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Cutting Edge > Groundbreakers > Deborah Madison
Deborah Madison
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"For every human being on the planet, the world produces 2 lbs. of grain per day-roughly 3000 calories, and that's without even counting all the beans, potatoes, nuts, fruits and vegetables we eat." Worldwide, almost half of this grain is fed to livestock. - From Hope's Edge, the Next Diet for a Small Planet by Frances Moore Lappé and Anna Lappé |
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Seeds of Change is switching out its seed packs to new reusable, recyclable envelopes? This state-of-the-art packaging requires less energy to manufacture, has a longer shelf life, can be resealed to store unplanted seed, reused for other purposes, or recycled as #1 plastic... Learn More |
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Deborah Madison, a Zen student with no previous professional experience, was asked to create a vegetarian restaurant for the San Francisco Zen Center. Greens Restaurant became the premier dining experience in San Francisco and Deborah's books have set the new standard in contemporary vegetarian cooking.
Her most recent book, published in 2002 is entitled Local Flavors and speaks to her passion for farmers markets and cooking with fresh produce. Practical and beautiful, the book offers recipes for the ingredients encountered in farmer's markets and is a celebration of seasonal eating. For further reviews and an opportunity to purchase Local Flavors, click here for a link to Amazon.com.
Vegetarian Cooking for Everyone, was Julia Child Book of the Year and James Beard Foundation winner. She contributes to numerous magazines including Saveur, Gourmet, and Food and Wine. When she's not teaching, Deborah is at home in Santa Fe where she is very involved with her local farmers' market.
For more information about Deborah Madison and her terrific cookbooks click here.
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