligent, and passionate cook who presents her broad knowledge in a lovely, lyrical writing style. She has clearly poured all of these gifts into this impressive book, which I know will be an inspiration to experienced cooks and beginners alike."
--Mollie Katzen, host of public television's Mollie Katzen's Cooking Show, and author of The Moosewood Cookbook and Mollie Katzen's Vegetarian Heaven
"Deborah Madison's new book is utterly credible and accessible, because she writes the same way she cooks and gardens: with passion and knowledge."
--Alice Waters, owner, Chez Panisse
"Deborah Madison is one of our country's finest cooks. Her recipes bring so much flavor, beauty, and excitement to the plate, but with so little fuss. The book is aptly named, for everybody, whether beginner, occasional, or passionate cook, meat eater or vegetarian or somewhere in between, will love this food. But Vegetarian Cooking for Everyone is not only a cookbook. It's the standard text we've been waiting for, and I'm so glad Deborah Madison was the one to write it."
--Martha Rose Shulman, author of Mexican Light, Provenşal Light, and Mediterranean Light
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