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Title details for Vegetarian Suppers from Deborah Madison's Kitchen by Deborah Madison - Available

Vegetarian Suppers from Deborah Madison's Kitchen

by Deborah Madison
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The author of the bestselling cookbook classic, Vegetarian Cooking for Everyone and the forthcoming In My Kitchen, solves the perennial question of what to cook for dinner in her first collection of suppertime solutions, with more than 100 inspiring recipes to enjoy every night of the week.
What’s for supper? For vegetarians and health-conscious nonvegetarians, the quest for recipes that don’t call for meat often can seem daunting. Focusing on recipes for a relaxing evening, Deborah Madison has created an innovative array of main dishes for casual dining. Unfussy but creative, the recipes in Vegetarian Suppers from Deborah Madison’s Kitchen will bring joy to your table in the form of simple, wholesome, and delicious main dish meals.
These are recipes to savor throughout the week—quick weekday meals as well as more leisurely weekend or company fare—and throughout the year. The emphasis is on freshness and seasonality in recipes for savory pies and gratins, vegetable stews and braises, pasta and vegetable dishes, crepes and fritters, delicious new ways to use tofu and tempeh, egg dishes that make a supper, hearty cool-weather as well as light warm-weather meals, and a delightful assortment of sandwich suppers.
Recipes include such imaginative and irresistible dishes as Masa Crêpes with Chard, Chiles, and Cilantro; Spicy Tofu with Thai Basil and Coconut Rice Cakes; Lemony Risotto Croquettes with Slivered Snow Peas, Asparagus, and Leeks; and Gnocchi with Winter Squash and Seared Radicchio.
Vegan variations are given throughout, so whether you are a committed vegetarian or a “vegophile” like Deborah Madison herself, you’ll find recipes in this wonderful new collection you will want to cook again and again.
I love supper. It’s friendly and relaxed. It’s easy to invite people over for supper, for there’s a quality of comfort that isn’t always there with dinner, a meal that suggests more serious culinary expectations—truly a joy to meet, but not all the time. Supper, on the other hand, is for when friends happen to run into each other at the farmers’ market or drop in from out of town. Supper is for Sunday night or a Thursday. Supper can be impromptu, it can be potluck, and it can break the formality of a classic menu. With supper, there’s a willingness to make do with what’s available and to cook and eat simply. It can also be special and beautifully crafted if that’s what you want.
—from the Introduction

  • Creators

  • Publisher

  • Release date

    June 6, 2012

  • Formats

    • Kindle Book

    • OverDrive Read

      • ISBN: 9780307956217

    • EPUB ebook

      • ISBN: 9780307956217
      • File size: 25648 KB

  • Languages

    • English

  • Reviews

    • Publisher's Weekly

      January 3, 2005
      Celebrated vegetarian chef Madison's latest warmly written gem offers everything from quickie suppers to subtle, sophisticated dinner-party dishes while encouraging local, seasonal eating and unfussy kitchen artisanship. Her earthy, vigorous Pasta and Chickpeas with Plenty of Parsley and Garlic comes together in a flash, and is enlivened by the addition of Beluga lentils, a suggestion she makes in her "Variations" column. (It will also convince anyone that whole wheat pasta can be delicious.) The Onion and Rosemary Tart with Fromage Blanc is rich, creamy and gorgeously smooth, with a crisp and flavorful shell. And the Brussels Sprout and Mushroom Ragout with Herb Dumplings employs fresh tarragon to brilliant effect (it flavors both the ragout and the dumplings) to make a kind of sophisticated comfort food that's only slightly too heavy on the sprouts. And if Winter Squash Lasagna with Sage, Walnuts and Black Kale seems too ambitious for a Tuesday night, there's always Wine-Braised Lentils Over Toast or even a Fried-Egg Sandwich. Madison's recipes do call for good kitchen gear (Dutch ovens, double-boilers, numerous gratin pans and casseroles) and some hard-to-find ingredients (fromage blanc, blanched nettles, Thai basil), but they're flexible enough to allow for substitutions. Though not as broad as Madison's James Beard–winning Vegetarian Cooking for Everyone
      nor as detailed as her classic The Greens Cookbook
      , this volume is a wonderful addition to any vegetarian or "vegophile" kitchen.

    • Library Journal

      March 15, 2005
      Madison made her name with the elaborate vegetarian dishes she served as chef at Greens in San Francisco (her two restaurant cookbooks have sold close to half a million copies); her more recent books, however, have featured simple, satisfying home-style cooking. The vegetable gratins, stews and braises, and savory pies featured here seem ideal for a casual supper, whether at the kitchen table with family or in the dining room with friends. There are also pasta, egg, and tofu dishes; sandwiches; and a selection of "hearty cool-weather suppers" and lighter meals for warm summer nights. Each recipe includes notes for streamlining preparation, as well as suggestions for accompaniments; full-page color photographs are featured throughout. The first in a new series, this is recommended for most collections.

      Copyright 2005 Library Journal, LLC Used with permission.

Formats

  • Kindle Book
  • OverDrive Read
  • EPUB ebook

subjects

Languages

  • English

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