Deborah Madison’s (The New) Vegetarian Cooking for Everyone is always in high rotation in my kitchen and has been ever since its publication in 1997. It is truly my desert-island choice, with dozens of favorite recipes, methods, and inspirations. One not-so-secret tip from this book is that it’s not just for vegetarians! Many VCE recipes can accompany meat or fish, or take well to having these proteins tossed in.
But my favorite VCE tip is actually hiding in plain sight, as it is scattered throughout this 665-page book, to be found numerous times in every chapter. Can you guess what it is?