Deborah Madison is a masterful writer on the subject of vegetables. She's never steered me wrong and I'll continue seeking out her work.

Loved, loved, loved this title. Deborah Madison is a brilliant cook and a brilliant writer whose h]generous spirit comes across throughout this collection of recipes.

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

Madison's writing is clear and accessible, the recipes are appealing and reliable. I have never met a book of hers I didn't like.

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.

A great book with great vegetarian recipes....... wonderful book with vibrant pictures......

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.

IN MY KITCHEN is a must-have for all kitchens. I have a permanent place for it on my kitchen counter which says a lot, considering I have so little room in my kitchen!

Each meal is delicious and well thought of. The photography makes you want to reach into each photo and steal the dishes and eat them right there. Such a beautiful book; very hunger-inducing!

Deborah Madison is a well-known American vegetarian food writer. She is an advocate of using good quality ingredients, organic if possible, and over the years her cooking style has simplified. For some recipes it will probably help if you have a veg plot or allotment to get the freshest produce. After an introductory section, recipes are listed by alphabetical order of the primary ingredient (the recipes are all listed at the beginning of the book).

To whet your appetite, here is a selection of recipes from the book, some of which I have tried out, others will need to wait until the seasonal ingredients become available. There's a lovely smoky-spice butter designed to counteract the sweetness of carrots, sweet potatoes & squashes which it does very well (later there is a carrot soup where this butter can be used as an alternative to the onion relish included in the recipe); bulghur & green lentil salad with chick peas & preserved lemon which is a great winter salad; a lovely citrus & avocado salad with a lime & cumin vinaigrette. There is a great aubergine gratin with a custard of ricotta & saffron, some delicious ricotta fritters, a nice variation on red lentil soup enhanced with an Ethiopian spice mix for which a recipe is provided (coriander seeds, allspice berries, fenugreek, cardamom, chilli, paprika, ginger & nutmeg); a chickpea and potato stew; sweet potato & coconut curry; several recipes involving tofu; a gorgeous tomato & red pepper tart; another curry, this time involving tomatoes and cauliflower. For breakfast there is a lovely mix of oats, dried cherries, raisins and almonds - the slightly sour flavour of the cherries works well with the raisins and nuts. For dessert I liked the look of white peaches in lemon verbena syrup - roll on the summer when I can try this out, and also the quinces braised in honey & wine.

There are a few things that will be unfamiliar to, and in all likelihood unavailable to, a non-American cook such as the collard greens (not something I like anyway and I am not really sure there is a European alternative). A specific potato is used in a number of recipes, called a fingerling - I used charlotte potatoes as an alternative which seemed to work OK. In addition there are perhaps too many recipes for things I am not fond of - kale, chard, porcini. There were also recipes which duplicate others I have, and more where a recipe seems almost superfluous. My own view is that this isn't Deborah Madison's best book (The Green's Cookbook would top my list).

One downside is that recipes have not been converted to European measures but the photography is beautiful.

In My Kitchen has the intimate, around the butcher block with a glass of wine, feeling of dropping in for a visit with an old friend who invites you to stay for dinner. I’ve been a fan of Deborah Madison since her days at Greens, and her new cookbook is a visual and culinary treat. One of my favorite photos in this book is a pair of hands tossing a glistening broccoli salad. Most of the recipes make me wish that my weekly local farmer’s market was today, and not on Saturday. With lots of delicious vegetable matchings, and many suggestions for options, this cookbook is an inspiration for meat-eaters, vegetarians, vegan and gluten-free eaters.

Deborah Madison has given us several multi-page books of wonderful recipes, mainly vegetarian. She is inventive and comprehensive. She even made tofu interesting a while back in her uncharacteristically small book "I Can't Believe It's Tofu". This new book is another small one, thankfully, bringing together some of her all-time favorite and best recipes and some new ones. Many of the recipes here are mainstays of my kitchen, and the new ones I've tried have all worked properly.

A fine summing up of a long and fruitful career.

TITLE: An evolution towards minimalism that brings out the best in vegetarian ingredients

I've been a fan of Deborah Madison's way of cooking since I bought her large volume "Vegetarian Cooking For Everyone" back in the late 90's. Is this book the culmination of her cook books? Who knows, but it sure seems so. This small compilation of recipes (relatively speaking, compared to that huge book back in the 90's), is definitely a summing up--and exhibits the growth--of many, many years of experience. Can her cooking become any more precise in its simplicity?

Each recipe she presents has evolved over the years. These recipes are finely-tuned in a way that brings out the very best of its ingredients, in their most basic ways. Decades of working with vegetarian ingredients--thinking and concocting--caused Madison to grow these recipes in a minimalistic way. Not only that, these recipes have evolved along with the American food revolution of the past several decades.

If you've been following Madison through this evolution--as I have--you can hardly not buy this book. If you are new to following Deborah Madison, I wonder if you will be able to appreciate the value of this book. If you are not even aware that there's been a food revolution, you may be dumbfounded by some of the essay-like content that you read in this cook book.

Do you follow recipes exactly, or do you pick and choose parts of a recipe that have appeal? If you only ever follow recipes exactly, you may miss what's so great about it. These recipes allow leeway and choices.

You know your own favorite recipes that you make over and over again? Chances are that you have grown those recipes to whittle down extraneous ingredients and steps. You have fine-tuned those recipes to make it perfect for you and your family. That is what Madison has done in this book. It is a marvel. It is food for thought. The recipes spark creativity and inspiration. They show a path forward for your own growth.

*I received a temporary download of this book from the publisher several months ago. I have been working diligently with it prior to its publication.

Recipes to come home to!

Deborah Madison's says as she has gotten older, simplicity has become primary. There is a wisdom to less is more. Her descriptions of each recipe feel as if she and I are having a conversation. Good friends united by a love of quality, fresh ingredients. I breathe deeper, relax, imagine the pleasure of cooking, feasting with my eyes, inhaling.

This is a cookbook to experience on many levels. A meal in itself.

I thought this book was fantastic. It's always a pleasure seeing a new vegetarian cookbook being published and this one doesn't disappoint. It's recipes are fresh and enticing and actually look do-able for the average home cook. Excellent!

Deborah Madison shows how she likes to cook now with 100 new recipes. Alphabetically organized by vegetables. This new book is well worth reading and has wonderful recipes.