Reframing "The Savory Way"
So, I have cooked a few recipes from Deborah Madison's The Savory Way without much success. They were okay, but lacking in flavor. I also find some of the cooking times to be grossly misjudged. I would like to appreciate this book, and I know many on here are fans. What recipes do you enjoy in this book? (I should also confess that I have not gotten much use out of Vegetarian Cooking For Everyone, so perhaps we just have different tastes in food, but I am still open to suggestion).
I use the heck out of both books. From TSW, I often make the Saffron Basil Cream Pasta, Macaroni and Cheese, Gorgonzola Pasta, Zucchini Garlic Pasta and others. From VCFE, I return to the Apple Crisp and her Asian Dipping Sauce. I probably do add more garlic, onion, etc. than the recipe calls for as that is my habit. I do some short cut stuff, too, like when she calls for roasting peppers I just grab a jar.
Both books have been in my kitchen bookcase for a few years now and from "The Savory Way" the only recipe I can remember making is the noodles with peanut sauce. That recipe alone is worth the price of the book. OTOH "Vegetarian Cooking for Everyone" was COTM during July 2008 and many home cooks on this board made many recipes with mostly satisfactory results. Admittedly, there were a few clunkers but there were more that were very nice indeed. Here's a link to the master thread with links to our reporting threads: