Deborah Madison

Really enjoyable memoir. I had no idea who Deborah Madison is, but I love hearing about the different ways that chefs become chefs and that foodies are drawn into their lifestyle. This book was particularly interesting because of Madison's pivotal and yet cranky relationship with vegetarianism. I love her message -- that vegetables are for everyone -- and that often the most memorable food isn't about the food, it's about the kindness of the person who prepared it. It's an episodic work, and show more somewhat non-linear, but I enjoyed that as well.

Advanced reader's copy provided by edelweiss. show less

This book looks beautiful. Its layout, the bright white dust jacket, the recipes (printed on pale green paper), and the comical illustrations by Patrick McFarlin are a feast for the eyes. The remaining contents, though, were disappointing to me.

This is a book which is divided into chapters which asked individuals what they eat when they are alone. Various people responded to this question, after which Deborah Madison created recipes for her readers to try out these very recipes. Some of the show more later chapters in the book had cute themes, such as men cooking for themselves, women learning to cook, and either trying to seduce a lover. However, I was sadly uninspired by most of them and consider this a cookbook that does not quite fit into my personal cookbook collection.

I made the recipe for Steamed Kale with Sesame Oil and Rice Wine Vinegar. My husband and I found it exceptionally good. I also made the recipe for Brooke's Chicken Fajitas with Black Beans. Then I ran out of recipes that I wanted to try. I'll now pass this book along to someone else who might get more out of it than I did. show less

This is a book you get for the stories at least as much as for the recipes, good as they may sometimes be.

The elation mixed with fear of moving out and being able to eat what you want - if you first cook it yourself. The relief of an occasional single meal with hardworking family men/women. And of course, the systematic single meals of the single, divorced or widowed. Sometimes inspiring, sometimes awful, sometimes just plain weird. It'll make you remember those weird concoctions you used show more to consume yourself - I suddenly wanted to make my "penne with purple sauce" again.

And there are recipes in there too. Sometimes little more than ideas, sometimes quite elaborate, always easy, usually tasty. And it will explain some basics as well.

All in all, a lovely book that I keep browsing in. show less

With numerous cookbooks, I'm very fussy about ones that I now buy. This one I can recommend wholeheartedly because it really assumes interest and intelligence on the part of the reader. I thought it was great - not very many recipes but rather she discusses vegetables (including grains and beans, by the way) in the context of their genetic families. She emphasizes that the relationships mean that not only can they often be substituted for each other but that the same compatible flavors that show more work with one member of the family will probably work with the others. In other words, she encourages experimental cooking on a rational scientific bases. One of the few cookbooks I actually have read cover to cover in the living room. show less