Title:

Vegetarian Cooking for Everyone 10th Anniversary Edition
(Broadway Books, 2007) ISBN 978-0-7679-2747-5 0-7679-2747-8

Theme:

Vegetarians, including vegans, and non-vegetarians will learn about ingredients and cooking techniques in this comprehensive vegetarian cook book with 1,400 recipes.

Sample Recipes:

Roasted chile peanuts. Lacquered almonds. Cooked carrot salad with cilantro salsa. Potato and parsley soup. Spicy chickpeas with ginger. Eggplant rounds with cheese and red wine tomato sauce. Butternut squash coins. Mushroom lasagne. Barley with butter or roasted nut oil. Mexican green rice with roasted chiles. Wild rice and celery root gratin. Baked tofu with braised peppers and olives. Pineapple coconut milk drink. Applesauce spice bread. Walnut bread. Nutmeg pie. Frozen honey mousse.

Notable Elements:

The Becoming a Cook chapter teaches cooking basics, menu planning, knife handling and high altitude cooking. The Vegetables chapter covers how to cook and handle everything from artichokes to zucchini, which sauces complement them and how to season them. It includes a glossary of greens including choy sum, collards and kale. Sidebars provide tips on how to eat an artichoke, making soups from leftovers and how to sweeten hot onions.

Tone / Style:

Inspirational and educational, Vegetarian Cooking for Everyone tells novice to experienced cooks everything they need to know about vegetarian cooking. Besides recipes for appetizers, main courses, side dishes and desserts, the cook book instructs readers on which flowers are edible and how to match vegetarian dishes with wines.

The introduction to this 742-page cook book describes ingredients such as types of oil, varieties of peppers and how to make yogurt cheese. Chapters begin with explanations on how to select, store, cook and flavor the main ingredients (e.g., grains). Deborah Madison adds tips on preparation, serving and storage to each recipe.

Visuals:

Full-page mouthwatering color images illustrate selected recipes.

Contents:

• Introduction to the tenth anniversary edition
• Becoming a cook
• Foundations of flavor
• Sauces and condiments
• Greetings from the cook
• Sandwiches
• Salads for all seasons
• Soups from scratch
• Vegetable stews and stir-fries
• Gratins and casseroles
• Beans plain and fancy
• Vegetables
• Pasta, noodles and dumplings
• Savory tarts, pies, turnovers and pizzas
• Grains
• Eggs and cheese
• The soy pantry
• Breakfast anytime
• Breads by hand
• Desserts
• Resources
• Index

Author:

Deborah Madison

Claim to fame:

Deborah Madison is a James Beard award-winning author of nine cook books, founder-chef of Greens restaurant in San Francisco, cooking teacher and local food/fresh produce advocate.

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