Deborah Madison Bücher

So schmeckt Gemüse richtig gut! Dieses Buch führt in die Geheimnisse der guten Küche ein. Es zeigt den fachgerechten Umgang mit den verschiedenen Gemüsesorten und wie sich daraus die köstlichsten Gerichte zubereiten lassen. 60 Rezepte – von einfach bis raffiniert, vom klassischen Kartoffelpüree bis zum gebratenen Spargel mit Orangen-Schalotten-Butter – verführen zum Nachkochen und gelingen dank der ausführlichen Schritt-für-Schritt-Anleitungen garantiert.

So gut hat Gemüse noch nie geschmeckt Dieses Buch führt in die Geheimnisse der guten Küche ein. Es zeigt den fachgerechten Umgang mit den verschiedenen Gemüsesorten und wie die köstliche Gerichte perfekt zubereitet werden. 60 Rezepte – von einfach bis raffiniert, vom klassischen Kartoffelpüree bis zum gebratenen Spargel mit Orangen-Schalotten-Butter – verführen zum Nachkochen und gelingen dank der ausführlichen Schritt-für-Schritt-Anleitungen garantiert. Ausstattung: ca. 300 Abbildungen

Revised with more than 1,600 classic and exquisitely simple recipes for home cooks, and more than 200 new recipes plus updated information on vegetarian and vegan ingredients

The Greens Cookbook is a rarity; it is a book that created a revolution in cooking when it first appeared in 1987. It has now become a classic and had been unavailable in the UK for many years. Here are the recipes that helped to create the boldly original and highly successful Greens Restaurant on San Francisco Bay.

The winner of the 1990 Julia Child/IACP Award for the Best Cookbook of the Year, The Savory Way makes the inventive vegetarian cookery that Deborah Madison developed at the famous Greens Restaurant in San Francisco available to home cooks everywhere who enjoy flavorful food presented with style and ease.Fresh fruits and vegetables, spices, flavored vinegars and oils, edible flowers, salsas, and cheeses are the key ingredients in Madison's contemporary fare. She explains the basics of vegetarian cooking and emphasizes the extraordinary flexibility of meatless meals. Recipes for pasta, sandwiches, salads, soups, and stews, as well as an extensive section on preparing vegetables round out this classic collection.

Shows how vegetables from the same family can be interchanged to complement other flavors and includes over three hundred recipes, including griddled asparagus with tarragon butter, potato cake with red chile molido, and chive and saffron crepes.

Remember the days before the dot.com explosion and the Age of Information, when time was abundant for relaxation, cooking, and sustainable living? Today, we rush through meals while multitasking, sacrificing true nourishment for convenience. Carlo Petrini, founder of Slow Food International, advocates for a return to enjoying life fully, rejecting overly processed foods and embracing the pleasure of taste. With over 60,000 members worldwide, the Slow Food movement promotes the idea that the slow shall inherit the earth. This anthology, drawn from five years of the quarterly journal Slow, features more than 100 articles on diverse topics, from "Falafel" to "Fat City," providing an armchair tour of global culinary experiences. Readers will explore Vietnam's Snake Tavern and discover cultural connections, such as why Tandoori Chicken is a favorite in Indian cinema. Contributed by top food writers, this collection highlights the growing Slow Food movement in North America, where over 5,000 members are organized into 55 "Convivia." It offers a compelling alternative to the fast food culture, reinforcing the belief that a slower, more thoughtful approach to food leads to a richer life.

Preserving Food Without Freezing or Canning offers more than 250 easy and enjoyable recipes featuring locally grown and minimally refined ingredients. It is an essential guide for those who seek healthy food for a healthy world.