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A collection of 100 of Deborah Madison's favorite and most adaptable
vegetarian recipes, reflecting how she loves to cook now.
From the country's foremost authority on vegetarian cooking and one of the
most trusted voices in home cooking, comes a vegetable-forward cookbook
focused on the most inspired and flexible recipes from Deborah Madison's vast
repertoire, with menu suggestions and extensive tips for modifications and
enhancements. Recipes like Baked Ricotta Infused with Thyme; Shredded Radicchio
Salad with Garlicky Vinaigrette; Rice Gratin with Zucchini, Onions, and Cheese; and
Steamed Persimmon Pudding with Persimmon Puree are appropriate for both
weeknight dinners and special occasions. Also featuring Deborah's writerly,
evocative prose, this is as much a book for reading as it is a reliable go-to kitchen
reference.
vegetarian recipes, reflecting how she loves to cook now.
From the country's foremost authority on vegetarian cooking and one of the
most trusted voices in home cooking, comes a vegetable-forward cookbook
focused on the most inspired and flexible recipes from Deborah Madison's vast
repertoire, with menu suggestions and extensive tips for modifications and
enhancements. Recipes like Baked Ricotta Infused with Thyme; Shredded Radicchio
Salad with Garlicky Vinaigrette; Rice Gratin with Zucchini, Onions, and Cheese; and
Steamed Persimmon Pudding with Persimmon Puree are appropriate for both
weeknight dinners and special occasions. Also featuring Deborah's writerly,
evocative prose, this is as much a book for reading as it is a reliable go-to kitchen
reference.
作者簡介
DEBORAH MADISON is the award-winning author of 13 cookbooks
and is well known for her simple, seasonal, vegetable-based cooking. She got her
start in the San Francisco Bay Area at Greens and Chez Panisse restaurants. Her
previous titles include The Greens Cookbook, The Savory Way, Local Flavors, and
most recently, Vegetable Literacy. She received the M.F.K. Fisher Mid-Career
Award from Les Dames d'Escoffier in 1994.
and is well known for her simple, seasonal, vegetable-based cooking. She got her
start in the San Francisco Bay Area at Greens and Chez Panisse restaurants. Her
previous titles include The Greens Cookbook, The Savory Way, Local Flavors, and
most recently, Vegetable Literacy. She received the M.F.K. Fisher Mid-Career
Award from Les Dames d'Escoffier in 1994.
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