{"product_id":"vegetable-literacy-cooking-and-gardening-with-twelve-families-from-the-edible-plant-kingdom-with-over-300-deliciously-simple-recipes-a-cookbook-spiral-bound","title":"Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with Over 300 Deliciously Simple Recipes [A Cookbook] (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003eDEBORAH MADISON is the author of eleven cookbooks and is well known for her simple, seasonal, vegetable-based cooking. She got her start in the San Francisco Bay Area at Chez Panisse before opening Greens, and has lived in New Mexico for the last twenty years. In addition to writing and teaching, she has served on the boards of Slow Food International Biodiversiy Committee, the Seed Savers Exchange, and the Southwest Grassfed Livestock Alliance, among others. She is actively involved in issues of biodiversity, gardening, and sustainable agriculture.\u003cbr\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIncludes bibliographical references (page 395) and index.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"I have always marveled at Deborah Madison's deep knowledge of vegetables and her original creations, which taste just as delicious as they sound. \n\u003ci\u003eVegetable Literacy\u003c\/i\u003e is her latest tour de force, a massive well of knowledge that makes you want to read and learn as well as cook. A fine achievement and a real inspiration for me.\" \n\u003cbr\u003e--Yotam Ottolenghi, author of \n\u003ci\u003ePlenty\u003c\/i\u003e and \n\u003ci\u003eJerusalem\u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003e \u003c\/i\u003e\n\u003cbr\u003e \"I have long been a fan of both Deborah's vibrant food and her many thorough, thoughtful cookbooks. In \n\u003ci\u003eVegetable Literacy\u003c\/i\u003e she offers, with abundant warmth and generosity, observations from years of garden-to-table cooking. Filled with fascinating botanical notes and inspired recipes that really explore vegetables from the ground up--it is a pleasure to read. The writing is beautiful and the lessons are astutely down to earth.\" \n\u003cbr\u003e--David Tanis, author of \n\u003ci\u003eHeart of the Artichoke and Other Kitchen Journeys\u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003e \u003c\/i\u003e\n\u003cbr\u003e \"Deborah Madison has taken vegetables to a whole new level. You'll want to know what she knows--about botany, family pairings, and companion flavors on the plate. In cooking, Madison excels, but she's also a natural with observation in the garden. Her passion is palpable, her scholarship tops, and her prose exquisite.\" \n\u003cbr\u003e--Amy P. Goldman, PhD, author of \n\u003ci\u003eThe Heirloom Tomato: From Garden to Table\u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003e \u003c\/i\u003e\n\u003cbr\u003e \"The are few people equipped with the curiosity, skill, and eye for observation required to construct a volume of this size and scope--and Deborah does it masterfully. \n\u003ci\u003eVegetable Literacy\u003c\/i\u003e will shift the way both home and professional cooks think about the relationship between ingredients, and vegetables in particular. Using this book has felt like a missing puzzle piece snapping into place--inspiring, intimate, informative, and beautifully illustrated.\" \n\u003cbr\u003e--Heidi Swanson, author of \n\u003ci\u003eSuper Natural Every Day\u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003e \u003c\/i\u003e\n\u003cbr\u003e \"For those of us who love vegetables, Deborah Madison gives not only practical tips for buying them, but also a bounty of diverse recipes. This is a monumental cookbook from a gifted writer and one of the best cooks of our time.\" \n\u003cbr\u003e--David Lebovitz, author of \n\u003ci\u003eReady for Dessert \u003c\/i\u003eand \n\u003ci\u003e The Sweet Life in Paris\u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003e \u003c\/i\u003e\n\u003cbr\u003e \"In \n\u003ci\u003eVegetable Literacy\u003c\/i\u003e, Deborah Madison elegantly folds together a joy of gardening, a fascination for botanical kinship, and an expansive knowledge of fine and simple cooking. This book is a nutrient-dense treasure.\" \n\u003cbr\u003e--Wendy Johnson, author of \n\u003ci\u003eGardening at Dragon's Gate: a Work in the Wild and Cultivated World\u003c\/i\u003e\n\u003cbr\u003e\n\u003ci\u003e \u003c\/i\u003e\n\u003cbr\u003e \"In her most exciting and innovative book to date, Deborah Madison shows us how the botany in our gardens can inform and guide our preparation and cooking of meals that will both delight and nourish us all. Come directly from the garden to the kitchen with Deborah, and you will never observe or use vegetables in an uninspired way again. This book feeds our imaginations and souls with more insights per page than any cookbook I know.\" \n\u003cbr\u003e--Gary Paul Nabhan, ethnobotanist and author of \n\u003ci\u003eComing Home to Eat\u003c\/i\u003e and \n\u003ci\u003eDesert Terroir\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIntroduction 1 - A Few Notes about Ingredients 5 \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e chapter one The Carrot Family: Some Basic Kitchen Vegetables and a Passel of Herbs \n\u003cbr\u003e ( \n\u003ci\u003eUmbelliferae \u003c\/i\u003eor \n\u003ci\u003e Apiaceae\u003c\/i\u003e) 9 \n\u003cp\u003e\u003c\/p\u003e chapter two The Mint Family: Square Stems and Fragrant Leaves ( \n\u003ci\u003eLabiatae \u003c\/i\u003eor \n\u003ci\u003e Lamiaceae\u003c\/i\u003e) 45 \n\u003cp\u003e\u003c\/p\u003e chapter three The Sunflower Family: Some Rough Stuff from Out of Doors \n\u003cbr\u003e ( \n\u003ci\u003eCompositae \u003c\/i\u003eor \n\u003ci\u003e Asteraceae\u003c\/i\u003e) 59 \n\u003cp\u003e\u003c\/p\u003e chapter four The Knotweed Family: Three Strong Personalities ( \n\u003ci\u003ePolygonaceae\u003c\/i\u003e) 103 \n\u003cp\u003e\u003c\/p\u003e chapter five The Cabbage Family: The Sometimes Difficult Crucifers ( \n\u003ci\u003eBrassicaceae\u003c\/i\u003e or \n\u003ci\u003eCruciferae\u003c\/i\u003e) 117 \n\u003cp\u003e\u003c\/p\u003e chapter six The Nightshade Family: The Sun Lovers ( \n\u003ci\u003eSolanaceae\u003c\/i\u003e) 173 \n\u003cp\u003e\u003c\/p\u003e chapter seven The Goosefoot and Amaranth Families: Edible Weeds, Leaves, and Seeds \n\u003cbr\u003e ( \n\u003ci\u003eAmaranthaceae \u003c\/i\u003eand \n\u003ci\u003eChenopodiaceae\u003c\/i\u003e) 215 \n\u003cp\u003e\u003c\/p\u003e chapter eight The (Former) Lily Family: Onions and Asparagus ( \n\u003ci\u003eLiliaceae\u003c\/i\u003e) 243 \n\u003cp\u003e\u003c\/p\u003e chapter nine The Cucurbit Family: The Sensual Squashes, Melons, and Gourds ( \n\u003ci\u003eCucurbitaceae\u003c\/i\u003e) 277 \n\u003cp\u003e\u003c\/p\u003e chapter ten The Grass Family: Grains and Cereals ( \n\u003ci\u003ePoaceae\u003c\/i\u003e, formerly \n\u003ci\u003eGramineae\u003c\/i\u003e) 299 \n\u003cp\u003e\u003c\/p\u003e chapter eleven The Legume Family: Peas and Beans ( \n\u003ci\u003eLeguminosae\u003c\/i\u003e or \n\u003ci\u003eFabaceae\u003c\/i\u003e) 333 \n\u003cp\u003e\u003c\/p\u003e chapter twelve The Morning Glory Family: The Sweet Potato ( \n\u003ci\u003eConvolvulaceae\u003c\/i\u003e) 385 \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e Acknowledgments 391 - Sources 393 - Bibliography 395 - Index 396 \n\u003cbr\u003e\n\u003ci\u003e \u003c\/i\u003e\n\u003cbr\u003e recipes \n\u003cp\u003e\u003c\/p\u003e chapter one \n\u003cbr\u003e The Carrot Family \n\u003cp\u003e\u003c\/p\u003e Chilled Spicy Carrot Soup with Yogurt Sauce \n\u003cbr\u003e Carrot Soup with Tangled Collard Greens in Coconut Butter and Dukkah \n\u003cbr\u003e Ivory Carrot Soup with a Fine Dice of Orange Carrots \n\u003cbr\u003e Carrot Almond Cake with Ricotta Cream \n\u003cbr\u003e Yellow Carrots with Coconut Butter and Lime \n\u003cbr\u003e Winter Carrots with Caraway Seeds, Garlic, and Parsley \n\u003cp\u003e\u003c\/p\u003e Salsa Verde with Chinese Celery \n\u003cbr\u003e Celery Leaf and Vegetable Potage \n\u003cbr\u003e Celery Salad with Spring's First Herbs and Mâche \n\u003cbr\u003e Meyer Lemon and Shallot Vinaigrette \n\u003cbr\u003e Celery Salad with Pears, Endive, Blue Cheese, and Walnuts \n\u003cp\u003e\u003c\/p\u003e Celery Root Soup with Walnut-Celery \"Salad\" \n\u003cbr\u003e Celery Root and Hash Brown Cake \n\u003cbr\u003e Celery Root Mash Flecked with Celery Leaves \n\u003cbr\u003e Fennel Stock \n\u003cbr\u003e Braised Fennel Wedges with Saffron and Tomato \n\u003cp\u003e\u003c\/p\u003e Shaved Fennel Salad with Celery and Finely Diced Egg \n\u003cbr\u003e Fennel Tea \n\u003cp\u003e\u003c\/p\u003e Parsnip and Carrot Puree \n\u003cbr\u003e Parsnip-Cardamom Custard \n\u003cbr\u003e Roasted Parsnips with Horseradish Cream \n\u003cp\u003e\u003c\/p\u003e Rhubarb with Angelica Leaves \n\u003cbr\u003e Anise Shortbreads with Orange Flower Water \n\u003cbr\u003e Caraway Seed Cake \n\u003cbr\u003e Chervil-Chive Butter \n\u003cbr\u003e Cilantro Salsa with Basil and Mint \n\u003cbr\u003e Dukkah (Toasted Nuts and Seeds with Cumin) \n\u003cbr\u003e Dill-Flecked Yogurt Sauce \n\u003cbr\u003e Parsley Sauce \n\u003cbr\u003e Braised Parsley Root \n\u003cp\u003e\u003c\/p\u003e chapter two \n\u003cbr\u003e The Mint Family \n\u003cp\u003e\u003c\/p\u003e Anise Hyssop Tea \n\u003cbr\u003e Lemon Basil-Mint Lemonade \n\u003cbr\u003e Basil Puree \n\u003cbr\u003e Thick Marjoram Sauce with Capers and Green Olives \n\u003cbr\u003e Orange and Rosemary Compote \n\u003cbr\u003e Butter Seasoned with Rosemary, Sage, and Juniper \n\u003cp\u003e\u003c\/p\u003e Sage Tea \n\u003cbr\u003e Sage and Fennel Tea with Fresh Mint \n\u003cbr\u003e Sage Bread Crumbs \n\u003cbr\u003e Chia Water \n\u003cbr\u003e Ground Chia for Cereals \n\u003cbr\u003e Lemon Thyme Tea \n\u003cbr\u003e Lavender Syrup \n\u003cbr\u003e White Nectarines in Lavender Syrup \n\u003cp\u003e\u003c\/p\u003e chapter three \n\u003cbr\u003e The Sunflower Family \n\u003cp\u003e\u003c\/p\u003e Sunchoke Bisque with Pumpkin Seed Oil and Sunflower Sprouts \n\u003cbr\u003e Sautéed Jerusalem Artichokes with Rosemary and Smoked Salt \n\u003cbr\u003e Braised Jerusalem Artichokes with Mushrooms and Tarragon \n\u003cbr\u003e Creamy Cardoon Soup with Thyme \n\u003cbr\u003e Cardoon Risotto \n\u003cbr\u003e Cardoon Risotto Cakes from Leftover Risotto \n\u003cp\u003e\u003c\/p\u003e Steamed Whole Artichokes \n\u003cbr\u003e A Crispy Artichoke Sauté \n\u003cbr\u003e Roasted Artichokes \n\u003cbr\u003e Griddled or Grilled Artichoke Wedges \n\u003cbr\u003e Braised Baby Artichokes with Tarragon Mayonnaise \n\u003cbr\u003e Artichokes with Walnut Tarator Sauce \n\u003cbr\u003e Fall Artichokes, Potatoes, and Garlic Baked in Clay \n\u003cbr\u003e A Cheerful Winter Salad of Red Endive, Avocado, Arugula, and Broccoli Sprouts \n\u003cbr\u003e Shredded Radicchio with Walnut Vinaigrette, Hard-Cooked Egg, and Toasted Bread Crumbs \n\u003cbr\u003e Walnut-Shallot Vinaigrette \n\u003cbr\u003e Radicchio, Escarole, and Red Mustard with Golden Beets and Avocado \n\u003cbr\u003e Grilled or Griddled Radicchio with Gorgonzola and Walnuts \n\u003cbr\u003e Griddled Endive \n\u003cbr\u003e Braised Endive with Gorgonzola \n\u003cbr\u003e Treviso Radicchio Gratin \n\u003cbr\u003e Escarole and Butter Lettuce Salad with Hazelnuts and Persimmons \n\u003cbr\u003e Sunflower and Frisée Salad \n\u003cbr\u003e Bitter Greens with Walnut Oil and Mustard Vinaigrette \n\u003cbr\u003e Escarole, Green Garlic, and Artichoke Stem Tart in Yeasted Crust \n\u003cbr\u003e Escarole and Potato Hash \n\u003cbr\u003e Limestone Lettuce Salad with Creamy Herb Dressing \n\u003cbr\u003e Romaine Salad with Avocado-Sesame and Shiso (Perilla) Vinaigrette \n\u003cbr\u003e Chiffonade of Butter Lettuce with Parsley and Green Zebra Tomatoes \n\u003cbr\u003e Butter or Looseleaf Lettuce Salad with Tomato \n\u003cbr\u003e Salsify, Jerusalem Artichoke, and Burdock Soup with Truffle Salt \n\u003cbr\u003e Sautéed Salsify with Hazelnuts \n\u003cbr\u003e Tarragon Mayonnaise with Orange Zest \n\u003cbr\u003e Egg Salad with Tarragon, Parsley, and Chives \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e chapter four \n\u003cbr\u003e The Knotweed Family \n\u003cp\u003e\u003c\/p\u003e Sorrel Sauce with Yogurt \n\u003cbr\u003e Sorrel Sauce with Watercress, Parsley, and Chives \n\u003cbr\u003e Creamy Sorrel Sauce \n\u003cbr\u003e Red Rhubarb-Berry Ice Cream \n\u003cbr\u003e Rhubarb, Apple, and Berry Pandowdy \n\u003cbr\u003e Rhubarb-Raspberry Compote \n\u003cp\u003e\u003c\/p\u003e Yeasted Buckwheat Waffles \n\u003cbr\u003e Buckwheat Noodles with Kale and Sesame Salad \n\u003cbr\u003e Buckwheat-Five Spice Free-Form Apple Tart \n\u003cbr\u003e Multicolored Carrot Salad with Rau Ram, Mint, and Thai Basil \n\u003cp\u003e\u003c\/p\u003e chapter five \n\u003cbr\u003e The Cabbage Family \n\u003cp\u003e\u003c\/p\u003e Braised Summer Cabbage \n\u003cbr\u003e Wilted Red Cabbage with Mint and Goat Feta \n\u003cbr\u003e Braised Cabbage with Chewy Fried Potatoes, Feta, and Dill \n\u003cbr\u003e Savoy Cabbage on Toast \n\u003cbr\u003e Cabbage Panade \n\u003cp\u003e\u003c\/p\u003e Collard Greens Soup with Sweet Potatoes and Crumbled Coconut Butter \n\u003cbr\u003e Tangled Collard Greens with Sesame \n\u003cbr\u003e Long-Cooked Collards with Chiltepins, Spices, and Coconut Butter \n\u003cp\u003e\u003c\/p\u003e Sautéed Mustard Greens with Garlic and Peanuts \n\u003cbr\u003e Elissa's Mustard Green Dumplings with Sweet and Spicy Dipping Sauce \n\u003cbr\u003e Mustard Butter with Lemon Zest and Shallot \n\u003cbr\u003e Mustard-Caper Vinaigrette \n\u003cbr\u003e Mustard-Cream Vinaigrette \n\u003cp\u003e\u003c\/p\u003e Kale with Smoked Salt and Goat Cheese \n\u003cbr\u003e Kale and Potato Mash with Romesco Sauce \n\u003cbr\u003e Smoky Kale and Potato Cakes \n\u003cbr\u003e Shredded Purple Kale, Sun Gold Tomatoes, Feta, and Mint \n\u003cbr\u003e Tuscan Kale with Anchovy-Garlic Dressing \n\u003cbr\u003e Kale Salad with Slivered Brussels Sprouts and Sesame Dressing \n\u003cbr\u003e Kale Pesto with Dried Mushrooms and Rosemary \n\u003cp\u003e\u003c\/p\u003e Roasted Brussels Sprouts with Mustard-Cream Vinaigrette \n\u003cbr\u003e Brussels Sprouts with Caraway Seeds and Mustard \n\u003cbr\u003e Slivered Brussels Sprouts Roasted with Shallots \n\u003cbr\u003e Cauliflower Salad with Goat Havarti, Caraway, and Mustard-Caper Vinaigrette \n\u003cbr\u003e Cauliflower Soup with Coconut, Turmeric, and Lime \n\u003cbr\u003e Cauliflower with Saffron, Pepper Flakes, Plenty of Parsley, and Pasta \n\u003cp\u003e\u003c\/p\u003e Broccoli and Green Zebra Tomato Salad \n\u003cbr\u003e Steamed Broccoli with Mustard Butter, Pine Nuts, and Roasted Pepper \n\u003cbr\u003e Broccoli Romanseco with Black Rice and Green Herb Sauce \n\u003cbr\u003e Broccoli Bites with Curried Mayonnaise \n\u003cp\u003e\u003c\/p\u003e Thinly Sliced Scarlet Salad Turnips with Sea Salt and Black Sesame Seeds \n\u003cbr\u003e Golden Turnip Soup with Gorgonzola Toasts \n\u003cbr\u003e Gorgonzola Butter \n\u003cbr\u003e Turnips with White Miso Butter \n\u003cbr\u003e Pickled Scarlet Turnips and Carrots \n\u003cbr\u003e Sautéed Broccoli Rabe with Garlic \n\u003cbr\u003e Rutabaga and Apple Bisque \n\u003cbr\u003e Roasted Rutabaga Batons with Caraway and Smoked Paprika \n\u003cbr\u003e Winter Stew of Braised Rutabagas with Carrots, Potatoes, and Parsley Sauce \n\u003cp\u003e\u003c\/p\u003e Finely Shaved Radish, Turnip, and Carrot Salad with Hard Cheese and Spicy Greens \n\u003cbr\u003e Spring Garden Hodgepodge of Radishes, Leeks, and Peas \n\u003cbr\u003eDepending . . . \n\u003cbr\u003e Radish Top Soup with Lemon and Yogurt \n\u003cp\u003e\u003c\/p\u003e Kohlrabi Salad with Green Onions, Parsley, and Frizzy Mustard Greens \n\u003cbr\u003e Steamed Kohlrabi Rounds with Lemon and Chives \n\u003cbr\u003e Kohlrabi Slaw with Creamy Herb and Avocado Dressing \n\u003cbr\u003e Horseradish Cream \n\u003cbr\u003e Cress-Flavored Cream Cheese with Nasturtium Petals \n\u003cbr\u003e Watercress Sauce with Thick Yogurt \n\u003cbr\u003e Wilted Arugula and Seared Mushroom Salad with Manchego Cheese \n\u003cp\u003e\u003c\/p\u003e chapter six \n\u003cbr\u003e The Nightshade Family \n\u003cp\u003e\u003c\/p\u003e Potato Soup: One and Many \n\u003cbr\u003e Fingerling Potatoes Browned in Sage- and Rosemary-Infused Ghee \n\u003cbr\u003e First-of-the-Season Fingerling Potatoes with Fines Herbes \n\u003cbr\u003e Yellow-Fleshed Potatoes with Sorrel Sauce \n\u003cbr\u003e Potato Cakes with Red Chile Molido \n\u003cp\u003e\u003c\/p\u003e Red Chile Paste \n\u003cbr\u003e Grilled Pepper Relish \n\u003cbr\u003e McFarlin's Pepper Sauce \n\u003cbr\u003e Romesco Sauce \n\u003cbr\u003e Pimientos Stuffed with Herb-Laced Cheese \n\u003cbr\u003e Chilled Avocado Soup with Poblano Chile and Pepitas \n\u003cbr\u003e Sautéed Shishito Peppers: Summer's Best New Bite \n\u003cbr\u003e Smoky Roasted Pepper Salad with Tomatoes and Lemon \n\u003cbr\u003e Halloumi with Seared Red Peppers, Olives, and Capers \n\u003cbr\u003e Jimmy Nardello Frying Peppers with Onion \n\u003cbr\u003e Griddled Eggplant Rounds \n\u003cbr\u003eEggplant Tartines \n\u003cbr\u003e Spheres of Eggplant with a Crispy Coat \n\u003cbr\u003e Small Plate of Grilled Eggplant with Tahini-Yogurt Sauce and Pomegranate Molasses \n\u003cbr\u003e Slender Eggplant with Miso Sauce \n\u003cbr\u003e Roasted Eggplant Salad with Tomatoes and Capers \n\u003cbr\u003e Eggplant Gratin in Parmesan Custard \n\u003cbr\u003e Eggplant, Tomato, and Zucchini Gratin \n\u003cp\u003e\u003c\/p\u003e Tomato and Cilantro Soup with \n\u003cbr\u003e Black Quinoa \n\u003cbr\u003e Tomato and Celery Salad with Cumin, Cilantro, and Avocado \n\u003cbr\u003e Beefsteak Tomatoes Baked with Feta Cheese and Marjoram \n\u003cbr\u003e Nutty-Seedy Whole Wheat Toast with Ricotta and Tomatoes \n\u003cbr\u003e Comforting Tomatoes in Cream with Bread Crumbs and Smoked Salt \n\u003cbr\u003e Fried Green Tomato Frittata \n\u003cbr\u003e Damaged Goods Gratin of Tomatoes, Eggplant, and Chard \n\u003cbr\u003e A Fresh Tomato Relish \n\u003cbr\u003e Salt-Roasted Tomatoes \n\u003cbr\u003e Simplest Summer Tomato Sauce \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e chapter seven \n\u003cbr\u003e The Goosefoot and \n\u003cbr\u003e Amaranth Families \n\u003cp\u003e\u003c\/p\u003e Open-Faced Sandwich of Spinach, Caramelized Onions, and Roasted Peppers \n\u003cbr\u003e Spinach Crowns with Sesame-Miso Sauce \n\u003cbr\u003e Supper Spinach \n\u003cbr\u003e Rice with Spinach, Lemon, Feta, and Pistachios \n\u003cp\u003e\u003c\/p\u003e Quelites with Onion and Chile \n\u003cbr\u003e Quelites, Mushrooms, and Tortilla Budin \n\u003cbr\u003e Steamed Beets \n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eIn her latest cookbook, Deborah Madison, America's leading authority on vegetarian cooking and author of \u003ci\u003eVegetarian Cooking for Everyone\u003c\/i\u003e, reveals the surprising relationships between vegetables, edible flowers, and herbs within the same botanical families, and how understanding these connections can help home cooks see everyday vegetables in new light. \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003eFor over three decades, Deborah Madison has been at the vanguard of the vegetarian cooking movement, authoring classic books on the subject and emboldening millions of readers to cook simple, elegant, plant-based food. \n\u003cp\u003e\u003c\/p\u003eThis groundbreaking new cookbook is Madison's crowning achievement: a celebration of the diversity of the plant kingdom, and an exploration of the fascinating relationships between vegetables, edible flowers, herbs, and familiar wild plants within the same botanical families. \n\u003cp\u003e\u003c\/p\u003e Destined to become the new standard reference for cooking vegetables, \n\u003ci\u003eVegetable Literacy\u003c\/i\u003e shows cooks that, because of their shared characteristics, vegetables within the same family can be used interchangeably in cooking. It presents an entirely new way of looking at vegetables, drawing on Madison's deep knowledge of cooking, gardening, and botany. For example, knowing that dill, chervil, cumin, parsley, coriander, anise, lovage, and caraway come from the umbellifer family makes it clear why they're such good matches for carrots, also a member of that family. With more than 300 classic and exquisitely simple recipes, Madison brings this wealth of information together in dishes that highlight a world of complementary flavors. Griddled Artichokes with Tarragon Mayonnaise, Tomato Soup and Cilantro with Black Quinoa, Tuscan Kale Salad with Slivered Brussels Sprouts and Sesame Dressing, Kohlrabi Slaw with Frizzy Mustard Greens, and Fresh Peas with Sage on Baked Ricotta showcase combinations that are simultaneously familiar and revelatory. \n\u003cp\u003e\u003c\/p\u003eInspiring improvisation in the kitchen and curiosity in the garden, \n\u003ci\u003eVegetable Literacy\u003c\/i\u003e--an unparalleled look at culinary vegetables and plants--will forever change the way we eat and cook.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 02\/18\/2013 (EAN 9781607741916, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 03\/15\/2013 pg. 124 (EAN 9781607741916, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 03\/15\/2013 pg. 38 (EAN 9781607741916, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eNew York Times Book Review\u003c\/span\u003e 06\/02\/2013 pg. 16 (EAN 9781607741916, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9781607741916, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Madison, Deborah\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e March 12, 2013\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Specific Ingredients|Vegetables|Cooking|Specific Ingredients|Natural Foods|Cooking|Vegetarian\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Food crops|Cookbooks|Cooking (Vegetables)\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781607741916\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e 1637999739ISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781607741916\u003c\/p\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":51085894451478,"sku":"SP-9781607741916","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781607741916_spiral.png?v=1774948828","url":"https:\/\/lusper.myshopify.com\/products\/vegetable-literacy-cooking-and-gardening-with-twelve-families-from-the-edible-plant-kingdom-with-over-300-deliciously-simple-recipes-a-cookbook-spiral-bound","provider":"Lusperbooks","version":"1.0","type":"link"}