The Savory Way
by Deborah Madison
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Description
Uses easily accessible ingredients to create more than three hundred recipes for salads, vegetables, desserts, and other dishes.Tags
Recommendations
Member Reviews
Garden Peas, New Onions, and basil, p.180; very good.
Baked Celery and Leeks, p.220, good if using leftovers, not worth shopping for.
Baked Celery and Leeks, p.220, good if using leftovers, not worth shopping for.
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Author Information
19+ Works 5,501 Members
Deborah Madison grew up in Davis, California and later attended the University of California. Madison worked in the kitchen at the Zen Center in San Francisco then left to cook at Chez Panisse in Berkeley. Later, she returned to Zen Center to become the first chef at The Greens in Fort Mason. Madison has contributed articles to Saveur, Fine show more Cooking, Gourmet, Eating Well, and the Time-Life Cookbook Series. She has written "The Greens Cookbook" and "The Savory Way," which won the Cookbook of the Year Award from the International Association of Culinary Professionals. Madison has also received the M. F. K. Fisher Mid-Career Award. (Bowker Author Biography) show less
Awards and Honors
Awards
Common Knowledge
- Dedication
- For my sister, Jamie
- First words
- Introduction: The word savory isn't one we use very often, but to me it suggests the place where flavor and fragrance meet, in foods with deep, full tastes that are exciting to the palate.
- Last words
- (Click to show. Warning: May contain spoilers.)Vanilla Sugar: The sugar is especially nice to sprinkle over fresh and baked fruits or on top of a sweet cream cheese, like Coeur a la Creme. Powdered vanilla sugar can be used to dust over cookies and cakes.
Classifications
Statistics
- Members
- 359
- Popularity
- 88,257
- Reviews
- 1
- Rating
- (3.74)
- Languages
- English
- Media
- Paper
- ISBNs
- 5
- UPCs
- 1
- ASINs
- 2
