What’s New about The New Vegetarian Cooking for Everyone

Cover of the New VCFE.

The NEW Vegetarian Cooking for Everyone is coming out on March 11, and since people are asking how it’s different from the older book, I thought I’d tell you.

For the most part it is the same book you already know. The point wasn’t to write an entirely new book, but to bring its contents up to date. There are 150 new recipes, but there is also a greater emphasis on tempeh (and other fermented soy foods) than tofu, which we now see as being more beneficial than we once thought. There is a designation of those recipes that are vegan and more vegan options as well. Recipes that were especially rich or challenging for other reasons were either eliminated or adapted to reflect today’s tastes. A section on vegetable sautés replaces some of the more complicated stir-fries, and among the breads is now a no-knead recipe with some great variations.

That foods have changed along with our tastes is reflected in this new volume. Ingredients like smoked paprika and smoked salt, shichimi togorashi, rau ram (Vietnamese coriander) and curry leaves are more familiar and available than they once were. We now have coconut oil and a coconut beverage along with almond, rice, hemp and other dairy substitutes.  Shishito, fushimi and padron peppers are as familiar to some as jalapeno and serrano peppers once were. Kale was not eaten as salad when VCFE first appeared. Now it is. We may have cooked wheat berries before, but we didn’t cook “farro” until recently, and so it goes. Forbidden rice, frikeh, cracked, pearled and whole farro, unhomogenized dairy have all arrived and today we know about “tartines” as well as sandwiches. Another thing that has changed are the countless authors who are truly expert in a single area, be it bread, curries, Asian vegetables, which means that this volume doesn’t really have to contain everything—for there are many other books to choose from when our expertise in a particular culinary culture grows.

So while there are many changes (plus a new design within and without), it’s also true that many things have remained the same.  You’ll find your old friends here and hopefully discover some new ones. (I’ll get that cover up as soon as I figure out how to.)As in the older version, if you’re vegetarian, you can eat everything in this book. If you’re vegan, you can eat from a great many recipes or make the changes you’re accustomed to.  And if you are an omnivore, there’s nothing that says these recipes can’t be served with meat or made with meat-based stocks. The choice is entirely yours. As for gluten free, paleo, and the many dietary options that people turn to day, it was not the scope of this work to cover them. My belief is you know who you are, what you like to eat and, quite often, the changes you need to make to make a dish work for you.

Whatever your personal approach, I hope you enjoy The New Vegetarian Cooking for Everyone.

 

 

17 comments to What’s New about The New Vegetarian Cooking for Everyone

  • Congratulations on bringing yet another cookbook project to a successful conclusion. VCFE has always been and I think always will be on my kitchen counter for ease of consultation. But of course, your summary makes me want to dive into the new edition.

  • Kathleen

    I have this pre-ordered through Amazon and I am counting down the days. VCFE was the first vegetarian cookbook I bought and I am sure the new edition will be just as amazing.

  • Your original cookbook is one of my go-tos, and I was thrilled to review a galley of this new edition. Wonderful! 5 Stars! Can’t wait to try some of the new recipes. Here is a link to the post I did on it: http://urbanfarmjunkie.blogspot.com/2014/03/to-meat-or-not-to-meat.html

  • June Dickinson

    Just purchased The New Vegetarian Cooking for Everyone. Wasn’t sure I needed it because I have all of your other books. I was wrong, and I am so very happy that I have it. The header notes on the recipes are wonderful, and I’ve found myself reading excerpts to my husband. I think this book is even more “user-friendly” than the first, which I used a lot. Thank you for this and all your wonderful books. People need the information and creativity you are providing.

  • Beth

    Your original VCFE was the first cookbook I ever bought (now I am a cookbook junky with nearly 100 cookbooks in my library). The recipes in VCFE are great, to be sure, but it is your wonderful writing that brings me back again and again to your book, despite all the competing titles I have in my kitchen. I can’t wait to check out your updated version.

  • Margie

    I am a frequent and happy reader/user/gifter of the first edition. I bought it when I started dating a vegetarian in 1997 and I am happy to report that we are still together and we still cook from it on a regular basis. (As I write, my partner is preparing me a dinner of Southern Black Eyed Peas and rice!) He is still a vegetarian and I am still an omnivoire and without this book I’m not sure this relationship would have lasted. :)

    Your book has also traveled from New York to Sydney and as we have left the world of imperial measurement behind, I was wondering if the new edition also has metric measurements or if the book was being published in another Anglo- metric country.

    Many thanks. I have learned so much from your books!

    • I’m sorry to report, Margie, that it doesn’t have metric as well as imperial measurements. I do notice that my scale and measuring cups have both, however, if that helps. Thanks so very much for your wonderful comment! I”m glad you and your husband are still together despite your culinary inclinations. Ummmm, Black Eyed Peas! Love those, too.

  • Brian Davis

    Will you be having a book tour like you did in 1998 ? You inspired me to start cookinh. It was a pleasure to meet you so many years ago while you were in Portland , Oregon at a book signing .

    • Hi Brian – I will be going on tour, but will not be doing any events in Portland (just visiting there for fun) as I was just there
      last spring for Vegetable Literacy. I will be in Seattle, though, and as soon as I know when and where exactly, I’ll put it on my website.
      Hope you can make something!

  • Nicole Thomas

    I have for years wanted to write you and let you know how important you and your cookbooks have been to me. I grew up in Santa Fe and when I was in junior high me and a couple of my friends would go to Café Escalara after we got out of school. Our friend’s parents owned a shop downtown so we would roam around and enjoy the plaza. As kids, we didn’t have enough money to eat at Café Escalara, but we had enough to buy soup or desert. Several years later, when I took an interest in cooking, your Vegetarian Cooking for Everyone was the first cookbook I bought. Every technique and any memorized recipe I know is from that book. For nearly two decades I have cooked regularly out of this cookbook. My husband just purchased the new version for me today and I cannot wait to open it! Thank you!

    • Nicole – thanks so much for your lovely email! I was pastry chef at Cafe Escalera in the beginning and I wishI had known there were some hungry kids
      wanting dessert (or more!). I would have made sure you were fed! But I’m glad you were inspired to cook—it’s so important. And I hope that you’ll enjoy the changes in the new version, and the new recipes, as well!

  • Granola Mum

    It is funny, because just the other day I was contemplating buying a second copy of the original VCFE because mine is so well loved. Now, I can look forward to picking up a copy of this newer version.

    Thank you for taking the time to put together such fabulous collections of recipes. What I love about your food is that when I make meals using your recipes, my omnivore friends and family do not miss the meat. They always walk away satisfied having had a fabulous meal, rather than complaining about the “crunchy munchy rabbit food”. I really have converted some die hard meat eaters with your delicious recipes.

  • I know when I use one of your recipes that not only is it going to work, I am going to rate it a 12 out of 10. The first dish I made was the lentils and rice with caramelized onions and I was left astounded. How did I make that taste so good? How does Deborah Madison nail with precision the exact of amount of FILL IN THE BLANK here… Your writing voice too has a lovely quiet and calm tone and it feels like being in the kitchen with a friend.

    MY VCFE is full of delightful marginalia from myself-for example you want to make those buttermilk blueberry muffins? I have written in capital letters “WORTH BUYING BUTTERMILK FOR!!!!” I am not usually a fan of capital letters and they remind me of Owen Meany from John Irving’s novel however I digress. I hope you can hear me applauding your efforts from Toronto….

    This is a long way of saying thank you for allowing us civilians the opportunity to make beautiful food. I do have a question about the new book-how do we know which recipes are new? Is there an index or icon in the back? I have bought the book and would like to locate the new additions-but they seem buried like unmarked treasures.
    Lesley

    • Lesley, thank you so much for your really sweet and generous comment. And as for “worth buying buttermilk for” – I confess that I buy it every week. I love it in all baked goods for its tenderness and slightly edgy flavor, but I also pour it over cereal. I’m glad you found it worthwhile to acquire some for your muffins!
      There isn’t an index of the new recipes (or the redone older ones, for that matter) but I’m going to think about it. You’re not the only person who has asked so I will definitely think about it and talk to the publishers. Thank you for bringing that up!

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