[ KINDLE ] ✽ Vegetarian Cooking for Everyone Author Deborah Madison – Healing-oil.info


Vegetarian Cooking for Everyone from the 10th anniversary introduction people come with their old books, pages tattered and stained with soup, inked with comments, and stuck with sticky notes One, recently returned to me, was signed by all the monks who had used it in their monastery kitchen The remains of the torn jacket were glued to the cover and the pages were so swollen with spills that the books was nearly twice its normal thickness Clearly this old copy had had quite a workout, but nothing makes me happier tha from the 10th anniversary introduction people come with their old books, pages tattered and stained with soup, inked with comments, and stuck with sticky notes One, recently returned to me, was signed by all the monks who had used it in their monastery kitchen The remains of the torn jacket were glued to the cover and the pages were so swollen with spills that the books was nearly twice its normal thickness Clearly this old copy had had quite a workout, but nothing makes me happier than to see my books so much the worse for wear I read this 10th anniversary edition partly because of the appeal of the cover picture, and though the reading was a slow process, it was worth it The author has done restaurant and teaching work plus written for magazines, and is a great fan of local food and farmers markets The book has won at least one award, and it s clear why It s packed with info, even the inside covers has some both ends have the same infos The photographs are in three gatherings, plus there s some drawings included It s packed with 700 pages of recipes, everyday and special, simple and compled It s clearly American book in that the nearness of Mexico shows, and there s the biscuits not the flat ones , the grits and hominy but I think that s just fine, since the recipes work well even for the non Americans The book starts first with instructions for beginner cooks, then goes to recipes, listed by type, and startign with seasonings Many recipes fit vegans immediately, and others require just some changes some of which are given suggestions in the text After seasonings come sauces, the appetizers incl various mayonnaise recipes, and preserved lemons and first course recipes including crudites, little bite sandwiches and spring rolls I ll start listing from here view spoiler sandwich building, with some recipes pita with falafel tomatoes tahini and lemon, marinated tofu sandwich, mushroom and spinach bruschetta, creamed leeks on walnut toast salads incl dressings salad with warm goat cheese croutons, romaine hearts with parmesan and lemon vinaigrette, arangula with pecorino romano and toasted walnuts soups incl stocks, garnishes and steps to make them corn chowder with new potatoes golden peppers and basil, roasted red pepper soup with polenta croutons, barley soup with caramelized onions and pecorino cheese stews and stir fries incl tips for both corn and mushroom ragout with sage and roasted garlic, tunisian pepper and potato couscous, stir fried broccoli mushrooms and peppers with caramelized tofu gratins and casseroles incl basics, enchiladas, bread puddings cauliflower gratin with tomatoes and feta, spicy potato tomato and pepper tangine, goat cheese enchiladas with corn and red mole beans, lentils incl preparing and cooking guide, varieties, sprouting lentils and rice with fried onions, spicy chickpeas with ginger, chickpea soup with condiments vegetables a z incl grilling corn with cumin chile and tomato, grilled leeks with parmesan and olive croutons, tunisian tomato and pepper stew pastas, noodles and dumplings incl making fresh, cooking noodles mushroom lasagne, saffron dumplings, udon with stir fry and five spice tofu savory tarts, pies, turnovers and pizza tomato and red pepper tart, ricotta tart with saffron and herbs, mushroom pizza with tomato and smoked cheese grains incl general guide, on rice and risotto barley mushroom pilaf with saut ed mushrooms, spicy quinoa and potato croquettes, vivid parsley and pea risotto eggs and cheese incl closer on both stuffed green chile omelet, spaghettini and parsley frittata, corn custard with sichuan pepper salt soy incl on tofu and tempeh tofu in coconut sauce with ginger and lemongrass, marinated grilled tofu with hoisin sauce, baked tempeh or tofu with mustard honey marinade breakfast incl brunch, fruits, cereal white grape juice with orange and basil, breakfast coucous with honey and dates, babka with dried cherry and almond filling bread incl dinner rolls, yeats breads, quick breads, the basics cheese muffins, peppered cheese bread, sandwich focaccia with rosemary desserts incl tarts, galettes, 5 fave cakes, ices, cheese as dessert fall compote with pears persimmons and figs, rhubarb apple crisp, polenta pound cake hide spoiler Even with being a picky eater, you still will find plenty of great stuff to cook I certainly did This book made me hungry and eager to cook something, which I think is a very good sign of a well worth it cookbook Not exactly a starter s book, but certainly the very next, in my opinions A food adventure read This is the best cookbook I have ever used The most useful part of it is the vegetable section, where each fruit or vegetable is listed in alphabetical order, and each section discusses choosing, storage, and preparation of the fruit or vegetable, and then follows with at least one very simple recipe green beans with butter and basil , and thencomplicated ones The way I use the book is by buying whatever looks good, and then coming home and figuring out what to do with it That s been w This is the best cookbook I have ever used The most useful part of it is the vegetable section, where each fruit or vegetable is listed in alphabetical order, and each section discusses choosing, storage, and preparation of the fruit or vegetable, and then follows with at least one very simple recipe green beans with butter and basil , and thencomplicated ones The way I use the book is by buying whatever looks good, and then coming home and figuring out what to do with it That s been working for me for six years It is also good for learning how to make simple things better than you probably learned how, such as boiling or poaching an egg There hasn t been a single meal I ve made from this book that has been disappointing though the Asian dishes tend to be sweet, if you re not into that kind of thing , and most of the best things I make Barley and Kale Gratin, page 520 I didn t even have to look that one up are in here Unless you re a committed carnivore, this will be worthwhile to have in your kitchen Even omnivores will agree with me My final comment is that the book is very democratic in that it doesn t use a lot of obscure ingredients You ll be able to get everything you need at a good supermarket or farmer s market She does have someexotic or specialized ingredients, but these can almost always be worked around if you can t find what you need if you like to eat food you will like this book if you like to cook or wish you knew how you will like this book if you love to cook and love vegetables and are a nerd this will be your bible.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 if you like to eat food you will like this book if you like to cook or wish you knew how you will like this book if you love to cook and love vegetables and are a nerd this will be your bible.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 she provides like how to cook each type of dried bean and present stews for company puff pastry on top makes a basic stew company ready per lady madison in all fairness sometimes the recipes are a bit too indulgent with oil and dairy and require modification but modification is easy and she usually provides tips for easy substitutes like god, deborah can read your mind special thanks to jenny williams for giving von a copy of this book which is how i was converted My mom has characterized this as the vegetarian Joy of Cooking, which is pretty accurate However, it s not just for vegetarians, but for anyone who might ever feel the need to cook some vegetables or grains, beans, and other non meat foods That is to say, EVERYONE SHOULD OWN THIS BOOK.One of Deborah Madison s basic ideas is that covering a vegetable in garlic, olive oil, and parsley will make itdelicious, and I have found this to be true She has some other equally good basic ideas, My mom has characterized this as the vegetarian Joy of Cooking, which is pretty accurate However, it s not just for vegetarians, but for anyone who might ever feel the need to cook some vegetables or grains, beans, and other non meat foods That is to say, EVERYONE SHOULD OWN THIS BOOK.One of Deborah Madison s basic ideas is that covering a vegetable in garlic, olive oil, and parsley will make itdelicious, and I have found this to be true She has some other equally good basic ideas, and her approach has really shaped the way that I cook over the years My copy is totally falling apart it is one of those cookbooks, and in fact for me, it is the only one of those cookbooks Her recipes vary in terms of feasibility some involve obscure ingredients and a lot of steps, but she s pretty good about warning you this is for special occasions but a lot of them are easy Without Debbie s Hearty Lentil Soup, for example, I would probably be dead right now And the cooked carrot salad with feta, paprika, and olives was a big hit last night, where there was some pretty stiff competition Anyway, I love Deborah Madison I love this book If you don t have it, you should get it What to make, what to make I am leaning toward carrot salad and chickpea roasted bell pepper salad, both of which I ve made before, Neither is especially Thanksgivingy, but you can serve them room temperature and thus don t need to fight for the stove Hm I don t know Brussels sprouts seemappropriate, but then I d have to reheat upon arrival, and do people not like those Decisions, decisions At least I have the wonderful Debbie Madison on hand, guiding the way..Happy Thankscontinent taking Day, everyone Recently read this cover to cover, making a list of recipes to try in the next few months Full of winners I ve had this book for a few years and have made several recipes from it and have never been disappointed I consider this book one of the basic cookbooks that everyone should have in their repetoir, vegetarian or not A few sample recipes Apple and Celery Salad with GruyereCarrot Red Pepper SoupButternut Squash Gratin with Onions and SageEggplant Rollatini with Corn Bread StuffingSummer S Recently read this cover to cover, making a list of recipes to try in the next few months Full of winners I ve had this book for a few years and have made several recipes from it and have never been disappointed I consider this book one of the basic cookbooks that everyone should have in their repetoir, vegetarian or not A few sample recipes Apple and Celery Salad with GruyereCarrot Red Pepper SoupButternut Squash Gratin with Onions and SageEggplant Rollatini with Corn Bread StuffingSummer Spaghetti with Corn and TomatoesNoodles in Thai Curry SauceOnion Galette with Mustard CreamPolenta Dumplings with Warm Sage and Garlic ButterCurried Quinoa with Peas and CashewsRisotto with Scallions, Lemon, and BasilCarmelized Golden TofuPear SmoothieLacy Buttermilk Corn Cakes with Pepper RelishGinger Cream SconesPeppered Cheese BreadSandwich Foccacia with RosemaryApricot GaletteChocolate TerrineMango Sherbet I am not a vegetarian in fact, most of the time I m carefully watching my carbs This means that there is a high percentage of this book that I can t even use all the pasta, rice, grain, bread, bean, and dessert recipes 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 I am not a vegetarian in fact, most of the time I m carefully watching my carbs This means that there is a high percentage of this book that I can t even use all the pasta, rice, grain, bread, bean, and dessert recipes 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 good fresh green, red, orange, and yellow vegetables as the standard American meat entree Red beans and rice, anyone Madison, however, is clearly truthful when she says these recipes are those she likes to cook and Deborah Madison clearly adores vegetables The section on vegetable side dishes is quite extensive, and many of the appetizer, soup and entree recipes also incorporate generous and loving treatment of veggies.Further, I have never made a recipe from this book that was not absolutely perfect It s worth the price of this book just to have her outstanding recipe for pesto.Carnivore though I am, if I could only have one cookbook, it would be this one I d grill up a simple steak or roast a chicken, serve up a couple of Madison s delightful vegetable dishes, and call it dinner I hope this book never goes out of print, because I want to give copies to my children and grandchildren and great grandchildren The Tenth Anniversary Edition Of This Landmark Cookbook, With Than , Copies In Print, Includes A New Introduction From Deborah Madison, America S Leading Authority On Vegetarian CookingWhat 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, 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 Vegetarian Cooking For Everyone 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 In Every Way Deborah Madison S Magnum Opus, Featuring , Recipes Suitable For Committed Vegetarians, Vegans In Most Cases , And Everyone Else Who Loves Good Food For Nonvegetarians, The Recipes Can Be Served Alongside Meat, Fish, Or Fowl And Incorporated Into A Truly Contemporary Style Of Eating That Emphasizes Vegetables And Fruits For Health And Well Being Vegetarian Cooking For Everyone Is The Most Comprehensive Vegetarian Cookbook Ever Published The 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 InspiringDespite 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 Complex, But All Are Written With An Eye Toward The Seasonality Of Produce 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 This is a very useful recipe to have, because of the instructions for preparing a very wide variety of vegetables Like any cookbook, there are a few recipes that are not very good I use the chapter on soups the most, because I do not really collect soup recipes My only major criticism is that the suggested seasonings listed for each vegetable are a little too repetitive I am allergic to two of the constantly listed ingredients, so I eventually stopped using this section.In my collection and This is a very useful recipe to have, because of the instructions for preparing a very wide variety of vegetables Like any cookbook, there are a few recipes that are not very good I use the chapter on soups the most, because I do not really collect soup recipes My only major criticism is that the suggested seasonings listed for each vegetable are a little too repetitive I am allergic to two of the constantly listed ingredients, so I eventually stopped using this section.In my collection and probably that of a lot of vegetarian cooks , this overlaps the most with Mark Bittman s How to Cook Everything Vegetarian If you want traditional recipes, with recommended spice amounts and ingredients, this is the book for that I would go with Bittman if you would prefer a basic recipe with suggestions on how to expand it to suit your preferences I find myself using Bittman s book as a regular reference muchthan this one, because I have to make less alterations to the recipes because of food allergies After a student borrowed and lost a page of my favorite spinach tortellini recipe, that I knew had originated from this book, I finally checked it out of the library and loved it In addition to being one of those ultimate resources where you can go to when you need to remember if asparagus is okay to put in stock or how to make any concievable sauce, everything I make from it has an unexpected depth of flavor and there is variety on the same old lentil soups and other standard veggie recipes After a student borrowed and lost a page of my favorite spinach tortellini recipe, that I knew had originated from this book, I finally checked it out of the library and loved it In addition to being one of those ultimate resources where you can go to when you need to remember if asparagus is okay to put in stock or how to make any concievable sauce, everything I make from it has an unexpected depth of flavor and there is variety on the same old lentil soups and other standard veggie recipes So, I searched all the used bookstores I came across fruitlessly , then saved up all my teacher discounts and splurged on my very own new copy Eh Don t get me wrong there s a lot of good recipes in here But so many that involve animal products, especially cheese, which is much harder to replace than milk or yogurt There s also gluten, which I need to avoid as well So basically while the recipes cover a wide spectrum of basic vegetarian cooking, it s too much effort for me to sift through for the vegan gluten free ones If you are just looking to expand an omnivore s diet, however, or eat purely vegetarian, with dairy and eggs OK, Eh Don t get me wrong there s a lot of good recipes in here But so many that involve animal products, especially cheese, which is much harder to replace than milk or yogurt There s also gluten, which I need to avoid as well So basically while the recipes cover a wide spectrum of basic vegetarian cooking, it s too much effort for me to sift through for the vegan gluten free ones If you are just looking to expand an omnivore s diet, however, or eat purely vegetarian, with dairy and eggs OK, this would be a great book for you Just not for me


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About the Author: Deborah Madison

Deborah Madison is an American chef, writer and cooking teacher She has been called an expert on vegetarian cooking and her gourmet repertoire showcases fresh garden produce Her work also highlights Slow Food, local foods and farmers markets.