Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with over 300 Deliciously Simple Recipes
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About the author
DEBORAH MADISON is an award-winning author of eleven cookbooks and has been featured in the New York Times, Food & Wine, and Bon Appétit.She serves on the board of Slow Food International and Seed Savers Exchange. She lives in Santa Fe, New Mexico.
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.
Destined to become the new standard reference for cooking vegetables, Vegetable Literacy, by revered chef Deborah Madison, shows cooks that vegetables within the same family, because of their shared characteristics, 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 Canal House cookbooks and website, and 150 classic and exquisitely simple recipes, such as Savoy Cabbage on Rye Toast with GruyèreCheese; 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.
; March 2013
304 pages; ISBN 9781607741923Read online
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Title: Vegetable Literacy
Author: Deborah Madison
For Love and Vegetables - New Yorker
Wed, 16 Apr 2014 10:42:37 -0700
New YorkerFor Love and VegetablesNew Yorker(Jane Kramer wrote about the book, as well as Madison's latest, â€œVegetable ...
In the press
“I have always marveled at Deborah Madison’s deep knowledge of vegetables and her original creations, which taste just as delicious as they sound. Vegetable Literacy is her latest tour de force, a massive well of knowledge that makes you want to read and learn as well as cook. A fine achievement and a real inspiration for me.”
—Yotam Ottolenghi, author of Plenty and Jerusalem
“I have long been a fan of both Deborah’s vibrant food and her many thorough, thoughtful cookbooks. In Vegetable Literacy she offers, with abundant warmth and generosity, observations from years of garden-to-table cooking. Filled with fascinating botanical notes and inspired recipes that really explore vegetables from the ground up—it is a pleasure to read. The writing is beautiful and the lessons are astutely down to earth.”
—David Tanis, author of Heart of the Artichoke and Other Kitchen Journeys
“Deborah Madison has taken vegetables to a whole new level. You’ll want to know what she knows—about botany, family pairings, and companion flavors on the plate. In cooking, Madison excels, but she’s also a natural with observation in the garden. Her passion is palpable, her scholarship tops, and her prose exquisite.”
—Amy P. Goldman, PhD, author of The Heirloom Tomato: From Garden to Table
“The are few people equipped with the curiosity, skill, and eye for observation required to construct a volume of this size and scope—and Deborah does it masterfully. Vegetable Literacy will shift the way both home and professional cooks think about the relationship between ingredients, and vegetables in particular. Using this book has felt like a missing puzzle piece snapping into place—inspiring, intimate, informative, and beautifully illustrated.”
—Heidi Swanson, author of Super Natural Every Day
“For those of us who love vegetables, Deborah Madison gives not only practical tips for buying them, but also a bounty of diverse recipes. This is a monumental cookbook from a gifted writer and one of the best cooks of our time.”
—David Lebovitz, author of Ready for Dessert and The Sweet Life in Paris
“In Vegetable Literacy, Deborah Madison elegantly folds together a joy of gardening, a fascination for botanical kinship, and an expansive knowledge of fine and simple cooking. This book is a nutrient-dense treasure.”
—Wendy Johnson, author of Gardening at Dragon’s Gate: a Work in the Wild and Cultivated World
“In her most exciting and innovative book to date, Deborah Madison shows us how the botany in our gardens can inform and guide our preparation and cooking of meals that will both delight and nourish us all. Come directly from the garden to the kitchen with Deborah, and you will never observe or use vegetables in an uninspired way again. This book feeds our imaginations and souls with more insights per page than any cookbook I know.”
—Gary Paul Nabhan, ethnobotanist and author of Coming Home to Eat and Desert Terroir