Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with over 300 Deliciously Simple Recipes

By | March 23, 2018
Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with over 300 Deliciously Simple Recipes Author Deborah Madison
ISBN-10 1607741911
ISBN-13 9781607741916
Year 2013-03-12
Pages 416
Language English
Publisher Ten Speed Press
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In her latest cookbook Deborah Madison America s leading authority on vegetarian cooking and author of Vegetarian Cooking for Everyone reveals the surprising relationships between vegetables edible flowers and herbs within the same botanical families and how understanding these connections can help home cooks see everyday vegetables in new light For over three decades Deborah Madison has been at the vanguard of the vegetarian cooking movement authoring classic books on the subject and emboldening millions of readers to cook simple elegant plant based food This groundbreaking new cookbook is Madisons crowning achievement a celebration of the diversity of the plant kingdom and an exploration of the fascinating relationships between vegetables edible flowers herbs and familiar wild plants within the same botanical families Destined to become the new standard reference for cooking vegetables Vegetable Literacy shows cooks that because of their shared characteristics vegetables within the same family can be used interchangeably in cooking It presents an entirely new way of looking at vegetables drawing on Madisons deep knowledge of cooking gardening and botany For example knowing that dill chervil cumin parsley coriander anise lovage and caraway come from the umbellifer family makes it clear why theyre such good matches for carrots also a member of that family With more than 300 classic and exquisitely simple recipes Madison brings this wealth of information together in dishes that highlight a world of complementary flavors Griddled Artichokes with Tarragon Mayonnaise Tomato Soup and Cilantro with Black Quinoa Tuscan Kale Salad with Slivered Brussels Sprouts and Sesame Dressing Kohlrabi Slaw with Frizzy Mustard Greens and Fresh Peas with Sage on Baked Ricotta showcase combinations that are simultaneously familiar and revelatory Inspiring improvisation in the kitchen and curiosity in the garden Vegetable Literacyan unparalleled look at culinary vegetables and plantswill forever change the way we eat and cook

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