Last time we spoke, Deborah’s high-desert garden had been suffering without rain. “It’s the same this year, sadly: severe drought,” she said. “I do have some things up, though. My sorrel plant is up, and lovage, tarragon, salad burnet and chives—the little green things that you’re so grateful for.”
The latest edition, updating 1997’s bestselling, award-winning “Vegetarian Cooking for Everyone,” has more than 150 new recipes, among an impressive 1,600 in a massive volume. Expect to take many delicious detours—even when the subject is something as seemingly simple as barley (five variations are offered) or mashed potatoes. Whip them up plain (Deborah includes a pinch of nutmeg with the more-expected ingredients), or with saffron, with basil puree, with roasted garlic, with herbs and olive oil, or with root vegetables.
In our conversation on my latest radio show and podcast, we discussed how vegetarian cooking has evolved, her signature dishes, and more. Be sure not to miss the question and answer about the other meaning of “food with a face” below:
the q&a with deborah madisonQ. The original book came to you, you write, after you taught a class in cooking at Esalen Institute.It was a long time ago—maybe 1988—and it was a weeklong class, teaching people everything about cooking. We made vinaigrettes, we made bread, we made salads, we made soup, pasta. When I got
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