The New Vegetarian Cooking for Everyone

The New Vegetarian Cooking for Everyone

by Deborah Madison


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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 that taught vegetarians basic cooking techniques, how to combine ingredients, and how to present vegetarian dishes with style.

Originally published in 1997, Deborah Madison’s Vegetarian Cooking for Everyone was both ahead of its time and an instant classic. It has endured as one of the world’s most popular vegetarian cookbooks, winning both a James Beard Foundation award and the IACP Julia Child Cookbook of the Year Award. 

Now, The New Vegetarian Cooking for Everyone picks up where that culinary legacy left off, with more than 1,600 classic and exquisitely simple recipes for home cooks, including a new introduction, more than 200 new recipes, and comprehensive, updated information on vegetarian and vegan ingredients.

A treasure from a truly exceptional culinary voice, The New Vegetarian Cooking for Everyone is not just for vegetarians and vegans—it’s for everyone interested in learning how to cook vegetables creatively, healthfully, and passionately. 

Product Details

ISBN-13: 9781607745532
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication date: 03/11/2014
Edition description: Revised
Pages: 672
Sales rank: 114,079
Product dimensions: 8.20(w) x 10.10(h) x 2.30(d)

About the Author

DEBORAH MADISON is revered for bringing vegetarian cooking to a wide audience, including non-vegetarians, and is a bestselling author, with book sales of more than 1.2 million copies. She is the award-winning author of 13 cookbooks, including New Vegetarian Cooking for Everyone and Vegetable Literacy. Deborah is well known for her simple, seasonal, vegetable-based cooking. She got her start in the San Francisco Bay Area at Chez Panisse before opening Greens. In 1994, Madison received the M.F.K. Fisher Mid-Career Award from Les Dames d'Escoffier and in 2016 she was inducted into the James Beard Foundation Cookbook Hall of Fame.

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Excerpted from "The New Vegetarian Cooking for Everyone"
by .
Copyright © 2014 Deborah Madison.
Excerpted by permission of Potter/Ten Speed/Harmony/Rodale.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents

Becoming a Cook   
Foundations of Flavor Ingredients and Seasonings in the Kitchen   
Sauces and Condiments   
Appetizers and First Courses Greetings from the Cook   
Sandwiches A Casual Meal   
Salads for All Seasons   
Soups from Scratch   
Vegetable Stew, Sautés, and Stir-Fries   
Gratins Hearty Dishes for All Seasons   
Beans Plain and Fancy   
Vegetables The Heart of the Matter   
Pasta, Noodles, and Dumplings   
Savory Tarts, Pies, Galettes, Turnovers, and Pizzas   
Grains Seeds of Life   
Eggs and Cheese   
Tofu, Tempeh, and Miso   
Breakfast Any Time   
Breads by Hand   
Desserts Ending on a Sweet Note   

Resources 650
Index 651

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