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The New Vegetarian Cooking for Everyone
The New Vegetarian Cooking for everyone

Standard Price: $40.00
This Product: 650 Pages


This is our favorite reference for all things vegetable.
Debora offers us such breadth of cooking knowledge-more than1600 recipes!
Each recipe has concise information and conveys so much in just a few words.
Even twenty years after its first publication, The New Vegetarian Cooking for Everyone feels fresh and vital.

This book is the book that give you a foundation in the kitchen. It is the seminal book that with each successful recipe you cook encourage you to attempt another.
Plant life can be very enticing. It is visual, tactile, aromatic, and mysterious. Plant foods range from jewel-like beans with their stripes and patterns, to subtle grains, strangely beautiful seaweeds, the aromas of herbs and spices, and of course fruits and vegetables, with their many forms and colors. No les amazing is the ingenuity of man-made foods: coils of pasta, cheeses of all manner, the lustrous hues and fragrances of oils. It was this edible circus that started her cooking, and it is still there to suggest a recipe, a meal, a menu or and excuse for a gathering.

Those who love to cook often wait for the weekends to indulge their passion. but putting a good meal on the table on weekday evenings is a struggle for many of us, no matter how simple the meal! In short, a home-cooked meal is more than just food. Placing a meal on the weekday table, no matter how simple, adds to the quality of our lives. It's natural to talk over a dinner, and that's where family members and friends are most likely to find out what's going on in each other's lives. Something always happens at the table.

Deborah Madison is the author of eleven cookbooks and is well known for her simple, simple, seasonal, vegetable-based cooking.
She got her stat in the San Francisco Bay Area at Chez Panisse before opening Greens, and has lived in New Mexico for the last twenty years. In addition to writing and teaching, she has served on the boards of Slow Food International Biodiversity Committee, the Seed Savers Exchange, and the Southwest Grass-fed Livestock Alliance, among others,. She is actively involved in issues of biodiversity, gardening and sustainable agriculture.

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