Vegetarian Cooking for Everyone

Hsiao-Ching Chou

Food journalist

I didn’t appreciate the spectrum of vegetables and vegetable cooking until I met Madison and this book. I grew up eating many stir-fried Asian vegetables and didn’t have a perspective on the wide-world of other greens, roots, and herbs, and the plethora of ways to prepare them. Madison opened that world for me. I have always appreciated her groundedness in her recipe and cookbook writing.

Myrna & Lou Donato

Bookstore owners

What is not to like about this book, no matter what you like to eat or what your eating style is this is a perfect book to have. Whether you are vegetarian, vegan, or you like meat, fish or fowl, these recipes can serve you delicious dishes for your taste and table. Included is a wealth of information on how to buy and store grains, produce, eggs and cheese.

Richard McCarthy

Executive Director, Slow Food USA

Now in its second edition, this is one of the more useful cookbooks to own (if you only have room for a few). It was given to me by a farmers market shopper many, many years ago. My copy is smudged with all sorts of cooking and baking excess.

Beth Lee

Chef

My first and still favorite bible for a meatless meal.

Kate Marshall

Editor

Lidia Bastianich

Restaurateur, chef and author

David Joachim

Food writer

Russ Parsons

Food columnist of LA Times

Von Diaz

Food writer and radio producer

Jeff Potter

Author

Cathy Cochran-Lewis

Consultant and writer

Molly Stevens

Cookbook author

Celia Sack

Proprietress of Omnivore Books

Nicole Taylor

Food & Travel Storyteller

Amanda Feifer

Fermentation blogger and educator

Rebecca Wood

Author

Martha Rose Shulman

Food Writer

Tracey Ryder

Co-founder of Edible Communities

Jennifer Bushman

Culinary Consultant, Route to Market LLC

Rachel Khong

Senior Editor Lucky Peach

Pascale Beale

Owner and Founder of Pascale’s Kitchen

Lynne Curry

Food writer

Molly Siegler

Editor