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Vegetable Literacy

Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with over 300 Deliciously Simple Recipes

Vegetable Literacy by Deborah Madison
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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.
Potter/TenSpeed/Harmony; March 2013
304 pages; ISBN 9781607741923
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Title: Vegetable Literacy
Author: Deborah Madison
  • News
Making the most of corn and tomatoes - New Jersey Herald
Sat, 06 Aug 2016 21:19:18 -0700
New Jersey HeraldMaking the most of corn and tomatoesNew Jersey HeraldIt comes from Deborah Madison, one of America's ...
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, “Vegetable ...
Garlic, shallot and potato recipes - New Zealand Listener
Tue, 24 May 2016 16:27:50 -0700
New Zealand ListenerGarlic, shallot and potato recipesNew Zealand ListenerChefs use it in sauces and in vegetable and meat ...