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Plant life can be very enticing. It is visual, tactile, aromatic, and mysterious. Plant foods range from jewel-like beans with their stripes and patterns, to subtle grains, strangely beautiful seaweeds, the aromas of herbs and spices, and of course fruits and vegetables, with their many forms and colors. No less amazing is the ingenuity of man-made foods: coils of pasta, cheeses of all manner, the lustrous hues and fragrances of oils. It was this edible circus that started me cooking, and it’s still there to suggest a recipe, a meal, a menu, or an excuse for a gathering.
     But the idea for Vegetarian Cooking for Everyone came to me after teaching a weeklong cooking class at Esalen Institute in California many years ago. When it ended, I realized that it would be so helpful to have a big book, like the Joy of Cooking, that included all kinds of plant foods between its covers, a real soup-to-nuts kind of book. At that time, vegetarian cooking was something from the fringe, and some foods, like soy milk, for example, were downright obscure and could be purchased only at tiny health food stores. I wondered why some foods had to be hidden—couldn’t they be brought forward and included as ingredients, along with other foods, in one place? As it turned out, they could. For some time now, once-obscure foods have filled our supermarkets’ shelves—they’re even found at gas stations and convenience stores. Today, in terms of food, the world looks very different than it did when I began writing Vegetarian Cooking for Everyone.
     More than 17 years have passed since Vegetarian Cooking for Everyone first came out, and those foods that were once scarcely known are now everyday items, and new ones have appeared. In addition, our knowledge about what makes up the foods we eat has deepened, and some foods that were once viewed in such a positive way are now regarded more dubiously. Soy, for example, is not quite the star we once thought it was, and today the emphasis has shifted to fermented soy, not the more common forms, as important.
    More people today feel that organically grown foods are better for one’s health, and indeed, many foods we never thought would be grown and produced without pesticides, like sugar, are available as organics. Butter isn’t always bad. Olive oil is mostly good but still not really regulated; canola oil not so much. Genetically modified organisms (GMOs) are a bigger problem for us today, as they have proliferated and are still unlabeled. We were not eating kale salads at all during the seven years when I was writing Vegetarian Cooking for Everyone; now they’re everywhere. Coconut oil was still considered a harmful saturated fat. Now it’s considered a good fat, and a very delicious one, too. Plus we are now cooking with coconut water, curry leaves, and kefir lime leaves. Multiple types of seasoning salts were not on our radar; now they’re part of our pantries. The pressure cooker was more feared then than appreciated; today pressure cookers are safe, popular, and used with ease. Changes in the culture of food have indeed taken place and many new ingredients are ours for the using. In this edition of Vegetarian Cooking for Everyone, you will find nearly all of the recipes you have come to love. But you will also find over 200 new ones and information on new ingredients we have come to know.
     Another inspiration for writing Vegetarian Cooking for Everyone came from the questions my students asked, questions that revealed when they were at a loss in the kitchen. They helped me understand that acquiring food sense and knowledge of how food works is what allows a person to move about the kitchen free of anxiety and full of happy anticipation. The recipes are there to articulate that know-how, give confidence, and provide a structure for intuitive cooking. Today hundreds of emails from readers tell me that this has proven to be a friendly, useable guide for those learning to cook as well as those who already know their way around the kitchen, whether or not the user is vegetarian. (Many readers have begun letters and emails to me by saying, “I’m not vegetarian, but . . .”) Copies of Vegetarian Cooking for Everyone have been given as wedding and graduation gifts and hauled off to foreign lands by people on extended trips. I have seen utterly destroyed copies in restaurants and monasteries, books with stained, swollen, and warped pages. Young people have learned to cook from it, and so have their parents who have found themselves at a loss as to how to cook for a child who suddenly will not eat meat. To thousands, it has introduced new flavors, techniques, and the pleasure of being able to cook one’s own food with good results. I still use it myself.
     As its title suggests, Vegetarian Cooking for Everyone was not intended only for vegetarians, although they would be happy to know that all of these recipes require no adjustments. I’ve always seen this as a book for anyone who wants to include more vegetables and other plant-based foods in their meals (isn’t that everyone?), as a resource for those who wish to have meatless meals as a change from their usual diet—“meatless Mondays” have since become popular—and I wanted it to serve as a guide for those cooking for another who, for whatever reason, has needed to assume a more plant-based diet. In this edition of Vegetarian Cooking for Everyone, I have also flagged the many vegan recipes so that they would stand out clearly for vegan cooks.
     Most vegetarians include eggs and dairy among the foods they eat. Vegans do not. There are Jewish vegetarians who apply Talmudic questioning to eating meat in regard to the inhumane treatment of most livestock animals, a question raised by many others as well, and more so today than ever. There are also those who call themselves vegetarians but eat fish and chicken, which is something I’ve never quite understood. There are full-time and part-time vegetarians, occasional vegetarians (sometimes called “flexitarians”), and lapsed vegetarians. And there are honest omnivores who happen to like a lot of vegetables and other plant foods in their lives, including plenty of vegetarian meals. And there are “locavores.” I place myself in the last two groups. Most of the time, I happily make a meal from what others place on the side of their plate without even thinking of it as vegetarian. The reason I place myself among the omnivore/locavores is because my food concerns are based on such issues as the variety of the plant or animal I’m eating, how it is raised, where it comes from, if it’s a GMO product, did it live in a concentrated animal feeding operation (CAFO), or was it free to range. I live in the American West. My neighbors are ranchers; I grow vegetables. We trade with one another, thereby mostly eating foods that come from within a few miles of our homes.
     Local and organic-driven cooking and eating speak to a world where food and politics collide on a daily basis and where political action, such as voicing protest when the standards for organics are threatened, or fighting for the labeling of GMOs, is as necessary as breathing if we want to make sound, informed choices about the foods we eat. Regardless of what we cook, nothing is more important than starting with ingredients that are of the best quality we can manage, both for the way they nourish us and our environment, and because our results in the kitchen will never be better than the ingredients we start with. The advantage of using good ingredients is that they allow us to cook simply and eat well. And because our efforts in the kitchen today are so hard won, we want to be sure that the meals we make will add enjoyment to our lives and nourish us well.
Vegetarians have often used the phrase “I don’t eat anything with a face” to describe their food choices as plant based. But there is another interpretation of that phrase “food with a face.” The Japanese have a word for it, teikkai, which refers to the provenance of a food—where it comes from, how it was raised, who grew it. It is the opposite of “general foods,” those faceless foods that come to us anonymously from a vague somewhere: foods without soul. During the past 17 years, we have continued to reconnect with our foods through shopping at farmers’ markets, participating in CSAs, and cultivating our own gardens. Connecting to our foods directly enriches our lives by linking us to the place where we live and to those with whom we share a landscape, a culture, and a history, often over dinner, regardless of what’s in the center of the plate. All good foodstuffs have their own stories and histories, which are the stories of our human history. They continue to grow and change as the patterns of culture shift. Even in the mere 17 years that Vegetarian Cooking for Everyone has been in print, big changes have occurred. Today it’s not so necessary for one to defend his or her choice to be a vegetarian or a vegan; it doesn’t raise eyebrows among friends if a carnivore decides to have the vegetarian dish in a restaurant—it’s just another choice on the menu—nor is it strange if someone announces that their family eats vegetarian one (or more) days a week. There’s much more openness and enthusiasm about plant-based foods than there was a decade ago. Originally, I thought that maybe this book should be called “Plant Foods for Everyone” since vegetables are only one of several kinds of plant foods, but it really didn’t have the right ring. It still doesn’t, but if the book were called that, it wouldn’t seem so strange today. We know that plant foods are the ideal ones to eat.
     Regardless of your own proclivities when it comes to what you eat—choices that may well change during the course of your life—it is my hope that Vegetarian Cooking for Everyone inspires you, nourishes you, and fills your table with pleasure.


Warm Feta Cheese with Sesame Seeds 
Covered with toasted sesame seeds, this cheese makes a crunchy, succulent first course or addition to a salad. Serve with fresh bread to mop up the juices. Serves 4 to 6

8 ounces feta, in two chunks
2 tablespoons butter
2 tablespoons olive oil
2 bay leaves
Freshly milled pepper
Juice of 1 large lemon
2 teaspoons chopped marjoram
1 tablespoon toasted sesame seeds

If the feta tastes too salty, soak it in water for 20 minutes, then drain. Slice into slabs 3/8 inch thick. Thicker, it won’t warm through; thinner, it’ll fall apart. Warm the butter and olive oil with the bay leaves in a wide skillet over medium heat until the bay releases its aroma. Add the cheese in a single layer, season with pepper, and heat until it softens and begins to bubble. Turn it over and cook the second side for 1 minute. Add the lemon juice and let it sizzle for a few seconds, then transfer the cheese to a plate. Scrape up any golden, crisp bits of cheese that have stuck to the bottom of the pan and include them, too. Sprinkle with the marjoram and sesame seeds and serve.

Revue de presse

“This is my favorite reference for all things vegetable. Deborah offers us such breadth of cooking knowledge--more than 1,600 recipes! Each recipe has concise information, and conveys so much in just a few words. Even 20 years after its first publication The New Vegetarian Cooking for Everyone still feels fresh and vital, brimming with mouthwatering food and wise counsel.”
-David Tanis author of One Good Dish

“Comprehensive doesn’t even begin to describe this all-encompassing classic of a book. Deborah Madison’s thoughtful and modern approach to cooking vegetables makes her a top authority on the subject, as well as a marvelous practitioner, crafting the most delicious dishes and exciting flavor combinations.”
-Yotam Ottolenghi, author of Jerusalem

“More than any other, this is the book that gave me a foundation in the kitchen. It is the seminal book that, with each successful recipe I cooked, encouraged me to attempt another. And, it was the book that first outlined for me the expansive vegetarian palette of ingredients that I would continue to draw inspiration from to this day. This new edition sparks all of the same feelings, and I'm incredibly excited and thankful for the new generation of cooks about to discover the flavor, color, beauty, and nourishment that Deborah's recipes bring to the table.”
-Heidi Swanson, author of Super Natural Every Day

How do you improve on a classic? Update the recipes, add a bunch of new ones, and add a slick new cover design that will have even the diehard fans of the original happily in the kitchen. Oh, and meat eaters: don't sleep on Madison just because the word "vegetarian" is in the title. You might learn something.

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112 internautes sur 119 ont trouvé ce commentaire utile 
Worth buying, even if you have the original! 14 mars 2014
Par Naomi Manygoats - Publié sur
Format: Relié Achat vérifié
This is a revision of the award winning classic, Vegetarian Cooking for Everyone. It is well worth buying, even if you own the original version. I have been cooking recipes from the original since before it was published, having been lucky to take a class from Madison when she was working on it. All of the original recipes are here, but there are also 200 new ones, making the total 1,600. The recipes have been completely reformatted; now they are in a 2 column per page format, and are actually easier to read than in the original, but there are fewer pages! a total of 665. The drawings and photos have been dropped, likely since the publisher has changed to 10 Speed press. However, since only a few of the recipes had photos to begin with, the book does not suffer from it.

We used the 10th anniversary Edition of this book as one of the texts in the all vegetarian cooking school I graduated from. It is now better than ever, with the addition of a comprehensive discussion of vegetarian ingredients, such as sweeteners, vinegar, herbs, and edible flowers. Recipes that can be made Vegan are now clearly marked with a big V in a circle. But truly what sets this cookbook apart from the rest, besides how encyclopedic it is, is the quality of the recipes. Everything I have made from here over the past 17 years has been outstanding. The sort of recipes that everyone loves, even non-vegetarians. There is fresh pasta, Asian noodles, the fabulous Galettes, stir fries, soups, salads, desserts, dumplings, omelettes, and of course vegetable sides, beans, and grains. And of course much more! The relishes and sauces look terrific!

Here are some of my favorite recipes, and some I must try:

Salsa Verde
Raita with Cucumber and Spices
Smoked Chile Salsa
Walnut Béchamel Sauce

Roasted Cashews with Garam Masala
Roasted Eggplant with Dill, Yogurt, and Walnuts
Black Bean and Smoked Chile Dip
Artichoke Pesto
Roasted Potatoes with Chile Mayonnaise
Crispy Roasted Chickpeas with Spice and Smoke

Sandwiches and Rolls:
Vietnamese Spring Rolls
Avocado Club with Chipotle Mayonnaise
Grilled Portabella Mushroom Sandwich
Beefsteak Tomato Open-Faced Sandwich
Quesadilla with Smoky Black Bean Spread and Salsa
Pita with Falafel, Tomatoes, Tahini, and Lemon
Creamed Leeks on Walnut Toast

Farmer's Market Salad
Romaine Hearts with Parmesan and Lemon Vinaigrette
Wilted Dandelion Greens with Hard-Cooked Egg
Lentil Salad with Roasted Peppers and Vegetable Garnishes
Green Lentils with Roasted Beets and Preserved Lemon
White Bean Salad with Green Olives and Tarragon
Lime-Cumin Vinaigrette
Orange Vinaigrette
Avocado Dressing
Feta Dressing with Marjoram and Mint

Mushroom Stock
Tortilla Soup
Sweet Corn Soup
Winter Vegetable Chowder
Avocado-Tomatillo Soup with Lime
Corn Chowder with New Potatoes, Golden Peppers, and Basil

Stews, Sautés, and Stir-Fries:
Green Mix Saute with Coconut and Tumeric
Spaghetti Squash with Oyster Mushroom and Pearl Onion Ragout
Cashew Curry
Potato and Chickpea Stew with Romesco Sauce
Artichoke, Pepper, and Chickpea Tagine with Preserved Lemons
Roasted Cauliflower and Tomato Curry
Eggplant and Potatoes with Cumin, Ginger, and Yogurt
Corn, Tomato, and Okra Stew
Southwest Bean and Summer Vegetable Stew
Chinese Noodle Cake
Vegetable Stir-Fry with Coconut-Basil Sauce

Gratins, Enchiladas, etc.:
Zucchini Gratin with Basil, Olives, and Pine Nuts
Polenta Gratin with Mushrooms and Tomato
Tamale Pie
Butternut Squash Gratin with Onions and Sage
Goat Cheese Enchiladas with Corn and Red Chile Mole
Chayote and Corn Enchiladas
Mushroom Enchiladas with Epazote and Green Chile

Beans with Broccoli Rabe and Garlic Croutons
Black-Beans, Chipotle Chile, and Tomatoes, Alabama Speckled Butter Beans
Black-Eyed Peas, Carolina Rice, and Smoked Paprika
Lima Beans, Olives, and Roasted Peppers
Cannellini Beans and Savoy Cabbage with Cumin

Artichokes Stuffed with Bread Crumbs, Capers, and Herbs
Slivered Asparagus Sauté with Shallots
Roasted Beets, Apples, and Onions with Cider Vinegar
Broccoli Rabe with Garlic and Red Pepper Flakes
Cabbage Leaves, Rice, and Green Herb Filling
Braised Carrots
Chard Ribbons with Cumin and Lemon
Corn with Cumin, Chile, and Tomato
Eggplant Rollatini with Cornbread Stuffing
Kale with Garlicky Sesame Sauce
Grilled Leeks with Parmesan and Olive Crostini
Pan-Grilled King Oyster Mushrooms with Toasted Sesame and Chives
Fried Okra
Sugar Snap Peas with Green Onions and Dill
Fingerlings with Slivered Garlic
Walnut and Potato Croquettes
Spinach or Chard, Catalan-Style
Crookneck Squash with Green Onions
Coconut Pan-Roasted Sweet Potatoes
Herb-Baked Tomatoes
Spaghetti Squash with Gruyere Cheese

Pasta, Dumplings, and Noodles
Summer Pasta with Garden Vegetables and Tarragon
Fresh Linguine with Tomato Sauce
Noodle Kugel
Eggplant Lasagne with Garlic Béchamel
Butternut Squash Ravioli with Toasted Pecans and Sage
Spinach Tortellini with Walnuts, Parsley, and Pecorino
Potato Gnocchi
Saffron Dumplings
Rice Noodles in Curry Sauce with Tempeh
Burmese Noodles
Chinese Dumplings with Shredded Cabbage, Mushrooms, and Leeks

Savory Tarts, Pies, Galettes, Pizza, etc.
Fresh Herb Tart with Goat Cheese
Tomato Tartlets with Rosemary
Winter Squash Galette
Empanadas with Greens and Olives
Pizza with Sautéed Artichoke Heart
Mushroom Pizza with Tomato and Smoked Cheese
Red Onion Pizza with Rosemary

Barley-Mushroom Pilaf with Sautéed Mushrooms
Polenta Gratin with Tomato, Fontina, and Rosemary
Polenta Dumplings with Warm Sage and Garlic Butter
Green Rice and Roasted Chiles
Curried Quinoa with Peas and Cashews
Pecan-Covered Grits
Rice Pilaf with Saffron and Spice
Rice and Spinach Gratin
Fresh Mushroom Risotto
Israeli Couscous in Mushroom Broth

Eggs and Cheese:
Stuffed Green Chile Omelet
Zucchini Frittata with Marjoram
Double Spinach Soufflé
Savory Cheese Custards
Winter Squash Flans with Greens and Red Wine-Shallot Sauce
Corn Custard with Szechuan Pepper salt
Corn Pudding Soufflé

Tofu, Tempeh, and Miso Section
Spicy Stir-Fried Tofu with Coconut Rice
Vegetarian Nuoc Cham
Malaysian-Inspired Tofu Curry
Tempeh with Braised Peppers, Mushrooms, and Olives
Griddled Small Eggplant with Sweet Miso Sauce

Mango-Orange Cooler
Nectarine-Mango Frappe
Breakfast Eggs in Tortillas
Savory Corn Waffles
Babka with Dried Cherry-Almond Filling
Ann's Cheese Stollen
Breakfast Grits

Basic Buttermilk Muffins
Banana-Oat Muffins
Cheese Muffins
Corn Bread or Muffins with Fresh Corn Kernels
Buttermilk Biscuits
Oat Scones
Multigrain Bread with Sunflower Seeds
Peppered Cheese Bread
Pita Bread

Rhubarb, Strawberry, and Mango Compote
Peach, Raspberry, and Blackberry Crisp
Stone Fruit Cobbler
Blueberry Custard Tart

Cakes/ Mousse/ Ices/ Cookies:
Semolina Cream Cake
Polenta Pound Cake
Chocolate Terrine
An Airy Chocolate Cake with Ground Nuts
Cream Cheese Mousse with Blackberries and Rose Geranium Leaves
Pink Grapefruit Sorbet
Wild Blackberry Sherbet
Lemon Verbena Sherbet
Finnish Biscotti
Phyllo Cigars
Jam Bars or Tart

You get the ides....but these are all to my taste, there are thousands of other recipes here!
17 internautes sur 17 ont trouvé ce commentaire utile 
A fantastic update to a classic 22 avril 2014
Par Regina - Publié sur
Format: Relié Achat vérifié
Only one member of our family is a true vegetarian, but the original edition of Madison's book is arguably my most prized cookbook, and the one that gets the most use in our house. This update is wonderful. Madison has added quite a bit to the original. I have yet to try most of the new recipes, but I will do my best to cook my way through them. I have given this book to many people over the years as a gift, and I will continue to do so. Bravo, Deborah Madison, and thank you!
28 internautes sur 33 ont trouvé ce commentaire utile 
Benchmark in vegetarian cookbooks 3 avril 2014
Par Denis Vukosav - Publié sur
Format: Format Kindle
‘The New Vegetarian Cooking for Everyone’ prepared by Deborah Madison is a new edition of popular vegetarian cookbook that is often taken as the benchmark in this kind of cooking, which for this occasion was complemented by a number of new recipes and additional content.

The vegetarian diet, although usually perceived as willing decision of particular person, is often motivated by health reasons, prevention or necessary need. And I some time ago found myself in a similar situation when I literally overnight had to change my life, especially food I eat which has previously been dominated by meat, especially fried. So I was forced to seek help on Internet and diet books on this topic which are widespread in the market, not always the best quality. But very quickly someone mentioned one particular good book - Deborah Madison’s ‘Vegetarian Cooking for Everyone’ that although released almost 20 years ago is still an endless source of great tips and recipes in which ever since I enjoy.

So when I heard that a new release is coming out that immediately attracted my attention - what I've seen so far, this is definitely a book that is worth the purchase if you have previously used the old edition, and especially if you've never had the pleasure to own this great book.

All the original material is still inside, while the book was expanded with the additional 200 recipes, but equally important, both for old and new recipes the way they are showed is changed what make recipes now presented in 2 columns more convenient to read. Therefore it also had an impact on the number of pages and though the book was expanded with new materials it has fewer pages, so it is easier to handle and use in the kitchen

I am glad that the author stayed at the position that content of the book is much more important than turning it into a colorful picture book; this book that is not full of pictures will be especially appreciated by those who truly cook, not admire the colorful pictures of food for which is often difficult in practice to manage look like in the pictures.

Much could be written about this book, and yet do injustice to those things that would not be mentioned because the author managed to make a balanced manual for the best vegetarian cuisine can offer, a book that non-vegetarians can also easily use.

Therefore, besides the great recommendation for this new version of Deborah Madison book, I certainly suggest that if you would not decide to buy this one certainly try to find older edition whose price will now surely decline.
20 internautes sur 23 ont trouvé ce commentaire utile 
The "Julia Child" of vegetarian books 30 mars 2014
Par Joanna Daneman - Publié sur
Format: Relié Achat vérifié
This book has been compared to Julia Child's "Mastering the Art of French Cooking" and I think that's a fair comparison. This book is huge and discusses not only recipes, but ways to build flavors from building blocks such as sauces, herbs and condiments, to how to construct a pleasing dinner, either from a dramatic main dish or from a collection of small dishes such as tapas or "mezzes."

The chapters: Start with a foundation for vegetarian cooking (ingredients, sauces, condiments, basic cooking skills), then appetizers, sandwiches, salads, soups, stews and stir fries, gratins and casseroles. Then you're off to beans as a main course, the vegetable as the main course, pasta, tarts and galettes, grains, eggs & cheese, tofu and tempeh, breakfast, breads and finally desserts. So it's quite comprehensive. As you can see, cheese, eggs and dairy ARE included, so if you are vegan, you have to adapt and pick and choose through the book. However, the chapter on building flavors gives you ideas on how to make savory flavors without using animal products. Recipes are noted where you can substitute oil for butter, seed milks for dairy and are marked with a (V) to show they can be adapted to vegan requirements.

Highlights: the pasta recipes include non-standard pastas like einkorn, whole wheat, soba and glass noodles. The vegetable chapter goes vegetable by vegetable (from artichokes to winter squash) and this is THE chapter for those of you who get a CSA box (Community Supported Agriculture) of locally grown organic vegetables. If you never know quite what to do with a box that shows up filled with salsify or radishes, here are great recipes--and not only recipes but a list of what vegetables pair with others. I'd say, if you are a CSA member, this book would be extremely helpful to make the most out of each box every summer and fall.

The dessert chapter goes from puddings to pies, cakes and ices. One thing I appreciate tremendously about this book is that it does NOT rely on nuts all that heavily. (A lot of people are allergic to nuts, sadly, I'm one of them.) There were cookie recipes that did not include nuts such as a cardamom cookie with whole wheat flour and persimmon lemon bars. I found so many recipes I had NEVER seen before (like the cookies and the bars.)

That applies to most of the book. There are widely used recipes (like orecchiette and broccoli rabe) and some that are new, like roasted vegetables in a red wine ragout on pappardelle, a riff on the classic rabbit ragout on flat noodles.

Who will like this book? Anyone wanting a wide variety of vegetarian recipes that use all kinds of ingredients. You don't have to be a vegetarian to enjoy this book. Anyone who is a member of a CSA will benefit from this book. Also, if you simply want to have a variety of meat-free options in your repertoire, there are so many good things to cook out of this book you can have meatless days even if you are not a vegetarian.

Who will not like this book? If you are strictly vegan, you'll either be adapting many of the recipes, or you might prefer a big book that focuses on the best vegan recipes specifically without having to navigate around animal-sourced foods.

Summary: This is a comprehensive book on vegetable-based cooking and there are a lot of delicious recipes. If you want to mainly eat plant-based foods but are not vegan, this book should be on your shelf.
23 internautes sur 27 ont trouvé ce commentaire utile 
Great Cookbook! 18 mars 2014
Par C. Stillwell - Publié sur
Format: Relié Achat vérifié
I wanted one vegetarian cookbook that would cover the gamet of meatless cooking. This was the one. Just like Julia Child and her Mastering French cookbooks, this one will now be my go to vegetarian book.
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