Deborah Madison
Author
Language
English
Formats
Description
A fully revised and expanded edition of the most comprehensive vegetarian cookbook ever published, from America’s leading authority on vegetarian cooking.
What Julia Child is to French cooking, Deborah Madison is to vegetarian cooking—a demystifier and definitive guide to the subject. After her many years as a teacher and writer, she realized that there was no comprehensive primer for vegetarian cooking, no single book...
What Julia Child is to French cooking, Deborah Madison is to vegetarian cooking—a demystifier and definitive guide to the subject. After her many years as a teacher and writer, she realized that there was no comprehensive primer for vegetarian cooking, no single book...
Author
Pub. Date
[2013]
Edition
First edition.
Language
English
Description
Shows how vegetables from the same family can be interchanged to complement other flavors and includes over one hundred recipes, including grilled asparagus with tarragon butter, potato cakes with red chile molido, and chive and saffron crepes.
Author
Pub. Date
[2017]
Edition
First edition.
Language
English
Description
"From the foremost authority on vegetarian cooking and one of the most trusted voices in food comes a carefully curated and updated collection of 100 favorite and most inspired recipes, reflecting how Deborah Madison loves to cook now, "--Amazon.com.
Madison has been bringing vegetarian food into the mainstream, and championing the farmers who grow our foods, especially new and forgotten varietals of vegetables and grains. In this, her most personal...
7) This can't be tofu!: 75 recipes to cook something you never thought you would-- and love every bite
Author
Pub. Date
2000.
Edition
First edition.
Language
English
Author
Pub. Date
2020.
Edition
First edition.
Language
English
Description
"From the author of Vegetarian Cooking for Everyone ("The Queen of Greens" --The Washington Post)--a warm, bracingly honest memoir that also gives us an insider's look at the vegetarian movement. Thanks to her beloved cookbooks and groundbreaking work as the chef at Greens Restaurant in San Francisco, Deborah Madison, though not a vegetarian herself, has long been revered as this country's leading authority on vegetables. She profoundly changed the...
Author
Pub. Date
[2015]
Language
English
Description
Organised according to the Jewish calendar, The Seasonal Jewish Kitchen combines the modern focus on fresh foods with ancient roots and recipes. These dishes are lighter and brighter, reflective of the flavours of the Jewish Diaspora. It's Jewish cooking for a new generation, featuring everything from traditional brisket, chicken soup, gefilte fish, and the best-ever potato latkes to more unusual fare like the Bulgarian cheese puffs known as bouikos;...
Author
Pub. Date
2006.
Language
English
Description
Now updated and expanded, a New York executive-turned-farmer shares his story and the hows & whys of running a small organic farm in 21st century America.
Keith Stewart, already in his early forties and discontent with New York's corporate grind, moved upstate and started a one-man organic farm in 1986. Today, having surmounted the seemingly endless challenges to succeeding as an organic farmer, Keith employs seven to eight seasonal...
Keith Stewart, already in his early forties and discontent with New York's corporate grind, moved upstate and started a one-man organic farm in 1986. Today, having surmounted the seemingly endless challenges to succeeding as an organic farmer, Keith employs seven to eight seasonal...
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