In her latest cookbook, Deborah Madison, America’s leading authority on vegetarian cooking, 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 a new light.
Destined to become the new standard reference for cooking vegetables, Vegetable Literacy shows how vegetables can be used interchangeably in cooking. For example, knowing that dill, chervil, cumin, parsley, coriander, anise, and caraway come from the umbellifer family makes it clear why they’re such good matches for carrots, also an umbel.
With stunning images from the team behind the Canal House cookbooks and website, plus 150 classic and exquisitely simple recipes (such as Savoy Cabbage on Rye Toast with Gruyère Cheese; Carrots with Caraway Seed, Garlic, and Parsley; and Pan-Fried Sunchokes with Walnut Sauce and Sunflower Sprouts), Madison brings this wealth of information together in dishes that highlight a world of complementary flavors.
Most of the time with cooking and eating, the rules are clear.
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Good on everything