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What’s for supper? For vegetarians and health-conscious nonvegetarians, the quest for weeknight recipes that don’t call for meat can seem daunting. Focusing on recipes for a relaxing evening—casual dining without the more formal expectations of dinner—she has created an innovative new array of main dishes.
Unfussy but creative, the recipes in From Deborah Madison’s Kitchen: Vegetarian Suppers bring joy to the table, in the form of Masa Crêpes with Chard, Chiles, and Cilantro; Winter Vegetable Cobbler; Star Anise Glazed Stir-Fry; Asparagus Flan with Leeks; Gnocchi with Winter Squash, Sage, and Seared Radicchio; summer fare such as Bruschetta with Warm Tomatoes; and satisfying braises and stews, including Chickpea, Potato, and Spinach.
Featuring enticing full-color photographs throughout, by the photographer who made Local Flavors such a stunning package, From Deborah Madison’s Kitchen: Vegetarian Suppers will delight Madison’s fan base for many meals to come.
Deborah Madison’s Vegetarian Cooking for Everyone and The Savory Way, each earned the IACP’s Julia Child Cookbook of the Year award. Vegetarian Cooking for Everyone also received a James Beard Award, as did Local Flavors, her most recent book. She is also the author of the James Beard Award nominee This Can’t Be Tofu! and The Greens Cookbook, which is now a classic. She lives in Galisteo, New Mexico.
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