Deborah Madison’s cookbook Vegetarian Cooking for Everyone was first published in 1997, and continues to be a staple among home cooks interested in natural foods. The beauty of this book isn’t so much the recipes themselves, though many are wonderful, but rather the extensive chapters on ingredients and techniques. The chapter on vegetables alone is reason enough to pick up this book. Madison covers selection, storage, and cooking tips for veggies ranging from artichokes to kohlrabi to winter squash. Some of my favorites of her dishes to make this time of year include green barley and kale gratin (page 520), baked delicata squash (page 440), beans with aromatics (page 315), and apple crisp (page 690). This is easily my favorite cookbook, and one that I believe appeals to all lovers of good, simple food.
Vegetarian Cooking For Everyone