1 Spring Cookbooks You’ll Actually Cook From
I hope you like vegetables. This spring’s cookbook selection is not just vegetable-forward, it is vegetable-dominant, with an assist from books that aim to make you a better weeknight cook. The vibe? It’s a really nice time to be in the kitchen.
Let’s start with the queen of veg, Deborah Madison. After convincing Americans that vegetarian food could be sophisticated and complex with her 1987 cookbook, Greens, she strengthened her position with the seminal books Vegetarian Cooking for Everyone and Vegetable Literacy. It has been written that we couldn’t have the likes of Anna Jones without her, an association that could be broadened to include other vegetarian bloggers with cookbooks out this season (see: The First Mess, My New Roots, and Blissful Basil).
With In My Kitchen: A Collection of New and Favorite Vegetarian Recipes, Madison proves that she’s not just puttering around her New Mexico garden in a smart hat, looking like Diane Keaton in a Nancy Meyers film I’d very much like to see: She still has serious (meatless) game. Many of the recipes collected here are refined and reconstructed versions of her classics, which have changed as she has. But they don’t feel like Greatest Hits, Vol. 13. A chard and saffron tart is still creamy after all these years, but the rich crust has been replaced with ground almonds. A yeasted holiday bread with rosemary and lemon has become a quick bread for Sunday mornings. Even an updated 20-year-old recipe for kale and quinoa gratin feels new. When she includes a recipe for brown rice porridge with nut butter and chia seeds, it’s because she’s been eating it since before the Instagram founders were born. #respect
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