books by Deborah Madison

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The New Vegetarian Cooking for Everyone
Deborah Madison

Ten Speed Press, 2014

A fully revised and expanded edition of the most comprehensive vegetarian cookbook ever published, with more than 400,000 copies in print, from America’s leading authority on vegetarian cooking. 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 ...


The Santa Monica Farmers' Market Cookbook: Seasonal Foods, Simple Recipes, and Stories from the Market and ...
Amelia Saltsman

Blenheim Press, 2007

One of Cooking Light Magazine's Top 100 Cookbooks of the Last 25 Years! For more than a quarter century, the Santa Monica Farmers' Market has inspired both renowned chefs and home cooks, making it a regional market with national presence. One of the largest markets in the state, it stands at the forefront of a national trend toward cooking with local and seasonal ingredients. For more than twenty years, Amelia Saltsman has shopped its ...


Vegetarian Suppers from Deborah Madison's Kitchen
Deborah Madison

Ten Speed Press, 2007

I love supper. It’s friendly and relaxed. It’s easy to invite people over for supper, for there’s a quality of comfort that isn’t always there with dinner, a meal that suggests more serious culinary expectations—truly a joy to meet, but not all the time. Supper, on the other hand, is for when friends happen to run into each other at the farmers’ market or drop in from out of town. Supper is for Sunday night or a Thursday. Supper ...


This Can't Be Tofu!: 75 Recipes to Cook Something You Never Thought You Would--and Love Every Bite
Deborah Madison

Broadway Books, 2000

One taste and you'll say, "This can't be tofu!" But it is.... Nutritionists, doctors, and food authorities everywhere are telling us to eat more tofu. It's an excellent source of high-quality protein and calcium. It contains no cholesterol and is very low in calories and saturated fat. So why don't we eat more tofu? Because for too long tofu has been used as a substitute for other ingredients. Why turn tofu into a beef substitute in a burger, ...


Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, ...
The Gardeners and Farmers of Centre Terre Vivante

Chelsea Green Publishing, 2007

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 future—celebrating traditional but little-known French techniques for storing and preserving edibles in ways that maximize flavor and nutrition. Translated into English, and with a new foreword by Deborah Madison, this book deliberately ignores freezing ...


Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with over 300 ...
Deborah Madison

Ten Speed Press, 2013

In her latest cookbook, Deborah Madison, America's leading authority on vegetarian cooking and author of Vegetarian Cooking for Everyone , reveals the surprising relationships between vegetables, edible flowers, and herbs within the same botanical families, and how understanding these connections can help home cooks see everyday vegetables in new light.   For over three decades, Deborah Madison has been at the vanguard of the vegetarian ...


The Supper of the Lamb: A Culinary Reflection (Modern Library Paperbacks)
Robert Farrar Capon

Modern Library, 2002

From a passionate and talented chef who also happens to be an Episcopalian priest comes this surprising and thought-provoking treatise on everything from prayer to poetry to puff pastry. In The Supper of the Lamb , Capon talks about festal and ferial cooking, emerging as an inspirational voice extolling the benefits and wonders of old-fashioned home cooking in a world of fast food and prepackaged cuisine. This edition includes the original ...


Vegetarian Cooking for Everyone
Deborah Madison

Broadway, 1997

What Julia Child is to French cooking and Marcella Hazan is to Italian cooking, Deborah Madison is to contemporary vegetarian cooking.  At Greens restaurant in San Francisco, where she was the founding chef, and in her two acclaimed vegetarian cookbooks, Madison elevated vegetarian cooking to new heights of sophistication, introducing many people to the joy of cooking without meat, whether occasionally or for a lifetime.  But after her many ...


Vegetable Soups from Deborah Madison's Kitchen
Deborah Madison

Ten Speed Press, 2006

When I said I was working on a soup book, the response was often, “Oh, I love soup!” People enthuse about soup in a way that’s so heartwarming it makes me feel as if I’m in the right camp... The soups in this book are based on vegetables, and many of these recipes are new ones for me. But some are soup classics, by which I mean some of those that have stood the test of time in my kitchen, (Quinoa, Corn, and Spinach Chowder) and those ...


Roots: The Definitive Compendium with more than 225 Recipes
Diane Morgan

Chronicle Books, 2012

From the author of more than 14 cookbooks comes this comprehensive guide and collection of recipes using root vegetables. Discover the fascinating history and lore of 29 major roots, their nutritional content, how to buy and store them, and much more, from the familiar (beets, carrots, potatoes) to the unfamiliar (jicama, salsify, malanga) to the practically unheard of (cassava, galangal, crosnes). The best part? More than 225 recipes--salads, ...


The Best of Taste (Williams-Sonoma)
Deborah Madison, Andy Harris, ...

Weldon Owen, 2001

The hottest chefs in the food business have one thing in common, Taste, the lavish culinary magazine. Now the best of Williams-Sonoma Taste is collected in one gorgeous volume, including innovative recipes from starters to desserts and illustrated with some of the best modern food photography available. The Best of Taste really does offer the best dishes from around the world, featuring recipes crafted for authenticity and freshness. Meal ...


The Savory Way
Deborah Madison

Bantam, 1990

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!


Seasonal Fruit Desserts: From Orchard, Farm, and Market
Deborah Madison

Ten Speed Press, 2010

Deborah Madison, author of the bestselling Vegetarian Cooking for Everyone , has enlightened millions of Americans about the joys of vegetarian cuisine. Now, after six books for the savory palate, she's finally introducing us to her spectacular fruit desserts—more than 175 easy recipes that are as delicious as they are healthful.   Have you ever bitten into a ripe, fragrant strawberry? Or a luscious peach, its juice dripping down your chin? ...


Local Flavors: Cooking and Eating from America's Farmers' Markets
Deborah Madison

Ten Speed Press, 2008

First published in hardcover in 2002, Local Flavors was a book ahead of its time. Now, imported food scares and a countrywide infatuation with fresh, local, organic produce has caught up with this groundbreaking cookbook, available for the first time in paperback. Deborah Madison celebrates the glories of the farmers’ markets of America in a richly illustrated collection of seasonal recipes for a profusion of produce grown coast to coast. ...


A Painter's Kitchen: Recipes from the Kitchen of Georgia O'keeffe
Margaret Wood

Museum of New Mexico Pr, 2009

This new edition of a bestselling cookbook features an attractively designed cover and new foreword by award-winning chef and cookbook author Deborah Madison. Margaret Wood was Georgia O'Keeffe's personal chef.


What We Eat When We Eat Alone: Stories and 100 Recipes
Deborah Madison, Patrick McFarlin

Gibbs Smith, 2009

WHAT WE EAT WHEN WE EAT ALONE Stories and Recipes RENOWNED VEGETARIAN 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 and gives a glimpse into the lives ...


Renewing America's Food Traditions: Saving and Savoring the Continent's Most Endangered Foods

Chelsea Green Publishing, 2008

Renewing America's Food Traditions is a beautifully illustrated dramatic call to recognize, celebrate, and conserve the great diversity of foods that gives North America its distinctive culinary identity that reflects our multicultural heritage. It offers us rich natural and cultural histories as well as recipes and folk traditions associated with the rarest food plants and animals in North America. In doing so, it reminds us that what we ...


The Vegetarian Table: America
Deborah Madison

Chronicle Books, 1996

Presents a collection of traditional and contemporary American recipes featuring fruits and vegetables.


The Greens Cookbook: Extraordinary Vegetarian Cuisine from the Celebrated Restaurant
Deborah Madison, Edward Espe Brown

Bantam Books, 1987

The Greens Cookbook is that rarity, a book that truly represents a revolution in cooking.  Here are the recipes that helped to create the boldly original and highly successful Greens Restaurant on San Francisco Bay.  Not only for vegetarians, this book caters to everyone who seeks delight in cooking and eating.  Using an extraordinary range of fresh ingredients in imaginative and delicious ways, it shows how to present a feast for the ...


Rebuilding the Foodshed: How to Create Local, Sustainable, and Secure Food Systems (Community Resilience ...
Philip Ackerman-Leist

Chelsea Green Publishing, 2013

Droves of people have turned to local food as a way to retreat from our broken industrial food system. From rural outposts to city streets, they are sowing, growing, selling, and eating food produced close to home—and they are crying out for agricultural reform. All this has made "local food" into everything from a movement buzzword to the newest darling of food trendsters. But now it's time to take the conversation to the next level. ...



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