In My Kitchen
A Collection of New and Favorite Vegetarian Recipes
From the foremost authority on vegetarian cooking and one of the most trusted voices in food comes a carefully curated and updated collection of 100 favorite and most inspired recipes, reflecting how Deborah Madison loves to cook now.
Deborah Madison's newest book shares 100 beloved and innovative recipes from her vast repertoire, all pared down to the key ingredients needed to achieve delicious, nuanced flavor, with simplified preparations.
In My Kitchen is a vegetable-forward cookbook organized alphabetically and featuring recipes like Roasted Jerusalem Artichoke Soup with Sunflower Sprouts; Fennel Shaved with Tarragon and Walnuts; and Olive Oil, Almond, and Blood Orange Cake. With dozens of tips for building onto, scaling back, and creating menus around, Deborah's recipes have a modular quality that makes them particularly easy to use.
Perfect for both weeknight dinners and special occasions, this book will delight longtime fans and newcomers to Madison--and anyone who loves fresh, flavorful cooking. Filled with Deborah’s writerly, evocative prose, this book is not just the go-to kitchen reference for vegetable-focused cooking, but also a book with which to curl up and enjoy reading. Lavishly photographed, with an approachable, intimate package, this is the must-have collection of modern vegetarian recipes from a beloved authority.
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I started cooking for others decades ago. I cooked at the San Francisco Zen Center, Tassajara Zen Mountain Center (and resort, come summer), Green Gulch Farm, Chez Panisse in Berkeley, Greens in San Francisco, Café Escalera in Santa Fe, and the American Academy in Rome. I began cooking...
- PUBLISHERS WEEKLY STARRED REVIEW
“Deborah Madison refers to her cooking style as getting simpler and her tastes getting lighter. But it takes the particular ‘simple and light’ wisdom of Deborah Madison and her deep understanding of the beauty of the vegetable to know that this is a world that can sing for itself. With just a little bit of Madison magic to set it on its way.”
—YOTAM OTTOLENGHI, author of Plenty More and Jerusalem
"Madison is terrific at that rare thing: making food that is simultaneously both plain and creative; wholesome yet also inventive and on-trend."
- LOS ANGELES TIMES COOKBOOK OF THE MONTH