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 cooking movement, authoring classic books on the
subject and emboldening millions of readers to cook simple,
elegant, plant-based food.
This groundbreaking new cookbook is Madison's crowning achievement:
a celebration of the diversity of the plant kingdom, and an
exploration of the fascinating relationships between vegetables,
edible flowers, herbs, and familiar wild plants within the same
botanical families.
Destined to become the new standard reference for cooking
vegetables, "Vegetable Literacy" shows cooks that, because of their
shared characteristics, vegetables within the same family can be
used interchangeably in cooking. It presents an entirely new way of
looking at vegetables, drawing on Madison's deep knowledge of
cooking, gardening, and botany. For example, knowing that dill,
chervil, cumin, parsley, coriander, anise, lovage, and caraway come
from the umbellifer family makes it clear why they're such good
matches for carrots, also a member of that family. With more than
300 classic and exquisitely simple recipes, Madison brings this
wealth of information together in dishes that highlight a world of
complementary flavors. Griddled Artichokes with Tarragon
Mayonnaise, Tomato Soup and Cilantro with Black Quinoa, Tuscan Kale
Salad with Slivered Brussels Sprouts and Sesame Dressing, Kohlrabi
Slaw with Frizzy Mustard Greens, and Fresh Peas with Sage on Baked
Ricotta showcase combinations that are simultaneously familiar and
revelatory.
Inspiring improvisation in the kitchen and curiosity in the garden,
"Vegetable Literacy"--an unparalleled look at culinary vegetables
and plants--will forever change the way we eat and cook.
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