VEGETARIAN COOKING FOR EVERYONE
My Description
By the l990s, I found many students in my cooking classes were more sophisticated about the variety of foods they were eating than ever before, but were increasingly less savvy about the most basic techniques for cooking them. I had also noticed that certain foods, like tofu, were often shunted aside as specialty foods and not given the consideration we give to vegetables, cheeses, grains and other wholesome edibles.
Increasingly, I was wishing for a vegetarian Joy of Cooking that would have the kind of basic information that Joy of Cooking has, but for all kinds of foods. Since I couldn't find what I was looking for, I decided I'd write the book I wanted.
Prompted by my students' questions, I ended up, after seven years, with a truly basic cookbook that offered clear instruction, information, and different levels of recipes. The beginner can easily get started cooking with this book, so it's great for someone who is new to cooking with vegetables and vegetarian food— the college student, or a person who's cooking on his or her own for the first time. At the same time, there's plenty of room among the 1400 recipes for a more experienced cook to have an adventure in the kitchen. There are chapters on matching wine with vegetables, menu planning, and all the other peripheral parts that go into making a good meal. In fact, this is a cookbook that I like to cook from on a regular basis.
Vegetarian Cooking for Everyone won a James Beard Award, was awarded
Best General Cookbook by the IACP, and was voted the Julia Child Cookbook of the Year.
What Others Say
"Madison's passion for serving home-cooked meals regularly is matched only by the accessibility of her great-tasting dishes—from breakfast burritos to broccoli souffle—in this elegant book."
—O Magazine
"...This book is aptly named, for everybody, whether beginner, occasional, or passionate cook, meat eater or vegetarian or somewhere in between, will love this food. It's the standard text we've been waiting for. By putting so much effort into this book, she has made cooking delicious, appealing, and healthful food every day that much easier for the rest of us."
—Marth Rose Shulman, author of Best Vegetarian Recipes
"In Deborah Madison's aptly titled Vegetarian Cooking for Everyone, the subject of vegetarian meals appears not dogmatically exclusive but democratically inclusive. Ruefully noting how many students she's found who appear 'unnerved if not actually addled in the kitchen,' Madison explains cooking procedures with an unpretentious clarity that might well makes this a good basic cookbook, period, for people who do or don't eat meat. The roughly 1400 recipes display imagination without fuss or feathers and make up a massive all-purpose answer to the question of what to cook today that will be good, interesting, and realistic."
—Anne Mendelson, Gourmet Magazine
“I received your book Vegetarian Cooking For Everyone as a gift one year ago. I am not a vegetarian, yet I adore vegetables. Throughout the course of this past year, I have prepared over eighty recipes ranging from the extremely simple Leek and Potato Soup, to the more complex Prune Tart in Almond Custard. Thank you for creating the single most utilized cookbook in my kitchen. Your instructions are clear and concise. You are direct and to the point yet you never omit essential advice or information.” —A fan
"Vegetarian Cooking for Everyone is my vegetable bible!” —A fan
