The Savory Way
The Savory Way by Deborah Madison, published by Bantam Books in 1990, is a reissue that spans 444 pages and is presented in English. This book offers a collection of inventive vegetarian recipes inspired by Madison’s work at the renowned Greens Restaurant in San Francisco. It aims to make flavorful vegetarian cooking accessible to home cooks, showcasing a variety of fresh ingredients, including fruits, vegetables, spices, and cheeses.
Readers will find a comprehensive guide to vegetarian cooking that highlights the versatility of meatless meals. The book includes recipes for pasta, sandwiches, salads, soups, and stews, along with an extensive section dedicated to preparing vegetables. With a focus on natural foods and specific ingredients, The Savory Way serves as a resource for those looking to explore contemporary vegetarian cuisine with style and ease.
Official synopsis Publisher
The winner of the 1990 Julia Child/IACP Award for the Best Cookbook of the Year, The Savory Way makes the inventive vegetarian cookery that Deborah Madison developed at the famous Greens Restaurant in San Francisco available to home cooks everywhere who enjoy flavorful food presented with style and ease.
Fresh fruits and vegetables, spices, flavored vinegars and oils, edible flowers, salsas, and cheeses are the key ingredients in Madison’s contemporary fare. She explains the basics of vegetarian cooking and emphasizes the extraordinary flexibility of meatless meals. Recipes for pasta, sandwiches, salads, soups, and stews, as well as an extensive section on preparing vegetables round out this classic collection.
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