![]() ![]() At 46, I ought to be able to make pancakes without running to Deborah Madison for advice. Ī food columnist for The New York Times, who found he had packed away his cookbooks before moving, joked, "Rather than making me a more natural cook, living so closely with my favorite recipe books brought about what my wife would call learned helplessness. Madison, whose work concentrates on local foods and farmers' markets, returned to the Bay Area to write The Greens Cookbook with co-author Edward Espe Brown, and then wrote another 10 books on food and cooking, including Vegetarian Cooking for Everyone, This Can't Be Tofu, Local Flavors, Cooking and Eating From America's Farmers' Market and Seasonal Fruit Desserts from Orchard, Farm and Market, and Vegetable Literacy. She then cooked for a year at the American Academy in Rome, Italy. She was the founding chef at Greens Restaurant in San Francisco which opened in 1979. She then cooked at Chez Panisse and was a student for eighteen years at the San Francisco Zen Center. Madison grew up in Davis, California, and earned a bachelor's degree with high honors in sociology/city planning in 1968 from Cowell College at the University of California, Santa Cruz. Her work also highlights Slow Food, local foods and farmers' markets. ![]() She has been called an expert on vegetarian cooking and her gourmet repertoire showcases fresh garden produce. Deborah Madison is an American chef, food writer and cooking teacher. ![]()
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