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The Savory Way Paperback – Illustrated, March 2, 1998
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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.
From the Publisher
"The Savory Way represents the most complete and delicious introduction to a new kind of cooking in this country, one that begins with the garden--its freshness, flavors, and seasons. We have a new Joy of Cookinghere."
--Alice Waters, author of Chez Panisse Vegetables
"Deborah Madison is a rare and gifted cook. Her recipes are original and imaginative compositions that are so harmonious, they feel at once familiar and comforting. "
--Marion Cunningham, author of The Fannie Farmer Cookbook
"I don't know which is more satisfying, Deborah's cuisine or her writing. Her work is a rare combination of the elegant and intuitive; she lifts meatless cookery to new vistas, yet keeps it practical and accessible. This book is an inspiration."
--Mollie Katzen, author of The Moosewood Cookbook
Winner of The Best Cookbook of the Year 1990 by the International Association of Culinary Professionals