Vegetarian Cooking for Everyone

Vegetarian Cooking for Everyone

Deborah Madison

Language: English

Pages: 752

ISBN: 0767900146

Format: PDF / Kindle (mobi) / ePub

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.

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pull the flesh into strips about 1 inch thick. Don’t worry about flecks of skin. Combine the chilli sauce, stock, wine, soy, vinegar, tomato paste, and sugar in a small bowl and set aside. Heat the wok, add the oil, and swirl it around the sides. Add half the scallions, all of the ginger, and the garlic and stir-fry for 1 minute. Next add the eggplant and stir-fry for about 2 minutes. Add the tomatoes and remaining ingredients. Simmer until the eggplant is heated through, 3 to 4 minutes. Garnish

Parmesan, Gruyère, goat cheese SAUCES AND SEASONINGS FOR FENNEL Salsa Verde Orange Mayonnaise Garlic Mayonnaise Saffron Mayonnaise Tomato sauces Parsley-Caper Sauce Steamed Fennel This simple way of cooking fennel leaves it full of flavor. SERVES 4 2 medium fennel bulbs, trimmed 1 bay leaf Salt and freshly milled pepper Extra virgin olive oil Chopped fennel greens or parsley Remove the tough outer leaves and rinse the bulbs. Bring an inch of water to a boil in a large

Cardamom Cookies Cardamom is a perfect spice for pears and is lovely with all fruits. While peeling and pounding your own cardamom pods will make the spice practically explosive, I’ve found that commercial ground cardamom is quite good as long as it’s fresh. MAKES 3 DOZEN 2-INCH COOKIES ¼ pound unsalted butter (½ cup) ½ cup powdered sugar, plus extra for tops 2 tablespoons granulated sugar 1 egg yolk 1 teaspoon ground cardamom ⅜ teaspoon salt 1¼ cups flour Cream the butter and sugars

Garlic This sweet vinegar is good with dumplings and spring rolls. MAKES ABOUT ½ CUP ½ cup rice wine vinegar 1 small garlic clove, slivered Combine the vinegar and garlic and let stand for at least 15 minutes before using. Condiments These foods are hot and spicy, vinegary and acidic, or sweet, In some cases, several intense elements come together in a single bite. Like sauces, condiments enhance other foods, but their flavors tend to be so distilled or concentrated that their

covered, until the beans are tender, about 1½ hours. (Or bake them in a 350°F oven for the same amount of time.) Remove the bay leaves and drain, reserving the broth. Meanwhile, preheat the oven to 350°. Rub the head of garlic with a little of the remaining oil, put it in a small baking dish, and add ⅓ cup water. Cover and bake until soft and lightly caramelized, about 45 minutes. Cool, then squeeze out the softened garlic. Puree the beans in a food processor with all the garlic, the remaining

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