THE SAVORY WAY by Deborah Madison

THE SAVORY WAY

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KIRKUS REVIEW

Madison, whose Greens Cookbook (1987) brought us dashing and beautifully modulated vegetarian recipes from the San Francisco restaurant of that name, is writing here for home cooks with more modest resources in time and markets. Thus her first section is titled ""Quick Bites"" and others are also labeled ""quick"" or ""simple."" But fresh produce and fresh herbs are still a hallmark of her approach; and ingredients such as nasturtiums, quinoa, tomatillas, and fresh mozzarella, all found within a few adjacent early pages, suggest a liberal interpretation of her supermarket shopping limitation. Once more she offers unusual but nongimmicky combinations, as in a gratin of dried flageolet beans (small white beans can be substituted) with leeks, artichokes, herbs and goat cheese; and concentrated flavors such as olives or sundried tomatoes give other bean or legume-and-pasta dishes a lift.

Pub Date: May 15th, 1990
Publisher: Bantam