Vegetarian Cooking for Everyone [Kindle Edition] Author: Deborah Madison | Language: English | ISBN:
B00486UEY4 | Format: PDF, EPUB
Download Vegetarian Cooking for Everyone
Download books file now Download Vegetarian Cooking for Everyone from with Mediafire Link Download Link 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.
From the Hardcover edition. Direct download links available for Download Vegetarian Cooking for Everyone [Kindle Edition]
- File Size: 4376 KB
- Print Length: 752 pages
- Publisher: Ten Speed Press; 10 Anv edition (October 27, 2010)
- Sold by: Random House LLC
- Language: English
- ASIN: B00486UEY4
- Text-to-Speech: Enabled
X-Ray:
- Lending: Not Enabled
- Amazon Best Sellers Rank: #188,311 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
- #75
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Vegetables & Vegetarian > Vegetables
- #75
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Vegetables & Vegetarian > Vegetables
This has become my favorite cookbook. I have been vegetarian for nearly 20 years and I am an avid cook, and this book has provided nothing but perfect food, without meat, every time I have used it. I love good food. Food that is merely nutritious and not really good, also, is a bane to humanity. This food is not generally low-fat, but it is still whole, nutritious food. The desserts are great, the salads are great, the vegetable dishes are great. You name it, in this book, it's good.
The other thing that I love about this book is that Deborah Madison is not only a great chef she also knows how to translate her cooking talent into recipes that really WORK. I am disappointed by some chefs' cookbooks because it's obvious that they are excellent cooks, but their recipe-writing skills are sub-par. These, on the other hand, are well-tested, well-written recipes.
The food in this book is what I'd call fine food. Some recipes in other cookbooks are for everyday-type food that will get you by, and others are for trendy food that are novel to make once in a while. The recipes in this book direct you to make the kind of food that will have you talking the next day about how good it was, and they're not trendy. Most are also uncomplicated. The flavors are refined and you might call them sophisticated, but that's misleading because there's nothing pretentious about the recipes or the presentation. The sophistication comes from a cleanness to the palate that is presented here.
I have a large collection of cookbooks (200+) and this one definitely stands out. If you have others of Madison's cookbooks, such as the Savory Way or the Greens Cookbook, which are also both excellent, I suspect that you will find this one more accessible.
Since this is a classic you will find all kinds of great reviews. I have no loyalty to Deborah Madison. But I do think this is a wonderful book and some of the negatives are just strange or wrong. If you are considering this purchase, take it out of the library or look at it in a store. This is really worth having on the shelf and for many reasons.
A One star reviewer says that on page 282...Potato Leek Gratin...ends up in a watery mess. The last word in the recipe says...DRAIN. Next..p636 ...Cranberry Nut Bread...uses two different kinds of sugar and doesn't say when to use each type. In defense again...in the directions it breaks things up with the words PUT (that starts the Cranberry Sauce), and then CREAM which uses the next ingredient in line (butter) and then the next type of sugar etc.. I'm no Mr. Chef but this seems straight forward to me.
The bit about Acorn Squash? Not accurate. Very few books that I have seen, have a direct reference to Acorn Squash...(Fanny Farmer, Joy of Cooking, Essential Vegetarian Cookbook etc.)This one does. With most you have to know it is also known as Winter Squash and find it that way. And this book does not just have info and bake at so and so. You can just bake it, there is a side note of good things "partners" that go with it, she gives ideas of what to use this for other than just as is, then another entry a bit more involved with some recipe for a flavored butter, and then, as Fanny Farmer says to put maple syrup and butter with it but then goes on to suggest 5 other kinds of flavors. Fanny Farmer though, says bake at 400 for 40 to 50 minutes, which really kills it. Out of all the cookbooks I have, Madison's book happened to be the most informative!!....
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