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The New Vegetarian Cooking for Everyone: [A Cookbook]

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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 comprehensiv 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. 


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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 comprehensiv 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. 

30 review for The New Vegetarian Cooking for Everyone: [A Cookbook]

  1. 5 out of 5

    Ericka

    The original edition from 1997 is my favorite cookbook of all time. I wanted to see how the updated version compares, and to figure out whether I would want to replace my trusty original copy, cracked spine, stained pages, penciled marginalia and all. So I checked it out from the library and proceeded to read it cover to cover. (It's long. I used a bookmark.) Although I am definitely interested in trying nearly every one of the new recipes I came across, I have to say that I prefer many things ab The original edition from 1997 is my favorite cookbook of all time. I wanted to see how the updated version compares, and to figure out whether I would want to replace my trusty original copy, cracked spine, stained pages, penciled marginalia and all. So I checked it out from the library and proceeded to read it cover to cover. (It's long. I used a bookmark.) Although I am definitely interested in trying nearly every one of the new recipes I came across, I have to say that I prefer many things about the original edition, many of which come down to formatting. The formatting changes in this edition — obviously made to save paper, which in and of itself is fine — make it more difficult, for me personally, to cook from the book. Leaving it open on the counter, I kept losing my place in the recipe because the text on the page is so dense. The older edition also made use of the outer margins of the page for recipe headnotes as well as — my particular favorite — suggested flavor pairings and/or sauce/seasoning companions for a given vegetable; moving all this information from the margins into the dense column of text makes it harder to access and to process. Also abandoned (presumably for space/budget reasons) are the very charming illustrations of the original. Most of them were just for looks but there were several places in the book where a particular knife cut was shown, which I had always found helpful. On the whole, I do prefer the more spread-out formatting of the original. And on a personal note, I can't possibly consider getting rid of — or even relegating to a high shelf — my copy of the 1997 edition. My wife and I have written important notes here ("Make this every year" or "Lots of work, not a lot of return" or "We used cooked carrots instead of rice as a side dish"), we have written out our calculations for doubles or halves of recipes, we have spilled red lentil soup with aromatics on the recipe for red lentil soup with aromatics. I sincerely hope that my son will beg us for our copy when he grows up and moves away. I hope we live long enough that by the time he inherits it, his own hypothetical kids will be old enough to cook from it. And anyway in the meantime, he won't need our copy (although he may long for our notes), because I have given this book out as a gift before, and I am sure I will do it again. If you've never read either edition, and if you like to cook, you should absolutely give this one a go. If you don't know how to cook, you really should absolutely given this one a go, which is what I did back in 1999. You know, I read quite a few cookbooks in a given year (most of them cover-to-cover, like novels). I am always disappointed that each one does not offer what Vegetarian Cooking for Everyone continues to provide. We've been using this cookbook for fifteen years. We rarely make the same recipe (from any source) twice in a single year. We are still discovering new things here. Like so many of Deborah Madison's recipes, this book is greater than the apparent sum of its parts.

  2. 5 out of 5

    Christina Dudley

    Madison's original VEGETARIAN COOKING FOR EVERYONE is one of my most stained, most used, most beloved cookbooks, and we don't even have any vegetarians in the family. This update looks great, and I've already marked several of the "dozens of new recipes" to try out. Thankfully, she kept the old favorites of mine: pico de gallo, granola, lentil minestrone, Greek salad. For my full review, please see my post as the UrbanFarmJunkie: http://urbanfarmjunkie.blogspot.com/2... Madison's original VEGETARIAN COOKING FOR EVERYONE is one of my most stained, most used, most beloved cookbooks, and we don't even have any vegetarians in the family. This update looks great, and I've already marked several of the "dozens of new recipes" to try out. Thankfully, she kept the old favorites of mine: pico de gallo, granola, lentil minestrone, Greek salad. For my full review, please see my post as the UrbanFarmJunkie: http://urbanfarmjunkie.blogspot.com/2...

  3. 5 out of 5

    Allison

    This is the vegetarian version of The Joy of Cooking. I've been very pleased with this book's flavors, interesting combinations of vegetables, and clear instructions. This cookbook is all business: no pretty glossy pictures that take up half the book; it's just recipes, recipes, and more recipes. My kind of cookbook. This is the vegetarian version of The Joy of Cooking. I've been very pleased with this book's flavors, interesting combinations of vegetables, and clear instructions. This cookbook is all business: no pretty glossy pictures that take up half the book; it's just recipes, recipes, and more recipes. My kind of cookbook.

  4. 5 out of 5

    Vicky Maldonado

    I never thought I could fall in love with a cookbook that didn't have pictures! I hoarded this book from the library for 3 months and am very sad I have run out of renewals. I will be spending the $40 to purchase a copy of my own. Madison includes the simplest recipes like how to cook brown recipe or blister shishito peppers. In particular I learned a ton about stocks and have started making my own rather than using store bought. She labels recipes that are vegan or can easily altered to be vega I never thought I could fall in love with a cookbook that didn't have pictures! I hoarded this book from the library for 3 months and am very sad I have run out of renewals. I will be spending the $40 to purchase a copy of my own. Madison includes the simplest recipes like how to cook brown recipe or blister shishito peppers. In particular I learned a ton about stocks and have started making my own rather than using store bought. She labels recipes that are vegan or can easily altered to be vegan. There are foods that I have never cooked like black rice and dried kelp. There are foods I had grown bored of like carrots, that have been redeemed! Favorite recipes: Collard Greens, Black Rice, and Coconut Butter (topped with Coconut Sweet Potatoes or Yams); Miso Soup with Kombu Stock Base; Carrots with Hijiki; and I'll never stop making the Sherry Vinaigrette. There are so many more recipes that I can't wait to try like the Chilled Avocado-Tomatillo Soup and anything with Kasha.

  5. 4 out of 5

    Tamara

    If you own only one vegetarian cookbook, let it be this one or Mark Bittman's How to Cook Everything Vegetarian. If you own only one vegetarian cookbook, let it be this one or Mark Bittman's How to Cook Everything Vegetarian.

  6. 5 out of 5

    Pixie

    After seeing Deborah Madison named as a resource in more cookbooks than I can count, I decided to give her classic a look-see (found an updated version). It really is "all that." For all the cookbook authors who are clearly influenced by culinary school traditions, here is one who literally wrote the book. You could use it instead of going to culinary school. Sure, there's no meat in it, but who needs that anyway? This book is very classic, full of recipes, explanations, and instructions, not th After seeing Deborah Madison named as a resource in more cookbooks than I can count, I decided to give her classic a look-see (found an updated version). It really is "all that." For all the cookbook authors who are clearly influenced by culinary school traditions, here is one who literally wrote the book. You could use it instead of going to culinary school. Sure, there's no meat in it, but who needs that anyway? This book is very classic, full of recipes, explanations, and instructions, not the photos and white space of many current cookbooks. For people who truly want to learn to cook. mastering the basics, going through some variations and learning what goes with what, then having enough under your belt to start riffing on those foundations, which is what those cookbook authors who were inspired by Madison have done. Would be a great present for the right pair of newlyweds.

  7. 5 out of 5

    Michael McKay

    A Great Cookbook AND a Nicely-Done Kindle E-book I've used this cookbook for a few years in hardback and it is definitely on my list of desert island cookbooks (assuming said island has good kitchen facilities and a variety of produce). I was concerned however that the Kindle version would be tough to use. No worries. There's both a list at the front of the ebook with all the recipes in page sequence, hotlinked to the recipes, and a complete index, hotlinked to the indexed item in the body of the A Great Cookbook AND a Nicely-Done Kindle E-book I've used this cookbook for a few years in hardback and it is definitely on my list of desert island cookbooks (assuming said island has good kitchen facilities and a variety of produce). I was concerned however that the Kindle version would be tough to use. No worries. There's both a list at the front of the ebook with all the recipes in page sequence, hotlinked to the recipes, and a complete index, hotlinked to the indexed item in the body of the ebook. Nice job. And the lack of illustration is fine... the book is a fairly compact size.

  8. 5 out of 5

    Steven

    A very good book with lots of clear recipes. Some fine main dishes were portobello-mushroom stew, eggplant gratin, orecchiette with broccoli rabe, and zucchini pizza with goat cheese and cherry tomatoes. Some good dessert recipes are also included.

  9. 5 out of 5

    Sylvia Johnson

    Quite comprehensive but I wish I liked it better. I am still looking for a vegetarian cookbook that would be arranged seasonally and that had more single dishes that were nutritionally balanced that did not rely so much on eggs and dairy.

  10. 5 out of 5

    Genine Franklin-Clark

    I bought the Kindle edition, like it so much that I ordered the hardback. Almost every recipe sounds SO good! I'm not a vegetarian, but I love veggies. Meat seems so much all the same, while veggies are so colorful and varied. I bought the Kindle edition, like it so much that I ordered the hardback. Almost every recipe sounds SO good! I'm not a vegetarian, but I love veggies. Meat seems so much all the same, while veggies are so colorful and varied.

  11. 4 out of 5

    Amber

    Extensive, diverse, easy to follow, satisfying. Highly recommend for all those who love to cook and create.

  12. 4 out of 5

    Tamra Lagrone

    Somehow, this newer version of Vegetarian Cooking for Everyone remains my #1 go-to cookbook and has improved. LOVE!!!

  13. 5 out of 5

    Sarah

    Kindle edition is on sale for $2.99. Thank my sister for the hot tip!

  14. 5 out of 5

    Lara Samuels

    Basic introduction to vegetarian world. It wasn’t as helpful for those who are interested in a WFPB as I had hoped.

  15. 4 out of 5

    Laura

    a great reference with a review of the basics - loads of recipes.

  16. 4 out of 5

    Kathryn

    Well laid out. Great "why" sections that introduce recipe groups. Great variety of cuisine and lifestyle selections. Every recipe I've tried from this book has resulted in an excellent dish. Well laid out. Great "why" sections that introduce recipe groups. Great variety of cuisine and lifestyle selections. Every recipe I've tried from this book has resulted in an excellent dish.

  17. 5 out of 5

    Mariah

    A lot of recipes in here. I especially like the information about how to cook the veggies well as well as descriptions of different veggies.

  18. 4 out of 5

    Irene

    There are not any pictures, but as a reasonably experienced (self taught) cook I found it to be an excellent book. Some parts are a little boring, however, the flavor combinations are varied and exciting.

  19. 5 out of 5

    Short Sorceress

    I was sent a copy of the book for review though Net Galley, as always, all opinions are my own. I'm really excited to see an updated edition of this book, the original Vegetarian Cooking for Everyone which came out in the late 90s, happens to be the first cookbook I added to my collection to help me on my way to becoming a vegetarian. It was instrumental in shaping the way I cook and even though I'm no longer a strict vegetarian I still find myself incorporating recipes from this book into our me I was sent a copy of the book for review though Net Galley, as always, all opinions are my own. I'm really excited to see an updated edition of this book, the original Vegetarian Cooking for Everyone which came out in the late 90s, happens to be the first cookbook I added to my collection to help me on my way to becoming a vegetarian. It was instrumental in shaping the way I cook and even though I'm no longer a strict vegetarian I still find myself incorporating recipes from this book into our menu rotation. As the author mentions in her introduction, this book wasn't written strictly for vegetarians, but also for those looking to add more vegetables to their meals, which is one of the reasons I still use it frequently. It's always been a great book to turn to for meatless Mondays, when I'm burned out on meat-based meals, or have a Vegetarian or Vegan guest. As I flipped through this book I noticed a lot of changes have been made, many of the recipes have been refined and 150 new recipes have been added. I'm glad to see many of these refinements, the entire landscape of vegetarian cooking has changed since this book was originally published and the updates reflect that. There is now less of an emphasis on tofu (for which I'm grateful, I never did enjoy it) and a greater emphasis on fermented soy products such as tempeh. If you happen to be allergic to soy, don't worry, many of the recipes don't call for soy based products at all. Another notable change in this book were the icons denoting which recipes were Vegan friendly, there were a fair amount of these recipes and a great many more which can easily be adapted for those living a Vegan lifestyle. I've always found this book incredibly easy to cook from, the recipes are full of flavor and don't ask for a long list of hard to find ingredients as many vegetarian and Vegan cookbooks do. There are a handful of ingredients, such as epazote (a type of Mexican herb commonly used with beans) that may be hard to come by if you live in a rural area like I do, but these less common ingredients can easily be purchased on the internet. Earlier in the week I made the hour long round trip drive into the city and stopped by Penzey's Spices where I was able to track down some epazote so I can try the slow cooker black bean chili recipe I've been eyeing since I first received my review copy of this book. I suppose it's a good thing that it's April and we're still getting snow, otherwise I'd have to wait till the weather cooled off again to try it out.

  20. 4 out of 5

    Zoë

    This is the best cookbook and one I've relied on for well over a decade. There are recipes for a wide variety of tastes. Some use dairy, some are vegan. Madison is thorough in explanation of selection, storage, and preparation of each vegetable. We also use her recipes for bread, pizza dough, and other quick breads. I've found this book to be indispensable and even purchased the new edition on my kindle to replace the very well used and loved hard copy we had in our kitchen. As minimalists I can s This is the best cookbook and one I've relied on for well over a decade. There are recipes for a wide variety of tastes. Some use dairy, some are vegan. Madison is thorough in explanation of selection, storage, and preparation of each vegetable. We also use her recipes for bread, pizza dough, and other quick breads. I've found this book to be indispensable and even purchased the new edition on my kindle to replace the very well used and loved hard copy we had in our kitchen. As minimalists I can say this is definitely one worth having - we have given away countless cookbooks over the years and this one has always been too precious to give up. Yay for Kindle versions!!!

  21. 4 out of 5

    Elizabeth Grieve

    A detailed and thorough book for the vegetarian cook, starting with the basics, tools and equipment, and lists of allowed foodstuffs and how to use them. Its nineteen chapters give a huge and varied range of recipes, and I found the chapter on sauces particularly useful. This book does not have illustrations, but for me that's not a negative - often a cookbook seems to have lavish photographs at the expense of actual recipes. I would recommend this to cooks of all levels. Reviewed in exchange for A detailed and thorough book for the vegetarian cook, starting with the basics, tools and equipment, and lists of allowed foodstuffs and how to use them. Its nineteen chapters give a huge and varied range of recipes, and I found the chapter on sauces particularly useful. This book does not have illustrations, but for me that's not a negative - often a cookbook seems to have lavish photographs at the expense of actual recipes. I would recommend this to cooks of all levels. Reviewed in exchange for a preview Kindle copy.

  22. 4 out of 5

    Debra Daniels-Zeller

    I've got the 1997 version of this book and I'm really impressed with the revisions and new recipes. I couldn't get enough of Deborah's inspiration. Vegetables are my favorite food group, grains come in second. I will use this book over and over again. It contains both basic and unusual recipes. It will be my first choice when I need vegetable inspiration for years to come. I've got the 1997 version of this book and I'm really impressed with the revisions and new recipes. I couldn't get enough of Deborah's inspiration. Vegetables are my favorite food group, grains come in second. I will use this book over and over again. It contains both basic and unusual recipes. It will be my first choice when I need vegetable inspiration for years to come.

  23. 4 out of 5

    Dray

    I really like and use this book. It is organized by vegetable, which is kind of unique and you learn a lot about that vegetable. She covers most of the vegetables, so radishes have a chapter, leeks etc. She also covers grains, beans etc. Well written and well organized with delicious recepes. Great book.

  24. 4 out of 5

    Ady

    This is a fully comprehensive book for vegetarians. I loved how there was even a section on wine pairing for vegetarians! There is a LOT of information here and it is probably better as a reference than as a recipe book, but some of the recipes sound great too. Most are pretty basic things that I already know how to make, but they often have unusual herbs added that I would like to try

  25. 4 out of 5

    Liz De Coster

    An updated version of a classic cookbook - delicious-looking recipes, techniques and ingredients. A definite "buy" rating. I can't wait to try ... An updated version of a classic cookbook - delicious-looking recipes, techniques and ingredients. A definite "buy" rating. I can't wait to try ...

  26. 5 out of 5

    Jeanne

    Definitely something for everyone vegetarian or not!

  27. 4 out of 5

    Sophia

    Somehow, this newer version of Vegetarian Cooking for Everyone remains my #1 go-to cookbook and has improved. LOVE!!!

  28. 5 out of 5

    Kenny

    this is a hefty book for "light" food this is a hefty book for "light" food

  29. 5 out of 5

    Alli P

    This has been my go to for vegetables. Been using it for years. I am known as the one who makes vegetables taste great. It's all because of this book. This has been my go to for vegetables. Been using it for years. I am known as the one who makes vegetables taste great. It's all because of this book.

  30. 4 out of 5

    Louise

    Wow! The best, varied collection of vegetables in all shapes and flavors! What a great resource.

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