About Deborah Madison
A champion of cooking that’s tasty, beautiful, and healthful, Deborah Madison got her start cooking at the San Francisco Zen Center in the 1970s. She later cooked at Chez Panisse in Berkeley and then became the founding chef at the seminal vegetarian restaurant Greens in San Francisco. Madison is widely credited with helping to make vegetarian cooking both accessible and delicious, and is a pioneer in the local food movement.
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Featured Books by Deborah Madison
Local FlavorsCooking and Eating from America’s Farmers’ Markets | The Greens CookbookExtraordinary Vegetarian Cuisine from the Celebrated Restaurant | This Can’t Be Tofu!75 Recipes to Cook Something You Never Thought You Would — and Love Every Bite | |
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| | Green vegetables kids will eatFun, not fearsomeEight kid-friendly veg tips. |
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