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  • Published: 17 July 2017
  • ISBN: 9780399578885
  • Imprint: Ten Speed Press
  • Format: Hardback
  • Pages: 288
  • RRP: $55.00
Categories:

In My Kitchen

A Collection of New and Favorite Vegetarian Recipes



A collection of 100 of Deborah Madison's favorite and most adaptable vegetarian recipes, reflecting how she loves to cook now.

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 vastrepertoire, 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.

  • Published: 17 July 2017
  • ISBN: 9780399578885
  • Imprint: Ten Speed Press
  • Format: Hardback
  • Pages: 288
  • RRP: $55.00
Categories:

About the author

Deborah Madison

Deborah Madison was the founding chef of the Greens Restaurant in San Francisco. She has also worked with Alice Waters at Chez Panisse, at the American Academy in Rome and as a contributor to the Time Life Cookbook Series.Edward Espe Brown learned to cook at Tassajara Zen Mountain Center and is the author of Tassajara Bread Book, Tassajara Cooking and The Tassajara Recipe Book.

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