![In My Kitchen : A Collection of New and Favorite Vegetarian Recipes [A Cookbook] - Deborah Madison](https://www.booktopia.com.au/covers/big/9780399578885/7311/in-my-kitchen.jpg)
In My Kitchen
A Collection of New and Favorite Vegetarian Recipes [A Cookbook]
By: Deborah Madison
Hardcover | 28 March 2017
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Hardcover
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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.
About the Author
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.
Industry Reviews
"Madison, a doyen of vegetarian cooking, shares her favorite recipes, some of which are revised and revamped to reflect how she cooks today. . . . Her savoy cabbage, leek, and mushroom braise on toast with horseradish cream is hearty and comforting; the roasted cauliflower with romesco sauce and a shower of parsley is almost too beautiful to eat. Madison's salad of citrus and avocado with lime-cumin vinaigrette and shredded greens is a vibrant blend of acidity, bitterness, and tang. She provides flavors for every palate and every course, including appealing desserts such as olive oil, almond, and blood orange cake; rhubarb-raspberry compote; and walnut nugget cookies. Eye-catching full-color photos further enhance this stellar collection. One glance will quickly show why the dishes here are Madison's go-to meals, and they will soon become readers' favorites as well." --PUBLISHERS WEEKLY STARRED REVIEW
"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
"Calling all vegetarians: If you don't already know Deborah Madison, the time is now. For over 30 years, she's been churning out cookbooks full of elegant, dependable and totally meat-free dishes. Her latest has plenty of classics, with updated twists to reflect the modern palate--kale, quinoa, chia seeds and nut butters abound." --PUREWOW.COM
"Beloved vegetarian icon Deborah Madison gathered her greatest hits along with new dishes to create this recipe compendium." --MODERN FARMER
"In My Kitchen represents wonderful simplicity and refinement. Madison achieves a state of culinary bliss with an offhand expertise. . . This level of restraint and confidence is what one hopes for but rarely finds in our foodie superheroes." --Christopher Kimball, MILK STREET KITCHEN
ISBN: 9780399578885
ISBN-10: 0399578889
Published: 28th March 2017
Format: Hardcover
Language: English
Number of Pages: 296
Audience: General Adult
Publisher: RANDOM HOUSE US
Country of Publication: GB
Dimensions (cm): 3.3 x 19.4 x 25.6
Weight (kg): 1.19
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