The Book Depository Vegetable Literacy by Deborah Madison
363 ratings
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Price: £33.00
Brand: The Book Depository
Description: Vegetable Literacy : Hardback : Random House USA Inc : 9781607741916 : 1607741911 : 12 Mar 2013 : In her latest cookbook, Madison, America's leading authority on vegetarian cooking, reveals the surprising relationships between vegetables, edible flowers, and herbs within the same botanical families, and how understanding these connections can help home cooks. The Book Depository Vegetable Literacy by Deborah Madison - shop the best deal online on thebookbug.co.uk
Category: Books
Merchant: The Book Depository
Product ID: 9781607741916
MPN: 1607741911
GTIN: 9781607741916
Author: Mr B
Rating: 5
Review: Forget the Nigella Goddess, but maybe not Claudia Roden, or Elizabeth David - women cooks can be so unpretentious. I remember showing my edition of the Greens Cookbook to my sister. She said, oh no, not another. We have a lot of sorell in the garden, what can I do with it. Looked it up in the index as one does. I am going to get this, she says. This book is brilliant. Apparently, Ottelonghi likes what she does, and is impressed with what she knows - she is remarkably free of spin. I trust what she says, experience has proved her spot on. A lovely book. Meat eaters, please purchase.
Author: emma r
Rating: 2
Review: Not beautifully produced (another printed in China number). Also, not truly vegetarian, which was my assumption with such a title. My main reservation, however, is the American bias in terms of vocabularly and ingredients. There is a weird innocence re products and the kind of variety we are used to in UK, both of which appear to strike Deborah as highly unusual - namely types of yoghourt, fats and spices we are well accustomed to here. She refers to ghee as a totally 'new fat for me'. She hasn't heard of ghee? She says she has lived in Ireland and recommends the very ordinary Kerrygold butter, making no mention of Beurre d'échiré or any of our super English organic small farm butters, say. She does recommend American ones. Under the 'pepper' headline, she remarks that she is no connoisseur of pepper varieties, but approves of freshly ground pepper, a recommendation that is extremely basic to anyone who would shell out the high sum for this book written by a woman known for working with Alice Waters and opening the reputed restaurant Greens, not to mention, it seems, maintaining a career in food teaching and writing and advising. Much of the material on vegetables is interesting, but repetitive. The recipes are interesting, but uninspiring. I would rather this book be a vegetable history companion alone and leave aside the recipes. It wants to satisfy on too many fronts and ends up being hard to use and rather diffuse. And this is not a good book for the European cook's shelf. Very disappointing.
