This is the "go to" source I recommend when people ask not only how to get more fresh produce into their daily life, but also are interested in building a cookbook library. I can't remember life before Red Lentil Soup with Lime. Don't overlook the sweet stuff. The Winter Jewel Upside Down Cake with Pomegranate Compote brightened up what could have been a bleak, gray and snowy winter here in Central Pennsylvania.
This is my favorite, most-loved and -used cookbook. It's my desert-island cookbook if I could only bring one. It sits out on my counter always at the ready for whenever I need it. This book has taught me how to cook and eat vegetarian with delight and passion! I seem to have similar tastebuds/preferences as Deborah Madison because I can't think of anythingI haven't liked from it yet.
The one thing I have noticed, that I've learned to adjust for, is that the soups tend to have too much water added to them so I just add less. :-)
I have used this cookbook so much that it's binding is failing and pages of some favorite recipes (such as her pizza variations) are falling out. No matter what is rattling about in the vegetable bin, I can always find a Deborah Madison recipe that can turn it into something special. I also appreciate her suggestions about what wines to match with the flavors of vegetarian cuisine.
This is my bible. The pages are worn and stained. I use it for inspiration, I use it to explore new vegetables, I use it to cook a simple meal, a fancy meal, and I use it for reference. Definitely a favorite. I dream of starting at page one and working my way through, like Julie Powell did when plowing through Julia Child's "The Art of French Cooking". Someday.... but in the meantime, definitely a favorite.
Wow. I had no idea that I had so many culinary soul mates out there. I, too, see Veg Cooking for Everyone, as my desert island cookbook. It truly is the Bible. We laugh about this with some friends of ours; whenever we cook for one another, it is a recipe from this book. Deborah Madison taught me how to make a killer frittata (try the addictive Chard and Onion Omelet.) Also, you will impress friends and family with the easy to make and delicious Pear-Almond-Upside-Down Cake. I could go on and on....I am so glad this cookbook is recognized for the masterpiece it is.
This book truly is vegetarian cooking for everyone. It's not preachy about what you should eat, it just lays out hundreds of great recipes that are easily adaptable. When I first started cooking, I bought a copy of this book, dogeared all the recipes that sounded interesting, and got to chopping and sauteing and baking. Over time, I feel like it taught me how to cook. Even the most simple sounding recipes would turn out wonderfully. Madison's book is essential in my kitchen.
I am not vegetarian, but I love this cookbook & use it often. I feel confident that everything I make from this cookbook will be delicious. I often peruse the salad section for inspiration. Lots of interesting rice dishes too (ex. baked rice/squash gratin).
I've been a veggie for over 40 years and have a large collection of vegetarian cookbooks in lot of cuisines, but this book by Deborah Madison is the first one I pull out for inspiration or to look up preparation notes on a vegetable I've not worked with before. Although I have several of her earlier books, this is my favorite. It's well organized (alphabetically by plant family, which appeals to the gardener in me) and is fun to browse. What I like is that her recipes are very satisfying without being fussy, and yet they're healthy too. Definitely one of my favorite cookbooks of all times.
This is definitely the first book I check when looking for inspiration with my veggies. We belong to a CSA and once in a while we come home with vegetables we aren't familiar with. Usually, a quick check in the index leads me to some ideas of what to do with them. I often don't make her recipes exactly as written, but use them as inspiration, working with what I have on hand. For example, I took part of her recipe for Soba with Hijiki and Stir-Fried Vegetables and changed it slightly to make a delicious cold spicy soba salad. I've bought this as a book for a few vegetarians that were beginning to build their cookbook libraries.
This is one of my all time favorite cookbooks! When my husband and I get a plethora of something in our CSA and I am a bit less than uninspired, I generally turn to this cookbook to help reinspire a dish. The cold beet soup is amazing. Sometimes dishes can be a bit high in fat, but I'm one to tweak recipes anyway, so it's something that can be easily modified.
I used this book more when I had a Full Belly Farm CSA Box (oh Oakland, how we miss you). I find myself flipping through, reading the several recipes for an item (i.e. broccoli rabe) and then choosing the one I think will be most delicious - some recipes are ok, others are incredible. You have to use her a bit to find your preference. Some are reliable veg classics, others are surprisingly amazing (spoon bread and the fixings listed on the side) others I have trouble with which may be my oven, but stick out in my mind (poblano souffle). Still one that i recommend to everyone.
A classic to say the least. One of my favorites! Deborah includes every grain and veggie imaginable.
Quinoa and Fresh Corn with Scallions. So fresh and light.
Green Beans simmered with tomato. Fresh from the Market!
Red Lentil soup with Lime. Wonderful Sunday soup!
Ditto all of the above! I love this book - mine is also falling apart at the seams. I love that it is arranged by vegetable type. As I have gone to farm markets and experimented with new veggies (Jerusalem Artichokes, Kholrabi) I have found it most helpful!
Buy it, read it, keep it, love it! A classic. I've had this cookbook for many years and am always finding new things to love about it.
A recent new discovery: Vegetable Curry with Coconut-Basil Sauce. Delicious, and easy to vary with different veg. Quick and easy, with a wonderfully fragrant and savory sauce.
If you're thinking of purchasing one cookbook, this would be the one. Every recipe is well thought-through, works, and tastes delicious. It's encyclopedic in scope and organization, which makes it easy to find recipes for various ingredients. The book also is a teaching tool -- I've learned a ton just by dipping into it and reading sections. My favorite cookbook of all time.
Love, love, love this book.
Funny that @lisacohen should say this is the one book she'd take with her on a desert island - I've thought that myself too!
I think Deborah Madison is brilliant, and shows that through this book. These are winning recipes, and I could spend ages just cooking from this book. (But of course, given that I'm on this site, you know that I love exploring other cookbooks.)
In our house, if we're not sure what to do with an ingredient, we say "What would Deborah do?" and then look it up in this book. The alphabetical section on vegetables is great.
I also appreciate her sharing her cooking philosophies in this book. For example, the many ways to build a vegeterian meal.
Absolutely indispensable for any cook, meat lover and vegetarian alike. Each page is filled with interesting recipes and helpful information to help the cook along the way. It is the book I open when I need a bit of inspiration or a new take on a favored grain or vegetable.
This book has taught my husband to cook and take over breakfasts. For that I am truly thankful. I love the perfect picks for a just-right amount of dessert--and Elliot's Breakfast Parsnips.
Once I started playing around with this cookbook, I ordered another copy for my mother (who is a vegetarian). Even though I eat meat, I come back again and again to this book for many reasons - but the main one is the crisp section! Love that crisp topping! I've used that topping again and again with all my crisps (even if they are from other sources).
One of my favorites too-she make grains and greens and everything interesting and easy.
Greens with tomatoes and asiago
Beet salad with Ricotta Salata & Olives
just to name a few of my go-to s
This is a versatile encyclopedia of vegetarian recipes, including things like various vegetable broths, dips and sauces. For me, it is more of a resource cookbook, like Joy of Cooking or Fannie Farmer, not as personal as some of her other books like "Local Flavors" or the Savory Way which I love and use often. It is also a standard gift I give for many occasions. I too appreciated people mentioning their favorite recipes out of the book - it encourages me to go back and try some of them. Thanks!
This is one of the first cookbooks I ever bought. If you can only own one cookbook, this is the one. I learned how to make frittatas, pasta dough, challah, aioli, and many other techniques from this book. Deborah Madison's recipes have a simple elegance. They don't require hard-to-find ingredients or a professional chef's skills. She provides information and recipes for every vegetable imaginable, from A to Z, and writes with the home cook in mind. As other reviewers have said, this cookbook has many great Southwestern recipes.
I don't think I could add much more than has already been said. Like the others this has become my go-to for simply yummy recipes. I give it as a gift to brides and anyone who is trying to seriously become a more creative cook. You do not have to be vegetarian to enjoy this cookbook. I have never made a recipe that was not absolutely delicious.
Thanks to all who included specific references to recipes - I haven't been using this ccokbook in the last few years (hooked on Epicurious). But my interest has been reawakened with these suggestions!
Two favorite recipes are Beet Risotto with Greens (Pg. 553 in first ed.) - gorgeous color, yummy flavor and uses up both beets and various greens; and Apricot and Cherry Crisp with Almond Topping - using almonds instead of rolled oats - nice change. (Page 689)
What a great site!
This is a great book, that I turn to all the time. Very versatile, and user-friendly for all sorts of palates, and cooking styles. She breaks it out into sections to guide you, and each are filled with cooking tips and variations of spices, which helps when you're out of a particular ingredient.