I didn’t appreciate the spectrum of vegetables and vegetable cooking until I met Madison and this book. I grew up eating many stir-fried Asian vegetables and didn’t have a perspective on the wide-world of other greens, roots, and herbs, and the plethora of ways to prepare them. Madison opened that world for me. I have always appreciated her groundedness in her recipe and cookbook writing.
What is not to like about this book, no matter what you like to eat or what your eating style is this is a perfect book to have. Whether you are vegetarian, vegan, or you like meat, fish or fowl, these recipes can serve you delicious dishes for your taste and table. Included is a wealth of information on how to buy and store grains, produce, eggs and cheese.
Executive Director, Slow Food USA
Now in its second edition, this is one of the more useful cookbooks to own (if you only have room for a few). It was given to me by a farmers market shopper many, many years ago. My copy is smudged with all sorts of cooking and baking excess.
My first and still favorite bible for a meatless meal.
Fermentation blogger and educator
Senior Editor Lucky Peach
Restaurateur, chef and author
Co-founder of Edible Communities
Consultant and writer
Owner and Founder of Pascale’s Kitchen
Food & Travel Storyteller
Food writer and radio producer
Food columnist of LA Times
Culinary Consultant, Route to Market LLC
Proprietress of Omnivore Books