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Deborah Madison

The Vegetarian Table: America Hardcover – September 1, 1996

by Deborah Madison (Author)

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Celebrated chef and cookbook author Deborah Madison explores the hearty and delicious heritage of the American kitchen in this tasty addition to the best-selling Vegetarian Table series. Inspired by time-honored regional fare and a bounty of New World ingredients, including potatoes, corn, tomatoes, and farmstead cheeses, Madison's recipes are as fresh and flavorful as they are cozily familiar.
The Vegetarian Table: America serves up more than seventy-five delectable possibilities for vegetarian dining at its most satisfying. Offering a new perspective on a cherished cuisine - and filled with gorgeous, full-color photographs - The Vegetarian Table: America brings the best of American-style vegetarian cooking to your table.

Print length

144 pages
Language

English
Publisher

Chronicle Books
Publication date

September 1, 1996
Dimensions

8.61 x 1.2 x 9.32 inches
ISBN-10

0811808882
ISBN-13

978-0811808880
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Product details

Publisher ‏ : ‎ Chronicle Books; First Edition, First Printing (September 1, 1996)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 144 pages
ISBN-10 ‏ : ‎ 0811808882
ISBN-13 ‏ : ‎ 978-0811808880
Item Weight ‏ : ‎ 1.78 pounds
Dimensions ‏ : ‎ 8.61 x 1.2 x 9.32 inches

Best Sellers Rank: #3,160,264 in Books (See Top 100 in Books)
- #2,368 in Vegetarian Cooking
- #2,906 in Natural Food Cooking

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Deborah Madison

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Deborah Madison is the author of 14 cookbooks and countless articles on food, cooking, and farming. She is revered for bringing vegetarian cooking to a wide audience, including non-vegetarians, via Greens restaurant and her cookbooks. A bestselling author, her first cookbook was The Greens Cookbook and her latest two books are The New Vegetarian Cooking for Everyone and Vegetable Literacy, which was awarded both a James Beard award and an IACP award.

Well-known for her seasonal, vegetable-based cooking, Deborah got her start in the San Francisco Bay Area at Chez Panisse before opening Greens at Fort Mason. In 1996, she received the M.F.K. Fisher Mid-Career Award from Les Dames d'Escoffier and in 2016 she was inducted into the James Beard Foundation Cookbook Hall of Fame. In between she has received many awards from both the IACP (including Cookbook of the Year, twice) and James Beard awards (including Who's Who in American Food and Wine).

Deborah has lived in Rome, Ireland, San Francisco and New Mexico, where she presently resides. She has an office for writing, a small kitchen, and a large garden for growing food and flowers. She is also passionate about her farmers market, which she once managed and still uses weekly. A small Labradoodle takes her on long walks every day. Her latest book, which will be released in March, 2017, is called In My Kitchen.

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Michael Gmirkin

I dissent and am not impressed. Liked others in the VT series. This one, not so much...

Reviewed in the United States on February 21, 2009

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I'm not sure what it is about this installment of the Vegetarian Table series. It just doesn't grab me, and it doesn't scream "American food" at me.

I guess I was expecting things that scream "American" or "All-American," like burgers and pizza (yes, they can be made vegetarian-style, with a little creativity), shepherd's pie, tacos and hearty chili, apple pie and rootbeer floats, real icons of Americana. Easily identifiable. I just didn't get that from this book.

But, then again, what *is* American food? It seems like "American food" is anything but. We Americans eat anything and everything foreign and domestic. Somewhat of a literal and figurative culinary melting pot. But what foods define our eating habits as a culture?

While concord grape pie sounds mildly interesting, is it really a major American dish? To be honest, until cracking open this book, I'd never heard of it. Could the author not have gone with variations on the American favorites? Pumpkin Pie, Apple Pie, Marionberry Pie, Rhubarb and/or Cherry pie?

Granted a few familiar dishes do make an appearance, such as tamale pie, grilled cheese sandwiches (not exactly haute cuisine, but widely prepared by mothers / housewives), open faced broiled sandwiches, coleslaw, German potato salad, Waldorf salad. But a number of the recipes seem to be of relatively obscure dishes I've not heard of. Perhaps it's because I live in the Pacific Northwest and some of these recipes are from the east coast or the southeast.

Also, for a vegetarian book, remind me how a "cheese plate" is considered vegetarian? I didn't realize cheese comes from plants. I generally thought it came from milk from cows and/or goats. Silly me. Anyway, the vegans and/or more literal "vegetarians" might be annoyed by some of the use of dairy / egg products. Substitutions might work in some cases, but it would be nice if "vegetarian" dishes really stuck to using vegetable sources, exclusively.

Don't get me wrong, I like the Vegetarian table series, despite the latter foible and this particular entry. I especially recommend the Thailand , Mexico , and Italy entries, and am waiting on the France , Japan and India entries to arrive for review. Not quite rich enough for the overinflated Marketplace prices of Vegetarian Table : North Africa , yet, though I hear it's good...

Anyway, while this isn't my favorite of the series, it does still offer good recipes (even if I've not heard of them, and some recognizable Americana is conspicuously missing). The recipes seem straightforward enough, and the illustrations are up to par with the rest of the series; generally full-page color photos every few pages.

So, if you're into American food that's a bit "outside the norm," or not "widely known" maybe this book is for you. If you're looking for iconic "Americana," I don't know that this is the right book for that.

5 people found this helpful

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C. Ebeling

Grab This Bargain Book Now

Reviewed in the United States on January 2, 2002

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This book is a bargain at its full price, but given the offer, it is a true find. Grab it! Deborah Madison is an accomplished food writer with several other vegetarian cookbooks to her credit. This one focuses on traditional American foods and ingredients. I made several recipes out of this book over the holidays-Corn Pudding and Hominy Grits Casserole are two that were especially popular. The book is visually pleasing, and the recipes turn out like the photographs. Madison is a lucid, non-preachy writer and the recipes are easy to follow. She does not insult the reader with hard-to-find ingredients or complicated procedures. While American culinary traditions are thought of as meat-oriented, she has done a fine job of reminding us that our heritage includes worthy vegetables, fruits, grains and dairy products. Although not for vegans, this collection works well for ovo-lactos as well as carnivores who are seeking ways to complement or de-emphasize meat in their diets.

28 people found this helpful

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Microbes

Deborah Madison is an inspired cook!

Reviewed in the United States on July 26, 2013

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I have several of her cookbooks, and I think she is quite talented at devising new and interesting ways to prepare various foods.

One person found this helpful

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Daniel Tripoli

Great Cook Book

Reviewed in the United States on January 30, 2013

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Simply receipts but rich in flavor. This one is a keeper for my cook book library. I would recommend this book to anyone.

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E. M. DECARO

he Vegetarian Table Cook Book

Reviewed in the United States on February 24, 2014

Verified Purchase

The book is laid out nicely and the receipts are easy to follow, the dishes are colorful and very tasty.

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