Deborah Madison

Vegetable Literacy

Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with over 300 Deliciously Simple Recipes [A Cookbook]

• Gebundenes Buch

Produktbeschreibung

In her latest cookbook, Deborah Madison, America's leading authority on vegetarian cooking and author of Vegetarian Cooking for Everyone, 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. For 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. This 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. Destined to become the new standard reference for cooking vegetables, Vegetable Literacy 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. Inspiring improvisation in the kitchen and curiosity in the garden, Vegetable Literacy-an unparalleled look at culinary vegetables and plants-will forever change the way we eat and cook.

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Produktdetails

• Verlag: Random House USA Inc
• Seitenzahl: 416
• Erscheinungstermin: 12. März 2013
• Englisch
• Abmessung: 261mm x 233mm x 35mm
• Gewicht: 1860g
• ISBN-13: 9781607741916
• ISBN-10: 1607741911
• Artikelnr.: 36062858

Autorenporträt

DEBORAH 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.

Inhaltsangabe

Introduction ~ 1 • A Few Notes about Ingredients ~ 5
chapter one ~ The Carrot Family: Some Basic Kitchen Vegetables and a Passel
of Herbs
(Umbelliferae or Apiaceae) ~ 9
chapter two ~ The Mint Family: Square Stems and Fragrant Leaves (Labiatae
or Lamiaceae) ~ 45
chapter three ~ The Sunflower Family: Some Rough Stuff from Out of Doors
(Compositae or Asteraceae) ~ 59
chapter four ~ The Knotweed Family: Three Strong Personalities
(Polygonaceae) ~ 103
chapter five ~ The Cabbage Family: The Sometimes Difficult Crucifers
(Brassicaceae or Cruciferae) ~ 117
chapter six ~ The Nightshade Family: The Sun Lovers (Solanaceae) ~ 173
chapter seven ~ The Goosefoot and Amaranth Families: Edible Weeds, Leaves,
and Seeds
(Amaranthaceae and Chenopodiaceae) ~ 215
chapter eight ~ The (Former) Lily Family: Onions and Asparagus (Liliaceae)
~ 243
chapter nine ~ The Cucurbit Family: The Sensual Squashes, Melons, and
Gourds (Cucurbitaceae) ~ 277
chapter ten ~ The Grass Family: Grains and Cereals (Poaceae, formerly
Gramineae) ~ 299
chapter eleven ~ The Legume Family: Peas and Beans (Leguminosae or
Fabaceae) ~ 333
chapter twelve ~ The Morning Glory Family: The Sweet Potato
(Convolvulaceae) ~ 385
Acknowledgments ~ 391 • Sources ~ 393 • Bibliography ~ 395 • Index ~ 396
recipes
chapter one
The Carrot Family
Chilled Spicy Carrot Soup with Yogurt Sauce
Carrot Soup with Tangled Collard Greens in Coconut Butter and Dukkah
Ivory Carrot Soup with a Fine Dice of Orange Carrots
Carrot Almond Cake with Ricotta Cream
Yellow Carrots with Coconut Butter and Lime
Winter Carrots with Caraway Seeds, Garlic, and Parsley
Salsa Verde with Chinese Celery
Celery Leaf and Vegetable Potage
Celery Salad with Spring's First Herbs and Mâche
Meyer Lemon and Shallot Vinaigrette
Celery Salad with Pears, Endive, Blue Cheese, and Walnuts
Celery Root Soup with Walnut-Celery "Salad"
Celery Root and Hash Brown Cake
Celery Root Mash Flecked with Celery Leaves
Fennel Stock
Braised Fennel Wedges with Saffron and Tomato
Shaved Fennel Salad with Celery and Finely Diced Egg
Fennel Tea
Parsnip and Carrot Puree
Parsnip-Cardamom Custard
Roasted Parsnips with Horseradish Cream
Rhubarb with Angelica Leaves
Anise Shortbreads with Orange Flower Water
Caraway Seed Cake
Chervil-Chive Butter
Cilantro Salsa with Basil and Mint
Dukkah (Toasted Nuts and Seeds with Cumin)
Dill-Flecked Yogurt Sauce
Parsley Sauce
Braised Parsley Root
chapter two
The Mint Family
Anise Hyssop Tea
Lemon Basil-Mint Lemonade
Basil Puree
Thick Marjoram Sauce with Capers and Green Olives
Orange and Rosemary Compote
Butter Seasoned with Rosemary, Sage, and Juniper
Sage Tea
Sage and Fennel Tea with Fresh Mint
Sage Bread Crumbs
Chia Water
Ground Chia for Cereals
Lemon Thyme Tea
Lavender Syrup
White Nectarines in Lavender Syrup
chapter three
The Sunflower Family
Sunchoke Bisque with Pumpkin Seed Oil and Sunflower Sprouts
Sautéed Jerusalem Artichokes with Rosemary and Smoked Salt
Braised Jerusalem Artichokes with Mushrooms and Tarragon
Creamy Cardoon Soup with Thyme
Cardoon Risotto
Cardoon Risotto Cakes from Leftover Risotto
Steamed Whole Artichokes
A Crispy Artichoke Sauté
Roasted Artichokes
Griddled or Grilled Artichoke Wedges
Braised Baby Artichokes with Tarragon Mayonnaise
Artichokes with Walnut Tarator Sauce
Fall Artichokes, Potatoes, and Garlic Baked in Clay
A Cheerful Winter Salad of Red Endive, Avocado, Arugula, and Broccoli
Sprouts
Shredded Radicchio with Walnut Vinaigrette, Hard-Cooked Egg, and Toasted
Bread Crumbs
Walnut-Shallot Vinaigrette
Radicchio, Escarole, and Red Mustard with Golden Beets and Avocado
Grilled or Griddled Radicchio with Gorgonzola and Walnuts
Griddled Endive
Braised Endive with Gorgonzola
Treviso Radicchio Gratin
Escarole and Butter Lettuce Salad with Hazelnuts and Persimmons
Sunflower and Frisée Salad
Bitter Greens with Walnut Oil and Mustard Vinaigrette
Escarole, Green Garlic, and Artichoke Stem Tart in Yeasted Crust
Escarole and Potato Hash
Limestone Lettuce Salad with Creamy Herb Dressing
Romaine Salad with Avocado-Sesame and Shiso (Perilla) Vinaigrette
Chiffonade of Butter Lettuce with Parsley and Green Zebra Tomatoes
Butter or Looseleaf Lettuce Salad with Tomato
Salsify, Jerusalem Artichoke, and Burdock Soup with Truffle Salt
Sautéed Salsify with Hazelnuts
Tarragon Mayonnaise with Orange Zest
Egg Salad with Tarragon, Parsley, and Chives
chapter four
The Knotweed Family
Sorrel Sauce with Yogurt
Sorrel Sauce with Watercress, Parsley, and Chives
Creamy Sorrel Sauce
Red Rhubarb-Berry Ice Cream
Rhubarb, Apple, and Berry Pandowdy
Rhubarb-Raspberry Compote
Yeasted Buckwheat Waffles
Buckwheat Noodles with Kale and Sesame Salad
Buckwheat-Five Spice Free-Form Apple Tart
Multicolored Carrot Salad with Rau Ram, Mint, and Thai Basil
chapter five
The Cabbage Family
Braised Summer Cabbage
Wilted Red Cabbage with Mint and Goat Feta
Braised Cabbage with Chewy Fried Potatoes, Feta, and Dill
Savoy Cabbage on Toast
Cabbage Panade
Collard Greens Soup with Sweet Potatoes and Crumbled Coconut Butter
Tangled Collard Greens with Sesame
Long-Cooked Collards with Chiltepins, Spices, and Coconut Butter
Sautéed Mustard Greens with Garlic and Peanuts
Elissa's Mustard Green Dumplings with Sweet and Spicy Dipping Sauce
Mustard Butter with Lemon Zest and Shallot
Mustard-Caper Vinaigrette
Mustard-Cream Vinaigrette
Kale with Smoked Salt and Goat Cheese
Kale and Potato Mash with Romesco Sauce
Smoky Kale and Potato Cakes
Shredded Purple Kale, Sun Gold Tomatoes, Feta, and Mint
Tuscan Kale with Anchovy-Garlic Dressing
Kale Salad with Slivered Brussels Sprouts and Sesame Dressing
Kale Pesto with Dried Mushrooms and Rosemary
Roasted Brussels Sprouts with Mustard-Cream Vinaigrette
Brussels Sprouts with Caraway Seeds and Mustard
Slivered Brussels Sprouts Roasted with Shallots
Cauliflower Salad with Goat Havarti, Caraway, and Mustard-Caper Vinaigrette
Cauliflower Soup with Coconut, Turmeric, and Lime
Cauliflower with Saffron, Pepper Flakes, Plenty of Parsley, and Pasta
Broccoli and Green Zebra Tomato Salad
Steamed Broccoli with Mustard Butter, Pine Nuts, and Roasted Pepper
Broccoli Romanseco with Black Rice and Green Herb Sauce
Broccoli Bites with Curried Mayonnaise
Thinly Sliced Scarlet Salad Turnips with Sea Salt and Black Sesame Seeds
Golden Turnip Soup with Gorgonzola Toasts
Gorgonzola Butter
Turnips with White Miso Butter
Pickled Scarlet Turnips and Carrots
Sautéed Broccoli Rabe with Garlic
Rutabaga and Apple Bisque
Roasted Rutabaga Batons with Caraway and Smoked Paprika
Winter Stew of Braised Rutabagas with Carrots, Potatoes, and Parsley Sauce
Finely Shaved Radish, Turnip, and Carrot Salad with Hard Cheese and Spicy
Greens
Spring Garden Hodgepodge of Radishes, Leeks, and Peas
Depending . . .
Radish Top Soup with Lemon and Yogurt
Kohlrabi Salad with Green Onions, Parsley, and Frizzy Mustard Greens
Steamed Kohlrabi Rounds with Lemon and Chives
Kohlrabi Slaw with Creamy Herb and Avocado Dressing
Horseradish Cream
Cress-Flavored Cream Cheese with Nasturtium Petals
Watercress Sauce with Thick Yogurt
Wilted Arugula and Seared Mushroom Salad with Manchego Cheese
chapter six
The Nightshade Family
Potato Soup: One and Many
Fingerling Potatoes Browned in Sage- and Rosemary-Infused Ghee
First-of-the-Season Fingerling Potatoes with Fines Herbes
Yellow-Fleshed Potatoes with Sorrel Sauce
Potato Cakes with Red Chile Molido
Red Chile Paste
Grilled Pepper Relish
McFarlin's Pepper Sauce
Romesco Sauce
Pimientos Stuffed with Herb-Laced Cheese
Chilled Avocado Soup with Poblano Chile and Pepitas
Sautéed Shishito Peppers: Summer's Best New Bite
Smoky Roasted Pepper Salad with Tomatoes and Lemon
Halloumi with Seared Red Peppers, Olives, and Capers
Jimmy Nardello Frying Peppers with Onion
Griddled Eggplant Rounds
Eggplant Tartines
Spheres of Eggplant with a Crispy Coat
Small Plate of Grilled Eggplant with Tahini-Yogurt Sauce and Pomegranate
Molasses
Slender Eggplant with Miso Sauce
Roasted Eggplant Salad with Tomatoes and Capers
Eggplant Gratin in Parmesan Custard
Eggplant, Tomato, and Zucchini Gratin
Tomato and Cilantro Soup with
Black Quinoa
Tomato and Celery Salad with Cumin, Cilantro, and Avocado
Beefsteak Tomatoes Baked with Feta Cheese and Marjoram
Nutty-Seedy Whole Wheat Toast with Ricotta and Tomatoes
Comforting Tomatoes in Cream with Bread Crumbs and Smoked Salt
Fried Green Tomato Frittata
Damaged Goods Gratin of Tomatoes, Eggplant, and Chard
A Fresh Tomato Relish
Salt-Roasted Tomatoes
Simplest Summer Tomato Sauce
chapter seven
The Goosefoot and
Amaranth Families
Open-Faced Sandwich of Spinach, Caramelized Onions, and Roasted Peppers
Spinach Crowns with Sesame-Miso Sauce
Supper Spinach
Rice with Spinach, Lemon, Feta, and Pistachios
Quelites with Onion and Chile
Quelites, Mushrooms, and Tortilla Budin
Steamed Beets
Steamed, Then Roasted or Panfried Beets
A Fine Dice of Chioggia Beets and Red Endive with Meyer Lemon and Shallot
Vinaigrette
Grated Raw Beet Salad with Star Anise
Chilled Beet Soup with Purslane Salad and Sorrel Sauce with Yogurt
Seared Beets with Walnuts over Wilted Kale with Micro Greens
Sautéed Rainbow Chard with the Stems
Chard Stems with Sesame-Yogurt Sauce and Black Sesame Seeds
Chard Soup with Cumin, Cilantro, and Lime
Chard, Ricotta, and Saffron Cakes
Basic Quinoa
Cucumber Soup with Yogurt and Red Quinoa
Black Quinoa Salad with Lemon, Avocado, and Pistachios
Summer Quinoa Cakes with Beet Greens and Beet Salad
Soft Corn Tacos with String Cheese and Epazote
chapter eight
The (Former) Lily Family
Caramelized Sweet Onions
Pan-Griddled Red Onions
Sweet-and-Sour Cipollini, Small Red Onions, and Shallots with Raisins
Torpedo Onion and Sweet Pepper Tian
Pearl Onions Braised in Cider with Apples, Rosemary, and Juniper
Mushrooms Stuffed with Caramelized Onions and Blue Cheese
A Fragrant Onion Tart
Grilled Onions with Cinnamon Butter
Young Leeks with Oranges and Pistachios
Leek and Fennel Soup with Garlic Scapes and Chives
Braised Leeks with Lovage and Lemon
Chive and Saffron Crepes
Ramped Up Spinach Soup with Lovage and Sorrel
Supper Eggs with Ramps
Braised Ramps and Asparagus
Mortar and Pestle Garlic
Garlic Scape and Walnut Pesto
Mashed Potatoes with Black Garlic, Ghee, and Shallots
Asparagus with Salsa Verde and Scarlet Onions
Roasted Asparagus with Chopped Egg, Torn Bread, and Red Wine Vinegar
Griddled Asparagus with
Tarragon Butter
Asparagus and Leek Flan
Asparagus and Fava Bean Salad
chapter nine
The Cucurbit Family
Roasted Squash Seeds
Winter Squash Soup with Red Chile and Mint
Butternut Squash Soup with Coconut Milk, Miso, and Lime
Winter Squash Puree with Tahini, Green Onions, and Black Sesame Seeds
Roasted Winter Squash with Parsley, Sage, and Rosemary
Winter Squash Wedges or Rounds with Gorgonzola Butter and Crushed Walnuts
Zucchini Logs Stewed in Olive Oil with Onions and Chard
Sautéed Zucchini with Mint, Basil, and Pine Nuts
Griddled Scallop Squash
Summer Squash Tartines with Rosemary and Lemon
Ann's Squash Blossom Frittata
Roasted Delicata Squash Half Rounds with Dukkah and Tahini-Yogurt Sauce
Roasted Spaghetti Squash with Winter Tomato Sauce
Melon and Cucumber Salad with Black Pepper and Mint
Cucumber-Lovage Sandwich with Sweet Onion
Lazy Cucumber and Onion Pickle
chapter ten
The Grass Family
Simmered Spelt and Other Large Grains
Grain, Herb, and Buttermilk Soup for Hot, Hot Days
Farro and White Bean Soup with Savoy Cabbage
Frikeh with Cucumbers, Lovage, and Yogurt
Oat Groats
Breakfast Oat Pudding with Raisins, Honey, and Toasted Almonds
Chewy Oat and Maple Pancakes
Quick Bread of Rye, Emmer, and Corn
Rye-Honey Cake with Five-Spice Powder and Dates
Toasted Millet "Polenta"
Golden Millet Cakes
Millet Cakes with Tomato Sauce
Soft Millet for Breakfast or Supper
Barley Tea
Toasted Barley and Burdock with Dried Trumpet Mushrooms
Creamy Barley Soup with Mushrooms and Leeks
Corn off and on the Cob
Corn Simmered in Coconut Milk with Thai Basil
Corn Cookies with Almonds and Raisins
Buttermilk Skillet Corn Bread with Heirloom Flint Cornmeal
Brown Rice with Burdock, Black Sesame, and Toasted Fennel Seeds
Black Rice
Black Rice with Coconut Milk and Egyptian Onions
Collard Leaf Rolls with Black Rice in a Vegetable-Coconut Broth
Black Rice with Wilted Red Cabbage, Yellow Peppers, and Aniseeds
Pea, Dill, and Rice Salad with Lemon Zest
Native Wild Rice
Native Wild Rice with Celery Root and Celery Leaves
Savory Wild Rice Crepe-Cakes
chapter eleven
The Legume Family
Pea, Leek, and Sorrel Soup, Hot or Chilled
Peas in Butter Lettuce
Snow Peas with Sesame Oil, Tarragon, and Toasted Sesame Seeds
Peas with Baked Ricotta and Bread Crumbs
Fava, or Yellow Split Pea Spread
Green Pea Fritters with Herb-Laced Crème Fraîche
Shelling Pea, Corn, and Squash Ragout
Black-Eyed Peas on Rice with Tahini-Yogurt Sauce and Smoked Salt
Roasted Green Peanuts in the Shell
Peanut and Sweet Potato Soup
Peanut Sauce Made with Whole Peanuts
Peanut Butter Cookies Studded with Salted Roasted Peanuts
Golden Beets with Fava Beans and Mint
Fava Bean Hummus with Cumin
Lentils
Pardina Lentils with Smoked Salt
Lentils with Garlicky Walnuts, Parsley, and Cream
Red Lentil Soup with Amaranth Greens
Beluga Lentil Salad with Cucumbers, Purslane and Green Coriander Buds
Red Lentil and Coconut Soup with Black Rice, Turmeric, and Greens
Green Lentil Soup with Plenty of Leaves, Herbs, and Spices
Soy-Braised Tofu with Five-Spice Powder
Panfried Tempeh with Trimmings
Salad Dressing with Shiro Miso and Sesame
White Bean and Fennel Salad
Pot Beans with Epazote and Corn Tortillas
Rio Zape Beans with Salt-Roasted Tomatoes
Tepary Bean Puree with Toasted Cumin and Mexican Oregano
Tepary Bean Gratin
Blue Lake Beans with Shallots, Pistachios, and Marjoram
Sultan's Green or Golden Crescent Beans with Basil Puree
Rattlesnake Beans or Haricots Verts with Sun Gold Tomatoes, Shallots, and
Olives
Chickpea and Tomato Soup with Garlic-Rubbed Bread and Beet Greens
Crushed Chickpeas with Sage
Crispy Chickpea Triangles
Chickpea Fries with Smoked Paprika Mayonnaise
Hummus
chapter twelve
The Morning Glory Family
Sweet Potatoes with White Miso Ginger Sauce
Asian Sweet Potatoes with Coconut Butter
Japanese Sweet Potato Soup with Rosemary and Thyme
Sweet Potato Flan with Maple Yogurt and Caramel Pecans