Early Years:
– Grew up in Davis, California
– Earned a bachelors degree in sociology/city planning in 1968 from Cowell College
– Cooked at Chez Panisse
– Studied at the San Francisco Zen Center for eighteen years
– Founding chef at Greens Restaurant in San Francisco
Cookbooks:
– Authored “The Greens Cookbook” with Edward Espe Brown
– Wrote “Vegetarian Cooking for Everyone”
– Authored “This Cant Be Tofu”
– Wrote “Local Flavors, Cooking and Eating From Americas Farmers Market”
– Authored “Seasonal Fruit Desserts from Orchard, Farm and Market” and “Vegetable Literacy”
Other Writing:
– Contributed to magazines like Gourmet, Saveur, and Food and Wine
– Wrote for Kitchen Gardener, Fine Cooking, Orion, and Organic Gardening
– Contributed to Eating Well and the Time-Life Cookbook Series
– Managed the Santa Fe Farmers Market
– Active in the Slow Food movement and founded the Santa Fe Chapter
Awards and Honors:
– Received the André Simon Memorial Prize in 1987
– Awarded the 1994 M. F. K. Fisher Mid-Career Award
– Books received awards from the International Association of Culinary Professionals and Les Dames dEscoffie
– Two books named the Julia Child Cookbook of the Year by the IACP
– Received 5 James Beard Foundation Awards and 4 nominations
Bibliography:
– “The Greens Cookbook” (1987)
– “The Savory Way” (1990)
– “The Vegetarian Table” (1996)
– “Vegetarian Cooking for Everyone” (1997)
– “This Cant Be Tofu!” (2000)
Notes:
– Various sources like The New York Times and San Francisco Chronicle
– Articles, reviews, and interviews with Deborah Madison
– Information on her books and contributions
– Awards and recognitions received
– External links to official website and related content
Deborah Madison is an American chef, food writer and cooking teacher. She has been called an expert on vegetarian cooking and her gourmet repertoire showcases fresh garden produce. Her work also highlights Slow Food, local foods and farmers' markets.
.jpg)