Deborah Madison is an American chef, food writer and cooking teacher. She has been called an expert on vegetarian cooking [1] [2] and her gourmet repertoire showcases fresh garden produce. Her work also highlights Slow Food, local foods and farmers' markets.
Madison grew up in Davis, California, [3] 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. [4] [5] She then cooked at Chez Panisse [4] and was a student for eighteen years at the San Francisco Zen Center. [6] She was the founding chef at Greens Restaurant in San Francisco which opened in 1979. [7] She then cooked for a year at the American Academy in Rome, Italy. [7]
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, [7] and Vegetable Literacy. [8]
She has written for the magazines Gourmet , Saveur , Food and Wine , Kitchen Gardener, Fine Cooking , Orion , Organic Gardening and Eating Well, and for the Time-Life Cookbook Series. [3] [7] She has also written for Martha Stewart Living , Bon Appetite, Diversions, Kiplingers , Garden Design, Kitchen Garden, Cooks, Vegetarian Times , Metropolitan Home , East-West Journal, the Los Angeles Times , Home and Garden, and the International Slow Food Journal. [9]
When she first moved to New Mexico, Madison managed the Santa Fe Farmers' Market and served on its board for a number of years. [7]
Madison has been active in the Slow Food movement, founded the Santa Fe Chapter, was active on the ARK committee and served on the scientific committee of the Slow Food Foundation for Biodiversity. [10] [11]
She is on the board of the Seed Savers Exchange and the Southwest Grassfed Livestock Association, [11] and is the co-director of the Edible Kitchen garden at Monte del Sol Charter School in Santa Fe, New Mexico. [12] She lives in New Mexico with her husband, artist Patrick McFarlin, who co-authored and illustrated their book What We Eat When We Eat Alone. [13] [14] She is the founding chef at Café Escalara in Santa Fe. [4] [15]
In 1987, Madison received the André Simon Memorial Prize. [16] Madison was awarded the 1994 M. F. K. Fisher Mid-Career Award. [17] Madison's books have received awards from the International Association of Culinary Professionals (IACP) and Les Dames d'Escoffie. [7] Her first two both were named the Julia Child Cookbook of the Year by the IACP. [18]
She received 5 James Beard Foundation Awards and 4 additional nominations. [19] She was also inducted into the James Beard Foundation's "Who's Who of Food and Beverage in America" in 2005. [20]
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James Andrews Beard was an American chef, cookbook author, teacher and television personality. He pioneered television cooking shows, taught at The James Beard Cooking School in New York City and Seaside, Oregon, and lectured widely. He emphasized American cooking, prepared with fresh, wholesome, American ingredients, to a country just becoming aware of its own culinary heritage. Beard taught and mentored generations of professional chefs and food enthusiasts. He published more than twenty books, and his memory is honored by his foundation's annual James Beard Awards.
Soul food is the ethnic cuisine of African-Americans. It originated in the American South from the cuisines of enslaved Africans trafficked to the North American colonies through the Atlantic slave trade during the Antebellum period and is closely associated with the cuisine of the American South. The expression "soul food" originated in the mid-1960s, when "soul" was a common word used to describe African-American culture. Soul food uses cooking techniques and ingredients from West African, Central African, Western European, and Indigenous cuisine of the Americas. Soul food came from the blending of what African Americans ate in their native countries in Africa and what was available to them as slaves. The cuisine had its share of negativity initially. Soul food was initially seen as low class food, and Northern African Americans looked down on their Black Southern counterparts who preferred soul food. The term evolved from being the diet of a slave in the South to being a primary pride in the African American community in the North such as New York City.
Alice Louise Waters is an American chef, restaurateur, and author. In 1971, she opened Chez Panisse, a restaurant in Berkeley, California, famous for its role in creating the farm-to-table movement and for pioneering California cuisine.
Moosewood Restaurant is an American natural foods restaurant in Ithaca, New York. In 1978, the original founders sold the restaurant to the staff, who became "The Moosewood Collective." In addition to producing a number of cookbooks, The Moosewood Restaurant won the America's Classics award from the James Beard Foundation in 2000, which recognized it as "one of the most popular regional destinations."
The Moosewood Cookbook (1977) is a vegetarian cookbook by Mollie Katzen that was published by Ten Speed Press. It is a revised version of a 1974 self-published cookbook by members of the Moosewood Restaurant in Ithaca, New York.
Mollie Katzen is an American cookbook author and artist. The author of twelve cookbooks, she is best known for the hand-lettered, illustrated Moosewood Cookbook (1977) and The Enchanted Broccoli Forest (1982). She has written and illustrated three children's cookbooks, Pretend Soup (1994), Honest Pretzels (1999), and Salad People (2005). In 2007 the Moosewood Cookbook was inducted into the James Beard Cookbook Hall of Fame. In 2017, her papers were collected by the National Museum of American History at the Smithsonian Institution. This includes all the hand-lettered originals, plus illustrations, from the Moosewood Cookbook and The Enchanted Broccoli Forest, and is now part of their permanent collection.
Barbara Tropp was an American orientalist, chef, restaurateur, and food writer. During her career, she operated China Moon restaurant in San Francisco and wrote cookbooks that popularized Chinese cuisine in America. China Moon's accompanying cookbook is credited with being one of the first fusion cuisine cookbooks. She was the 1989 recipient of the Who's Who of Food & Beverage in America James Beard Award. Tropp was called "the Julia Child of Chinese cooking."
"Kainei" Edward Espé Brown is an American Zen teacher and writer. He is the author of The Tassajara Bread Book, written at the Tassajara Zen Mountain Center, as well as the co-author of The Greens Cookbook, with Deborah Madison.
Greens Restaurant is a landmark vegetarian restaurant in the Fort Mason Center in the Marina District, San Francisco, California, overlooking the Golden Gate Bridge.
Cecilia Hae-Jin Lee is a Korean American writer, artist, photographer and chef. Lee is most known for her cookbooks and food writing. She was nominated for a James Beard award in 2006 and has won numerous other awards for her cookbooks. Lee has written for magazines, newspapers, and online publications. She also works as an artist in installation, photography, painting and drawing. Her work is displayed in many galleries and she created two public art pieces in California.
Denis Cotter is an Irish celebrity chef, author and proprietor of the acclaimed vegetarian Café Paradiso restaurant in Cork City. He has published three cookbooks – "Cafe Paradiso Cookbook", "Paradiso Seasons" and "wild garlic, gooseberries...and me", and his fourth book was due to be published in 2011 by HarperCollins. He has featured on the RTÉ One television series Guerrilla Gourmet.
Yotam Assaf Ottolenghi is an Israeli-born British chef, restaurateur, and food writer. He is the co-owner of seven delis and restaurants in London and the author of several bestselling cookery books, including Ottolenghi: The Cookbook (2008), Plenty (2010), Jerusalem (2012) and Simple (2018).
Paula Wolfert is an American author of nine books on cooking and the winner of numerous cookbook awards including what is arguably the top honor given in the food world: The James Beard Foundation Medal For Lifetime Achievement. A specialist in Mediterranean food, she has written extensively on Moroccan cuisine including two books, one of them a 2012 James Beard Award winner. She also wrote The Cooking of South-West France, and books about the cuisine of the Eastern Mediterranean, slow Mediterranean cooking and Mediterranean clay pot cooking.
Salma Hage is a Lebanese author and cook. She is the author of the bestselling cookbook The Lebanese Kitchen. Her second book The Middle Eastern Vegetarian Cookbook won her the James Beard Award in the Vegetable Cooking category.
Vegetarian Cooking for Everyone is a 1997 cook book by Deborah Madison. It contains 1,400 vegetarian recipes from soups to desserts.
Lois Ellen Frank is an American food historian, cookbook author, culinary anthropologist, and educator. She won a 2003 James Beard Foundation Award for her cookbook Foods of the Southwest Indian Nations, the first cookbook of Native American cuisine so honored.
The James Beard Foundation Awards are annual awards presented by the James Beard Foundation to recognize culinary professionals in the United States. The awards recognize chefs, restaurateurs, authors and journalists each year, and are generally scheduled around James Beard's May birthday.
The James Beard Foundation Awards are annual awards presented by the James Beard Foundation to recognize culinary professionals in the United States. The awards recognize chefs, restaurateurs, authors and journalists each year, and are generally scheduled around James Beard's May birthday.
The James Beard Foundation Awards are annual awards presented by the James Beard Foundation to recognize culinary professionals in the United States. The awards recognize chefs, restaurateurs, authors and journalists each year, and are generally scheduled around James Beard's May birthday.
The James Beard Foundation Awards are annual awards presented by the James Beard Foundation to recognize culinary professionals in the United States. The awards recognize chefs, restaurateurs, authors and journalists each year, and are generally scheduled around James Beard's May birthday.
