Vegetable Literacy : Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with over 300 Deliciously Simple Recipes [a Cookbook].

Cover image for Vegetable Literacy : Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with over 300 Deliciously Simple Recipes [a Cookbook].

ISBN:

9781607741923

Title:

Vegetable Literacy : Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with over 300 Deliciously Simple Recipes [a Cookbook].

Author:

Madison, Deborah.

Personal Author:

Madison, Deborah.

Physical Description:

1 online resource (557 pages)

Contents:

Intro -- Title Page -- Copyright -- Dedication -- Contents -- List of Recipes -- Chapter One: The Carrot Family -- Chapter Two: The Mint Family -- Chapter Three: The Sunflower Family -- Chapter Four: The Knotweed Family -- Chapter Five: The Cabbage Family -- Chapter Six: The Nightshade Family -- Chapter Seven: The Goosefoot and Amaranth Families -- Chapter Eight: The (Former) Lily Family -- Chapter Nine: The Cucurbit Family -- Chapter Ten: The Grass Family -- Chapter Eleven: The Legume Family -- Chapter Twelve: The Morning Glory Family -- Introduction -- A Few Notes about Ingredients -- Chapter One ~ The Carrot Family: Some Basic Kitchen Vegetables and a Passel of Herbs (Umbelliferae or Apiaceae) -- Carrots -- Varieties and Uses -- In the Kitchen -- 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 -- Celery -- Varieties and Uses -- In the Kitchen -- Salsa Verde with Chinese Celery -- Celery Leaf and Vegetable Potage -- Celery Salad with Spring's First Herbs and Mâche -- Celery Salad with Pears, Endive, Blue Cheese, and Walnuts -- Celery Root -- Varieties and Uses -- In the Kitchen -- Celery Root Soup with Walnut-Celery "Salad" -- Celery Root and Hash Brown Cake -- Celery Root Mash Flecked with Celery Leaves -- Fennel -- Varieties and Uses -- In the Kitchen -- Fennel Stock -- Braised Fennel Wedges with Saffron and Tomato -- Shaved Fennel Salad with Celery and Finely Diced Egg -- Fennel Tea -- Parsnips -- Varieties and Uses -- In the Kitchen -- Parsnip and Carrot Puree -- Parsnip-Cardamom Custard -- Roasted Parsnips with Horseradish Cream -- Umbellifer Herbs and Spices -- Angelica.

Anise -- Asafetida -- Caraway -- Chervil -- Cilantro and Coriander -- Cumin -- Dill -- Lovage -- Parsley -- Parsley Root -- In the Kitchen -- Rhubarb with Angelica Leaves -- Anise Shortbreads with Orange Flower Water -- Caraway Seed Cake -- Chervil-Chive Butter -- Cilantro Salsa with Basil and Mint -- How to Toast and Grind Cumin Seeds -- Dukkah (Toasted Nuts and Seeds with Cumin) -- Dill-Flecked Yogurt Sauce -- Parsley Sauce -- Braised Parsley Root -- Chapter Two ~ The Mint Family: Square Stems and Fragrant Leaves (Labiatae or Lamiaceae) -- Anise hyssop -- Basil -- Lavender -- Mint -- Oregano and Marjoram -- Perilla (Shiso) -- Rosemary -- Sage -- Chia Seeds -- Savory -- Thyme -- In the Kitchen -- 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: Some Rough Stuff from Out of Doors (Compositae or Asteraceae) -- Jerusalem Artichokes -- Varieties and Uses -- In the Kitchen -- Sunchoke Bisque with Pumpkin Seed Oil and Sunflower Sprouts -- Sautéed Jerusalem Artichokes with Rosemary and Smoked Salt -- Braised Jerusalem Artichokes with Mushrooms and Tarragon -- Cardoons -- Varieties and Uses -- In the Kitchen -- How to Prepare Cardoons -- Creamy Cardoon Soup with Thyme -- Cardoon Risotto -- Cardoon Risotto Cakes from Leftover Risotto -- Artichokes -- Varieties and Uses -- In the Kitchen -- Steamed Whole Artichokes -- How to Prepare Artichokes for Sautéing or Roasting -- How to Use the Extra-Long Stem -- 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 -- Chicory and Endive -- Belgian Endive or Witloof -- Radicchio -- Frisée (Cut-leaf endive) -- Escarole (Broad-leaf or Batavian endive) -- Sugarloaf Chicory (Pain de Sucre or Pan di Zucchero) -- In the Kitchen -- A Cheerful Winter Salad of Red Endive, Avocado, Arugula, and Broccoli Sprouts -- Shredded Radicchio with Walnut Vinaigrette, Hard-Cooked Egg, and Toasted Bread Crumbs -- 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 -- Lettuce -- Varieties and Uses -- In the Kitchen -- How to Dress a Salad without a Dressing -- 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 and Scorzonera -- Varieties and Uses -- In the Kitchen -- Salsify, Jerusalem Artichoke, and Burdock Soup with Truffle Salt -- Sautéed Salsify with Hazelnuts -- Burdock -- Varieties and Uses -- In the Kitchen -- Tarragon -- Varieties and Uses -- In the Kitchen -- Tarragon Mayonnaise with Orange Zest -- Egg Salad with Tarragon, Parsley, and Chives -- Chapter Four ~ The Knotweed Family: Three Strong Personalities (Polygonaceae) -- Sorrel -- Varieties and Uses -- In the Kitchen -- Sorrel Sauce with Yogurt.

Sorrel Sauce with Watercress, Parsley, and Chives -- Creamy Sorrel Sauce -- Rhubarb -- Varieties and Uses -- In the Kitchen -- Red Rhubarb-Berry Ice Cream -- Rhubarb, Apple, and Berry Pandowdy -- Rhubarb-Raspberry Compote -- Buckwheat -- Varieties and Uses -- In the Kitchen -- Yeasted Buckwheat Waffles -- Buckwheat Noodles with Kale and Sesame Salad -- Buckwheat-Five Spice Free-Form Apple Tart -- Rau Ram -- Multicolored Carrot Salad with Rau Ram, Mint, and Thai Basil -- Chapter Five ~ The Cabbage Family: The Sometimes Difficult Crucifers (Brassicaceae or Cruciferae) -- Cabbage -- Varieties and Uses -- In the Kitchen -- 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 -- Collards -- Varieties and Uses -- In the Kitchen -- Collard Greens Soup with Sweet Potatoes and Crumbled Coconut Butter -- Tangled Collard Greens with Sesame -- Long-Cooked Collards with Chiltepins, Spices, and Coconut Butter -- Mustard -- Varieties and Uses -- In the Kitchen -- 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 -- Varieties and Uses -- In the Kitchen -- 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 -- Brussels Sprouts -- Varieties and Uses -- In the Kitchen -- Roasted Brussels Sprouts with Mustard-Cream Vinaigrette -- Brussels Sprouts with Caraway Seeds and Mustard.

Slivered Brussels Sprouts Roasted with Shallots -- Cauliflower -- Varieties and Uses -- In the Kitchen -- 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 -- Varieties and Uses -- In the Kitchen -- Broccoli and Green Zebra Tomato Salad -- Steamed Broccoli with Mustard Butter, Pine Nuts, and Roasted Pepper -- Broccoli Romanesco with Black Rice and Green Herb Sauce -- Broccoli Bites with Curried Mayonnaise -- Turnips -- Varieties and Uses -- In the Kitchen -- 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 -- Rutabagas -- Varieties and Uses -- In the Kitchen -- Rutabaga and Apple Bisque -- Roasted Rutabaga Batons with Caraway and Smoked Paprika -- Winter Stew of Braised Rutabagas with Carrots, Potatoes, and Parsley Sauce -- Radishes -- Varieties and Uses -- In the Kitchen -- 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 -- Varieties and Uses -- In the Kitchen -- Kohlrabi Salad with Green Onions, Parlsey, and Frizzy Mustard Greens -- Steamed Kohlrabi Rounds with Lemon and Chives -- Kohlrabi Slaw with Creamy Herb and Avocado Dressing -- The Peppery Greens: Horseradish, Watercress, and Arugula -- In the Kitchen -- 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: The Sun Lovers (Solanaceae).

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2021. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2013

Publication Information:

New York :

Potter/Ten Speed/Harmony/Rodale,

2013.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.65	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

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Summary

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.

Destined to become the new standard reference for cooking vegetables, Vegetable Literacy , by revered chef Deborah Madison, shows cooks that vegetables within the same family, because of their shared characteristics, can be used interchangeably in cooking. For example, knowing that dill, chervil, cumin, parsley, coriander, anise, and caraway come from the umbellifer family makes it clear why they're such good matches for carrots, also an umbel. With stunning images from the team behind Canal House cookbooks and website, and 150 classic and exquisitely simple recipes, such as Savoy Cabbage on Rye Toast with GruyèreCheese; Carrots with Caraway Seed, Garlic, and Parsley; and Pan-fried Sunchokes with Walnut Sauce and Sunflower Sprouts; Madison brings this wealth of information together in dishes that highlight a world of complementary flavors.

Author Notes

Deborah Madison grew up in Davis, California and later attended the University of California.

Madison worked in the kitchen at the Zen Center in San Francisco then left to cook at Chez Panisse in Berkeley. Later, she returned to Zen Center to become the first chef at The Greens in Fort Mason.

Madison has contributed articles to Saveur, Fine Cooking, Gourmet, Eating Well, and the Time-Life Cookbook Series. She has written "The Greens Cookbook" and "The Savory Way," which won the Cookbook of the Year Award from the International Association of Culinary Professionals. Madison has also received the M. F. K. Fisher Mid-Career Award.

(Bowker Author Biography)

Reviews (3)

Publisher's Weekly Review

Vegetables are the new heroes of the food world, as more and more of us try to eat healthier meals and many struggle to lose weight. Madison (Vegetarian Cooking for Everyone), a leading expert on vegetarian cooking, helps us expand our vegetable knowledge by examining edible plant families, which, in turn, determine our cooking, growing, and eating choices. She showcases 12 plant families-from the very familiar to those that are less well-known, including carrots, mint, sunflowers, cabbage, and more. In addition, she covers how to use the entire plant, highlights different varieties, and offers truly helpful suggestions for companion ingredients. Madison also includes appealing and original recipes for main and side dishes, as well as appetizing desserts such as carrot almond cake with ricotta cream, red rhubarb-berry ice cream, and corn cookies with almonds and raisins. Madison's keen focus covers a variety of squashes, grains, legumes, and tubers, showcased in all their versatile goodness in dishes such as butternut squash soup with coconut milk, miso, and lime; chewy oat and maple pancakes; peas in butter lettuce; and sweet potato flan with maple yogurt and caramel pecans. An avid gardener and vegetable aficionado, Madison may tell us more than some of us want to know about these plants, but her writing is clear and accessible, and her unique dishes will be irresistible to veggie lovers everywhere. (Mar.) (c) Copyright PWxyz, LLC. All rights reserved.

Booklist Review

*Starred Review* Committed vegetarians will cheer over another book from the hands of Madison. One of the nation's best-known vegetarian cooks, Madison has practiced her craft both at Alice Waters' Chez Panisse and her own restaurant. Comprehensive and exhaustive, this new cookbook surveys the world of edible plant products in rigorous scientific groupings. Both text and color photographs educate readers to discover correlations and kinships and to explore how recipes adapt to encompass related ingredients. All of the nightshade family eggplant, potatoes, tomatoes, and peppers appear together. A sandwich of spinach, caramelized onions, and roasted peppers neighbors a sort of casserole assembled from little-known quelites (lamb's quarters) and mushrooms layered with corn tortillas. Madison introduces even more curious vegetables, such as fourwing saltbush. Although most recipes fall into the vegan category, there are plenty of dairy products and eggs to broaden recipes' appeal. Madison herself confesses partiality to tomatoes baked in cream. A necessary addition for both reference and circulating collections.--Knoblauch, Mark Copyright 2010 Booklist

Library Journal Review

Leading vegetarian cooking authority Madison's (Vegetarian Cooking for Everyone) latest cookbook combines the poetic gardening savvy of Nigel Slater's Tender and Ripe with the history and botany of James Peterson's Vegetables, Revised. To illustrate the similarities between edible plants, with the intent of teaching readers to become more intuitive cooks, Madison groups her recipes into 12 vegetable families subdivided by species (for instance, "The Sunflower Family" includes artichokes, cardoons, endives, tarragon, and more). For each plant, Madison includes a detailed description, selected varieties, storage and prep advice, and suggested flavor pairings. VERDICT This ambitious reference, beautifully photographed by Melissa Hamilton and Christopher Hirscheimer of Canal House, can help readers deepen their vegetable knowledge. (c) Copyright 2013. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Excerpts

Introduction It started with a carrot that had gone on in its second year to make a beautiful lacy umbel of a flower. I was enchanted and began to notice other lacy flowers in my garden that looked similar--parsley, fennel, cilantro, anise, as well as Queen Anne's lace on a roadside--they are all members of the same plant family, as it turned out. Similarly, small daisy-like flowers, whether blue, yellow, orange, enormous or very small, bloomed on lettuce that had gone to seed as well as on wild chicories, the Jerusalem artichokes, and, of course, the sunflowers themselves. Were they related? They were, it turns out. And did edible members of this group somehow share culinary characteristics as well? Often they did. That led me to ask, What are the plant families that provide us with the vegetables we eat often, what characteristics do their members share, and what are their stories? Cauliflower with Saffron, Pepper Flakes, Plenty of Parsley, and Pasta For 4 I love this approach to cauliflower. In fact, I'd say it's my favorite way to cook it. It's golden, aromatic, and lively in the mouth. It's good alone and very good spooned over pasta shells, which catch the smaller bits of the vegetable. Even a small cauliflower can be surprisingly dense, weighing a pound and yielding 4 cups florets. 1 cauliflower (about 11/2 pounds), broken into small florets, the core diced 2 tablespoons olive oil, plus more for tossing the pasta 1 onion, finely diced 2 pinches of saffron threads 1 large clove garlic, minced Scant 1 teaspoon red pepper flakes 4 tablespoons finely chopped parsley Sea salt 8 ounces pasta shells, snails or other shapes Grated aged cheese or crumbled feta cheese (optional) Steam the cauliflower florets and core over boiling water for about 3 minutes. Taste a piece. It should be on the verge of tenderness and not quite fully cooked. Set it aside. Bring a large pot of water to a boil for the pasta. Heat the oil in a wide skillet over medium heat. Add the onion and saffron and cook, stirring frequently, until the onion is soft, 6 minutes or so. The steam will activate the saffron so that it stains and flavors the onion. Add the garlic, pepper flakes, and a few pinches of the parsley, give them a stir, and then add the cauliflower. Toss the cauliflower to coat it with the seasonings, add 1/2 cup water, and cook over medium heat until the cauliflower is tender, just a few minutes. Season with salt, toss with half of the remaining parsley, and keep warm. While the cauliflower is cooking, cook the pasta in the boiling water seasoned with salt until al dente. Drain, transfer to a warmed bowl, and toss with a few tablespoons of oil and the remaining parsley. Taste for salt, then spoon the cauliflower over the pasta, wiggle some of it into the pasta crevices, grate the cheese on top, and serve. With Shrimp: When wild Gulf shrimp are in season, take advantage of their sweet goodness. Peel 1 pound shrimp, then sauté them over high heat in olive oil until pink and firm, after 5 minutes or so. Toss them with chopped garlic and parsley and divide them among the individual pasta plates or heap them over the top of the communal dish. Omit the cheese. Excerpted from Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with over 300 Deliciously Simple Recipes by Deborah Madison All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.