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In My Kitchen by Deborah Madison
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In My Kitchen

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In My Kitchen by Deborah Madison
Hardcover $32.50
Mar 28, 2017 | ISBN 9780399578885

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  • $32.50

    Mar 28, 2017 | ISBN 9780399578885

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  • Mar 28, 2017 | ISBN 9780399578892

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“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 

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

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