With its textured cover, elegant design, and stunning photography, Deborah Madison's In My Kitchen ($33) could easily be mistaken for a coffee-table book, but it will serve you just as well in the kitchen. Arranged by ingredient, rather than course or season, it is my favorite of Madison's many vegetarian-friendly cookbooks, as the recipes are relatively pared down and shaped by her decades of cookbook-writing experience. An emphasis is placed on the sourcing of ingredients — some recipes will send you searching specialty and farmers markets — but Madison typically provides substitution ideas for harder-to-find items.
Recipes I've Tried and Loved:
Broccoli With Roasted Peppers, Feta, Olives, and Herbs
Summer Squashes With Herb Blossoms, Basil, Pine Nuts, and Pamigiano-Reggiano
Recipes I'd Like to Try:
Citrus and Avocado With Lime-Cumin Vinaigrette and Shredded Greens
Red Lentil Soup With Berbere
Scrambled Eggs Smothered With Crispy Breadcrumbs
