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 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

If you are going to own only one cookbook, this is the one. We use it multiple times weekly (my household is not all vegetarian and it is simply to extend these recipes). This book has EVERYTHING, from salad dressing to desserts and is not just a list of recipes, but has technique descriptions as well as many many pages on how to extend basic recipes in multiple ways to suit your tastes. It may not be the best for a beginner. We have not been totally impressed with the breads. Still, our #1 show more favorite book! show less