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

by Deborah Madison

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.

Genres: Cookbooks, Cooking, Food, Nonfiction, Culinary, Vegetarian, Foodie

280 pages, Kindle Edition

Published March 28, 2017

About the author

Deborah Madison is an American chef, writer and cooking teacher. She has been called an expert on vegetarian cooking and her gourmet repertoire showcases fresh garden produce. Her work also highlights Slow Food, local foods and farmers' markets.

Reviews

[Hannah]

I have been thinking about how to write this review for a while now. Normally I do have some idea what I want to write and don't really have to think about it, especially when it comes to cookbooks. This one though is tricky - because it is a super beautiful book with absolutely stunning pictures. I also like the idea of recipes built from the things that grow in Deborah Madison's garden. So I should have loved this, but I didn't. I haven't tried a single recipe before my review copy expired because - I don't know what half the ingredients are (which would be fine - I love trying new stuff!) and I absolutely do not know where to get them. Our farmers' markets do not stock those things and I don't know anybody with a garden that big.

My main takeaway from this book is: I want to have a garden that big! I want to be able to cook weird things and try stuff and take pictures of foods most people haven't heard about. Also, maybe I should stick to cookbooks with conventional recipes because apparently I live under a rock where you can't buy any cool stuff, ever.

____
I received an arc of this book curtesy of NetGalley and Ten Speed Press in exchange for an honest review. Thanks for that.

[Fiona]

This book has some of the most original vegetarian recipes I've seen and I can't wait to try them, although some of the ingredients will be difficult to buy in the U.K. I enjoyed reading the author's comments and tips. Her descriptions of the food and the photography makes everything look really mouth watering. This book would be an ideal gift for vegetarian friends and for those who aren't. Strongly recommended if you're looking for something different.

Thanks to NetGalley and Ten Speed Press for review copy.

[Chris · Rating 4 out of 5]

As usual, Deborah Madison does lovely things with veggies. I really can't think of a cookbook author who loves and respects them more, not as some sort of substitute for meat, but as their own gorgeous beasts. The photos are lovely, as always, and make me want to cook everything in the book. Yet the recipes are simple enough that most of them feel accessible even for weeknight dinners. One key -- you really do need the best, freshest ingredients for most of these recipes. Because of their simplicity, there's nowhere for insipid grocery store veggies to hide, so plan to make friends with the vendors at your local farmers market! I haven't had a chance to try too many of the recipes yet, but I have enjoyed the shredded radicchio with a garlicky dressing. It inspired me to plant more radicchio in my garden this year!

My only complaint: the book is organized alphabetically by key ingredient. This makes for a slightly disjointed reading experience, like when you follow up a recipe for broccoli salad with one for buckwheat waffles. I liked this organization in her Vegetable Literacy book, but that book had many more recipes for each veggie, so it made more sense. Here, it doesn't feel like there are quite enough recipes for each letter to make the organization work. I personally prefer books organized by categories like salads, soups, etc or place in the meal apps, main, etc).

Disclaimer: I was provided with an e-book advance e-book by the publisher.

[Debbie · Rating 5 out of 5]

My days of collecting things are long over. I'm not a minimalist by any stretch, but the very idea of amassing more stuff; clutter to dust and sort makes me shudder. With one exception; I love cookbooks! Now, however, I borrow from the library and evaluate thoroughly, making a few recipes to discover if the author will take me in new, creative directions in the kitchen. Every time I am tempted to add one, I reevaluate what’s on my shelf to make certain it still earns its spot. Lately a few have fallen away into the donate pile. My criteria for what makes a good cookbook has been sharpened and reshaped by my personal health and wellbeing. Wanton, reckless use of sugar and the unhealthy fats now represents irresponsibility and laziness in the kitchen.

With all that said, I’m going to buy and add this one to my collection. It’s a beautiful book with earthy photography begging me to make the dish. Madison’s prose introducing each recipe is engaging, inviting me into her cooking mindset as she develops recipes. There is a simplicity to her recipes that surprises by delivering complex flavors, as in her recipe for Caramelized Onions with Vinegar and Cloves. The resulting flavor from so few ingredients had me smiling and looking for other dishes that might be enhanced by these jewels. As a seasoned cook, she enlightens the reader on how to take one recipe and expand on it. Winter Squash and Caramelized Onion Soup with Eight Finishes teaches creativity and resourcefulness in the kitchen.

I still use her 2005 cookbook, Vegetarian Suppers, and now happily add this one to my collection.

[Amuse · Rating 3 out of 5]

Madison presents favorite dishes, some lightened up. There are some I want to try, but not all. I find her platters of grilled veggies boring, but other recipes are intriguing. I don't get the sense there is a lot more for Madison to divulge about vegetarian cooking, but this is likely not her last cookbook.

[Brad Theado · Rating 5 out of 5]

great pictures. I wish a few more recipes didn't have garlic and onions all through them

[Lynne · Rating 3 out of 5]

A gorgeous book, photos were beautiful. Unfortunately, I wasn’t inspired to make any of the recipes.

[Julie Webb · Rating 4 out of 5]

This a beautiful book. It was exactly what I expected, though I read more than a few reviews knocking this? It seems that overall people expected everyday, read basic, fare. Though some of the ingredients are expensive or uncommon (I live in BFE Midwest) with the amazing advent of the internet things like saffron and smoked salt shouldn't perplex anyone. Really nearly all the ingredients are common, they are just put together in fancy sounding ways.

I like sophisticated food.

Here are a few examples:

Sweet Potato (or pumpkin) Pudding with Silky Persimmon Puree

Roasted Asparagus and Arugula with Hard-Cooked Eggs and Walnuts

Carrot Soup with Zesty Relish or Smoky Spicy Butter

Organized by ingredient you can look up what you grow. I really enjoyed it.

If this was bit too fancy for you I'd give Naturally Nourished a try.

[Julia · Rating 4 out of 5]

Deborah Madison, a James Beard-award winning vegetarian chef, brings us health-focused, vegetable-centered dishes in this delicately illustrated cookbook. Not all of the recipes are practical for day-to-day cooking, but most are a wonderful compliment to a long-time vegetarian's diet. I am by no means a good cook, but Deborah Madison's empathetic tone and thorough recipes helped guide me through new dishes so that I no longer had to rely on my tired routine of veggie sandwiches and uninspired salads. The red chili and zucchini cake recipes are a particular favorite—I like how easy it is to cook by the recipe, or add in new flavors to create a little personal twist. These are definitely fantastic dishes to know as a baseline and build on. Her books are a necessity for any vegetarian, and a great read for vegans as well.

[Helga Nel · Rating 3 out of 5]

NOTE: I received this book curtesy of NetGalley and Ten Speed Press in exchange for an honest review.

I have to say that I absolutely love cookbooks but I do not like cookbooks when half the ingredients are unknown and especially if the unknown ingredients can not be found in South Africa at our local green grocer.

Other that that I enjoyed the book as it recipes together with the photo's makes you wish that you where able to make and enjoy it.

[Laura · Rating 2 out of 5]

This is the first cookbook I’ve genuinely been confused by. While the recipes sound good, I am not sure what to do with many of the sauces or vegetable sides really. Should you group a couple together for lunch? Soup is a meal unto itself but what does one do with fruit compotes other than put them on ice cream? The organization of the cookbook (alphabetically by ingredient rather than by course or by season) is also confusing. It’s just not the book for me.

[Aja Marsh · Rating 4 out of 5]

Beautifully put together book with a nice bit of thoughtful text and stories accompanying each recipe. Lovely photos as well. I like the way the text was integrated and typeset because while it feels very much like a cookbook, it has a more "bookish" quality than most which is a nice change. Even the binding and overall layout attribute to that as well.

[Sandra · Rating 4 out of 5]

This is a really great book for vegetarians or people who want to incorporate more vegetarian meals into their life. The photography is very impressive and artistic, but not all the recipes were easy to make.

I received an advance copy of this book from NetGalley in exchange for an honest review.

[Carol · Rating 3 out of 5]

Sophisticated Vegetarian

Author has a deep knowledge and respect for ingredients. Since there are many ingredients that would be difficult to find in your neighborhood store, the recipes aren't very practical but it's s beautiful book.

[Dray · Rating 4 out of 5]

Deborah Madison, while not defining creative vegetarian cooking, certainly is a foremost creator and food artist. She clearly loves her subject(s) and presents nuanced and well balanced dishes. She is exciting to read. Thanks for a great cookbook!

[Adrienne · Rating 2 out of 5]

As a home cook, it was not for me.

[Janet · Rating 2 out of 5]

Random and inaccessible. Too bad. I loved Vegetable Literacy.

[Linda · Rating 1 out of 5]

Although I am not vegetarian, I aspire to eat more vegetarian meals. I only found 2 fritatta recipes in this whole book that I would try. Nothing else appealed to me.

[Baila Klein · Rating 4 out of 5]

A comprehensive vegetarian cookbook. Interesting stories behind the recipes and how they came to be healthier versions of their original meals. Good vegan options.

[Ellie · Rating 5 out of 5]

Excellent, some great ideas. Simply explained, this lives next to my reading chair in the kitchen.

[Onceinabluemoon · Rating 5 out of 5]

4.5 Gorgeous photography, at first I wasn't impressed, then the recipes started to grab me, loads of inspiration!

[Celia · Rating 5 out of 5]

Just got to get my husband to let try more of these recipes

[Ashleyree · Rating 5 out of 5]

A beautiful book with lovely recipes

[Laura · Rating 3 out of 5]

These vegetarian recipes looked so beautiful but I found that none of them seemed ones that I wanted to make.

[Sylvia Johnson · Rating 3 out of 5]

I would have liked a more seasonal organization. This cookbook would be very useful for those who have a garden of greens they can pick a few of at a time.

[Cherie · Rating 3 out of 5]

A beautifully-laid out book, lovely photos, typical Deborah Madison recipes. Not my fave of hers, but I really did enjoy some of these recipes.

[Jenny Skells · Rating 3 out of 5]

Some interesting recipes I’ll definitely try but a little too farmer’s market-y for me.

[Tilden · Rating 4 out of 5]

What a beautiful book. I own several of Deborah Madison's cookbooks which most recipes are fairly involved. This cookbook has beautiful photos and simpler recipes.

[Megan · Rating 5 out of 5]

I refer to this book weekly

[Shelley Quezada · Rating 5 out of 5]

Deborah Madison's glorious new cookbook takes the reader/cook into further explorations of amazing vegetable dishes that she creates in her New Mexico home. As ever, Madison's voice comes through in her descriptions of the changing view on vegetable cookery. Once cast in the role of "sides" vegetables have now taken their place at the very center of plate and the foundation for ever more important meals. More importantly, her book encourages the reader to also become "the gardener" and to try his or her hand at an array of interesting plants that will become the base for new, favorite recipes. Although the book does not focus on gluten free or vegan recipes, there are enough surprise offerings here to delight the reader on a more restricted diet. Having once Madison on a book tour where she also cooked for the audience I have learned to treasure her expertise. This new offering is a welcome addition to my bookshelves.