Mean Menu style requires jQuery library version 1.7 or higher, but you have opted to provide your own library. Please ensure you have the proper version of jQuery included. (note: this is not an error)
The New Vegetarian Cooking for Everyone: [A Cookbook] (Hardcover)
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.
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.
“This is my favorite reference for all things vegetable. Deborah offers us such breadth of cooking knowledge--more than 1,600 recipes! Each recipe has concise information, and conveys so much in just a few words. Even 20 years after its first publication The New Vegetarian Cooking for Everyone still feels fresh and vital, brimming with mouthwatering food and wise counsel.” -David Tanis author of One Good Dish
“Comprehensive doesn’t even begin to describe this all-encompassing classic of a book. Deborah Madison’s thoughtful and modern approach to cooking vegetables makes her a top authority on the subject, as well as a marvelous practitioner, crafting the most delicious dishes and exciting flavor combinations.” -Yotam Ottolenghi, author of Jerusalem
“More than any other, this is the book that gave me a foundation in the kitchen. It is the seminal book that, with each successful recipe I cooked, encouraged me to attempt another. And, it was the book that first outlined for me the expansive vegetarian palette of ingredients that I would continue to draw inspiration from to this day. This new edition sparks all of the same feelings, and I'm incredibly excited and thankful for the new generation of cooks about to discover the flavor, color, beauty, and nourishment that Deborah's recipes bring to the table.” -Heidi Swanson, author of Super Natural Every Day
"How do you improve on a classic? Update the recipes, add a bunch of new ones, and add a slick new cover design that will have even the diehard fans of the original happily in the kitchen. Oh, and meat eaters: don't sleep on Madison just because the word "vegetarian" is in the title. You might learn something." -Eater.com