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 ...
The founder-chef of Greens restaurant, Deborah Madison, takes a tour of farmers' markets across the U.S., where she finds the best produce and other ingredients. Madison sings the praises of local farm markets (including New York City's Union Square) as a source not only of fine produce but of responsible growing practices, and she urges their ...
Typical books about preserving garden produce nearly always assume that modern kitchen gardeners will boil or freeze their vegetables and fruits. Yet here is a book that goes back to the futurecelebrating traditional but little-known French techniques for storing and preserving edibles in ways that maximize flavor and nutrition. Translated into ...
Vegetarian cuisine for the gourmet, with its origins in "Greens", one of America's most celebrated vegetarian restaurants on San Francisco Bay. The book features 260 recipes for all seasons and occasions, a guide to selecting wine and glossaries of unusal ingredients.
The author of the bestselling "Vegetarian Cooking for Everyone" solves the perennial question of what to cook for dinner in her first collection of suppertime solutions, with more than 100 inspiring recipes to enjoy every night of the week. 30 four-color photographs throughout.
Renowned cookbook author Deborah Madison set out to learn what people chew on when there isn't anyone else around. The responses are surprising - and we aren't just talking take-out or leftovers. This is food-gone-wild in its most elemental form. In a conversational tone, "What We Eat When We Eat Alone" explores the joys and sorrows of eating solo ...
America's favorite vegetarian cookbook author presents more than 100 inventive and straightforward soup recipes guaranteed to satisfy appetites all year long. Includes 50 stunning full-color photographs, serving suggestions, wine notes, and a host of ideas for creative finishing touches.
The award-winning author of "Vegetarian Cooking for Everyone" makes tofu the star attraction in this inspired collection of 75 innovative recipes designed to convert even the most adamant skeptic. 20 line drawings.
In "Full Moon Feast", chef and passionate food activist, Jessica Prentice champions locally grown, humanely raised, nutrient-rich foods and traditional cooking methods. The book follows the thirteen lunar cycles of an agrarian year, from the midwinter Hunger Moon and the springtime sweetness of the Sap Moon to the bounty of the Moon, when Salmon ...
Like a trip to the market, "The Produce Bible" brings together the best of nature's bounty, offering delicious recipes and essential ingredient information for more than 100 varieties of fruits, vegetables, herbs, and nuts. Bursting with luscious color photographs, this is an invaluable resource for gardeners, cooks, and food lovers alike.
An avid gardener and chef shares cooking tips and 150 recipes inspired by her family's own seasonal gardening experiences, demonstrating how to make the most out of fresh ingredients.
An exploration of the hearty and delicious heritage of the American kitchen: regional fare made of fresh New World ingredients including potatoes, corn, tomatoes, and local cheeses. Includes recipes for Boston Black Bean Soup, Blueberry Cobbler, and many more old favorites and innovative newcomers.
An imaginative new illustrated cookbook by the bestselling author of the highly acclaimed The Greens Cookbook. Over 350 delicious, relatively simple vegetarian recipes, covering everything from "quick bites" to extravaganza meals for special occasions!
This work represents a dramatic call to recognize, celebrate, and conserve the great diversity of foods that give North America the distinctive culinary identity that reflects its multi-cultural heritage. Included are recipes and folk traditions associated with 100 of the continent's rarest food plants and animals.
No matter where you live, The Santa Monica Farmers' Market Cookbook will inspire you to head out to your own farmers' market and discover its treasures! As summer farmers' markets swing into high gear, people everywhere are hungry for information about buying and cooking seasonally, locally, and sustainably. The answers are found in the award ...
The author explores the culture and cuisine of Bangladesh and the Indian state of West Bengal, organizing her cookbook around the region's seasons and religious festivals. All the staples of Bengali home cooking are here, including dals, fish, vegetables, and kedgerees.
Culled from the award-winning cookbook, these 125 recipes for robust and delicious vegetarian dishes are now available in a convenient new format: the Recipeasel. Cleverly designed to stand on its own and free the chef's hands for more important tasks, this sturdy companion is a must-have for any health-minded cook. Deborah Madison has made ...
America Online is the largest Internet service in America, and this manual offers a step-by-step guide to connecting up to the services, its mailing lists, and newsgroups. America Online software is included in the accompanying CD-ROM.
The winner of the 1990 Julia Child/IACP Award for the Best Cookbook of the Year, this cookbook makes the inventive vegetarian cookery that Deborah Madison developed at the famous Greens Restaurant in San Francisco accessible for home cooks everywhere who enjoy flavorful food presented with style and ease.
First published in 1988 and now available in paperback, a collection of 260 vegetarian recipes for all seasons and all occasions, from the Greens restaurant in San Francisco. Includes tips on selecting wine to accompany vegetable dishes, as well as glossaries of unusual ingredients.
This collection of articles from Slow Magazine, the journal of the internationally renowned Slow Food movement, celebrates food customs from around the world and decries the fast food ethos that threatens to globalize our palates.
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