In My Kitchen: A Collection of New and Favorite Vegetarian Recipes

In My Kitchen: A Collection of New and Favorite Vegetarian Recipes

by Deborah Madison


View All Available Formats & Editions
Members save with free shipping everyday! 
See details


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.

Product Details

ISBN-13: 9780399578885
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication date: 03/28/2017
Pages: 296
Sales rank: 245,444
Product dimensions: 7.60(w) x 9.50(h) x 1.20(d)

About the Author

DEBORAH MADISON is revered for bringing vegetarian cooking to a wide audience, including non-vegetarians, and is a bestselling author, with book sales of more than 1.2 million copies. She is the award-winning author of 13 cookbooks, including New Vegetarian Cooking for Everyone and Vegetable Literacy. Deborah is well known for her simple, seasonal, vegetable-based cooking. She got her start in the San Francisco Bay Area at Chez Panisse before opening Greens. In 1994, Madison received the M.F.K. Fisher Mid-Career Award from Les Dames d'Escoffier and in 2016 she was inducted into the James Beard Foundation Cookbook Hall of Fame.

Read an Excerpt


Excerpted from "In My Kitchen"
by .
Copyright © 2017 Deborah Madison.
Excerpted by permission of Potter/Ten Speed/Harmony/Rodale.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents

Introduction 1
A Few Things I’ve Learned about Vegetarian Cooking 4
About the Ingredients 21
The Recipes


Artichoke and Scallion Sauté over Garlic-Rubbed Toast 29
Roasted Asparagus and Arugula with Hard-Cooked Eggs and Walnuts 33
Anise Seed Shortbread with Star Anise Impressions 37
Green, Yellow, or Purple Beans with Sun Gold Tomatoes and Opal Basil 38
Rio Zape Beans with Smoked Chile 42
Golden Beets with Mâche, Pickled Shallots, and Purple Orach 47
Berries Scented with Rose Geranium Leaves and Flowers 49
Black-Eyed Peas with Yogurt-Tahini Sauce and Three Green Herbs 53
Black Rice with Mixed Beets, Their Greens, Avocado, Feta, and Pomegranate Seeds 54
Breakfast Bread with Rosemary and Lemon 56
Broccoli with Roasted Peppers, Feta, Olives, and Herbs 59
Yeasted Buckwheat Waffles 62
Smoky-Spicy Butter for Three Orange Vegetables 64
Bulgur and Green Lentil Salad with Chickpeas and Preserved Lemon 67
Savoy Cabbage, Leek, and Mushroom Braise on Toast with Horseradish Cream 69
Warm Red Cabbage Salad with Togorashi Tofu Crisps 73
Carrot Soup with Zesty Relish or Smoky-Spicy Butter 76
Cauliflower and Sweet Peppers, Saffron, Parsley, and Olives 80
Roasted Cauliflower with Romesco Sauce and a Shower of Parsley 82
Celery Root and Potato Mash with Truffle Salt 85
Silky Braised Chard and Cilantro 86
Chard Stems with Lemon 87
Chard and Saffron Flan in an Almond Crust with Spring Greens 88
A Cheese Soufflé—My Go-To Recipe 92
Citrus and Avocado with Lime-Cumin Vinaigrette and Shredded Greens 95
Collards Simmered in Coconut Milk with Shallots 97
Corn, Shiitake Mushrooms, and Sage with Millet 98
Curry Mayonnaise for Roasted Cauliflower or Steamed Broccoli 100
Quick Cucumber Pickles 101
Three Winter Confections Using Dried Fruit 102
Dried Fruits with Fennel, Sesame Seeds, and Orange Flower Water 102
Figs with Toasted Almonds and Anise Seed 103
Dates with Almond Paste or Marzipan 104
Egg Salad for Spring with Tarragon, Lovage, and Chives 105
Scrambled Eggs Smothered with Crispy Bread Crumbs 107
Eggplant Gratin with a Golden Dome of Saffron-Ricotta Custard 108
Roasted Eggplant, Two Ways 112
Roasted Eggplant on the Stovetop 114
Roasted Eggplant with Dill, Yogurt, and Walnuts 114
Mission Figs Roasted with Olive Oil, Honey, and Thyme 116
Warm Feta with Toasted Sesame Seeds 118
Shaved Fennel Salad with Fennel Blossoms, Fronds, and Pistachios 121
Trouchia: Failed-to-Catch-a-Trout Frittata 122
Herb (and Wild Green) Salad 124
Herb-Laced Fritters Made with Good Stale Bread and Ricotta 128
Hummus Worth Making 132
Roasted Jerusalem Artichoke Soup with Sunflower Sprouts and Seeds 134
Kale and Walnut Pesto with Roasted or Seared Winter Squash 138
Kale and Quinoa Gratin 140
Hearty Lentil Minestrone with Kale 144
Green Lentils with Yogurt, Sorrel, and Parsley Sauce 146
Red Lentil Soup with Berbere 149
Thick Marjoram Sauce for Beets (and Other Vegetables) 152
Masa Crêpes with Chard, Black Beans, Avocado, and Pickled Onions 156
Mushroom Soup for Company 161
Dried Porcini, Fresh Mushroom, and Whole Tomato Ragout with Seared Polenta 163
Stinging Nettle Soup with Nigella Seeds 167
Rough-Cut Oats with Dried Cherries, Raisins, and Toasted Almonds 170
Olive Oil, Almond, and Blood Orange Cake 173
Easy Pink Onion Pickles 175
Caramelized Onions with Vinegar and Cloves 176
Caramelized Onion Frittata with Sherry Vinegar 178
Pasta with Caramelized Onions and Crushed Roasted Walnuts 180
Pasta with Gorgonzola 181
White Peaches or Nectarines in Lemon Verbena Syrup 184
Roasted Pepper and Tomato Salad with Basil and Capers 186
Smoky Pimento Cheese on Cucumbers 188
An Improvised Platter Salad 189
Potato and Chickpea Stew with Sautéed Spinach 192
Potato and Green Chile Stew 195
Red Chile and Posole with Blue Corn Tortilla Chips and Avocado 198
Quince Braised in Honey and Wine 202
Quinoa and Buttermilk Pancakes 203
Quinoa Soup with Spinach, Corn, Feta, and Cilantro 204
Seared Radicchio Draped with Mozzarella 206
Shredded Radicchio with a Garlicky Dressing 208
Rhubarb-Raspberry Compote 211
Brown Rice Porridge with Nut Butter and Chia Seeds 212
Yellow Coconut Rice with Scallions and Black Sesame Seeds 213
Baked Ricotta Infused with Thyme 215
Romesco Sauce 218
Roasted Fingerling Potatoes to Serve with Romesco Sauce 219
Chopped Salad with Toasted Seeds and Marjoram-Mint Dressing 220
Sea Greens with Cucumbers, Ginger, and Sesame 222
Summer Squashes with Herb Blossoms, Basil, Pine Nuts, and Parmigiano-Reggiano 223
Japanese Sweet Potato Soup with Ginger, Smoked Salt, and Aged Balsamic Vinegar 228
Sweet Potato (or Pumpkin) Pudding with Silky Persimmon Purée 229
Sweet Potato and Coconut-Milk Curry with Paneer 234
Pan-Griddled Sweet Potatoes with Miso-Ginger Sauce 237
Tofu and Cilantro Salad with Roasted Peanuts 238
Tofu Triangles with Red Onions and Tender Greens 240
Golden Tofu with Orange and Yellow Peppers 242
Tomato and Red Pepper Tart in a Yeasted Crust 245
Sweet-Tart Sun Gold Tomato Soup with Avocado Relish 247
Three Tomato Sauces 250
A Sauce Made with Canned Tomatoes 250
A Sauce Made with Fresh Tomatoes 250
An Oven-Roasted Tomato Sauce 251
Tomato and Roasted Cauliflower Curry with Paneer 252
Roasted Tomatoes and Fingerling Potatoes with Thyme, Olives, and Capers 255
A Rough-and-Ready Turnip Soup, Refined 258
Braised Summer Vegetables 260
Walnut Nugget Cookies 265
Winter Squash Braised in Pear or Apple Cider 266
Winter Squash and Caramelized Onion Soup with Eight Finishes 269
Native Wild Rice and Celery Root Soup 272
Yogurt, Cumin, and Green Herb Sauce 273
Zucchini Cake, Two Ways 275
Zucchini Cakes with Cheddar, Oregano, and Tomatilla Salsa 276
Zucchini Pancakes with Feta and Dill 277

Customer Reviews