Deborah Madison Knihy

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.

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.

"From the author of Vegetarian Cooking for Everyone ("The Queen of Greens" --The Washington Post)--a warm, bracingly honest memoir that also gives us an insider's look at the vegetarian movement. Thanks to her beloved cookbooks and groundbreaking work as the chef at Greens Restaurant in San Francisco, Deborah Madison, though not a vegetarian herself, has long been revered as this country's leading authority on vegetables. She profoundly changed the way generations of Americans think about cooking with vegetables, helping to transform "vegetarian" from a dirty word into a mainstream way of eating. But before she became a household name, Madison spent almost twenty years as an ordained Buddhist priest, coming of age in the midst of counterculture San Francisco. In this charmingly intimate and refreshingly frank memoir, she tells her story--and with it the story of the vegetarian movement--for the very first time. From her childhood in Big Ag Northern California to working in the kitchen of the then-new Chez Panisse, and from the birth of food TV to the age of green markets everywhere, An Onion in My Pocket is as much the story of the evolution of American foodways as it is the memoir of the woman at the forefront. It is a deeply personal look at the rise of vegetable-forward cooking, and a manifesto for how to eat well"-- Provided by publisher

The book showcases innovative recipes that transform tofu into delicious, satisfying dishes, challenging the common perception of this ingredient. With a focus on flavor and creativity, it offers a variety of meals that appeal to both tofu enthusiasts and skeptics alike. Each recipe is designed to highlight tofu's versatility, proving that it can be a delightful centerpiece in any meal. Perfect for those looking to explore plant-based cooking, the book encourages readers to rethink tofu's potential in their culinary repertoire.

Remember the days before the dot.com explosion, before Golden Arches rose from the Great Plains, before the Age of Information, when the only commodity that wasn't in short supply in America was time? Time to relax and reflect, time to cook well, eat well, and live the life of sustainable hedonism. Today we pound down our Big Mac and fries as we check our e-mail on our collective Palm Pilots, at the expense of true nourishment for our bodies and souls. "Enough!" says Carlo Petrini, the founder of Slow Food International, a movement that encourages us to turn down the volume, unplug the answering machine, and enjoy life to its fullest. Away with nutraceutical soft drinks and breakfast cereals made from refined sugar and shaped liked clowns. Bring back the pleasure of the palate, and return the humanity to food. More than 60,000 members worldwide now belong to the Slow Food movement, which believes that the slow shall inherit the earth. Slow Collected Thoughts on Taste, Tradition, and the Honest Pleasures of Food is an anthology for cooks, gourmets, and anyone who is passionate about food and its impact on our culture. Drawn from five years of the quarterly journal Slow (only recently available in America), this book includes more than 100 articles covering eclectic topics from "Falafel" to "Fat City." From the market at Ulan Bator in Mongolia to Slow Food Down Under, this book offers an armchair tour of the exotic and bizarre. You'll pass through Vietnam's Snake Tavern, enjoy the Post-Industrial Pint of Beer, and learn why the lascivious villain in Indian cinema always eats Tandoori Chicken. The articles are contributed by some of the world's top food writers. Slow Food is moving fast in North America, with more than 5,000 members, loosely organized into 55 "Convivia," from Montreal to San Francisco, benefiting from enormous free publicity. Slow Food offers a clear alternative to the "fast food nation" (the title of Eric Schlosser's great book on the horrors of the fast food biz). This is a perfect follow-up to Joan Dye Gussow's This Organic Life , and is proof positive that he or she who lives slow, lives best.

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.