The Savory Way (Paperback)

~ (Author)

Editorial Reviews

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 an out of print or unavailable edition of this title.

Product 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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Product Details

• Paperback: 464 pages
• Publisher: Broadway (March 2, 1998)
• Language: English
• ISBN-10: 0767901665
• ISBN-13: 978-0767901666
• Product Dimensions: 9.9 x 7 x 1 inches
• Shipping Weight: 1.8 pounds
• Average Customer Review: 4.8 out of 5 stars  See all reviews (9 customer reviews)
• Amazon.com Sales Rank: #392,845 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

36 of 36 people found the following review helpful:

5.0 out of 5 stars The wonderful way to cook, December 1, 1999

By	Gillian Britt (South Portland, Maine) - See all my reviews

The Savory Way is a wonderful vegetarian cook book without being noticeably vegetarian. I have been working my way through the cook book since I received it as a gift in September '99 and have yet to discover any bad recipes. Some I've even made twice. The recipes are easy to follow and don't require very unusual ingredients. I would recommend this cook book to anyone interested in cooking good food that is not ordinary.

20 of 21 people found the following review helpful:

5.0 out of 5 stars Very savory cuisine (and it's vegetarian!), July 12, 2000

By	F. Pereira (San Diego, CA) - See all my reviews

This book contains one of my all-time favorite recipes - Cold Noodles with Peanut Sauce. I have yet to make (or taste) another peanut sauce as good as this one.

The recipes are easy to follow, although some of the ingredients are difficult to get!

Overall, this book offers elegant and savory recipes for all levels of cooks, and I recommend it to anyone wanting to make a special meal.

14 of 16 people found the following review helpful:

4.0 out of 5 stars good vegetarian cookbook for foodies, March 8, 2004

By	Brenda Jo Mengeling (Davis, CA USA) - See all my reviews

The Savory Way by Deborah Madison is a vegetarian cookbook that focuses on flavorful, interesting dishes. The few I have tried have turned out well, but there are some caveats to the book. First, Madison relies heavily on very fresh and hard-to-get ingredients, which is great but not very practical if you don't have a big herb and vegetable garden in your yard. Second, although the directions are complete, she does assume that she is writing for "intermediate" or advanced cooks. Beginners might be confused as to appropriate end points to some of the steps. Third, this is not the cookbood for you if you are new to vegetarian cooking or simply cooking a lot of vegetables. For example, there are only two recipes for fresh asparagus and no instruction on the basics of cooking any vegetable (I'm sure that is her other cookbook). If you want some specialty, delicious vegetarian recipes for any meal or course, this is a good cookbook. For basic vegetarian cooking, you should look elsewhere.