COOKBOOK WATCH

Deborah Madison’s much-anticipated “Vegetarian Cooking for Everyone” (Broadway Books, $35 before Jan. 1, $40 after), several years and more than one publisher in the making, finally arrived in bookstores last week. Madison, author of the seminal “The Greens Cookbook” and the original chef of Greens in San Francisco, was among the first to prove that vegetarian cooking isn’t all sprouts and deprivation. Her new book, which has been talked about in cookbook circles as the “Joy of Cooking” for vegetarians, is encyclopedic in scope, with 1,400 recipes and detailed sections on ingredients and cooking methods. Of the many good vegetarian books on the market, Madison’s seems to be the essential one to buy this year.