by Deborah Madison
Madison knows her onions. She also knows her artichokes, peppers, compotes and quesadillas. And here she has gathered more than 300 recipes for meals without meat that are best suited to the sophisticated cook. Founding chef of the Greens Restaurant, on San Francisco Bay, Madison currently lives in Santa Fe, N.Mex., where fresh-from-the-garden ingredients are sometimes scarce. Undaunted, she guides readers with a sure sense of the balance between taste and texture to produce a host of breakfasts, quick bites, salads and more. The book's design is refreshingly uncluttered, the appendix offers mail-order sources for special ingredients, and readers are likely to savor Madison's writing as much as her wisdom. (Bantam, $22.95)
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