The New Vegetarian Cooking for Everyone
A fully revised and expanded edition of the most comprehensive vegetarian cookbook ever published, with more than 400,000 copies in print, from America’s leading authority on vegetarian cooking.
Originally published in 1997, Deborah Madison’s Vegetarian Cooking for Everyone was both ahead of its time and an instant classic. It has endured as one of the world’s most popular vegetarian cookbooks, winning both a James Beard Foundation award and the IACP Julia Child Cookbook of the Year Award. Now, The New Vegetarian Cooking for Everyone picks up where that culinary legacy left off, with more than 1,600 classic and exquisitely simple recipes for home cooks, including a new introduction, more than 200 new recipes, and comprehensive, updated information on vegetarian and vegan ingredients. A treasure from a truly exceptional culinary voice, The New Vegetarian Cooking for Everyone is not just for vegetarians and vegans—it’s for everyone interested in learning how to cook vegetables creatively, healthfully, and passionately.
DEBORAH MADISON, the founding chef of San Francisco’s popular Greens restaurant, is the author of nine cookbooks, including The Greens Cookbook, her first, and most recently,Vegetable Soups from Deborah Madison’s Kitchen. The Savory Way, Vegetarian Cooking for Everyone and Local Flavors have all received James Beard Foundation Awards, and the first two were also named the Julia Child Cookbook of the Year by the IACP. A cooking teacher for two decades, a contributor to many magazines, and long involved in the local food and farming movement, Madison is the recipient of many other awards, including the MFK Fisher Mid-Career Award and the Flyaway Productions 10 Women Campaign Award. She lives in New Mexico with painter Patrick McFarlin.
“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
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