In 1997, Deborah Madison wrote Vegetarian Cooking for Everyone and changed the way Americans think about vegetables. Over the past 17 years, the book has become a worldwide best-seller, with more than 400,000 copies in print, and it’s the go-to bible for both vegetarian cooks and people who wish to eat their vegetables in some manner other than steamed or boiled. This year, The New Vegetarian Cooking For Everyone hits the shelves, a testament both to its canonization and the degree to which our attitudes have changed toward fresh foods.
Madison, who lives in the Santa Fe area, said that the genesis of the book came from teaching people to cook. “I thought it would be such a help if there was a vegetarian Joy of Cooking. Stuff on veganism and soy milk was always in a corner in a pamphlet in a health food section. I thought it was time for a big collection.”
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