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Cooking Books -> Vegetarian
The Savory Way
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by:
Madison, Deborah
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Publisher:
Broadway Books
Published: April 1998
ISBN: 0767901665
Format:Paperback
Pages:464
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Book Description
From Library Journal
Madison is the author, with Edward Espe Brown, of the highly acclaimed Greens Cook Book ( LJ 5/15/87), from the San Francisco vegetarian restaurant where she was founding chef. No longer in the restaurant business, she is now more
concerned with simple everyday food, flexible recipes easily made by the home cook without "the perfect ingredient" at hand. Her recipes are still sophisticated and enticing, but alongside elegant dishes like Pasta Souffle with Mushroom Filling, there is
a rustic Omelet with Croutons, an easy Cucumbers with Lemon, a quick saute of Tomatoes with Vinegar. Not a vegetarian cookbook but rather a collection of delicious vegetable dishes of all sorts, this is highly recommended. Khalsa, a vegetarian, visited
some of the country's top restaurants to sample the vegetable dishes their creative chefs have to offer. The first half of his text is an appreciation of some 50 well-known chefs and their restaurants, the second half an impressive collection of
vegetable recipes for all courses of the meal. Again, the audience for this book will not be limited to vegetarians: the background information is fun to read, and the clearly written recipes will appeal to anyone interested in good food.
Recommended.
Copyright 1990 Reed Business Information, Inc. --This text refers to the Hardcover edition.
Ingram
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! --This text refers to the Hardcover edition.
Book Description
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 vinegars and oils, edible flowers, salsas and cheeses, she creates a vegetarian palate that is sophisticated and
healthful. From soups to salads, sandwiches to crepes, breads to sweetmeats, The Savory Way reflects Deborah Madison's personal brand of contemporary vegetarianism.
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