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Staff Pick
It’s hard to believe it’s been 20 years since Deborah Madison’s game-changing Vegetarian Cooking for Everyone came out. Her new cookbook, In My Kitchen, embraces lighter, pared-down meatless recipes ingeniously packed with flavor. With lush photographs and vibrant descriptions, In My Kitchen beautifully showcases the allure, flair, and endless culinary possibilities of vegetables. Recommended By Renee P., Powells.com
Synopses & Reviews
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.
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"
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
Review
"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)
About the Author
Deborah Madison, the founding chef of San Francisco’s popular Greens restaurant, is the author of nine cookbooks, including The Greens Cookbook, her first, and most recently, Vegetable Soups from Deborah Madison’s Kitchen. The Savory Way, Vegetarian Cooking for Everyone and Local Flavors have all received James Beard Foundation Awards, and the first two were also named the Julia Child Cookbook of the Year by the IACP. A cooking teacher for two decades, a contributor to many magazines, and long involved in the local food and farming movement, Madison is the recipient of many other awards, including the MFK Fisher Mid-Career Award and the Flyaway Productions 10 Women Campaign Award. She lives in New Mexico with painter Patrick McFarlin.
Deborah Madison on PowellsBooks.Blog
My most recent book,
In My Kitchen, is a collection of 100 recipes — some old favorites, some new ones, but all appropriate for today’s tastes and ingredients. Some are trusted favorites that are vastly simplified by the use of today’s new ingredients while others are just as good as they were originally and so they stay that way. Still other recipes are actually very new...
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