Vegetarian Cooking for Everyone by Deborah Madison

Vegetarian Cooking for Everyone Reviews

• 
  Mir

  My aunt, not a fan of cooking, had this on her shelf along with a few other vegetarian cookbooks and a couple for health. I don't know how much she used it -- only one page has notes indicating she tried the recipes. That page is 337, and she made "Basic Green Beans (and Yellow and Purple)" (her review: "good 2/13") and "Green Beans Simmered with Tomato" ("okay, a little time consuming").
  
  The instructions for that second recipe, to sum up, say to saute in oil thinly sliced onions until translucent, abut 4 minutes, and then add garlic, beans, tomato, and enough water to cover and simmer until tender. Add the chopped parsley and dill (or lovage or summer savory) and simmer a couple more minutes. Add salt and pepper. I'm not how that qualifies as "time consuming" but like I said, my aunt was not into cooking. Once when I spent the night she served me spaghetti with absolutely nothing on it. Hopefully I managed to conceal my expression of shock and dismay. (I was 9 at the time and had not yet learned that many people don't know how to cook.)
  
  Another page is bookmarked: "Spicy Potato, Tomato, and Pepper Tagine," "New Potato Gratin with tomatoes and olives," or "Spanish Potatoes with saffron, almonds, and bread crumbs." Maybe they all seemed too ambitious. I'm at her apartment now, clearing away her possessions. She doesn't own any spices except an extremely ancient container of cinnamon, perhaps inherited from her mother. I won't keep this book: it is too heavy to carry on the plane, and frankly seems rather dull, although full of useful instruction for those who don't already know how to cook vegetables. But I'll take one of her hardly-used pots, and when I get home I'll make some potatoes with saffron and feel sad about how I never had my aunt over for dinner.
• 
  7jane

  (from the 10th anniversary introduction:) "...people come with their old books, pages tattered and stained with soup, inked with comments, and stuck with sticky notes. One, recently returned to me, was signed by all the monks who had used it in their monastery kitchen. The remains of the torn jacket were glued to the cover and the pages were so swollen with spills that the books was nearly twice its normal thickness. Clearly this old copy had had quite a workout, but nothing makes me happier than to see my books so much the worse for wear."
  
  I read this 10th anniversary edition partly because of the appeal of the cover picture, and though the reading was a slow process, it was worth it. The author has done restaurant and teaching work plus written for magazines, and is a great fan of local food and farmers' markets. The book has won at least one award, and it's clear why. It's packed with info, even the inside covers has some (both ends have the same infos). The photographs are in three gatherings, plus there's some drawings included. It's packed with 700+ pages of recipes, everyday and special, simple and compled. It's clearly American book in that the nearness of Mexico shows, and there's the biscuits (not the flat ones), the grits and hominy... but I think that's just fine, since the recipes work well even for the non-Americans :)
  
  The book starts first with instructions for beginner cooks, then goes to recipes, listed by type, and startign with seasonings. Many recipes fit vegans immediately, and others require just some changes (some of which are given suggestions in the text). After seasonings come sauces, the appetizers (incl. various mayonnaise recipes, and preserved lemons) and first course recipes (including crudites, little-bite sandwiches and spring rolls). I'll start listing from here:
  
  * sandwich building, with some recipes: pita with falafel tomatoes tahini and lemon, marinated tofu sandwich, mushroom and spinach bruschetta, creamed leeks on walnut toast
  * salads (incl. dressings): salad with warm goat cheese croutons, romaine hearts with parmesan and lemon vinaigrette, arangula with pecorino romano and toasted walnuts
  * soups (incl. stocks, garnishes and steps to make them): corn chowder with new potatoes golden peppers and basil, roasted red pepper soup with polenta croutons, barley soup with caramelized onions and pecorino cheese
  * stews and stir-fries (incl. tips for both): corn and mushroom ragout with sage and roasted garlic, tunisian pepper and potato couscous, stir-fried broccoli mushrooms and peppers with caramelized tofu
  * gratins and casseroles (incl. basics, enchiladas, bread puddings): cauliflower gratin with tomatoes and feta, spicy potato tomato and pepper tangine, goat cheese enchiladas with corn and red mole
  * beans, lentils (incl. preparing and cooking guide, varieties, sprouting): lentils and rice with fried onions, spicy chickpeas with ginger, chickpea soup with condiments
  * vegetables a-z (incl. grilling): corn with cumin chile and tomato, grilled leeks with parmesan and olive croutons, tunisian tomato and pepper stew
  * pastas, noodles and dumplings (incl. making fresh, cooking noodles): mushroom lasagne, saffron dumplings, udon with stir-fry and five-spice tofu
  * savory tarts, pies, turnovers and pizza: tomato and red-pepper tart, ricotta tart with saffron and herbs, mushroom pizza with tomato and smoked cheese
  * grains (incl. general guide, on rice and risotto): barley-mushroom pilaf with sautéed mushrooms, spicy quinoa and potato croquettes, vivid parsley and pea risotto
  * eggs and cheese (incl. closer on both): stuffed green chile omelet, spaghettini and parsley frittata, corn custard with sichuan pepper salt
  * soy (incl. on tofu and tempeh): tofu in coconut sauce with ginger and lemongrass, marinated grilled tofu with hoisin sauce, baked tempeh or tofu with mustard-honey marinade
  * breakfast (incl. brunch, fruits, cereal): white grape juice with orange and basil, breakfast coucous with honey and dates, babka with dried cherry and almond filling
  * bread (incl. dinner rolls, yeats breads, quick breads, the basics): cheese muffins, peppered-cheese bread, sandwich focaccia with rosemary
  * desserts (incl. tarts, galettes, 5 fave cakes, ices, cheese as dessert): fall compote with pears persimmons and figs, rhubarb-apple crisp, polenta pound cake
  
  Even with being a picky eater, you still will find plenty of great stuff to cook; I certainly did. This book made me hungry and eager to cook something, which I think is a very good sign of a well-worth-it cookbook. Not exactly a starter's book, but certainly the-very-next, in my opinions. A food-adventure read :)
• 
  Rachel

  if you like to eat food you will like this book. if you like to cook or wish you knew how you will like this book. if you love to cook and love vegetables and are a nerd this will be your bible.
  
  this is my bible. and i am not the only one.
  
  sometimes when i have a few extra unplanned minutes i will sit at my table and randomly open the book. how better to pass 4 minutes then reading about kambocha squash.
  
  she has some elaborate recipes in here but what i really love the most is the basic information she provides. like how to cook each type of dried bean and present stews for company (puff pastry on top makes a basic stew "company-ready" per lady madison.)
  
  in all fairness sometimes the recipes are a bit too indulgent with oil and dairy and require modification. but modification is easy and she usually provides tips for easy substitutes. like god, deborah can read your mind.
  
  
  special thanks to jenny williams for giving von a copy of this book which is how i was converted.
  
• 
  Jessica

  My mom has characterized this as "the vegetarian Joy of Cooking," which is pretty accurate. However, it's not just for vegetarians, but for anyone who might ever feel the need to cook some vegetables (or grains, beans, and other non-meat foods). That is to say, EVERYONE SHOULD OWN THIS BOOK.
  
  One of Deborah Madison's basic ideas is that covering a vegetable in garlic, olive oil, and parsley will make it more delicious, and I have found this to be true. She has some other equally good basic ideas, and her approach has really shaped the way that I cook over the years. My copy is totally falling apart; it is one of those cookbooks, and in fact for me, it is the only one of those cookbooks.... Her recipes vary in terms of feasibility -- some involve obscure ingredients and a lot of steps, but she's pretty good about warning you ("this is for special occasions") -- but a lot of them are easy. Without Debbie's Hearty Lentil Soup, for example, I would probably be dead right now. And the cooked carrot salad with feta, paprika, and olives was a big hit last night, where there was some pretty stiff competition..... Anyway, I love Deborah Madison. I love this book. If you don't have it, you should get it.
  
  -----------------
  
  What to make, what to make.....?!!!!
  
  I am leaning toward carrot salad and chickpea/roasted bell pepper salad, both of which I've made before, Neither is especially Thanksgivingy, but you can serve them room temperature and thus don't need to fight for the stove. Hm. I don't know.... Brussels sprouts seem more appropriate, but then I'd have to reheat upon arrival, and do people not like those?
  
  Decisions, decisions. At least I have the wonderful Debbie Madison on hand, guiding the way.....
  
  Happy Thankscontinent-taking Day, everyone!
• 
  Elizabeth

  This is the best cookbook I have ever used. The most useful part of it is the vegetable section, where each fruit or vegetable is listed in alphabetical order, and each section discusses choosing, storage, and preparation of the fruit or vegetable, and then follows with at least one very simple recipe (green beans with butter and basil), and then more complicated ones. The way I use the book is by buying whatever looks good, and then coming home and figuring out what to do with it. That's been working for me for six years. It is also good for learning how to make simple things better than you probably learned how, such as boiling or poaching an egg.
  
  There hasn't been a single meal I've made from this book that has been disappointing (though the Asian dishes tend to be sweet, if you're not into that kind of thing), and most of the best things I make (Barley and Kale Gratin, page 520--I didn't even have to look that one up!) are in here.
  
  Unless you're a committed carnivore, this will be worthwhile to have in your kitchen. Even omnivores will agree with me.
  
  My final comment is that the book is very democratic in that it doesn't use a lot of obscure ingredients. You'll be able to get everything you need at a good supermarket or farmer's market. She does have some more exotic or specialized ingredients, but these can almost always be worked around if you can't find what you need.
• 
  Jensownzoo

  Recently read this cover to cover, making a list of recipes to try in the next few months. Full of winners. I've had this book for a few years and have made several recipes from it and have never been disappointed. I consider this book one of the basic cookbooks that everyone should have in their repetoir, vegetarian or not. A few sample recipes:
  
  Apple and Celery Salad with Gruyere
  Carrot Red Pepper Soup
  Butternut Squash Gratin with Onions and Sage
  Eggplant Rollatini with Corn Bread Stuffing
  Summer Spaghetti with Corn and Tomatoes
  Noodles in Thai Curry Sauce
  Onion Galette with Mustard Cream
  Polenta Dumplings with Warm Sage and Garlic Butter
  Curried Quinoa with Peas and Cashews
  Risotto with Scallions, Lemon, and Basil
  Carmelized Golden Tofu
  Pear Smoothie
  Lacy Buttermilk Corn Cakes with Pepper Relish
  Ginger Cream Scones
  Peppered Cheese Bread
  Sandwich Foccacia with Rosemary
  Apricot Galette
  Chocolate Terrine
  Mango Sherbet
• 
  Jen

  After a student borrowed and lost a page of my favorite spinach tortellini recipe, that I knew had originated from this book, I finally checked it out of the library and loved it. In addition to being one of those ultimate resources where you can go to when you need to remember if asparagus is okay to put in stock or how to make any concievable sauce, everything I make from it has an unexpected depth of flavor - and there is variety on the same old lentil soups and other standard veggie recipes. So, I searched all the used bookstores I came across (fruitlessly), then saved up all my teacher discounts and splurged on my very own new copy.
• 
  Crystal

  Eh. Don't get me wrong. there's a lot of good recipes in here. But so many that involve animal products, especially cheese, which is much harder to replace than milk or yogurt. There's also gluten, which I need to avoid as well. So basically while the recipes cover a wide spectrum of basic vegetarian cooking, it's too much effort for me to sift through for the vegan gluten free ones. If you are just looking to expand an omnivore's diet, however, or eat purely vegetarian, with dairy and eggs OK, this would be a great book for you. Just not for me.
• 
  Pamela

  Just bought this two days ago, and am already using, and loving, it.
  
  I was really feeling the need for a new, comprehensive, detailed, clear, fun, creative approach to vegetarian cooking--sort of a "Diet For A Small Planet" for the 21st Century--and so far, Madison's tome does not disappoint. Packed with doable, approachable, attractive recipes, lots of helpful advice on technique and know-how, and, importantly in a working handbook, well-designed and attractive page and font lay-outs.
  
  I'm very happy with this purchase!
• 
  Marie

  Vegetarian Cooking for Everyone has more than 1,400 recipes so it's going to be awhile before I actually read all of it. With that said, I did read the entire introduction, which I found really helpful in jumping into vegetarian cooking. So far the recipes I've made we've enjoyed but it's the realistic encouragement in the introduction/tips that I value most because now I'm not as intimidated.
• 
  Jesse Kelly-Landes

  This book is an intensive guide to vegetables. However, the reason I love it are the cakes. These might be the best cakes I've ever baked.
• 
  Rebecca

  Madison's lentil recipes changed my life. I want to cook my way through this entire book.
• 
  Jonathan Kauffman

  The first vegetarian cookbook you should buy and the one on my shelf with the most stains.
• 
  Penny

  This is a really solid and densely-packed cookbook that's easy to read, get ideas from, and modify. Madison organizes recipes in a very sensible way, where you go to the section on soup, subsection on winter squash, and find a bunch of different variations all together. She'll tell you how to make a bunch of different types of stock if you want to get fancy, but most of the recipes are fairly straightforward.
  
  While some of the recipes do use eggs or dairy, most of them are very easily veganizable. Same for allergen avoidance - she's not avoiding anything, but it's easy to work around whatever you have to avoid.
• 
  AJ Abbreviation

  1. I think it’s very funny that goodreads also includes cookbooks.
  2. I have been eating recipes from this book for my whole life.
  3. My dad sent me a brand new copy, which is horrifyingly pristine. I learned that it does have a dust jacket and the cover is… not what I expected.
  4. I am so ready to eat vegetables again and not only dining hall food. I’m not even going vegetarian, I’m just sick of meat at every meal.
• 
  Karen Carlson

  My recent Top Chef binge reminded me that I really would like to move towards a more vegetarian diet. This book was compared to Julia Child's book on French cooking. Turns out, it was way more than I wanted or needed; a simpler cookbook would have been more useful. However, this does make a nice reference volume.
  FMI see my blog
  post at A Just Recompense.
  
• 
  Kay

  Bought the original in a used bookstore, then upgraded as a first wedding anniversary present. Madison knows whereof she speaks, and has crammed a wide variety of recipes into this book. Great for folks who are learning to cook, great for vegetarians and meat eaters alike.
• 
  Erin

  Have made a handful of recipes so far and all have turned out well. perused the whole thing and there's a good mix of easy recipes and more difficult ones. Overall, I think this will be a good book for my collection.
• 
  Ty Huard

  the title says its for everyone but i feel like it didnt really appeal to me and every other Trans Fluid Octagon.
• 
  anklecemetery

  I've made a couple of the sauces so far and enjoyed them -- and yes, I have read every recipe in this book, because I went through it with a pack of sticky notes. Will updated as I cook from it.