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The New Vegetarian Cooking for Everyone Hardcover – March 11, 2014

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The New Vegetarian Cooking for Everyone + Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with over 300 Deliciously Simple Recipes + Plenty: Vibrant Vegetable Recipes from London's Ottolenghi
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Product Details

  • Hardcover: 672 pages
  • Publisher: Ten Speed Press; Revised edition (March 11, 2014)
  • Language: English
  • ISBN-10: 1607745534
  • ISBN-13: 978-1607745532
  • Product Dimensions: 8.3 x 2 x 10.2 inches
  • Shipping Weight: 3.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (72 customer reviews)
  • Amazon Best Sellers Rank: #8,215 in Books (See Top 100 in Books)

Editorial Reviews Review

Tangerine Pudding Cake with Raspberry Coulis

Usually a pudding cake is made with lemon, but here the zest and juice of ultra-sweet tangerines assume the citrus role. The exact variety isn’t crucial—I’ve used Pixie tanger¬ines, which peak in mid-April, Satsumas, which arrive in November, and those that fall in between, such as Honeybell, Page, Dancy, and so forth. A pudding cake requires a water bath, so be sure you have a large enough baking dish to hold your custard cups.

Serves 4-6

  • 3 eggs, separated
  • ⅛ teaspoon salt
  • ½ cup plus 2 tablespoons organic sugar
  • 3 tablespoons unsalted butter, at room temperature
  • 2 teaspoons finely grated tangerine zest
  • 1 cup milk or light cream
  • ⅓ cup tangerine juice (from 2 to 4 tangerines, depending on their size)
  • 3 tablespoons all-purpose flour
  • Raspberry Coulis (recipe follows)
  • Softly whipped cream

Preheat the oven to 350°F. Lightly butter 4 custard cups or six smaller ramekins. Zest, then juice the tangerines. Put up a kettle of water to boil for the water bath.

Whisk the egg whites with the salt on medium speed until foamy. Increase the speed and gradually add 2 table¬spoons of the sugar and continue beating until the whites are thick and glossy. Scrape them into a large bowl. Rinse out the mixing bowl, wipe it dry, and return it to the mixer. Beat the butter with the remaining ½ cup sugar and tan¬gerine zest until light and fluffy. Add the egg yolks one at a time. When well mixed, gradually pour in the milk and juice, then whisk in the flour.

Pour the batter over the whites and fold together. Distribute among the custard cups, then put the cups in a larger baking pan and add boiling water to come halfway up the sides of the cups. Bake until the tops have risen, are golden, and spring back when pressed with a finger, about 30 minutes. Remove them from the water bath. Serve slightly warm or at room temperature, the coulis drizzled over the puddings and with a small cloud of whipped cream.

Raspberry Coulis
  • 3 tablespoons sugar
  • 3 cups frozen organic, unsweetened raspberries
  • 3 tablespoons orange Muscat wine or other sweet wine, optional
  • 1 teaspoon fresh lemon or tangerine juice

Bring ⅔ cup water to a boil with the sugar, stir, and simmer until the sugar is dissolved. Add the raspber¬ries, simmer for 1 minute, then turn off the heat and let stand for 5 minutes. Force the juice through the sieve with a rubber scraper. Stir in the wine and the lemon juice, adding more to taste if needed, then chill.

Edamame and Sesame Puree on Black Seaweed Crackers

Well, this pale green puree would be good on sesame crackers too but looks so great against the black seaweed crackers. This is one use of soybeans I like.

Makes about 1 1/2 cups, enough for about 20 crackers.

  • 1 ½ cups shelled fresh or frozen edamame beans (not in the pods)
  • Sea salt
  • ¼ teaspoon minced garlic
  • 1 ½ teaspoons toasted sesame oil
  • 1 teaspoon or more to taste Meyer lemon juice
  • ½ teaspoon toasted black sesame seeds—more if you’re making crackers for a crowd
  • 1 very thinly slivered green onion on the diagonal, for garnish

Bring a few cups of water to a boil. Add the edamame, a few pinches salt, and return to a simmer. Cook until they’re done, about 4 minutes, then drain, but reserve at least 1 cup of the cooking water.

Put the edamame in a food processor with the garlic, ½ teaspoon salt, and 1 teaspoon sesame oil. Pulse to puree, adding the reserved cooking water as needed to make the mixture smooth and creamy, about ½ cup but possibly more. Add lemon juice to taste and check again for salt.

Scrape the puree into a shallow bowl and run a knife back and forth over the top. Drizzle the remaining sesame oil over the top, then scatter over the sesame seeds and the green onions. Serve at room temperature with crackers, or mound the puree on each, add a few extra black sesame seeds and garnish with slivered green onion.


“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

How do you improve on a classic? Update the recipes, add a bunch of new ones, and add a slick new cover design that will have even the diehard fans of the original happily in the kitchen. Oh, and meat eaters: don't sleep on Madison just because the word "vegetarian" is in the title. You might learn something.

Customer Reviews

So many great recipes.
We used the 10th anniversary Edition of this book as one of the texts in the all vegetarian cooking school I graduated from.
Naomi Manygoats
I am new to cooking vegetarian and this book has a ton of easy to make recipes to choose from.
Deborah Phillips

Most Helpful Customer Reviews

130 of 137 people found the following review helpful By Naomi Manygoats on March 13, 2014
Format: Hardcover Verified Purchase
This is a revision of the award winning classic, Vegetarian Cooking for Everyone. It is well worth buying, even if you own the original version. I have been cooking recipes from the original since before it was published, having been lucky to take a class from Madison when she was working on it. All of the original recipes are here, but there are also 200 new ones, making the total 1,600. The recipes have been completely reformatted; now they are in a 2 column per page format, and are actually easier to read than in the original, but there are fewer pages! a total of 665. The drawings and photos have been dropped, likely since the publisher has changed to 10 Speed press. However, since only a few of the recipes had photos to begin with, the book does not suffer from it.

We used the 10th anniversary Edition of this book as one of the texts in the all vegetarian cooking school I graduated from. It is now better than ever, with the addition of a comprehensive discussion of vegetarian ingredients, such as sweeteners, vinegar, herbs, and edible flowers. Recipes that can be made Vegan are now clearly marked with a big V in a circle. But truly what sets this cookbook apart from the rest, besides how encyclopedic it is, is the quality of the recipes. Everything I have made from here over the past 17 years has been outstanding. The sort of recipes that everyone loves, even non-vegetarians. There is fresh pasta, Asian noodles, the fabulous Galettes, stir fries, soups, salads, desserts, dumplings, omelettes, and of course vegetable sides, beans, and grains. And of course much more! The relishes and sauces look terrific!
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19 of 19 people found the following review helpful By Regina on April 22, 2014
Format: Hardcover Verified Purchase
Only one member of our family is a true vegetarian, but the original edition of Madison's book is arguably my most prized cookbook, and the one that gets the most use in our house. This update is wonderful. Madison has added quite a bit to the original. I have yet to try most of the new recipes, but I will do my best to cook my way through them. I have given this book to many people over the years as a gift, and I will continue to do so. Bravo, Deborah Madison, and thank you!
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30 of 34 people found the following review helpful By Joanna Daneman #1 HALL OF FAMETOP 10 REVIEWERVINE VOICE on March 30, 2014
Format: Hardcover Verified Purchase
This book has been compared to Julia Child's "Mastering the Art of French Cooking" and I think that's a fair comparison. This book is huge and discusses not only recipes, but ways to build flavors from building blocks such as sauces, herbs and condiments, to how to construct a pleasing dinner, either from a dramatic main dish or from a collection of small dishes such as tapas or "mezzes."

The chapters: Start with a foundation for vegetarian cooking (ingredients, sauces, condiments, basic cooking skills), then appetizers, sandwiches, salads, soups, stews and stir fries, gratins and casseroles. Then you're off to beans as a main course, the vegetable as the main course, pasta, tarts and galettes, grains, eggs & cheese, tofu and tempeh, breakfast, breads and finally desserts. So it's quite comprehensive. As you can see, cheese, eggs and dairy ARE included, so if you are vegan, you have to adapt and pick and choose through the book. However, the chapter on building flavors gives you ideas on how to make savory flavors without using animal products. Recipes are noted where you can substitute oil for butter, seed milks for dairy and are marked with a (V) to show they can be adapted to vegan requirements.

Highlights: the pasta recipes include non-standard pastas like einkorn, whole wheat, soba and glass noodles. The vegetable chapter goes vegetable by vegetable (from artichokes to winter squash) and this is THE chapter for those of you who get a CSA box (Community Supported Agriculture) of locally grown organic vegetables. If you never know quite what to do with a box that shows up filled with salsify or radishes, here are great recipes--and not only recipes but a list of what vegetables pair with others.
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25 of 29 people found the following review helpful By C. Stillwell on March 18, 2014
Format: Hardcover Verified Purchase
I wanted one vegetarian cookbook that would cover the gamet of meatless cooking. This was the one. Just like Julia Child and her Mastering French cookbooks, this one will now be my go to vegetarian book.
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31 of 38 people found the following review helpful By Denis Vukosav TOP 100 REVIEWER on April 3, 2014
Format: Kindle Edition
‘The New Vegetarian Cooking for Everyone’ prepared by Deborah Madison is a new edition of popular vegetarian cookbook that is often taken as the benchmark in this kind of cooking, which for this occasion was complemented by a number of new recipes and additional content.

The vegetarian diet, although usually perceived as willing decision of particular person, is often motivated by health reasons, prevention or necessary need. And I some time ago found myself in a similar situation when I literally overnight had to change my life, especially food I eat which has previously been dominated by meat, especially fried. So I was forced to seek help on Internet and diet books on this topic which are widespread in the market, not always the best quality. But very quickly someone mentioned one particular good book - Deborah Madison’s ‘Vegetarian Cooking for Everyone’ that although released almost 20 years ago is still an endless source of great tips and recipes in which ever since I enjoy.

So when I heard that a new release is coming out that immediately attracted my attention - what I've seen so far, this is definitely a book that is worth the purchase if you have previously used the old edition, and especially if you've never had the pleasure to own this great book.

All the original material is still inside, while the book was expanded with the additional 200 recipes, but equally important, both for old and new recipes the way they are showed is changed what make recipes now presented in 2 columns more convenient to read.
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Most Recent Customer Reviews

More About the Author

Deborah Madison is the author of nine cookbooks and countless articles on food, cooking, and farming. Currently she blogs for Gourmet and Culinate.

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The New Vegetarian Cooking for Everyone
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