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Produktbeschreibungen

Pressestimmen

“This is my favorite reference for all things vegetable. Deborah offers us such breadth of cooking knowledge--more than 1,600 recipes! Each recipe has concise information, and conveys so much in just a few words. Even 20 years after its first publication The New Vegetarian Cooking for Everyone still feels fresh and vital, brimming with mouthwatering food and wise counsel.”
-David Tanis author of One Good Dish

“Comprehensive doesn’t even begin to describe this all-encompassing classic of a book. Deborah Madison’s thoughtful and modern approach to cooking vegetables makes her a top authority on the subject, as well as a marvelous practitioner, crafting the most delicious dishes and exciting flavor combinations.”
-Yotam Ottolenghi, author of Jerusalem

“More than any other, this is the book that gave me a foundation in the kitchen. It is the seminal book that, with each successful recipe I cooked, encouraged me to attempt another. And, it was the book that first outlined for me the expansive vegetarian palette of ingredients that I would continue to draw inspiration from to this day. This new edition sparks all of the same feelings, and I'm incredibly excited and thankful for the new generation of cooks about to discover the flavor, color, beauty, and nourishment that Deborah's recipes bring to the table.”
-Heidi Swanson, author of Super Natural Every Day

How do you improve on a classic? Update the recipes, add a bunch of new ones, and add a slick new cover design that will have even the diehard fans of the original happily in the kitchen. Oh, and meat eaters: don't sleep on Madison just because the word "vegetarian" is in the title. You might learn something.
-Eater.com

Über den Autor und weitere Mitwirkende

DEBORAH MADISON is the author of eleven cookbooks and is well known for her simple, seasonal, vegetable-based cooking. She got her start in the San Francisco Bay Area at Chez Panisse before opening Greens, and has lived in New Mexico for the last twenty years. In addition to writing and teaching, she has served on the boards of Slow Food International Biodiversity Committee, the Seed Savers Exchange, and the Southwest Grassfed Livestock Alliance, among others. She is actively involved in issues of biodiver-sity, gardening, and sustainable agriculture.

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Format: Gebundene Ausgabe
‘The New Vegetarian Cooking for Everyone’ prepared by Deborah Madison is a new edition of popular vegetarian cookbook that is often taken as the benchmark in this kind of cooking, which for this occasion was complemented by a number of new recipes and additional content.

The vegetarian diet, although usually perceived as willing decision of particular person, is often motivated by health reasons, prevention or necessary need. And I some time ago found myself in a similar situation when I literally overnight had to change my life, especially food I eat which has previously been dominated by meat, especially fried. So I was forced to seek help on Internet and diet books on this topic which are widespread in the market, not always the best quality. But very quickly someone mentioned one particular good book - Deborah Madison’s ‘Vegetarian Cooking for Everyone’ that although released almost 20 years ago is still an endless source of great tips and recipes in which ever since I enjoy.

So when I heard that a new release is coming out that immediately attracted my attention - what I've seen so far, this is definitely a book that is worth the purchase if you have previously used the old edition, and especially if you've never had the pleasure to own this great book.

All the original material is still inside, while the book was expanded with the additional 200 recipes, but equally important, both for old and new recipes the way they are showed is changed what make recipes now presented in 2 columns more convenient to read.
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Kommentar 2 von 2 haben dies hilfreich gefunden. War diese Rezension für Sie hilfreich? Ja Nein Feedback senden...
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Format: Gebundene Ausgabe Verifizierter Kauf
I'm not a vegetarian but I've found a lot of inspiration in this book. The comparisons with "The Joy of Cooking" are apt. If you had only one cookbook in your (vegetarian) kitchen, this could be it. The dishes are sophisticated yet familiar; the techniques are manageable in a home kitchen; Madison doesn't send you on crazy searches for exotic ingredients. I would highly recommend this book to everyone -- vegetarian and meat-eater alike!
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Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)

Amazon.com: HASH(0xa270ec18) von 5 Sternen 98 Rezensionen
155 von 164 Kunden fanden die folgende Rezension hilfreich
HASH(0xa3cbe558) von 5 Sternen Worth buying, even if you have the original! 14. März 2014
Von Naomi Manygoats - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
This is a revision of the award winning classic, Vegetarian Cooking for Everyone. It is well worth buying, even if you own the original version. I have been cooking recipes from the original since before it was published, having been lucky to take a class from Madison when she was working on it. All of the original recipes are here, but there are also 200 new ones, making the total 1,600. The recipes have been completely reformatted; now they are in a 2 column per page format, and are actually easier to read than in the original, but there are fewer pages! a total of 665. The drawings and photos have been dropped, likely since the publisher has changed to 10 Speed press. However, since only a few of the recipes had photos to begin with, the book does not suffer from it.

We used the 10th anniversary Edition of this book as one of the texts in the all vegetarian cooking school I graduated from. It is now better than ever, with the addition of a comprehensive discussion of vegetarian ingredients, such as sweeteners, vinegar, herbs, and edible flowers. Recipes that can be made Vegan are now clearly marked with a big V in a circle. But truly what sets this cookbook apart from the rest, besides how encyclopedic it is, is the quality of the recipes. Everything I have made from here over the past 17 years has been outstanding. The sort of recipes that everyone loves, even non-vegetarians. There is fresh pasta, Asian noodles, the fabulous Galettes, stir fries, soups, salads, desserts, dumplings, omelettes, and of course vegetable sides, beans, and grains. And of course much more! The relishes and sauces look terrific!

Here are some of my favorite recipes, and some I must try:

Dips/Sauces/Spreads:
Salsa Verde
Raita with Cucumber and Spices
Smoked Chile Salsa
Walnut Béchamel Sauce

Appetizers:
Roasted Cashews with Garam Masala
Roasted Eggplant with Dill, Yogurt, and Walnuts
Black Bean and Smoked Chile Dip
Artichoke Pesto
Roasted Potatoes with Chile Mayonnaise
Crispy Roasted Chickpeas with Spice and Smoke

Sandwiches and Rolls:
Vietnamese Spring Rolls
Avocado Club with Chipotle Mayonnaise
Grilled Portabella Mushroom Sandwich
Beefsteak Tomato Open-Faced Sandwich
Quesadilla with Smoky Black Bean Spread and Salsa
Pita with Falafel, Tomatoes, Tahini, and Lemon
Creamed Leeks on Walnut Toast

Salads:
Farmer's Market Salad
Romaine Hearts with Parmesan and Lemon Vinaigrette
Wilted Dandelion Greens with Hard-Cooked Egg
Lentil Salad with Roasted Peppers and Vegetable Garnishes
Green Lentils with Roasted Beets and Preserved Lemon
White Bean Salad with Green Olives and Tarragon
Lime-Cumin Vinaigrette
Orange Vinaigrette
Avocado Dressing
Feta Dressing with Marjoram and Mint

Soups:
Mushroom Stock
Tortilla Soup
Sweet Corn Soup
Winter Vegetable Chowder
Avocado-Tomatillo Soup with Lime
Corn Chowder with New Potatoes, Golden Peppers, and Basil

Stews, Sautés, and Stir-Fries:
Green Mix Saute with Coconut and Tumeric
Spaghetti Squash with Oyster Mushroom and Pearl Onion Ragout
Cashew Curry
Potato and Chickpea Stew with Romesco Sauce
Artichoke, Pepper, and Chickpea Tagine with Preserved Lemons
Roasted Cauliflower and Tomato Curry
Eggplant and Potatoes with Cumin, Ginger, and Yogurt
Corn, Tomato, and Okra Stew
Southwest Bean and Summer Vegetable Stew
Chinese Noodle Cake
Vegetable Stir-Fry with Coconut-Basil Sauce

Gratins, Enchiladas, etc.:
Zucchini Gratin with Basil, Olives, and Pine Nuts
Polenta Gratin with Mushrooms and Tomato
Tamale Pie
Butternut Squash Gratin with Onions and Sage
Goat Cheese Enchiladas with Corn and Red Chile Mole
Chayote and Corn Enchiladas
Mushroom Enchiladas with Epazote and Green Chile

Beans:
Beans with Broccoli Rabe and Garlic Croutons
Black-Beans, Chipotle Chile, and Tomatoes, Alabama Speckled Butter Beans
Black-Eyed Peas, Carolina Rice, and Smoked Paprika
Lima Beans, Olives, and Roasted Peppers
Cannellini Beans and Savoy Cabbage with Cumin

Vegetables:
Artichokes Stuffed with Bread Crumbs, Capers, and Herbs
Slivered Asparagus Sauté with Shallots
Roasted Beets, Apples, and Onions with Cider Vinegar
Broccoli Rabe with Garlic and Red Pepper Flakes
Cabbage Leaves, Rice, and Green Herb Filling
Braised Carrots
Chard Ribbons with Cumin and Lemon
Corn with Cumin, Chile, and Tomato
Eggplant Rollatini with Cornbread Stuffing
Kale with Garlicky Sesame Sauce
Grilled Leeks with Parmesan and Olive Crostini
Pan-Grilled King Oyster Mushrooms with Toasted Sesame and Chives
Fried Okra
Sugar Snap Peas with Green Onions and Dill
Fingerlings with Slivered Garlic
Walnut and Potato Croquettes
Spinach or Chard, Catalan-Style
Crookneck Squash with Green Onions
Coconut Pan-Roasted Sweet Potatoes
Herb-Baked Tomatoes
Spaghetti Squash with Gruyere Cheese

Pasta, Dumplings, and Noodles
Summer Pasta with Garden Vegetables and Tarragon
Fresh Linguine with Tomato Sauce
Noodle Kugel
Eggplant Lasagne with Garlic Béchamel
Butternut Squash Ravioli with Toasted Pecans and Sage
Spinach Tortellini with Walnuts, Parsley, and Pecorino
Potato Gnocchi
Saffron Dumplings
Rice Noodles in Curry Sauce with Tempeh
Burmese Noodles
Chinese Dumplings with Shredded Cabbage, Mushrooms, and Leeks

Savory Tarts, Pies, Galettes, Pizza, etc.
Fresh Herb Tart with Goat Cheese
Tomato Tartlets with Rosemary
Winter Squash Galette
Empanadas with Greens and Olives
Pizza with Sautéed Artichoke Heart
Mushroom Pizza with Tomato and Smoked Cheese
Red Onion Pizza with Rosemary

Grains:
Barley-Mushroom Pilaf with Sautéed Mushrooms
Polenta Gratin with Tomato, Fontina, and Rosemary
Polenta Dumplings with Warm Sage and Garlic Butter
Green Rice and Roasted Chiles
Curried Quinoa with Peas and Cashews
Pecan-Covered Grits
Rice Pilaf with Saffron and Spice
Rice and Spinach Gratin
Fresh Mushroom Risotto
Israeli Couscous in Mushroom Broth

Eggs and Cheese:
Stuffed Green Chile Omelet
Zucchini Frittata with Marjoram
Double Spinach Soufflé
Savory Cheese Custards
Winter Squash Flans with Greens and Red Wine-Shallot Sauce
Corn Custard with Szechuan Pepper salt
Corn Pudding Soufflé

Tofu, Tempeh, and Miso Section
Spicy Stir-Fried Tofu with Coconut Rice
Vegetarian Nuoc Cham
Malaysian-Inspired Tofu Curry
Tempeh with Braised Peppers, Mushrooms, and Olives
Griddled Small Eggplant with Sweet Miso Sauce

Breakfast:
Mango-Orange Cooler
Nectarine-Mango Frappe
Breakfast Eggs in Tortillas
Migas
Savory Corn Waffles
Babka with Dried Cherry-Almond Filling
Ann's Cheese Stollen
Breakfast Grits

Breads:
Basic Buttermilk Muffins
Banana-Oat Muffins
Cheese Muffins
Corn Bread or Muffins with Fresh Corn Kernels
Buttermilk Biscuits
Oat Scones
Multigrain Bread with Sunflower Seeds
Peppered Cheese Bread
Pita Bread

Desserts:
Rhubarb, Strawberry, and Mango Compote
Peach, Raspberry, and Blackberry Crisp
Stone Fruit Cobbler
Blueberry Custard Tart

Cakes/ Mousse/ Ices/ Cookies:
Semolina Cream Cake
Polenta Pound Cake
Chocolate Terrine
An Airy Chocolate Cake with Ground Nuts
Cream Cheese Mousse with Blackberries and Rose Geranium Leaves
Pink Grapefruit Sorbet
Wild Blackberry Sherbet
Lemon Verbena Sherbet
Finnish Biscotti
Phyllo Cigars
Jam Bars or Tart

You get the ides....but these are all to my taste, there are thousands of other recipes here!
30 von 30 Kunden fanden die folgende Rezension hilfreich
HASH(0xa3cc7198) von 5 Sternen This is a transformative cookbook 29. Juli 2014
Von J. Sherwood - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
By way of background, I am an experienced - albeit not a gourmet - cook, with a wish to have more vegetarian options in my repertoire. This is the best cookbook that I've ever used, and comparable to the Joy of Cooking is its range and everyday utility.

I believe that people's mileage does vary widely in using cookbooks. In my case, I've bought a number of Mark Bittman's books, because I love his philosophy, and like his meal planning and modular approach to cooking. I really appreciate the underlying thinking that cooking should be less recipe driven and more of a flexible approach to what's in your kitchen, or fresh and seasonal. That said, I've found many of the recipes that I've tried to be very pedestrian in flavor - they taste like they were created by health conscious folks in the 70's. Other recipes have had seasoning that is so pronounced that the end result is inedible (3 Tablespoons of cumin? Really??? Was that a typo?), had major timing issues, or required ingredients that I generally don't have. However, other people do love using his cookbooks, so YMMV.

What I've liked about the Deborah Madison cookbook :
1. every single recipe has turned out from "very good' to 'Wow!..awesome!"
2. From my relatively well stocked larder, I can almost always find the ingredients 'in house' There are plenty of recipes to address cooking the staple vegetables and proteins (tofu, etc.) that are common to have. Equivalents/ substitutions are noted, and multiple uses for many recipes are also mentioned. Somehow, it's been much more successful in prompting me to cook with a modular, flexible approach - something I'd really wanted from the Bittman books, but not actually achieved.
3. It's changed my approach to vegetables, from treating them as an afterthought - the "just saute or microwave a bunch of broccoli" school of thought to using sauces that make vegetables a true pleasure to eat.
4. Clear, clear, crystal clear instructions. I can now prepare a golden, crusted tofu that is a huge improvement over my previous efforts.
5. Pretty comprehensive - the joy of an all-purpose cook book.
If you're unsure about purchasing, try out a few recipes first. Then, you will buy the book.
28 von 28 Kunden fanden die folgende Rezension hilfreich
HASH(0xa3cc712c) von 5 Sternen A fantastic update to a classic 22. April 2014
Von Regina - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
Only one member of our family is a true vegetarian, but the original edition of Madison's book is arguably my most prized cookbook, and the one that gets the most use in our house. This update is wonderful. Madison has added quite a bit to the original. I have yet to try most of the new recipes, but I will do my best to cook my way through them. I have given this book to many people over the years as a gift, and I will continue to do so. Bravo, Deborah Madison, and thank you!
46 von 50 Kunden fanden die folgende Rezension hilfreich
HASH(0xa28910a8) von 5 Sternen The "Julia Child" of vegetarian books 30. März 2014
Von Joanna D. - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
This book has been compared to Julia Child's "Mastering the Art of French Cooking" and I think that's a fair comparison. This book is huge and discusses not only recipes, but ways to build flavors from building blocks such as sauces, herbs and condiments, to how to construct a pleasing dinner, either from a dramatic main dish or from a collection of small dishes such as tapas or "mezzes."

The chapters: Start with a foundation for vegetarian cooking (ingredients, sauces, condiments, basic cooking skills), then appetizers, sandwiches, salads, soups, stews and stir fries, gratins and casseroles. Then you're off to beans as a main course, the vegetable as the main course, pasta, tarts and galettes, grains, eggs & cheese, tofu and tempeh, breakfast, breads and finally desserts. So it's quite comprehensive. As you can see, cheese, eggs and dairy ARE included, so if you are vegan, you have to adapt and pick and choose through the book. However, the chapter on building flavors gives you ideas on how to make savory flavors without using animal products. Recipes are noted where you can substitute oil for butter, seed milks for dairy and are marked with a (V) to show they can be adapted to vegan requirements.

Highlights: the pasta recipes include non-standard pastas like einkorn, whole wheat, soba and glass noodles. The vegetable chapter goes vegetable by vegetable (from artichokes to winter squash) and this is THE chapter for those of you who get a CSA box (Community Supported Agriculture) of locally grown organic vegetables. If you never know quite what to do with a box that shows up filled with salsify or radishes, here are great recipes--and not only recipes but a list of what vegetables pair with others. I'd say, if you are a CSA member, this book would be extremely helpful to make the most out of each box every summer and fall.

The dessert chapter goes from puddings to pies, cakes and ices. One thing I appreciate tremendously about this book is that it does NOT rely on nuts all that heavily. (A lot of people are allergic to nuts, sadly, I'm one of them.) There were cookie recipes that did not include nuts such as a cardamom cookie with whole wheat flour and persimmon lemon bars. I found so many recipes I had NEVER seen before (like the cookies and the bars.)

That applies to most of the book. There are widely used recipes (like orecchiette and broccoli rabe) and some that are new, like roasted vegetables in a red wine ragout on pappardelle, a riff on the classic rabbit ragout on flat noodles.

Who will like this book? Anyone wanting a wide variety of vegetarian recipes that use all kinds of ingredients. You don't have to be a vegetarian to enjoy this book. Anyone who is a member of a CSA will benefit from this book. Also, if you simply want to have a variety of meat-free options in your repertoire, there are so many good things to cook out of this book you can have meatless days even if you are not a vegetarian.

Who will not like this book? If you are strictly vegan, you'll either be adapting many of the recipes, or you might prefer a big book that focuses on the best vegan recipes specifically without having to navigate around animal-sourced foods.

Summary: This is a comprehensive book on vegetable-based cooking and there are a lot of delicious recipes. If you want to mainly eat plant-based foods but are not vegan, this book should be on your shelf.
37 von 44 Kunden fanden die folgende Rezension hilfreich
HASH(0xa28911f8) von 5 Sternen Benchmark in vegetarian cookbooks 3. April 2014
Von Helpful Advice - Veröffentlicht auf Amazon.com
Format: Kindle Edition
‘The New Vegetarian Cooking for Everyone’ prepared by Deborah Madison is a new edition of popular vegetarian cookbook that is often taken as the benchmark in this kind of cooking, which for this occasion was complemented by a number of new recipes and additional content.

The vegetarian diet, although usually perceived as willing decision of particular person, is often motivated by health reasons, prevention or necessary need. And I some time ago found myself in a similar situation when I literally overnight had to change my life, especially food I eat which has previously been dominated by meat, especially fried. So I was forced to seek help on Internet and diet books on this topic which are widespread in the market, not always the best quality. But very quickly someone mentioned one particular good book - Deborah Madison’s ‘Vegetarian Cooking for Everyone’ that although released almost 20 years ago is still an endless source of great tips and recipes in which ever since I enjoy.

So when I heard that a new release is coming out that immediately attracted my attention - what I've seen so far, this is definitely a book that is worth the purchase if you have previously used the old edition, and especially if you've never had the pleasure to own this great book.

All the original material is still inside, while the book was expanded with the additional 200 recipes, but equally important, both for old and new recipes the way they are showed is changed what make recipes now presented in 2 columns more convenient to read. Therefore it also had an impact on the number of pages and though the book was expanded with new materials it has fewer pages, so it is easier to handle and use in the kitchen

I am glad that the author stayed at the position that content of the book is much more important than turning it into a colorful picture book; this book that is not full of pictures will be especially appreciated by those who truly cook, not admire the colorful pictures of food for which is often difficult in practice to manage look like in the pictures.

Much could be written about this book, and yet do injustice to those things that would not be mentioned because the author managed to make a balanced manual for the best vegetarian cuisine can offer, a book that non-vegetarians can also easily use.

Therefore, besides the great recommendation for this new version of Deborah Madison book, I certainly suggest that if you would not decide to buy this one certainly try to find older edition whose price will now surely decline.
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