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Savory Way (Paperback)

by Deborah Madison (Author)

4.5 out of 5 stars See all reviews (2 customer reviews)

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Product details

Paperback: 464 pages
Publisher: Bantam; Reprint edition (1 Jun 1998)
Language English
ISBN-10: 0767901665
ISBN-13: 978-0767901666
Product Dimensions: 25.3 x 18 x 3.1 cm

Average Customer Review: 4.5 out of 5 stars See all reviews (2 customer reviews)

Amazon.co.uk Sales Rank: 1,916,688 in Books (See Bestsellers in Books)

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Product Description

Review
Madison, whose Greens Cookbook (1987) brought us dashing and beautifully modulated vegetarian recipes from the San Francisco restaurant of that name, is writing here for home cooks with more modest resources in time and markets. Thus her first section is titled "Quick Bites" and others are also labeled "quick" or "simple." But fresh produce and fresh herbs are still a hallmark of her approach; and ingredients such as nasturtiums, quinoa, tomatillas, and fresh mozzarella, all found within a few adjacent early pages, suggest a liberal interpretation of her supermarket shopping limitation. Once more she offers unusual but nongimmicky combinations, as in a gratin of dried flageolet beans (small white beans can be substituted) with leeks, artichokes, herbs and goat cheese; and concentrated flavors such as olives or sundried tomatoes give other bean or legume-and-pasta dishes a lift. (Kirkus Reviews)

Synopsis
Uses easily accessible ingredients to create more than three hundred recipes for salads, vegetables, desserts, and other dishes.

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Customer Reviews

2 Reviews

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Average Customer Review

4.5 out of 5 stars (2 customer reviews)

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4 of 4 people found the following review helpful:

4.0 out of 5 stars Vegetarian with no pretense, 26 Aug 2001

By	D. S. Thalenberg "Bread in the Bone" (England) - See all my reviews (REAL NAME)

The recipes in this book make no reference to nut loaf, vegetarian sausages or any sort of faux meat products like soy mince, for which I am profoundly grateful. Not myself a vegetarian, I see no reason why veggies should pretend to eat meat.

These recipes are really interesting ways of cooking whole meals, from bread to pudding. The dishes are satisfying, tasty and unusual (the white bean and potato soup is surprisingly good.) No one, even an omnivore like me, will miss animal products in the recipes. The true tastes of vegetables are brought out and combined.

The recipes are, at least in my copy, set out with US measurements, and some of the ingredients are given American names, but don't let that deter you. Put this book with the best of your cookery volumes.

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3 of 4 people found the following review helpful:

5.0 out of 5 stars One of three must-have vegetarian cookbooks, 10 Mar 2003

By	A. Weston "Adrian Weston" (Brighton, UK) - See all my reviews (TOP 100 REVIEWER) (REAL NAME)

Fields of Greens, Greens and The Savory Way are the three vegetarian cookbooks linked to the classic San Francisco vegetarian restaurant 'Greens' - recipes to inspire and that work - these three books totally dispel the grim lentil loaf image of vegetarian cookery. My copy of the Savory Way is falling apart and spattered with cooking stains because I use it so often.

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