In My Kitchen
A Collection of New and Favorite Vegetarian RecipesBook - 2017
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.
Baker & Taylor
Presents an updated collection of recipes from the country's leading authority on vegetarian cooking, including such dishes as cheese soufflâe, braised summer vegetables, and zucchini cake, with menu suggestions and tips for modifications.
The leading authority on vegetarian cooking and award-winning author of Vegetable Literacy presents a carefully curated and updated collection of her most popular recipes, including Roasted Jerusalem Artichoke Soup with Sunflower Sprouts and Olive Oil, Almond, and Blood Orange Cake.