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The New Vegetarian Cooking for Everyone
A fully revised and expanded edition of the most comprehensive vegetarian cookbook ever published, from America’s leading authority on vegetarian cooking.
What Julia Child is to French cooking, Deborah Madison is to vegetarian cooking—a demystifier and definitive guide to the subject. After her many years as a teacher and writer, she realized that there was no comprehensive primer for vegetarian cooking, no single book that taught vegetarians basic cooking techniques, how to combine ingredients, and how to present vegetarian dishes with style.
Originally published in 1997, Deborah Madison’s Vegetarian Cooking for Everyone was both ahead of its time and an instant classic. It has endured as one of the world’s most popular vegetarian cookbooks, winning both a James Beard Foundation award and the IACP Julia Child Cookbook of the Year Award.
Now, The New Vegetarian Cooking for Everyone picks up where that culinary legacy left off, with more than 1,600 classic and exquisitely simple recipes for home cooks, including a new introduction, more than 200 new recipes, and comprehensive, updated information on vegetarian and vegan ingredients.
A treasure from a truly exceptional culinary voice, The New Vegetarian Cooking for Everyone is not just for vegetarians and vegans—it’s for everyone interested in learning how to cook vegetables creatively, healthfully, and passionately.
What Julia Child is to French cooking, Deborah Madison is to vegetarian cooking—a demystifier and definitive guide to the subject. After her many years as a teacher and writer, she realized that there was no comprehensive primer for vegetarian cooking, no single book that taught vegetarians basic cooking techniques, how to combine ingredients, and how to present vegetarian dishes with style.
Originally published in 1997, Deborah Madison’s Vegetarian Cooking for Everyone was both ahead of its time and an instant classic. It has endured as one of the world’s most popular vegetarian cookbooks, winning both a James Beard Foundation award and the IACP Julia Child Cookbook of the Year Award.
Now, The New Vegetarian Cooking for Everyone picks up where that culinary legacy left off, with more than 1,600 classic and exquisitely simple recipes for home cooks, including a new introduction, more than 200 new recipes, and comprehensive, updated information on vegetarian and vegan ingredients.
A treasure from a truly exceptional culinary voice, The New Vegetarian Cooking for Everyone is not just for vegetarians and vegans—it’s for everyone interested in learning how to cook vegetables creatively, healthfully, and passionately.
672 pages, Hardcover
First published January 1, 2014
596 people are currently reading
1168 people want to read
About the author
Deborah Madison
36 books163 followersDeborah Madison is an American chef, writer and cooking teacher. She has been called an expert on vegetarian cooking and her gourmet repertoire showcases fresh garden produce. Her work also highlights Slow Food, local foods and farmers' markets.
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Displaying 1 - 30 of 41 reviews
May 22, 2014
The original edition from 1997 is my favorite cookbook of all time. I wanted to see how the updated version compares, and to figure out whether I would want to replace my trusty original copy, cracked spine, stained pages, penciled marginalia and all. So I checked it out from the library and proceeded to read it cover to cover. (It's long. I used a bookmark.)
Although I am definitely interested in trying nearly every one of the new recipes I came across, I have to say that I prefer many things about the original edition, many of which come down to formatting. The formatting changes in this edition — obviously made to save paper, which in and of itself is fine — make it more difficult, for me personally, to cook from the book. Leaving it open on the counter, I kept losing my place in the recipe because the text on the page is so dense. The older edition also made use of the outer margins of the page for recipe headnotes as well as — my particular favorite — suggested flavor pairings and/or sauce/seasoning companions for a given vegetable; moving all this information from the margins into the dense column of text makes it harder to access and to process. Also abandoned (presumably for space/budget reasons) are the very charming illustrations of the original. Most of them were just for looks but there were several places in the book where a particular knife cut was shown, which I had always found helpful. On the whole, I do prefer the more spread-out formatting of the original.
And on a personal note, I can't possibly consider getting rid of — or even relegating to a high shelf — my copy of the 1997 edition. My wife and I have written important notes here ("Make this every year" or "Lots of work, not a lot of return" or "We used cooked carrots instead of rice as a side dish"), we have written out our calculations for doubles or halves of recipes, we have spilled red lentil soup with aromatics on the recipe for red lentil soup with aromatics. I sincerely hope that my son will beg us for our copy when he grows up and moves away. I hope we live long enough that by the time he inherits it, his own hypothetical kids will be old enough to cook from it.
And anyway in the meantime, he won't need our copy (although he may long for our notes), because I have given this book out as a gift before, and I am sure I will do it again. If you've never read either edition, and if you like to cook, you should absolutely give this one a go. If you don't know how to cook, you really should absolutely given this one a go, which is what I did back in 1999.
You know, I read quite a few cookbooks in a given year (most of them cover-to-cover, like novels). I am always disappointed that each one does not offer what Vegetarian Cooking for Everyone continues to provide. We've been using this cookbook for fifteen years. We rarely make the same recipe (from any source) twice in a single year. We are still discovering new things here. Like so many of Deborah Madison's recipes, this book is greater than the apparent sum of its parts.
Although I am definitely interested in trying nearly every one of the new recipes I came across, I have to say that I prefer many things about the original edition, many of which come down to formatting. The formatting changes in this edition — obviously made to save paper, which in and of itself is fine — make it more difficult, for me personally, to cook from the book. Leaving it open on the counter, I kept losing my place in the recipe because the text on the page is so dense. The older edition also made use of the outer margins of the page for recipe headnotes as well as — my particular favorite — suggested flavor pairings and/or sauce/seasoning companions for a given vegetable; moving all this information from the margins into the dense column of text makes it harder to access and to process. Also abandoned (presumably for space/budget reasons) are the very charming illustrations of the original. Most of them were just for looks but there were several places in the book where a particular knife cut was shown, which I had always found helpful. On the whole, I do prefer the more spread-out formatting of the original.
And on a personal note, I can't possibly consider getting rid of — or even relegating to a high shelf — my copy of the 1997 edition. My wife and I have written important notes here ("Make this every year" or "Lots of work, not a lot of return" or "We used cooked carrots instead of rice as a side dish"), we have written out our calculations for doubles or halves of recipes, we have spilled red lentil soup with aromatics on the recipe for red lentil soup with aromatics. I sincerely hope that my son will beg us for our copy when he grows up and moves away. I hope we live long enough that by the time he inherits it, his own hypothetical kids will be old enough to cook from it.
And anyway in the meantime, he won't need our copy (although he may long for our notes), because I have given this book out as a gift before, and I am sure I will do it again. If you've never read either edition, and if you like to cook, you should absolutely give this one a go. If you don't know how to cook, you really should absolutely given this one a go, which is what I did back in 1999.
You know, I read quite a few cookbooks in a given year (most of them cover-to-cover, like novels). I am always disappointed that each one does not offer what Vegetarian Cooking for Everyone continues to provide. We've been using this cookbook for fifteen years. We rarely make the same recipe (from any source) twice in a single year. We are still discovering new things here. Like so many of Deborah Madison's recipes, this book is greater than the apparent sum of its parts.
January 15, 2020
Madison's original VEGETARIAN COOKING FOR EVERYONE is one of my most stained, most used, most beloved cookbooks, and we don't even have any vegetarians in the family. This update looks great, and I've already marked several of the "dozens of new recipes" to try out. Thankfully, she kept the old favorites of mine: pico de gallo, granola, lentil minestrone, Greek salad.
For my full review, please see my post as the UrbanFarmJunkie: http://urbanfarmjunkie.blogspot.com/2...
For my full review, please see my post as the UrbanFarmJunkie: http://urbanfarmjunkie.blogspot.com/2...
May 23, 2014
I was sent a copy of the book for review though Net Galley, as always, all opinions are my own.
I'm really excited to see an updated edition of this book, the original Vegetarian Cooking for Everyone which came out in the late 90s, happens to be the first cookbook I added to my collection to help me on my way to becoming a vegetarian. It was instrumental in shaping the way I cook and even though I'm no longer a strict vegetarian I still find myself incorporating recipes from this book into our menu rotation. As the author mentions in her introduction, this book wasn't written strictly for vegetarians, but also for those looking to add more vegetables to their meals, which is one of the reasons I still use it frequently. It's always been a great book to turn to for meatless Mondays, when I'm burned out on meat-based meals, or have a Vegetarian or Vegan guest.
As I flipped through this book I noticed a lot of changes have been made, many of the recipes have been refined and 150 new recipes have been added. I'm glad to see many of these refinements, the entire landscape of vegetarian cooking has changed since this book was originally published and the updates reflect that. There is now less of an emphasis on tofu (for which I'm grateful, I never did enjoy it) and a greater emphasis on fermented soy products such as tempeh. If you happen to be allergic to soy, don't worry, many of the recipes don't call for soy based products at all. Another notable change in this book were the icons denoting which recipes were Vegan friendly, there were a fair amount of these recipes and a great many more which can easily be adapted for those living a Vegan lifestyle.
I've always found this book incredibly easy to cook from, the recipes are full of flavor and don't ask for a long list of hard to find ingredients as many vegetarian and Vegan cookbooks do. There are a handful of ingredients, such as epazote (a type of Mexican herb commonly used with beans) that may be hard to come by if you live in a rural area like I do, but these less common ingredients can easily be purchased on the internet. Earlier in the week I made the hour long round trip drive into the city and stopped by Penzey's Spices where I was able to track down some epazote so I can try the slow cooker black bean chili recipe I've been eyeing since I first received my review copy of this book. I suppose it's a good thing that it's April and we're still getting snow, otherwise I'd have to wait till the weather cooled off again to try it out.
I'm really excited to see an updated edition of this book, the original Vegetarian Cooking for Everyone which came out in the late 90s, happens to be the first cookbook I added to my collection to help me on my way to becoming a vegetarian. It was instrumental in shaping the way I cook and even though I'm no longer a strict vegetarian I still find myself incorporating recipes from this book into our menu rotation. As the author mentions in her introduction, this book wasn't written strictly for vegetarians, but also for those looking to add more vegetables to their meals, which is one of the reasons I still use it frequently. It's always been a great book to turn to for meatless Mondays, when I'm burned out on meat-based meals, or have a Vegetarian or Vegan guest.
As I flipped through this book I noticed a lot of changes have been made, many of the recipes have been refined and 150 new recipes have been added. I'm glad to see many of these refinements, the entire landscape of vegetarian cooking has changed since this book was originally published and the updates reflect that. There is now less of an emphasis on tofu (for which I'm grateful, I never did enjoy it) and a greater emphasis on fermented soy products such as tempeh. If you happen to be allergic to soy, don't worry, many of the recipes don't call for soy based products at all. Another notable change in this book were the icons denoting which recipes were Vegan friendly, there were a fair amount of these recipes and a great many more which can easily be adapted for those living a Vegan lifestyle.
I've always found this book incredibly easy to cook from, the recipes are full of flavor and don't ask for a long list of hard to find ingredients as many vegetarian and Vegan cookbooks do. There are a handful of ingredients, such as epazote (a type of Mexican herb commonly used with beans) that may be hard to come by if you live in a rural area like I do, but these less common ingredients can easily be purchased on the internet. Earlier in the week I made the hour long round trip drive into the city and stopped by Penzey's Spices where I was able to track down some epazote so I can try the slow cooker black bean chili recipe I've been eyeing since I first received my review copy of this book. I suppose it's a good thing that it's April and we're still getting snow, otherwise I'd have to wait till the weather cooled off again to try it out.
May 23, 2020
This is the vegetarian version of The Joy of Cooking. I've been very pleased with this book's flavors, interesting combinations of vegetables, and clear instructions. This cookbook is all business: no pretty glossy pictures that take up half the book; it's just recipes, recipes, and more recipes. My kind of cookbook.
February 12, 2022
A wonderful resource, truly the Joy of Cooking for vegetables. I’ve tried a few recipes from this book already and they have all been fabulous. Can’t wait to test out more. They’ll join my normal rotation of meal ideas. Recommended to my vegetarian and non-vegetarian friends alike.
March 21, 2025
There is a new version of Vegetarian Cooking for Everyone by Deborah Madison, The New Vegetarian Cooking for Everyone. It has an additional 200 recipes and was published in 2014. However, I got my very beat-up copy in 2001 (when it was shiny and new), so this is a review using the old version, but I am certain will hold up for both versions. I have seen the new one, thumbed through it. They are very, very similar.
Vegetarian Cooking for Everyone is hands-down one of my favorite and most-used cookbooks. It is also the book that taught me—fresh out of college and in marriage and newly vegetarian—how to cook. It opened my eyes to so much cuisine that I had never imagined during my Midwestern upbringing. I was ushered into the magic that happens in the kitchen, watching oil and egg fuse and fluff into Mayonnaise, hiding red lentils under a lid and removing it later to yellow Dal, slow-simmering alliums until they became the sweetest and deepest Caramelized Onions. I managed my first pot of beans, my first broth. I did not know how simple, homemade things could blow the pre-packaged foods of my childhood out of the water: Guacamole, Pesto, Oat Scones. We built a marriage around picnic baskets full of Vegetarian Classic sandwiches, cookouts arriving with Coleslaw with Buttermilk-Horseradish Dressing, and dinner tables laden with Eggplant Rollatine and Winter Vegetable Chowder. We took Carrot Soup with Onion Relish to a family with a new baby, impressed my in-laws with a Tomato and Red Pepper Tart, moved to the South and made my first batch of Fried Green Tomatoes, and whipped up Herb Focaccia for huge, family gatherings. Our little ones were raised on Glazed Carrots with Mustard and Honey, fried Firm Polenta, Buttermilk Pancakes and Multigrain Waffles. I encountered quinoa and asparagus, sometimes graduated to similar recipes in other cookbooks (Granola to honey-maple granola, Pizza Crust to grilled yogurt pizza crust). Sometimes I even missed a recipe because I didn’t yet have the capacity to understand what it might offer (Corn Pudding Souffle, Goat Cheese Flan, anyone?). Who else was going to show me what to do with tofu and tempeh, with Jerusalem artichoke and Delicata squash (especially in 2001)? Flipping through my copy now, I encounter so many notes, but also stickers, old lists, food stains, newer recipes scratched into the margins, and even dried leaves. Each one of these recipes is a memory that I can taste as well as feel.
Some people like cookbooks because they like coffee table books, pretty things for evoking appetite and for admiring. Personally, I have some of those types of cookbooks, but I much prefer the ones chock full of actual recipes, nevermind the photos or stories. This is one of the latter. There are occasional sketches and a few ten-page inserts of photos, but mostly the pages contain a few recipes per page, no nonsense, variations abounding. And since the recipes can be trusted, this is great practicality in a 700-page brick.
We are no longer vegetarian. We were for something like eight years (during which we had two babies), but changed diets when we realized we could eat meat in a way (and sourced in a way) that continued to honor our principles. We still eat vegetarian dinners more than once a week. Habit. Cost. Health. And principles. Obviously, this is a vegetarian cookbook. There are also plenty of vegan recipes. And an entire section devoted to vegetables. (This is something you see more often now, but at the time it was fairly unique, celebrating actual vegetables.) I also much prefer cookbooks that don’t pretend veggies, legumes, and soy products are meat or substitute them in for “normal” recipes. Vegetarian Cooking almost never does that. The attitude is not lack or substitution, but plenty and celebration.
Vegetarian or not, there are a lot of basics in this book, thrown together with some more curated, composed dishes. Some of the recipes are easy and quick, while others take more time and effort, mostly time and patience, really. The recipes are written simply, but it takes practice and a few hours to home-make bread, for example. A pasta dish with a few ingredients, on the other hand? Goes together in minutes and anyone can do it.
Vegetarian Cooking is considered Deborah Madison’s magnus opus, but she has other cookbooks. I also have her Local Flavors, and for cooking straight from your farmer’s market, there isn’t a better book. She is an award-winning (four James Beards!) writer, chef, teacher and restaurant owner. Besides Vegetarian Cooking for Everyone (and The New Vegetarian Cooking for Everyone), her other cookbooks are:
Local Flavors
Seasonal Fruit Desserts
Vegetable Literacy
An Onion in My Pocket
In My Kitchen
Vegetable Soups
Vegetarian Suppers
This Can’t Be Tofu!
The Greens Cookbook
The Savory Way
The Vegetarian Table
What We Eat When We Eat Alone
Some of my very favorite recipes through the years of using this book:
Fried Green Olives
Baked Olives
Basil-Walnut Dressing
Peruvian Potatoes with Peanut Sauce and Garnishes
Greek Salad
Curry Vinaigrette
Cream of Leek Soup with Fresh Herbs and Cheese Croutons
Fideos—A Mexican Dry Soup
Barley Soup with Caramelized Onions and Pecorino Cheese
Chickpea Soup with Condiments (Leblebi)
All-Bean Chili
Spaghetti with Garlic, Parsley, and Bread Crumbs
Penne with Eggplant and Mozzarella
Noodles in Thai Curry Sauce
Barley Risotto
Curried Quinoa with Peas and Cashews
Rice and Winter Squash Gratin
Cream and Ginger Scones
Sandwich Focaccia with Rosemary
Obviously, I love this book and highly recommend it. It is not a coffee table book, but it is a staple for any kitchen. It’s also not a diet book; she’s not going to show you how to live as a vegetarian or give you theory about combining proteins. You don’t have to be vegetarian to appreciate or use the hundreds of recipes for salads, sides, breads, desserts, dressings, sauces, etc. But when you do have a vegetarian over for dinner (or your kid decides they’re vegetarian), it would be a great source for that, too. For real: every self-respecting kitchen library should have a copy of this book.
***REVIEW WRITTEN FOR THE STARVING ARTIST BLOG***
Vegetarian Cooking for Everyone is hands-down one of my favorite and most-used cookbooks. It is also the book that taught me—fresh out of college and in marriage and newly vegetarian—how to cook. It opened my eyes to so much cuisine that I had never imagined during my Midwestern upbringing. I was ushered into the magic that happens in the kitchen, watching oil and egg fuse and fluff into Mayonnaise, hiding red lentils under a lid and removing it later to yellow Dal, slow-simmering alliums until they became the sweetest and deepest Caramelized Onions. I managed my first pot of beans, my first broth. I did not know how simple, homemade things could blow the pre-packaged foods of my childhood out of the water: Guacamole, Pesto, Oat Scones. We built a marriage around picnic baskets full of Vegetarian Classic sandwiches, cookouts arriving with Coleslaw with Buttermilk-Horseradish Dressing, and dinner tables laden with Eggplant Rollatine and Winter Vegetable Chowder. We took Carrot Soup with Onion Relish to a family with a new baby, impressed my in-laws with a Tomato and Red Pepper Tart, moved to the South and made my first batch of Fried Green Tomatoes, and whipped up Herb Focaccia for huge, family gatherings. Our little ones were raised on Glazed Carrots with Mustard and Honey, fried Firm Polenta, Buttermilk Pancakes and Multigrain Waffles. I encountered quinoa and asparagus, sometimes graduated to similar recipes in other cookbooks (Granola to honey-maple granola, Pizza Crust to grilled yogurt pizza crust). Sometimes I even missed a recipe because I didn’t yet have the capacity to understand what it might offer (Corn Pudding Souffle, Goat Cheese Flan, anyone?). Who else was going to show me what to do with tofu and tempeh, with Jerusalem artichoke and Delicata squash (especially in 2001)? Flipping through my copy now, I encounter so many notes, but also stickers, old lists, food stains, newer recipes scratched into the margins, and even dried leaves. Each one of these recipes is a memory that I can taste as well as feel.
Some people like cookbooks because they like coffee table books, pretty things for evoking appetite and for admiring. Personally, I have some of those types of cookbooks, but I much prefer the ones chock full of actual recipes, nevermind the photos or stories. This is one of the latter. There are occasional sketches and a few ten-page inserts of photos, but mostly the pages contain a few recipes per page, no nonsense, variations abounding. And since the recipes can be trusted, this is great practicality in a 700-page brick.
We are no longer vegetarian. We were for something like eight years (during which we had two babies), but changed diets when we realized we could eat meat in a way (and sourced in a way) that continued to honor our principles. We still eat vegetarian dinners more than once a week. Habit. Cost. Health. And principles. Obviously, this is a vegetarian cookbook. There are also plenty of vegan recipes. And an entire section devoted to vegetables. (This is something you see more often now, but at the time it was fairly unique, celebrating actual vegetables.) I also much prefer cookbooks that don’t pretend veggies, legumes, and soy products are meat or substitute them in for “normal” recipes. Vegetarian Cooking almost never does that. The attitude is not lack or substitution, but plenty and celebration.
Vegetarian or not, there are a lot of basics in this book, thrown together with some more curated, composed dishes. Some of the recipes are easy and quick, while others take more time and effort, mostly time and patience, really. The recipes are written simply, but it takes practice and a few hours to home-make bread, for example. A pasta dish with a few ingredients, on the other hand? Goes together in minutes and anyone can do it.
Vegetarian Cooking is considered Deborah Madison’s magnus opus, but she has other cookbooks. I also have her Local Flavors, and for cooking straight from your farmer’s market, there isn’t a better book. She is an award-winning (four James Beards!) writer, chef, teacher and restaurant owner. Besides Vegetarian Cooking for Everyone (and The New Vegetarian Cooking for Everyone), her other cookbooks are:
Local Flavors
Seasonal Fruit Desserts
Vegetable Literacy
An Onion in My Pocket
In My Kitchen
Vegetable Soups
Vegetarian Suppers
This Can’t Be Tofu!
The Greens Cookbook
The Savory Way
The Vegetarian Table
What We Eat When We Eat Alone
Some of my very favorite recipes through the years of using this book:
Fried Green Olives
Baked Olives
Basil-Walnut Dressing
Peruvian Potatoes with Peanut Sauce and Garnishes
Greek Salad
Curry Vinaigrette
Cream of Leek Soup with Fresh Herbs and Cheese Croutons
Fideos—A Mexican Dry Soup
Barley Soup with Caramelized Onions and Pecorino Cheese
Chickpea Soup with Condiments (Leblebi)
All-Bean Chili
Spaghetti with Garlic, Parsley, and Bread Crumbs
Penne with Eggplant and Mozzarella
Noodles in Thai Curry Sauce
Barley Risotto
Curried Quinoa with Peas and Cashews
Rice and Winter Squash Gratin
Cream and Ginger Scones
Sandwich Focaccia with Rosemary
Obviously, I love this book and highly recommend it. It is not a coffee table book, but it is a staple for any kitchen. It’s also not a diet book; she’s not going to show you how to live as a vegetarian or give you theory about combining proteins. You don’t have to be vegetarian to appreciate or use the hundreds of recipes for salads, sides, breads, desserts, dressings, sauces, etc. But when you do have a vegetarian over for dinner (or your kid decides they’re vegetarian), it would be a great source for that, too. For real: every self-respecting kitchen library should have a copy of this book.
***REVIEW WRITTEN FOR THE STARVING ARTIST BLOG***
October 22, 2020
I never thought I could fall in love with a cookbook that didn't have pictures! I hoarded this book from the library for 3 months and am very sad I have run out of renewals. I will be spending the $40 to purchase a copy of my own.
Madison includes the simplest recipes like how to cook brown recipe or blister shishito peppers. In particular I learned a ton about stocks and have started making my own rather than using store bought. She labels recipes that are vegan or can easily altered to be vegan. There are foods that I have never cooked like black rice and dried kelp. There are foods I had grown bored of like carrots, that have been redeemed! Favorite recipes: Collard Greens, Black Rice, and Coconut Butter (topped with Coconut Sweet Potatoes or Yams); Miso Soup with Kombu Stock Base; Carrots with Hijiki; and I'll never stop making the Sherry Vinaigrette. There are so many more recipes that I can't wait to try like the Chilled Avocado-Tomatillo Soup and anything with Kasha.
Madison includes the simplest recipes like how to cook brown recipe or blister shishito peppers. In particular I learned a ton about stocks and have started making my own rather than using store bought. She labels recipes that are vegan or can easily altered to be vegan. There are foods that I have never cooked like black rice and dried kelp. There are foods I had grown bored of like carrots, that have been redeemed! Favorite recipes: Collard Greens, Black Rice, and Coconut Butter (topped with Coconut Sweet Potatoes or Yams); Miso Soup with Kombu Stock Base; Carrots with Hijiki; and I'll never stop making the Sherry Vinaigrette. There are so many more recipes that I can't wait to try like the Chilled Avocado-Tomatillo Soup and anything with Kasha.
January 2, 2024
The Alchemy of cooking is beautifully detailed and contained in this tome. Epic in variety and brilliance. At once, a science and a poetry. Will be sifting through this one for years to come. I picked this one, as a vegetarian, I was very surprised (and relieved) at the variety it offered, but if there is only one book of cooking one needs at their station, let it be this one, especially if you're plant based, but even if one isn't, this will surely make you veer towards it.
Read
February 16, 2015If you own only one vegetarian cookbook, let it be this one or Mark Bittman's How to Cook Everything Vegetarian.
August 22, 2024
Wow I returned this cookbook to my library a month ago, and I only just now realized I never "reviewed" it. Truly, I need to borrow it again and try more recipes to give it a fair review. Let this "review" be a placeholder ... I'll give it four stars for now, because it seemed promising, but it didn't wow me enough for me to dig into it and try more recipes right away.
I had a few of Deborah Madison's books back in the 80s and 90s, and they were good, but never as good as The Moosewood. When I saw she had a new and revised cookbook, I said "sign me up!" I wasn't the only one to say that because I had to wait a long time to get a copy at my library.
Initial impression
Dang this book is LARGE and comprehensive! (But it's not too heavy.) And yet, it didn't have **everything** (Not that I want it to be any longer!! ) It's organized by types of recipes - Appetizers, Sandwiches, Salads, Soups, Stews and Sautes, Gratins, Beans, Pasta and Dumplings, Savory Tarts and Pies and Pizzas, Eggs and Cheese, Tofu and Tempeh, Breakfast, Breads, Desserts - with a large central section ("Vegetables") that has recipes featuring various vegetables, alphabetized by vegetable (similar to the Chez Panisse Vegetables book). This section is really handy for when I've come home from the farmer's market with too much bok choy or snap peas, but many of these particular recipes seemed more like side dishes than main dishes. I'm too lazy to dig out my old copy of her original cookbook, but I think the organization was similar.
Final verdict didn't really spend enough time with it to have a final verdict
Recipes we tried
Greens with Potatoes - this was (to us) a very weird recipe, it's a sort of potato hash with mixed-in greens. We are familiar with potatoes and arugula with cavatelli, but not this odd hash. The recipe calls for "1 to 2 pounds greens, trimmed and coarsely chopped" - I have no idea how much 1 to 2 pounds of greens is, so I used one bunch of arugula and a half bunch of kale from the farmer's market. Instead of 4 yellow flesh potatoes, I used a pound of baby red potatoes (again, from the farmer's market - you can see what happened: we came home with greens and potatoes and sat down and said "now what?") You kind of mash the greens into the potatoes to make a hash, and add tomatoes and extra olive oil. I was the only one who really liked this, and each time I had leftovers I liked it even more. I'll make this again, some week when I'm home alone. Verdict: very good.
Pan Fried Summer Squash with Vinegar, Tomatoes, and Feta - This book is frustrating with its vagueness - it calls for "a handful small tomatoes" - I think I grabbed about 12, I'm not sure, but tbh it was the perfect amount and "a handful" seems accurate here. We all agreed that we didn't like the idea of vinegar, so I substituted juice from half a lemon, then I accidentally added too much salt (entirely my fault) and served this tossed with about 3/4 lb farfalle. The feta melted just a little bit and combined with the zucchini and olive oil made a very satisfying pasta sauce, if a little salty. Verdict: excellent. Even my zucchini-hating & feta-averse daughter loved this.
I had a few of Deborah Madison's books back in the 80s and 90s, and they were good, but never as good as The Moosewood. When I saw she had a new and revised cookbook, I said "sign me up!" I wasn't the only one to say that because I had to wait a long time to get a copy at my library.
Initial impression
Dang this book is LARGE and comprehensive! (But it's not too heavy.) And yet, it didn't have **everything** (Not that I want it to be any longer!! ) It's organized by types of recipes - Appetizers, Sandwiches, Salads, Soups, Stews and Sautes, Gratins, Beans, Pasta and Dumplings, Savory Tarts and Pies and Pizzas, Eggs and Cheese, Tofu and Tempeh, Breakfast, Breads, Desserts - with a large central section ("Vegetables") that has recipes featuring various vegetables, alphabetized by vegetable (similar to the Chez Panisse Vegetables book). This section is really handy for when I've come home from the farmer's market with too much bok choy or snap peas, but many of these particular recipes seemed more like side dishes than main dishes. I'm too lazy to dig out my old copy of her original cookbook, but I think the organization was similar.
Final verdict didn't really spend enough time with it to have a final verdict
Recipes we tried
Greens with Potatoes - this was (to us) a very weird recipe, it's a sort of potato hash with mixed-in greens. We are familiar with potatoes and arugula with cavatelli, but not this odd hash. The recipe calls for "1 to 2 pounds greens, trimmed and coarsely chopped" - I have no idea how much 1 to 2 pounds of greens is, so I used one bunch of arugula and a half bunch of kale from the farmer's market. Instead of 4 yellow flesh potatoes, I used a pound of baby red potatoes (again, from the farmer's market - you can see what happened: we came home with greens and potatoes and sat down and said "now what?") You kind of mash the greens into the potatoes to make a hash, and add tomatoes and extra olive oil. I was the only one who really liked this, and each time I had leftovers I liked it even more. I'll make this again, some week when I'm home alone. Verdict: very good.
Pan Fried Summer Squash with Vinegar, Tomatoes, and Feta - This book is frustrating with its vagueness - it calls for "a handful small tomatoes" - I think I grabbed about 12, I'm not sure, but tbh it was the perfect amount and "a handful" seems accurate here. We all agreed that we didn't like the idea of vinegar, so I substituted juice from half a lemon, then I accidentally added too much salt (entirely my fault) and served this tossed with about 3/4 lb farfalle. The feta melted just a little bit and combined with the zucchini and olive oil made a very satisfying pasta sauce, if a little salty. Verdict: excellent. Even my zucchini-hating & feta-averse daughter loved this.
February 25, 2017
After seeing Deborah Madison named as a resource in more cookbooks than I can count, I decided to give her classic a look-see (found an updated version). It really is "all that." For all the cookbook authors who are clearly influenced by culinary school traditions, here is one who literally wrote the book. You could use it instead of going to culinary school. Sure, there's no meat in it, but who needs that anyway? This book is very classic, full of recipes, explanations, and instructions, not the photos and white space of many current cookbooks. For people who truly want to learn to cook. mastering the basics, going through some variations and learning what goes with what, then having enough under your belt to start riffing on those foundations, which is what those cookbook authors who were inspired by Madison have done. Would be a great present for the right pair of newlyweds.
April 17, 2020
A Great Cookbook AND a Nicely-Done Kindle E-book
I've used this cookbook for a few years in hardback and it is definitely on my list of desert island cookbooks (assuming said island has good kitchen facilities and a variety of produce). I was concerned however that the Kindle version would be tough to use. No worries. There's both a list at the front of the ebook with all the recipes in page sequence, hotlinked to the recipes, and a complete index, hotlinked to the indexed item in the body of the ebook. Nice job. And the lack of illustration is fine... the book is a fairly compact size.
I've used this cookbook for a few years in hardback and it is definitely on my list of desert island cookbooks (assuming said island has good kitchen facilities and a variety of produce). I was concerned however that the Kindle version would be tough to use. No worries. There's both a list at the front of the ebook with all the recipes in page sequence, hotlinked to the recipes, and a complete index, hotlinked to the indexed item in the body of the ebook. Nice job. And the lack of illustration is fine... the book is a fairly compact size.
November 28, 2020
A very good book with lots of clear recipes.
Some fine main dishes were portobello-mushroom stew, eggplant gratin, orecchiette with broccoli rabe, and zucchini pizza with goat cheese and cherry tomatoes.
Some good dessert recipes are also included.
Some fine main dishes were portobello-mushroom stew, eggplant gratin, orecchiette with broccoli rabe, and zucchini pizza with goat cheese and cherry tomatoes.
Some good dessert recipes are also included.
March 18, 2021
Quite comprehensive but I wish I liked it better. I am still looking for a vegetarian cookbook that would be arranged seasonally and that had more single dishes that were nutritionally balanced that did not rely so much on eggs and dairy.
April 12, 2021
I bought the Kindle edition, like it so much that I ordered the hardback. Almost every recipe sounds SO good! I'm not a vegetarian, but I love veggies. Meat seems so much all the same, while veggies are so colorful and varied.
December 31, 2018
Extensive, diverse, easy to follow, satisfying. Highly recommend for all those who love to cook and create.
July 17, 2019
Somehow, this newer version of Vegetarian Cooking for Everyone remains my #1 go-to cookbook and has improved. LOVE!!!
Want to read
February 28, 2020Kindle edition is on sale for $2.99. Thank my sister for the hot tip!
June 15, 2020
Basic introduction to vegetarian world. It wasn’t as helpful for those who are interested in a WFPB as I had hoped.
October 24, 2020
a great reference with a review of the basics - loads of recipes.
January 9, 2021
Well laid out. Great "why" sections that introduce recipe groups. Great variety of cuisine and lifestyle selections. Every recipe I've tried from this book has resulted in an excellent dish.
March 22, 2021
A lot of recipes in here. I especially like the information about how to cook the veggies well as well as descriptions of different veggies.
November 10, 2021
Want to try the Artichoke Pesto, Saffron Noodle Cake, and the Giant Cheddar Soufflé recipes.
This entire review has been hidden because of spoilers.
March 24, 2022
Really thorough and informative
February 26, 2023
Fantastic cookbook, including basic preparation methods and tips. Absolutely recommended.
March 29, 2023
Some of the recipes were quite tasty, but a number of them were a vegetable with butter and a spice. I didn't quite get all the fawning.
October 6, 2025
some of us eat with our eyes.....
February 28, 2017
There are not any pictures, but as a reasonably experienced (self taught) cook I found it to be an excellent book. Some parts are a little boring, however, the flavor combinations are varied and exciting.
March 7, 2025
So I haven’t “read” this per say. But! I’ve used this cookbook for the last four years. I love how the author saves things to be used in other recipes, she always gives suggestions of what to do with scraps. She really knows how to make the veggie the star.
Some recipes I’ve made multiple times that have become staples:
-Parsley caper sauce, good with Brussels sprouts
-Corn Chowder with new potatoes, Golden peppers and basil
-Spinach avocado salad with sunflower seeds and sprouts
-Warm asparagus salad on arugula with walnut vinaigrette (I make this at least once a month lol)
-Rice cooked in black bean broth (so freaking good)
-basic vegetable stock
-bean broth or stock
-Migas, just started making this one. I’ve made it three times so far. Fast delicious breakfast.
The list can go on! There’s still so many recipes I haven’t made. I love having random veggies in the fridge then cracking this book open to see what she has done. Great addition to anybody’s cookbook library :) Delicious!
Some recipes I’ve made multiple times that have become staples:
-Parsley caper sauce, good with Brussels sprouts
-Corn Chowder with new potatoes, Golden peppers and basil
-Spinach avocado salad with sunflower seeds and sprouts
-Warm asparagus salad on arugula with walnut vinaigrette (I make this at least once a month lol)
-Rice cooked in black bean broth (so freaking good)
-basic vegetable stock
-bean broth or stock
-Migas, just started making this one. I’ve made it three times so far. Fast delicious breakfast.
The list can go on! There’s still so many recipes I haven’t made. I love having random veggies in the fridge then cracking this book open to see what she has done. Great addition to anybody’s cookbook library :) Delicious!
July 18, 2016
This is the best cookbook and one I've relied on for well over a decade. There are recipes for a wide variety of tastes. Some use dairy, some are vegan. Madison is thorough in explanation of selection, storage, and preparation of each vegetable.
We also use her recipes for bread, pizza dough, and other quick breads.
I've found this book to be indispensable and even purchased the new edition on my kindle to replace the very well used and loved hard copy we had in our kitchen. As minimalists I can say this is definitely one worth having - we have given away countless cookbooks over the years and this one has always been too precious to give up. Yay for Kindle versions!!!
We also use her recipes for bread, pizza dough, and other quick breads.
I've found this book to be indispensable and even purchased the new edition on my kindle to replace the very well used and loved hard copy we had in our kitchen. As minimalists I can say this is definitely one worth having - we have given away countless cookbooks over the years and this one has always been too precious to give up. Yay for Kindle versions!!!
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