In My Kitchen
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.
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