In Vegetable Literacy, Deborah Madison 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 a new light.
This groundbreaking new cookbook celebrates the diversity of the plant kingdom. Destined to become the new standard reference for cooking vegetables, it 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. The recipes showcase combinations that are simultaneously familiar and revelatory, such as:
- 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
- Fresh Peas with Sage on Baked Ricotta
Inspiring improvisation in the kitchen and curiosity in the garden, Vegetable Literacy will forever change the way we eat and cook.