books by Deborah Madison

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Full Moon Feast: Food and the Hunger for Connection

Chelsea Green Publishing, 2012

Full Moon Feast invites us to a table brimming with locally grown foods, radical wisdom, and communal nourishment. In Full Moon Feast , accomplished chef and passionate food activist Jessica Prentice champions locally grown, humanely raised, nutrient-rich foods and traditional cooking methods. The book follows the thirteen lunar cycles of an agrarian year, from the midwinter Hunger Moon and the springtime sweetness of the Sap Moon to the ...


The Savory Way
Deborah Madison

Broadway, 1998

A personal collection of more than 300 elegant recipes, The Savory Way presents Deborah Madison's innovative style of vegetarian cooking.  The recipes are flexible and forgiving and fit into her philosophy of cooking.  Some are quick fixes, designed to quell an urgent appetite; others are more leisurely affairs.  Some are low-fat; others, more decadent.  All allow for substitutions.  Using fresh fuits and vegetables, spices, flavored ...


The Greens Cook Book
Deborah Madison

Bantam, 1987


Vegetarian Every Day: 2011 Engagement Calendar
Deborah Madison

Universe Publishing, 2010

Vegetarian Every Day: 2011 Engagement Calendar


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

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. Destined to become the new standard reference for cooking vegetables, Vegetable Literacy ...


Preserving Food Without Freezing or Canning
Deborah (FRW) Gardeners and Farmers of Centre Terr/ Madison

Chelsea Green Pub Co, 2011

Book annotation not available for this title. Title: Preserving Food Without Freezing or Canning Author: Gardeners and Farmers of Centre Terr/ Madison, Deborah (FRW) Publisher: Chelsea Green Pub Co Publication Date: 2007/04/04 Number of Pages: 197 Binding Type: PAPERBACK Library of Congress:


The Seasons on Henry's Farm: A Year of Food and Life on a Sustainable Farm

Agate Surrey, 2010

Henry's Farm, run by Henry Brockman, is in central Illinois — some of the richest farming land in the world. There, he and his family — five generations of farmers, including sister Terra, the author — have bucked the traditional agribusiness conventional wisdom by farming in a way that's sensible, sustainable, and focused on producing healthy, nutritious food in ways that doesn't despoil the land. Terra Brockman tells the story of her ...


Vegetarian Cooking for Everyone
Deborah Madison

Broadway Books, 1997

Pages clean and unmarked. Slight wear from time on shelf like you would see on a major chain. Immediate shipping


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 eyes as well ...


How to Use America Online: Visually in Full Color
Deborah Craig, Elaine Madison

Ziff Davis Pr, 1998

"How to Use" presents you with a straightforward, visual approach to learning. The steps and graphics guide you through every task you'll need to work with America Online.


Roots: The Definitive Compendium with more than 225 Recipes

Chronicle Books LLC, 2012

From the author of more than 10 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 Native Foods Restaurant Cookbook

Shambhala Publications, 2013

When people ask Tanya Petrovna, "Are you a strict vegetarian?" she replies, "No, I'm a fun vegetarian!" As head chef of the popular Native Foods chain of restaurants in Southern California, Tanya treats her customers to a vegan cuisine that is so tasty, satisfying, and hearty that it draws praise from nonvegetarians and vegetarians alike. Tanya is known for creating delicious and satisfying meat substitutes from soy and wheat products such as ...


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

Ten Speed Press, 2012

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, ...


Cooking with Wholegrains: The Basic Wholegrain Cookbook
Mildred Ellen Orton

Farrar, Straus and Giroux, 2010

This short, charming little primer in wholegrain cookery was first published in 1947--long before healthy eating was a national obsession. Reprinted numerous times, it became a pioneer cookbook: one of the first to reintroduce the joys of wholegrain recipes to the American home cook. Vrest Orton and Mildred Ellen Orton, a husband-and-wife team who also operated a stone mill, a set of country stores, and a mail-order catalog, offer readers a ...


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 ...


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

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. ...


The New Vegetarian Cooking for Everyone

Ten Speed Press, 2014

A revised edition of the landmark, award-winning cookbook from America's leading authority on vegetarian cooking features new recipes and a new introduction by the author.      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 ...


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 ...


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 ...


Seasonal Fruit Desserts
Deborah Madison

Random House Inc, 2011

A founding chef of Greens Restaurant shares an array of fruit recipes that includes both healthy and decadent options for locally grown and unusual produce varieties. By the James Beard Award-winning author of Vegetarian Cooking for Everyone . Title: Seasonal Fruit Desserts Author: Madison, Deborah Publisher: Random House Inc Publication Date: 2010/04/06 Number of Pages: 278 Binding Type: HARDCOVER Library of Congress: 2008046618



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