The New Vegetarian Cooking for Everyone

A fully revised and expanded edition of the most comprehensive vegetarian cookbook ever published, from America’s leading authority on vegetarian cooking.

What Julia Child is to French cooking, Deborah Madison is to vegetarian cooking a demystifier and definitive guide to the subject. After her many years as a teacher and writer, she realized that there was no comprehensive primer for vegetarian cooking, no single book that taught vegetarians basic cooking techniques, how to combine ingredients, and how to present vegetarian dishes with style.

Originally published in 1997, Deborah Madison’s Vegetarian Cooking for Everyone was both ahead of its time and an instant classic. It has endured as one of the world’s most popular vegetarian cookbooks, winning both a James Beard Foundation award and the IACP Julia Child Cookbook of the Year Award. 

Now, The New Vegetarian Cooking for Everyone picks up where that culinary legacy left off, with more than 1,600 classic and exquisitely simple recipes for home cooks, including a new introduction, more than 200 new recipes, and comprehensive, updated information on vegetarian and vegan ingredients.

A treasure from a truly exceptional culinary voice, The New Vegetarian Cooking for Everyone is not just for vegetarians and vegans it’s for everyone interested in learning how to cook vegetables creatively, healthfully, and passionately.  

Hardcover: 672 pages

Publisher: Ten Speed Press; Revised edition (March 11, 2014)

Language: English

Product Dimensions: 8.3 x 2 x 10.2 inches

Shipping Weight: 3.5 pounds

Reviews

“This is my favorite reference for all things vegetable. Deborah offers us such breadth of cooking knowledge more than 1,600 recipes! Each recipe has concise information, and conveys so much in just a few words. Even 20 years after its first publication The New Vegetarian Cooking for Everyone still feels fresh and vital, brimming with mouthwatering food and wise counsel.”

- David Tanis author of One Good Dish

“Comprehensive doesn’t even begin to describe this all-encompassing classic of a book. Deborah Madison’s thoughtful and modern approach to cooking vegetables makes her a top authority on the subject, as well as a marvelous practitioner, crafting the most delicious dishes and exciting flavor combinations.”

- Yotam Ottolenghi, author of Jerusalem

“More than any other, this is the book that gave me a foundation in the kitchen. It is the seminal book that, with each successful recipe I cooked, encouraged me to attempt another. And, it was the book that first outlined for me the expansive vegetarian palette of ingredients that I would continue to draw inspiration from to this day. This new edition sparks all of the same feelings, and I'm incredibly excited and thankful for the new generation of cooks about to discover the flavor, color, beauty, and nourishment that Deborah's recipes bring to the table.”

- Heidi Swanson, author of Super Natural Every Day

"How do you improve on a classic? Update the recipes, add a bunch of new ones, and add a slick new cover design that will have even the diehard fans of the original happily in the kitchen. Oh, and meat eaters: don't sleep on Madison just because the word "vegetarian" is in the title. You might learn something."

- Eater

"Deborah Madison has done it again! Actually she's exceeded my expectations with this revised and updated edition of Vegetarian Cooking for Everyone. She takes vegetarian cooking to a new level, using creativity and leveraging inventive sauces to create recipes that will please vegetarians and vegans, while satisfying omnivores as well. I have many vegetarian cookbooks in my extensive cookbook collection and I think this may be the best. I'm a former vegetarian and current omnivore and Chef. Some Chefs scoff at vegetarian cuisine, but I think it's truly telling when a Chef is able to elevate vegetarian cuisine to make it appeal to the masses. You will not be disappointed with this cookbook, vegan, vegetarian, or omnivore."

- D. Peterson

"I like the way it separates the veggies and provides hints to get the most from each. There are several vegetables that I am very familiar with but I can now look at them in a bold new way. I was bored with green beans cooked until they were so soft you didn't have to chew but I also didn't like them crunchy as in heated then shocked in cold water, seemed like they were still raw. Now I can add flavors and enjoy my once "raw" beans."

- L. Burnette

"Love how this book breaks down the different vegetables and gives the best way to use each one. I am not a vegetarian but really enjoy using this book when I see a new vegetable at the farmers market that I want to try."

- A.C.P.
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About The Author

Deborah Madison is the author of 14 cookbooks and countless articles on food, cooking, and farming. She is revered for bringing vegetarian cooking to a wide audience, including non-vegetarians, via Greens restaurant and her cookbooks. A bestselling author, her first cookbook was The Greens Cookbook and her latest two books are The New Vegetarian Cooking for Everyone and Vegetable Literacy, which was awarded both a James Beard award and an IACP award. 

Well-known for her seasonal, vegetable-based cooking, Deborah got her start in the San Francisco Bay Area at Chez Panisse before opening Greens at Fort Mason. In 1996, she received the M.F.K. Fisher Mid-Career Award from Les Dames d'Escoffier and in 2016 she was inducted into the James Beard Foundation Cookbook Hall of Fame. In between she has received many awards from both the IACP (including Cookbook of the Year, twice) and James Beard awards (including Who's Who in American Food).

Deborah has lived in Rome, Ireland, San Francisco and New Mexico, where she presently resides. She has an office for writing, a small kitchen, and a large garden for growing food and flowers. She is also passionate about her farmers market, which she once managed and still uses weekly. A small Labradoodle takes her on long walks every day. Her latest book, which will be released in March, 2017, is called In My Kitchen.