From the founding chef of the legendary Greens restaurant in San Francisco comes a comprehensive, beautifully illustrated, and innovative vegetarian cookbook. Featuring more than 800 recipes for everything from appetizers to desserts, "Vegetarian Cooking for Everyone" also includes an A-to-Z vegetable section with details on vegetables from the ...
From the founding chef of the legendary Greens restaurant in San Francisco comes a comprehensive, beautifully illustrated, and innovative vegetarian cookbook. Featuring more than 800 recipes for everything from appetizers to desserts, "Vegetarian Cooking for Everyone" also includes an A-to-Z vegetable section with details on vegetables from the common to the exotic. 200 line drawings. 24 color photos.
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Acceptable. A readable copy. All pages are intact, and the cover is intact (However the dust cover may be missing). Pages can include considerable notes--in pen or highlighter--but the notes cannot obscure the text. Book may be a price cutter or have a remainder mark.
Acceptable. Item is in Acceptable condition: Item shows moderate signs of wear, but is complete and functions as intended. Signs of wear may include scratches, marks, dents, worn cover / corners or other aesthetic issues. Item may have identifying marks from previous.
This gigantic book is filled with imaginative, exciting recipes that will make even the most devoted carnivore yearn for his/her next vegetarian meal. Thorough, carefully tested recipes by the hundreds make this book a treasure for everyone who likes to cook and eat.
Mar 28, 2008
One of my most cherished cookbooks now!
When my teenaged grand-daughter announced she was "going vegetarian", I wanted to support her, but had a very limited knowlege and reportoire. I asked a chef friend of mine if she could recommend a Vegetarian cookbook for me, and she said, "If you have only one vegetarian cookbook, it has got to be this one..."
She was right! I use this book at least 4 times a week for everything from sauces to entrees, not only for my grand-daughter, but for the whole family. The recipes are so delicious and so accessible, I'll cherish this book forever. And, when my grand-daughter moves away to live at college next year, a copy of this book will go with her.
Feb 22, 2008
First of all, I am not a vegetarian, but this book will make you want to become one. It has some of the best vegetable recipes around. The great use of spices and cooking styles render even the most bland veggies an eating delight. If you would like to move your meals to a new level, buy this book.
Sep 18, 2007
I ordered this book after staying with my sister and her family for a week. They cooked out of it all the time and the food was superb! This book was my coming home gift to my girls.
We have made many different dishes from it in the few months we've had it and my neighbor has called and asked me for more than one recipe that I've made from this book. She's probably going to buy it--her family is vegetarian--mine is not--it works for both of us and we know just what to make with OR without meat.
The buttermilk pancakes, buttermilk muffins, spring vegetable stew,...we've loved the food we've made from this book. What an investment!!!
Publishers Weekly, 1997-08-04 Many have tried to create a reliable, encyclopedic vegetarian cookbook, but few have succeeded. Madison (The Greens Cookbook; The Savory Way) comes through with a weighty volume that contains reams of useful information, basic techniques and just plain great recipes. Madison admits that she herself is not a strict vegetarian. She is, however, strict about organization. She uses common sense in assembling a formidable volume of material, sometimes opting for suggestions or outlines rather than full recipes. A section on crudit?s in the appetizer chapter lists familiar (cucumbers) and less familiar (jicama) vegetables and details how to prepare them; soup recipes are preceded by an outline of how vegetable soups are generally created. Madison respects tradition just the right amount, which means that the chapter on soy foods combines tofu and tempeh with Asian flavors, as in Malaysian-Inspired Tofu Curry and Marinated and Fried Tempeh, Indonesian Style. As a rule, her recipes are full of intriguing flavors, but they're never wacky: Peruvian Potatoes with Peanut Sauce and Garnishes; Chard Stems with Saffron and Tomatoes; Broken Lasagne with Fried Green Tomatoes and Parsley; Millet with Pan-Roasted Corn and Tomatillo Salsa. A chapter on breakfast foods that are good anytimeŠlike Cottage Cheese and Nutmeg PancakesŠis particularly strong, but it would be difficult to select a favorite section from this incredibly complete and triumphant effort. (Oct.) (c) Copyright PWxyz, LLC. All rights reserved
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