In pre-publication, this book was intended to be a general cookbook, rather than one on vegetarian cooking.
From the country's foremost authority on vegetarian cooking and one of the most trusted voices in home cooking, comes a vegetable-forward cookbook focused on the most inspired and flexible recipes from Deborah Madison's vast repertoire, with menu suggestions and extensive tips for modifications and enhancements. Recipes like Baked Ricotta Infused with Thyme; Shredded Radicchio Salad with Garlicky Vinaigrette; Rice Gratin with Zucchini, Onions, and Cheese; and Steamed Persimmon Pudding with Persimmon Puree are appropriate for both weeknight dinners and special occasions. Also featuring Deborah's writerly, evocative prose, this is as much a book for reading as it is a reliable go-to kitchen reference.
DEBORAH MADISON is the award-winning author of 13 cookbooks and is well known for her simple, seasonal, vegetable-based cooking. She got her start in the San Francisco Bay Area at Greens and Chez Panisse restaurants. Her previous titles include The Greens Cookbook, The Savory Way, Local Flavors, and most recently, Vegetable Literacy. She received the M.F.K. Fisher Mid-Career Award from Les Dames d'Escoffier in 1994.
"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, 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
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