IN MY KITCHEN

From one of the foremost authorities on vegetarian cooking and the award-winning author of 13 cookbooks comes a carefully curated and updated collection of Deborah Madison's most loved recipes. Reflecting how she cooks at home today, Deborah Madison's newest book shares 100 of the most inspired and innovative recipes from her vast repertoire, all pared down to the key ingredients needed to achieve delicious, nuanced flavor, with simplified preparations.

With recipes like Roasted Jerusalem Artichoke Soup with Sunflower Sprouts, Fennel Shaved with Tarragon and Walnuts, and Olive Oil, Almond, and Blood Orange Cake, IN MY KITCHEN is perfect for both weeknight dinners and special occasions. Lavishly photographed, with an approachable, intimate package, this is the must-have collection of modern vegetarian recipes from a beloved authority.

Deborah Madison’s previous books include New Vegetarian Cooking for Everyone and Vegetable Literacy. She 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.