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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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 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.
A cookbook or cookery book is a kitchen reference containing recipes.
Alice Louise Waters is an American chef, restaurateur, food writer, 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.
Denis Cotter is an Irish celebrity chef, author and proprietor of the acclaimed vegetarian Paradiso restaurant in Cork City. He has also published several cookbooks and featured on the RTÉ One television series Guerrilla Gourmet.
Yotam Assaf Ottolenghi is an Israeli-born British chef, restaurateur, and food writer. Alongside Sami Tamimi, he is the co-owner of nine delis and restaurants in London and Bicester Village and the author of several bestselling cookery books, including Ottolenghi: The Cookbook (2008), Plenty (2010), Jerusalem (2012) and Simple (2018).
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.
Hetty Lui McKinnon is an Australian Chinese Vegetarian/plant-based/vegan cookbook author, recipe developer, and James Beard Award finalist and winner. She has written five cookbooks with the fifth, Tenderheart: A Cookbook About Vegetables and Unbreakable Family Bonds winning the James Beard Award for Vegetable Focused Cooking in 2024.
Joe Yonan is an American vegetarian/plant based food writer and cookbook author who currently serves as the Food and Dining Editor for The Washington Post. He is also a cookbook author whose most recent work is Mastering the Art of Plant-Based Cooking: Vegan Recipes, Tips, and Techniques (2024).
