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Vegetarian Suppers from Deborah Madison's Kitchen Paperback – November 6, 2007
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“Deborah Madison, a wizard with fresh produce, offers one appealing recipe after another in Vegetarian Suppers from Deborah Madison’s Kitchen.”
— New York Times
“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 . . . a wonderful addition to any vegetarian or ‘vegophile’ kitchen.”
— Publishers Weekly
“Madison’s latest book is loaded with accessible, inspired, casual recipes for vegetarian supppers.”
“Deborah Madison has done for vegetarian meals what the television show Extreme Makeover has done for the dowdy: transform them into something sexy and appealing. She’s done it with a combination of relaxed charm, a warmly reassuring writing style, and reliable recipes.”
— Washington Post
About the Author
- Item Weight : 1.71 pounds
- Paperback : 240 pages
- ISBN-10 : 076792472X
- ISBN-13 : 978-0767924726
- Dimensions : 8.16 x 0.6 x 9.1 inches
- Publisher : Ten Speed Press; Reprint edition (November 6, 2007)
- Language: : English
- Best Sellers Rank: #736,802 in Books (See Top 100 in Books)
- Customer Reviews:
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Secondary reason is great photos.
Tertiary is my level, which is “experienced home chef” who is still always learning. This book is mostly a bit advanced for complete newbies.
Last reason is everything is pretty fancy but yet still accessible. Her recipe was my gateway soufflé that got me hooked on making souffles. It’s THE book I pull out when planning a dinner party, as just about everything is a pretty unique showstopper.
I had one major recipe fail, the cabbage. Everything else has been stellar and fun to modify. I make fluffier dumplings for the mushroom/Brussels stew and/or I use it as a base to make something denser for a pot pie filling. Time and time again I make the masa crepes, and they’re easily scalable and one can do without dairy.
One complaint: very heavy on dairy, very light on vegan. If Deborah would put out a book that offers veganizing options after the dairy that would be stellar. For the masa crepes I didn’t know whether to use almond, macadamia, or coconut milk and if they needed ratios changed. This would be so helpful as she puts out new work.
Finally, if you’re anything like me, you might have Alice Waters elevated in your mind because of Chez Panisse and the experience of eating there. I just don’t enjoy the Greens dining experience the same way. However, for cooking, it’s the exact opposite. I want to cook with Deborah far far more often than with Alice. (Though isn’t the world lucky for their contributions!!)