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- Publisher: TEN SPEED PRESS
- Format: Hardback | 304 pages
- Dimensions: 234mm x 272mm x 41mm | 1,565g
- Publication date: 9 April 2013
- Publication City/Country: Berkeley CA
- ISBN 10: 1607741911
- ISBN 13: 9781607741916
- Edition: 1
- Edition statement: New ed.
- Illustrations note: 100 Colour Photographs
- Sales rank: 18,626
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. For over three decades, Deborah Madison has been at the vanguard of the vegetarian cooking movement, authoring classic books on the subject and emboldening millions of readers to cook simple, elegant, plant-based food. This groundbreaking new cookbook is Madison's crowning achievement: a celebration of the diversity of the plant kingdom, and an exploration of the fascinating relationships between vegetables, edible flowers, herbs, and familiar wild plants within the same botanical families. Destined to become the new standard reference for cooking vegetables, "Vegetable Literacy" shows cooks that, because of their shared characteristics, vegetables within the same family can be used interchangeably in cooking. It presents an entirely new way of looking at vegetables, drawing on Madison's deep knowledge of cooking, gardening, and botany. For example, knowing that dill, chervil, cumin, parsley, coriander, anise, lovage, and caraway come from the umbellifer family makes it clear why they're such good matches for carrots, also a member of that family. With more than 300 classic and exquisitely simple recipes, Madison brings this wealth of information together in dishes that highlight a world of complementary flavors. Griddled Artichokes with Tarragon Mayonnaise, Tomato Soup and Cilantro with Black Quinoa, Tuscan Kale Salad with Slivered Brussels Sprouts and Sesame Dressing, Kohlrabi Slaw with Frizzy Mustard Greens, and Fresh Peas with Sage on Baked Ricotta showcase combinations that are simultaneously familiar and revelatory. Inspiring improvisation in the kitchen and curiosity in the garden, "Vegetable Literacy"--an unparalleled look at culinary vegetables and plants--will forever change the way we eat and cook.
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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.
"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"
Table of contents
Introduction ~ 1 • A Few Notes about Ingredients ~ 5 chapter one ~ The Carrot Family: Some Basic Kitchen Vegetables and a Passel of Herbs (Umbelliferae or Apiaceae) ~ 9 chapter two ~ The Mint Family: Square Stems and Fragrant Leaves (Labiatae or Lamiaceae) ~ 45 chapter three ~ The Sunflower Family: Some Rough Stuff from Out of Doors (Compositae or Asteraceae) ~ 59 chapter four ~ The Knotweed Family: Three Strong Personalities (Polygonaceae) ~ 103 chapter five ~ The Cabbage Family: The Sometimes Difficult Crucifers (Brassicaceae or Cruciferae) ~ 117 chapter six ~ The Nightshade Family: The Sun Lovers (Solanaceae) ~ 173 chapter seven ~ The Goosefoot and Amaranth Families: Edible Weeds, Leaves, and Seeds (Amaranthaceae and Chenopodiaceae) ~ 215 chapter eight ~ The (Former) Lily Family: Onions and Asparagus (Liliaceae) ~ 243 chapter nine ~ The Cucurbit Family: The Sensual Squashes, Melons, and Gourds (Cucurbitaceae) ~ 277 chapter ten ~ The Grass Family: Grains and Cereals (Poaceae, formerly Gramineae) ~ 299 chapter eleven ~ The Legume Family: Peas and Beans (Leguminosae or Fabaceae) ~ 333 chapter twelve ~ The Morning Glory Family: The Sweet Potato (Convolvulaceae) ~ 385 Acknowledgments ~ 391 • Sources ~ 393 • Bibliography ~ 395 • Index ~ 396 recipes chapter one The Carrot Family Chilled Spicy Carrot Soup with Yogurt Sauce Carrot Soup with Tangled Collard Greens in Coconut Butter and Dukkah Ivory Carrot Soup with a Fine Dice of Orange Carrots Carrot Almond Cake with Ricotta Cream Yellow Carrots with Coconut Butter and Lime Winter Carrots with Caraway Seeds, Garlic, and Parsley Salsa Verde with Chinese Celery Celery Leaf and Vegetable Potage Celery Salad with Spring’s First Herbs and Mâche Meyer Lemon and Shallot Vinaigrette Celery Salad with Pears, Endive, Blue Cheese, and Walnuts Celery Root Soup with Walnut-Celery “Salad” Celery Root and Hash Brown Cake Celery Root Mash Flecked with Celery Leaves Fennel Stock Braised Fennel Wedges with Saffron and Tomato Shaved Fennel Salad with Celery and Finely Diced Egg Fennel Tea Parsnip and Carrot Puree Parsnip-Cardamom Custard Roasted Parsnips with Horseradish Cream Rhubarb with Angelica Leaves Anise Shortbreads with Orange Flower Water Caraway Seed Cake Chervil-Chive Butter Cilantro Salsa with Basil and Mint Dukkah (Toasted Nuts and Seeds with Cumin) Dill-Flecked Yogurt Sauce Parsley Sauce Braised Parsley Root chapter two The Mint Family Anise Hyssop Tea Lemon Basil–Mint Lemonade Basil Puree Thick Marjoram Sauce with Capers and Green Olives Orange and Rosemary Compote Butter Seasoned with Rosemary, Sage, and Juniper Sage Tea Sage and Fennel Tea with Fresh Mint Sage Bread Crumbs Chia Water Ground Chia for Cereals Lemon Thyme Tea Lavender Syrup White Nectarines in Lavender Syrup chapter three The Sunflower Family Sunchoke Bisque with Pumpkin Seed Oil and Sunflower Sprouts Sautéed Jerusalem Artichokes with Rosemary and Smoked Salt Braised Jerusalem Artichokes with Mushrooms and Tarragon Creamy Cardoon Soup with Thyme Cardoon Risotto Cardoon Risotto Cakes from Leftover Risotto Steamed Whole Artichokes A Crispy Artichoke Sauté Roasted Artichokes Griddled or Grilled Artichoke Wedges Braised Baby Artichokes with Tarragon Mayonnaise Artichokes with Walnut Tarator Sauce Fall Artichokes, Potatoes, and Garlic Baked in Clay A Cheerful Winter Salad of Red Endive, Avocado, Arugula, and Broccoli Sprouts Shredded Radicchio with Walnut Vinaigrette, Hard-Cooked Egg, and Toasted Bread Crumbs Walnut-Shallot Vinaigrette Radicchio, Escarole, and Red Mustard with Golden Beets and Avocado Grilled or Griddled Radicchio with Gorgonzola and Walnuts Griddled Endive Braised Endive with Gorgonzola Treviso Radicchio Gratin Escarole and Butter Lettuce Salad with Hazelnuts and Persimmons Sunflower and Frisée Salad Bitter Greens with Walnut Oil and Mustard Vinaigrette Escarole, Green Garlic, and Artichoke Stem Tart in Yeasted Crust Escarole and Potato Hash Limestone Lettuce Salad with Creamy Herb Dressing Romaine Salad with Avocado-Sesame and Shiso (Perilla) Vinaigrette Chiffonade of Butter Lettuce with Parsley and Green Zebra Tomatoes Butter or Looseleaf Lettuce Salad with Tomato Salsify, Jerusalem Artichoke, and Burdock Soup with Truffle Salt Sautéed Salsify with Hazelnuts Tarragon Mayonnaise with Orange Zest Egg Salad with Tarragon, Parsley, and Chives chapter four The Knotweed Family Sorrel Sauce with Yogurt Sorrel Sauce with Watercress, Parsley, and Chives Creamy Sorrel Sauce Red Rhubarb–Berry Ice Cream Rhubarb, Apple, and Berry Pandowdy Rhubarb-Raspberry Compote Yeasted Buckwheat Waffles Buckwheat Noodles with Kale and Sesame Salad Buckwheat–Five Spice Free-Form Apple Tart Multicolored Carrot Salad with Rau Ram, Mint, and Thai Basil chapter five The Cabbage Family Braised Summer Cabbage Wilted Red Cabbage with Mint and Goat Feta Braised Cabbage with Chewy Fried Potatoes, Feta, and Dill Savoy Cabbage on Toast Cabbage Panade Collard Greens Soup with Sweet Potatoes and Crumbled Coconut Butter Tangled Collard Greens with Sesame Long-Cooked Collards with Chiltepins, Spices, and Coconut Butter Sautéed Mustard Greens with Garlic and Peanuts Elissa’s Mustard Green Dumplings with Sweet and Spicy Dipping Sauce Mustard Butter with Lemon Zest and Shallot Mustard-Caper Vinaigrette Mustard-Cream Vinaigrette Kale with Smoked Salt and Goat Cheese Kale and Potato Mash with Romesco Sauce Smoky Kale and Potato Cakes Shredded Purple Kale, Sun Gold Tomatoes, Feta, and Mint Tuscan Kale with Anchovy-Garlic Dressing Kale Salad with Slivered Brussels Sprouts and Sesame Dressing Kale Pesto with Dried Mushrooms and Rosemary Roasted Brussels Sprouts with Mustard-Cream Vinaigrette Brussels Sprouts with Caraway Seeds and Mustard Slivered Brussels Sprouts Roasted with Shallots Cauliflower Salad with Goat Havarti, Caraway, and Mustard-Caper Vinaigrette Cauliflower Soup with Coconut, Turmeric, and Lime Cauliflower with Saffron, Pepper Flakes, Plenty of Parsley, and Pasta Broccoli and Green Zebra Tomato Salad Steamed Broccoli with Mustard Butter, Pine Nuts, and Roasted Pepper Broccoli Romanseco with Black Rice and Green Herb Sauce Broccoli Bites with Curried Mayonnaise Thinly Sliced Scarlet Salad Turnips with Sea Salt and Black Sesame Seeds Golden Turnip Soup with Gorgonzola Toasts Gorgonzola Butter Turnips with White Miso Butter Pickled Scarlet Turnips and Carrots Sautéed Broccoli Rabe with Garlic Rutabaga and Apple Bisque Roasted Rutabaga Batons with Caraway and Smoked Paprika Winter Stew of Braised Rutabagas with Carrots, Potatoes, and Parsley Sauce Finely Shaved Radish, Turnip, and Carrot Salad with Hard Cheese and Spicy Greens Spring Garden Hodgepodge of Radishes, Leeks, and Peas Depending . . . Radish Top Soup with Lemon and Yogurt Kohlrabi Salad with Green Onions, Parsley, and Frizzy Mustard Greens Steamed Kohlrabi Rounds with Lemon and Chives Kohlrabi Slaw with Creamy Herb and Avocado Dressing Horseradish Cream Cress-Flavored Cream Cheese with Nasturtium Petals Watercress Sauce with Thick Yogurt Wilted Arugula and Seared Mushroom Salad with Manchego Cheese chapter six The Nightshade Family Potato Soup: One and Many Fingerling Potatoes Browned in Sage- and Rosemary-Infused Ghee First-of-the-Season Fingerling Potatoes with Fines Herbes Yellow-Fleshed Potatoes with Sorrel Sauce Potato Cakes with Red Chile Molido Red Chile Paste Grilled Pepper Relish McFarlin’s Pepper Sauce Romesco Sauce Pimientos Stuffed with Herb-Laced Cheese Chilled Avocado Soup with Poblano Chile and Pepitas Sautéed Shishito Peppers: Summer’s Best New Bite Smoky Roasted Pepper Salad with Tomatoes and Lemon Halloumi with Seared Red Peppers, Olives, and Capers Jimmy Nardello Frying Peppers with Onion Griddled Eggplant Rounds Eggplant Tartines Spheres of Eggplant with a Crispy Coat Small Plate of Grilled Eggplant with Tahini-Yogurt Sauce and Pomegranate Molasses Slender Eggplant with Miso Sauce Roasted Eggplant Salad with Tomatoes and Capers Eggplant Gratin in Parmesan Custard Eggplant, Tomato, and Zucchini Gratin Tomato and Cilantro Soup with Black Quinoa Tomato and Celery Salad with Cumin, Cilantro, and Avocado Beefsteak Tomatoes Baked with Feta Cheese and Marjoram Nutty-Seedy Whole Wheat Toast with Ricotta and Tomatoes Comforting Tomatoes in Cream with Bread Crumbs and Smoked Salt Fried Green Tomato Frittata Damaged Goods Gratin of Tomatoes, Eggplant, and Chard A Fresh Tomato Relish Salt-Roasted Tomatoes Simplest Summer Tomato Sauce chapter seven The Goosefoot and Amaranth Families Open-Faced Sandwich of Spinach, Caramelized Onions, and Roasted Peppers Spinach Crowns with Sesame-Miso Sauce Supper Spinach Rice with Spinach, Lemon, Feta, and Pistachios Quelites with Onion and Chile Quelites, Mushrooms, and Tortilla Budin Steamed Beets Steamed, Then Roasted or Panfried Beets A Fine Dice of Chioggia Beets and Red Endive with Meyer Lemon and Shallot Vinaigrette Grated Raw Beet Salad with Star Anise Chilled Beet Soup with Purslane Salad and Sorrel Sauce with Yogurt Seared Beets with Walnuts over Wilted Kale with Micro Greens Sautéed Rainbow Chard with the Stems Chard Stems with Sesame-Yogurt Sauce and Black Sesame Seeds Chard Soup with Cumin, Cilantro, and Lime Chard, Ricotta, and Saffron Cakes Basic Quinoa Cucumber Soup with Yogurt and Red Quinoa Black Quinoa Salad with Lemon, Avocado, and Pistachios Summer Quinoa Cakes with Beet Greens and Beet Salad Soft Corn Tacos with String Cheese and Epazote chapter eight The (Former) Lily Family Caramelized Sweet Onions Pan-Griddled Red Onions Sweet-and-Sour Cipollini, Small Red Onions, and Shallots with Raisins Torpedo Onion and Sweet Pepper Tian Pearl Onions Braised in Cider with Apples, Rosemary, and Juniper Mushrooms Stuffed with Caramelized Onions and Blue Cheese A Fragrant Onion Tart Grilled Onions with Cinnamon Butter Young Leeks with Oranges and Pistachios Leek and Fennel Soup with Garlic Scapes and Chives Braised Leeks with Lovage and Lemon Chive and Saffron Crepes Ramped Up Spinach Soup with Lovage and Sorrel Supper Eggs with Ramps Braised Ramps and Asparagus Mortar and Pestle Garlic Garlic Scape and Walnut Pesto Mashed Potatoes with Black Garlic, Ghee, and Shallots Asparagus with Salsa Verde and Scarlet Onions Roasted Asparagus with Chopped Egg, Torn Bread, and Red Wine Vinegar Griddled Asparagus with Tarragon Butter Asparagus and Leek Flan Asparagus and Fava Bean Salad chapter nine The Cucurbit Family Roasted Squash Seeds Winter Squash Soup with Red Chile and Mint Butternut Squash Soup with Coconut Milk, Miso, and Lime Winter Squash Puree with Tahini, Green Onions, and Black Sesame Seeds Roasted Winter Squash with Parsley, Sage, and Rosemary Winter Squash Wedges or Rounds with Gorgonzola Butter and Crushed Walnuts Zucchini Logs Stewed in Olive Oil with Onions and Chard Sautéed Zucchini with Mint, Basil, and Pine Nuts Griddled Scallop Squash Summer Squash Tartines with Rosemary and Lemon Ann’s Squash Blossom Frittata Roasted Delicata Squash Half Rounds with Dukkah and Tahini-Yogurt Sauce Roasted Spaghetti Squash with Winter Tomato Sauce Melon and Cucumber Salad with Black Pepper and Mint Cucumber-Lovage Sandwich with Sweet Onion Lazy Cucumber and Onion Pickle chapter ten The Grass Family Simmered Spelt and Other Large Grains Grain, Herb, and Buttermilk Soup for Hot, Hot Days Farro and White Bean Soup with Savoy Cabbage Frikeh with Cucumbers, Lovage, and Yogurt Oat Groats Breakfast Oat Pudding with Raisins, Honey, and Toasted Almonds Chewy Oat and Maple Pancakes Quick Bread of Rye, Emmer, and Corn Rye-Honey Cake with Five-Spice Powder and Dates Toasted Millet “Polenta” Golden Millet Cakes Millet Cakes with Tomato Sauce Soft Millet for Breakfast or Supper Barley Tea Toasted Barley and Burdock with Dried Trumpet Mushrooms Creamy Barley Soup with Mushrooms and Leeks Corn off and on the Cob Corn Simmered in Coconut Milk with Thai Basil Corn Cookies with Almonds and Raisins Buttermilk Skillet Corn Bread with Heirloom Flint Cornmeal Brown Rice with Burdock, Black Sesame, and Toasted Fennel Seeds Black Rice Black Rice with Coconut Milk and Egyptian Onions Collard Leaf Rolls with Black Rice in a Vegetable-Coconut Broth Black Rice with Wilted Red Cabbage, Yellow Peppers, and Aniseeds Pea, Dill, and Rice Salad with Lemon Zest Native Wild Rice Native Wild Rice with Celery Root and Celery Leaves Savory Wild Rice Crepe-Cakes chapter eleven The Legume Family Pea, Leek, and Sorrel Soup, Hot or Chilled Peas in Butter Lettuce Snow Peas with Sesame Oil, Tarragon, and Toasted Sesame Seeds Peas with Baked Ricotta and Bread Crumbs Fava, or Yellow Split Pea Spread Green Pea Fritters with Herb-Laced Crème Fraîche Shelling Pea, Corn, and Squash Ragout Black-Eyed Peas on Rice with Tahini-Yogurt Sauce and Smoked Salt Roasted Green Peanuts in the Shell Peanut and Sweet Potato Soup Peanut Sauce Made with Whole Peanuts Peanut Butter Cookies Studded with Salted Roasted Peanuts Golden Beets with Fava Beans and Mint Fava Bean Hummus with Cumin Lentils Pardina Lentils with Smoked Salt Lentils with Garlicky Walnuts, Parsley, and Cream Red Lentil Soup with Amaranth Greens Beluga Lentil Salad with Cucumbers, Purslane and Green Coriander Buds Red Lentil and Coconut Soup with Black Rice, Turmeric, and Greens Green Lentil Soup with Plenty of Leaves, Herbs, and Spices Soy-Braised Tofu with Five-Spice Powder Panfried Tempeh with Trimmings Salad Dressing with Shiro Miso and Sesame White Bean and Fennel Salad Pot Beans with Epazote and Corn Tortillas Rio Zape Beans with Salt-Roasted Tomatoes Tepary Bean Puree with Toasted Cumin and Mexican Oregano Tepary Bean Gratin Blue Lake Beans with Shallots, Pistachios, and Marjoram Sultan’s Green or Golden Crescent Beans with Basil Puree Rattlesnake Beans or Haricots Verts with Sun Gold Tomatoes, Shallots, and Olives Chickpea and Tomato Soup with Garlic-Rubbed Bread and Beet Greens Crushed Chickpeas with Sage Crispy Chickpea Triangles Chickpea Fries with Smoked Paprika Mayonnaise Hummus chapter twelve The Morning Glory Family Sweet Potatoes with White Miso Ginger Sauce Asian Sweet Potatoes with Coconut Butter Japanese Sweet Potato Soup with Rosemary and Thyme Sweet Potato Flan with Maple Yogurt and Caramel Pecans