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Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with Over 300 Deliciously Simple Recipes Hardcover – 20 Apr 2013

4.4 out of 5 stars 12 customer reviews

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Product details

  • Hardcover: 304 pages
  • Publisher: Ten Speed Press; 1 edition (20 April 2013)
  • Language: English
  • ISBN-10: 1607741911
  • ISBN-13: 978-1607741916
  • Product Dimensions: 23.6 x 3.6 x 26.1 cm
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (12 customer reviews)
  • Amazon Bestsellers Rank: 164,499 in Books (See Top 100 in Books)

Product Description

Review

Deborah Madison is *the* original Vegetarian foodwriter, inspired and inspiring, and a pioneer in her very green field, showing us how to get extraordinary elegance, heartening earthiness and, always, flavour, flavour, flavour, out of the fruits of the earth. I have long loved her 'Vegetarian Cooking for Everyone' (recently updated as The New Vegetarian Cooking') and 'The Greens Cookbook'; I remember fondly, elegiacally, an enchanted dinner with my husband John at the late, lamented Greens Restaurant in San Francisco when I was young. So for me, this, her most recent book, is both a source of joy, and a must-have volume. Think of it as an enquiry, in the old lettered sense, into the botanical world: a grounded reflection on the life of plants (in the earth and in the kitchen) and a vibrant compendium of recipes which celebrate them. --http://www.nigella.com/cookbook-corner/view/vegetable-literacy-132)

About the Author

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 Biodiversiy Committee, the Seed Savers Exchange, and the Southwest Grassfed Livestock Alliance, among others. She is actively involved in issues of biodiversity, gardening, and sustainable agriculture.


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Customer Reviews

4.4 out of 5 stars
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Top Customer Reviews

By prisrob TOP 50 REVIEWERVINE VOICE on 14 July 2013
Format: Hardcover
Vegetables are finding their true place in our cooking and eating world. Many df us are eating more vegetables for health reasons, or because we hav given up meat, or, for like most of us, fresh vegetables can be found in almost every market. Most towns and cities have their own farmers markets, and many of us have our own gardens. I am a member of a CSA, Community Supported Agriculture. I pay yearly dues to a farm, and then receive weekly supplies of vegetables. This is wonderful, but what do I don with garlic scapes and how do I cook these vegetables in a new and different maner.

Deborah Madison has assisted me with this fabulous new book that I received for my birthday. Her knowledge of cooking, and gardening has brought great surprises to me. She has a new format for her cookbook, she has written her chapters based on plants within the same family. This is an area that opened my eyes. I never thought about the fact that tomatoes go so well with eggplant. Within each chapter, each vegetable gets its own recipes, growing tips, recommended varieties, bits of kitchen wisdom, and preferred culinary companions. This is a 405 page book on Vegetable Literacy, on cooking and gardening with twelve families from the edible plant kingdom, and over 300 simple recipes.

This all started when Deborah Madison noted the lacy flowers on some of her plants, carrots, parsley , fennel, cilantro, and anise. She wondered if all these lacy flowered plants were related, and she found they were. And, so, she started looking at other plant families and what they had in common. What she discovered is that they could be cooked together for delicious tastes. We receive a simple lesson on plant botany, and then learn how this will new knowledge can be put to taste.
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Format: Hardcover Verified Purchase
Forget the Nigella Goddess, but maybe not Claudia Roden, or Elizabeth David - women cooks can be so unpretentious. I remember showing my edition of the Greens Cookbook to my sister. She said, oh no, not another. We have a lot of sorell in the garden, what can I do with it. Looked it up in the index as one does. I am going to get this, she says. This book is brilliant. Apparently, Ottelonghi likes what she does, and is impressed with what she knows - she is remarkably free of spin. I trust what she says, experience has proved her spot on. A lovely book. Meat eaters, please purchase.
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Format: Hardcover
I have been a huge -- and I mean huge -- fan of Deborah Madison for many years. Her writing is clean and clear and full of passion without being preachy. The first thing you'll notice is that the book is gorgeous. The photography and design are fantastic and the vegetables all look amazing. But it's not a coffee table book -- it begs to be read and savoured. Deborah has brought together an incredible wealth of knowledge about vegetables so I constantly had "I didn't know that" moments which is a very good sign. She focuses on well known and lesser known vegetables and shares her passion so that you too want to get growing (and cooking). I highly recommend it.
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Format: Hardcover Verified Purchase
I have very many of her books and this one is very good too. Madison gives u delicious, well explained, unfussy food. The botanical info is really good too. This is a different vegetation food cookery book and I would recommend it to any cook, from the novice to the seasoned one.
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Not beautifully produced (another printed in China number). Also, not truly vegetarian, which was my assumption with such a title. My main reservation, however, is the American bias in terms of vocabularly and ingredients. There is a weird innocence re products and the kind of variety we are used to in UK, both of which appear to strike Deborah as highly unusual - namely types of yoghourt, fats and spices we are well accustomed to here. She refers to ghee as a totally 'new fat for me'. She hasn't heard of ghee? She says she has lived in Ireland and recommends the very ordinary Kerrygold butter, making no mention of Beurre d'échiré or any of our super English organic small farm butters, say. She does recommend American ones. Under the 'pepper' headline, she remarks that she is no connoisseur of pepper varieties, but approves of freshly ground pepper, a recommendation that is extremely basic to anyone who would shell out the high sum for this book written by a woman known for working with Alice Waters and opening the reputed restaurant Greens, not to mention, it seems, maintaining a career in food teaching and writing and advising. Much of the material on vegetables is interesting, but repetitive. The recipes are interesting, but uninspiring. I would rather this book be a vegetable history companion alone and leave aside the recipes. It wants to satisfy on too many fronts and ends up being hard to use and rather diffuse. And this is not a good book for the European cook's shelf. Very disappointing.
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Format: Hardcover Verified Purchase
Deborah Madison writes beautifully. I borrowed this book of a friend and have since invested myself, plus bought all of her back catalogue. She's highly knowledgable and I use all of her books for reliable reference.
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