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Summary: Get your Culinary Degree in One Easy Book!
Review: To me, the beauty of this book is not in the recipes, which are good, but the theory and ideas that it instills in the reader. The book shows how to cook, season, and accessorize vegetarian food in such a way that the reader learns, whether deliberately or not, the theory and logic behind the author's style of cooking. The organization and the cross referencing of material makes it very obvious how the author categorizes and thinks about food. After playing with the book for a bit, I've found that I've developed a new creativity with the sauces, condiments, and vegetables she presents.There are a lot of very basic recipes in this book. Some might be tempted to ask, "who needs two paragraphs on how to boil green beans?" But having the basics presented makes the book a very useful reference. If you're the sort of person who buys brussel sprouts once a year, it's worthwhile having a reference on how to purchase, prepare, and boil them. Having the basic recipe also provides a basis for the variations she usually attaches, variations that range in complexity to adding lemon and parsley to making triple-decker souflees. I should note that, while offering a few more exotic recipes, the author wisely sticks to her own American style of cooking. This is not a book that will teach you how to make sag paneer or vegetarian pad thai! Instead, it presents, more or less, the author's own clear and uncluttered style. (Other reviewers have called this style "Californian", though not being anywhere near California, I can't say I know). Think of it as a book of jazz licks and riffs. You can borrow from the examples presented, but eventually you'll find that your hands are fixing up spicy mango and plum chutneys to accompany your spinach frittata, without even thinking about it.
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Summary: Delicious!......(and you don't have to be a vegetarian)
Review: I collect cookbooks, and have read many more, but I have to say this book is a must have! Every recipe that I have tried is delicious. Deborah Madison has a wonderful way of explaining each recipe and it's preparation and possible accompaniments. Also alot of basic kitchen and cooking information. This book is just an all-round pleasant book to read and refer to again and again!
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Summary: Simply the Best!
Review: Bob Dylan said it best! "The times they are a changin." And anyone who has stood in the produce section of his or her local market would have to enthusiastically nod in agreement. Broccoli rabe, bok choy, Portobellos, chayote squash are but a few of the newcomers. Arguably, nowhere is the fusion of Latin, Asian and other cultures into mainstream American life as apparent as in our local produce departments. From Portland, Oregon, to Lincoln, Nebraska, Tuscaloosa, Alabama to Newark, New Jersey, eager but nervous, cooks look on in amazement. Deborah Madison's Vegetarian Cooking For Everyone unlocks the mysterious door of the vegetarian world. Fusilli with Garden Vegetables and Tarragon was simple and delicious! The Baked Japanese Eggplant with Feta Cheese and Tomato was also simple and quite tasty as was the Fingerlings and Slivered Garlic. In the margins of each recipe, Deborah Madison's own helpful, personal notes regarding a particular recipe ("...my husband's favorite dish." or "...use big fleshy mushrooms like Portobellos.") are delightful! Yes, this is certainly Vegetarian Cooking for Everyone! For the new cook, there are basic cooking guidelines. For the experienced Vegan, there are sophisticated recipes that will inspire. And, for those like me, eager to incorporate the wonderful, exciting, and healthy world of vegetables into our own daily lives, this is a must-have book that I've vowed to take on my next grocery trip and walk down the aisles fully armed!
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Summary: Deborah rocks!
Review: I am a total newbie, complicated recipes scare me to death, and I made a few things from this book with no problem. Deborah's style is non-intimidating, and since I am headed toward vegetarianism (slowly) this book was ideal. She explains everything and takes the mystery out of healhty vegetarian cooking.
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Summary: Outstanding vegetarian cook book, fosters innovation!
Review: I bought this book when I was tired of making limp salads, dull and boring pasta and overworking my herbs. Used Amazon.coms reviews to help make my purchase. Debbie Madison gives you so much more than just recipes, she provides the knowledge about everything that goes into our food that is key to understanding the way a dish works and why it was put together that way. I have used her recipes both word-for-word and as a guideline and my dishes have improved radically. Whats more, her innovative stocks, soups, pastas and vegetables team wonderfully with good well made basics from Fannie Farmers cookbook - no wonder since it looks like Marion Cunningham and Debbie Madison have a well-established collaboration! I do not own the Joy of cooking, but I feel like I have the best allies in my kitchen when I make American/ Californian food! Coming from the world of Indian cooking which absolutely calls for fresh ingredients for the best food, I really appreciate the effort that has gone into explaining the worth of vegetables, herbs and other ingredients in making food for the mind, body and soul. We need crusaders like these in these days of burgers and pizza.
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Summary: Vegetarian or not, if you like cooking, this book is for you
Review: I am not a vegetarian but I like my vegetables and I like the way Deborah Madison presents them. I have been a fan of hers since I accidentally discovered the Greens Cookbook a few years ago. It challenges me to extend my liking of vegetables and explore ways of cooking and presenting them. Being a cooking enthusiast I cannot recommend this book, or any others of Deborah Madison's, highly enough. I wish I had thought of the recipes first.
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Summary: an incredible cookbook
Review: This book is one of the best cookbooks I've ever owned. It contains simple, week-night recipes, as well as more complex recipes perfect for entertaining. The soup recipes are fantastic, and there are some great bread and desserts as well. Highly recommended for beginning and advanced cooks.
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Summary: Deeeeliiicious!
Review: I have tried many of her recipes...and everyone should be given 5 Stars! If you are new to vegetarian cooking, this one gives you great info. Try it...You'll like!
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Summary: a garden of scrumptious good eatin"!
Review: Wow! This book is fabulous. This woman takes vegetarian cooking to new heights. This book is a wonderful reference on all kinds of vegetarian staples, from tofu to beans to rice. She gives extensive info on many types of vegetables and how to choose them. She also gives lists of things that go well with each ingredient so that you can make up your own recipes. I've learned so much from this book!
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Summary: The Dominatric of Cooking
Review: My husband calls Deborah Madison the Dominatrix of Cooking because of the picture on the cover of the book (she looks like she could get pretty serious with those wooden spoons---why two?), and because of her high-minded attitude about certain standard ingredients (e.g. the Parmesan cheese in the green box and regular table salt). I think she earns the moniker because she is clearly in charge in the kitchen. I love these recipes for their simplicity. Though I have (too) many cookbooks, I use this one more than any other and recommend it to all my friends who are curious about vegetarian cooking. I have achieved a deep appreciation for chick peas--try chick peas and farfalle. This is easy, but so tasty, I serve it to company. Another elegant company dish: leek and goat cheese galette---sublime and wonderful, and not hard! Though some have described recipes as too "simplistic," I would say this book allows vegetables to shine in a healthy straightforward way, not drowned with fatty sauces. Many of the recipes are do-able on a day-to-day basis, and since I cook for my family (including four kids, ages 10 to 17), I can't be the French chef every night. I bought a copy for my oldest, who has also fallen in love with it, since she will be going off to college soon.
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