In My Kitchen
  • Published: 17 July 2017
  • ISBN: 9780399578885
  • Imprint: Clarkson Potter/Ten Speed
  • Format: Hardback
  • Pages: 296
  • RRP: $79.99
Categories:

In My Kitchen

A Collection of New and Favorite Vegetarian Recipes [A Cookbook]

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From the country's foremost authority on vegetarian cooking and one of the most trusted voices in food comes a carefully curated and updated collection of Deborah Madison's most loved recipes.

Finalist for the 2018 James Beard Foundation Book Awards for "Vegetable-Focused Cooking" category

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.
  • Published: 17 July 2017
  • ISBN: 9780399578885
  • Imprint: Clarkson Potter/Ten Speed
  • Format: Hardback
  • Pages: 296
  • RRP: $79.99
Categories:

About the author

Deborah Madison

Deborah Madison was the founding chef of the Greens Restaurant in San Francisco. She has also worked with Alice Waters at Chez Panisse, at the American Academy in Rome and as a contributor to the Time Life Cookbook Series.
Edward Espe Brown learned to cook at Tassajara Zen Mountain Center and is the author of Tassajara Bread Book, Tassajara Cooking and The Tassajara Recipe Book.

Also by Deborah Madison

An Onion in My Pocket
Local Flavors
The New Vegetarian Cooking for Everyone
Vegetable Literacy
See all

Praise for In My Kitchen

Praise for Vegetable Literacy:

  • "Committed vegetarians will cheer over another book from the hands of Madison...A necessary addition for both reference and circulating collections." --Starred Review, Booklist
  • "I have always marveled at Deborah Madison's deep knowledge of vegetables and her original creations, which taste just as delicious as they sound. Vegetable Literacy is her latest tour de force, a massive well of knowledge that makes you want to read and learn as well as cook. A fine achievement and a real inspiration for me." --Yotam Ottolenghi, author of Plenty and Jerusalem