Deborah Madison

Deborah Madison

In Deborah's own words...

Being something of a farm kid (I was raised on a dairy farm and in an ag-university by a botanist father), I've long had an interest in plants in general, gardening, and farming. These early experiences have long informed my cooking and writing about food.

I grew up in Davis, California, an agricultural-university town, and became interested in cooking when I was about fifteen. It was the enticing smell of challah baking next door that got me started baking bread. But I never dreamed that I'd become involved with food. The idea of going to a culinary school didn't even exist when I graduated from high school, so essentially I am a self-taught cook.

I began cooking in earnest when I was a student at the San Francisco Zen Center in the late l960s. That's where I came to cook vegetarian food, the food our Buddhist community agreed chose to eat. At that time vegetarian food couldn't have been further than anything mainstream. It's earnest clumsiness drove fellow Zen students to the corner café where they could eat fluffy pancakes with butter and syrup. If we were to eat together, then my job was to tease this counter-culture diet into one that was more familiar and appealing, yet still remain vegetarian. This long effort culminated in the opening of Greens restaurant in San Francisco in l979. Cooking sophisticated and delicious food for a public that wasn't necessarily seeking out vegetarian food was quite a challenge. For me, the most pleasing words from our customers were, "I forgot there wasn't any meat—it was so good!"

Vegetarian Food Today

I have loved seeing vegetarian food lose its counterculture aspect so that everyone can sit down at the table together. Today, deciding to have a vegetarian meal doesn't have to raise eyebrows, or questions, or indicate a life-style. Rather, a vegetarian meal can simply be another choice to be enjoyed for whatever reason a person has—health, variety, appeal, or ideals.

While I've thoroughly enjoyed developing a vegetable-based cuisine and happily eat vegetarian most all of the time, I also eat meat, fish, and fowl from time to time, although less and less. I appreciate the energy and strength they give me, and even more, I appreciate those who practice wise and humane animal husbandry. I've visited many ranchers and ranches to better understand what's involved in this aspect of food production. I'm increasingly concerned about the problems of farming, whether vegetables or animals, the world's food supply, and the degradation of our landscape and food-scapes. One can't just get gushy about food without knowing something of its story—how it comes to us and what sustains it. That's what makes our food choices interesting, if not urgent, to me.

What I Do, Where I Live

When I'm not writing or working in my vegetable garden, I spend time as a Slow Food convivium co-leader. I have also served on Slow Food's Ark and Presidia Committee and as a board member of the Slow Food Foundation for Bio-Diversity. I am also on the board of the Seed Savers Exchange and The Southwest Grassfed Livestock Association. In my community I am involved with a school garden project and our local farmers market. As a freelance writer I currently write for culinate.com and gourmet.com, and have contributed to Cooking Light, Williams Sonoma's Taste, Vegetarian Times, Gourmet, Food and Wine, Bon Appetit, Garden Design, Fine Cooking, Organic Style, The LA Times, Orion, and others. As a consultant, I work with CAL Dining Services in Berkeley, California.

My home is in the village Galisteo, New Mexico, where I live with my husband, painter Patrick McFarlin, and my Ragdoll cat, Mister.

Seasonal Fruit Desserts
From Orchard, Farm, and Market
(Broadway, 2010)

Deborah Madison, author of the bestselling Vegetarian Cooking for Everyone, has enlightened millions of Americans about the joys of vegetarian cuisine. Now, after six books for the savory palate, she's finally introducing us to her spectacular fruit desserts—more than 175 easy recipes that are as delicious as they are healthful.

Have you ever bitten into a ripe, fragrant strawberry? Or a luscious peach, its juice dripping down your chin? Or a pear that explodes with flavor? Sometimes fruit, all by itself, just seems like the perfect end to a meal. Now, In Seasonal Fruit Desserts: From Orchard, Farm, and Market, Deborah Madison manages to improve on perfection, turning all of your favorite seasonal fruits into a cornucopia of decadent tarts, pies, puddings, and cakes.

Most of us find it difficult to incorporate enough fruit into our diets but with more than 175 recipes in this book, you'll find plenty of new, healthy and totally pleasurable ideas. Dessert doesn't need to be a complicated and time-consuming task after you have prepared a whole meal. These simple and flavorful recipes are easy to master and will delight your family and guests.

As an expert on local produce, Madison shows us the best fruit pairings for any season and where to find them all over the country. Did you know that the season for mangoes and strawberries overlap in Southern California making them a natural pair? Or that between November and April, there are plenty of citrus varieties—like Dancy mandarins, Fairchilds, Clementines, or honey tangerines—that find their way to shelves and markets? With recipes like Wild Blueberry Tart in a Brown Sugar Crust, Strawberries in Red Wine Syrup, Winter Squash Cake with Dates, Hazelnut-Stuffed Peaches and Apricot Fold-Over Pie, and even simple and beautiful combinations of fruits with the right cheeses, you will be introduced to many varieties of fruit from the exotic to the heirloom and dessert will be your new favorite meal of the day.

What We Eat When We Eat Alone
Stories and 100 Recipes
by Deborah Madison and Patrick McFarlin
(Gibbs Smith, 2009)

Deborah Madison set out to learn what people chew on when there isn't anyone else around. The responses are surprising—and we aren't just talking take-out or leftovers. This is food-gone-wild in its most elemental form.

In a conversational tone, What We Eat When We Eat Alone explores the joys and sorrows of eating solo and gives a glimpse into the lives of everyday people and their relationships with food.

The book is illustrated with the delightful art of Patrick McFarlin, and each chapter ends with recipes for those who dine alone.


Vegetarian Suppers
from Deborah Madison's Kitchen
(Broadway, 2007)

I love supper. It's friendly and relaxed. It's easy to invite people over for supper, for there's a quality of comfort that isn't always there with dinner, a meal that suggests more serious culinary expectations—truly a joy to meet, but not all the time. Supper, on the other hand, is for when friends happen to run into each other at the farmers' market or drop in from out of town. Supper is for Sunday night or a Thursday. Supper can be impromptu, it can be potluck, and it can break the formality of a classic menu. With supper, there's a willingness to make do with what's available and to cook and eat simply. It can also be special and beautifully crafted if that's what you want. —from the Introduction

In her first collection of suppertime solutions, the author of the bestselling cookbook classic, Vegetarian Cooking for Everyone, solves the perennial question of what to cook for dinner, with more than 100 inspiring recipes to enjoy every night of the week.

What's for supper? For vegetarians and health-conscious nonvegetarians, the quest for recipes that don't call for meat often can seem daunting. Focusing on recipes for a relaxing evening, Deborah Madison has created an innovative array of main dishes for casual dining. Unfussy but creative, the recipes in Vegetarian Suppers from Deborah Madison's Kitchen will bring joy to your table in the form of simple, wholesome, and delicious main dish meals.

These are recipes to savor throughout the week—quick weekday meals as well as more leisurely weekend or company fare—and throughout the year. The emphasis is on freshness and seasonality in recipes for savory pies and gratins, vegetable stews and braises, pasta and vegetable dishes, crepes and fritters, delicious new ways to use tofu and tempeh, egg dishes that make a supper, hearty cool-weather as well as light warm-weather meals, and a delightful assortment of sandwich suppers.

Recipes include such imaginative and irresistible dishes as Masa Crêpes with Chard, Chiles, and Cilantro; Spicy Tofu with Thai Basil and Coconut Rice Cakes; Lemony Risotto Croquettes with Slivered Snow Peas, Asparagus, and Leeks; and Gnocchi with Winter Squash and Seared Radicchio.

Vegan variations are given throughout, so whether you are a committed vegetarian or a "vegophile" like Deborah Madison herself, you'll find recipes in this wonderful new collection you will want to cook again and again.


Vegetarian Cooking for Everyone
(Broadway 10th anniversary edition, 2007)

The tenth anniversary edition of this landmark cookbook, with more than 325,000 copies in print, includes a new introduction from Deborah Madison, America's leading authority on vegetarian cooking.

What Julia Child is to French cooking, Deborah Madison is to vegetarian cooking—a demystifier and definitive guide to the subject. After her many years as a teacher and writer, she realized that there was no comprehensive primer for vegetarian cooking, no single book that taught vegetarians basic cooking techniques, how to combine ingredients, and how to present vegetarian dishes with style. Vegetarian Cooking for Everyone teaches readers how to build flavor into vegetable dishes, how to develop vegetable stocks, and how to choose, care for, and cook the many vegetables available to cooks today. Vegetarian Cooking for Everyone is in every way Deborah Madison's magnum opus, featuring 1,400 recipes suitable for committed vegetarians, vegans (in most cases), and everyone else who loves good food. For nonvegetarians, the recipes can be served alongside meat, fish, or fowl and incorporated into a truly contemporary style of eating that emphasizes vegetables and fruits for health and well-being.

Vegetarian Cooking for Everyone is the most comprehensive vegetarian cookbook ever published. The recipes, which range from appetizers to desserts, are colorful and imaginative as well as familiar and comforting. Madison introduces readers to innovative main course salads; warm and cold soups; vegetable braises and cobblers; golden-crusted gratins; Italian favorites like pasta, polenta, pizza, and risotto; savory tarts and galettes; grilled sandwiches and quesadillas; and creative dishes using grains and heirloom beans. At the heart of the book is the A-to-Z vegetable chapter, which describes the unique personalities of readily available vegetables, the sauces and seasonings that best complement them, and the simplest ways to prepare them. "Becoming a Cook" teaches cooking basics, from holding a knife to planning a menu, and "Foundations of Flavor" discusses how to use sauces, herbs, spices, oils, and vinegars to add flavor and character to meatless dishes. In each chapter, the recipes range from those suitable for everyday dining to dishes for special occasions. And through it all, Madison presents a philosophy of cooking that is both practical and inspiring.

Despite its focus on meatless cooking, Vegetarian Cooking for Everyone is not just for vegetarians—it's for everyone interested in learning how to cook vegetables creatively, healthfully, and passionately. The recipes are remarkably straightforward, using easy-to-find ingredients in inspiring combinations. Some are simple, others more complex, but all are written with an eye toward the seasonality of produce. Madison's joyful and free-spirited approach to cooking will send you into the kitchen with confidence and enthusiasm. Whether you are a kitchen novice or an experienced cook, this wonderful cookbook has something for everyone.


Vegetable Soups
from Deborah Madison's Kitchen
(Broadway, 2006)

When I said I was working on a soup book, the response was often, "Oh, I love soup!" People enthuse about soup in a way that's so heartwarming it makes me feel as if I'm in the right camp... The soups in this book are based on vegetables, and many of these recipes are new ones for me. But some are soup classics, by which I mean some of those that have stood the test of time in my kitchen, (Quinoa, Corn, and Spinach Chowder) and those that are classics in the culture (Boston-Style Black Bean Soup). I've tried to streamlined these dishes as much as possible without sacrificing goodness, so that you can easily enjoy them in your own kitchen. I hope you do enjoy making these soups and add them, one by one, to your repertoire. —from the Introduction

In Vegetable Soups from Deborah Madison's Kitchen, America's favorite vegetarian cookbook author presents more than 100 inventive and straightforward soup recipes guaranteed to satisfy appetites all year long.

Deborah Madison has shown millions of Americans how to turn vegetables and other healthful ingredients into culinary triumphs. In her newest collection of recipes, She serves up a selection of soups ranging from stylish first courses to substantial one-bowl meals.

Madison begins with a soup-making primer and streamlined recipes for vegetable stocks and broths (such as the Hearty Mushroom Broth), which serve as the foundation for many of the recipes that follow, for those who wish to make their own. Soups like the Mexican Tomato Broth with Avocado and Lime can start a supper or stand alone as a simple, light meal. Cooks looking for heartier choices will find satisfying dishes such as Potato and Green Chile Stew with Cilantro Cream or grain-based soups like the Wild Rice Chowder. Organized by seasons, the recipes make the most of the produce–from a springtime Fennel and Almond Soup with Saffron and Ricotta Dumplings to a deeply flavorful autumnal Roasted Squash, Pear and Ginger Soup. When time just isn't available and prepared soups take the place of home made, Madison offers a battery of suggestions for how to make them your own with simple additions from delicious oils and herbs to an invigorating Cilantro Salsa.

Featuring fifty stunning full-color photographs by Laurie Smith, serving suggestions, wine notes, and a host of ideas for creative finishing touches including caramelized pear "croutons" and souffléd cheese toasts, this friendly soup lover's guide gives the reader a hundred delicious ways to enjoy the benefits and flavors of vegetables by the bowlful throughout the seasons.


Local Flavors
Cooking and Eating from America's Farmers' Markets
(Broadway, 2002)

In Local Flavors, bestselling cookbook author Deborah Madison takes readers along as she explores farmers' markets across the country, sharing stories, recipes, and dozens of market-inspired menus. Her portraits of markets from Maine to Hawaii showcase the bounty of America's family farms and reveal the sheer pleasure to be found in shopping for and cooking with local foods.

Deborah Madison follows the seasons in her cross-country journey, beginning with the first tender greens of spring and ending with those foods that keep. Recipes such as Chard and Cilantro Soup with Noodle Nests and Lamb's-Quarters with Sonoma Teleme Cheese launch the market season, followed by such dishes as an Elixir of Fresh Peas or a Radish Sandwich. Recipes for Whole Little Cauliflowers with Crispy Breadcrumbs and White Beans with Black Kale and Savoy Cabbage illustrate the range of the robust crucifers, while herbs and alliums provide the inspiration for a lively Herb Salad, tisanes, and Sweet and Sour Onions with Dried Pluots and Rosemary.

Deborah challenges the conventional view of what's seasonal. A Young Root Vegetable Braise celebrates that early crop of delicate roots, while Braised Root Vegetables with Black Lentils and Red Wine Sauce offers an elegant centerpiece dish for the heartier roots of winter.

Superlative fresh eggs, along with handmade cheese, are featured players at the markets everywhere, and here they appear in such simple dishes as Fried Eggs with Sizzling Vinegar and Warm Ricotta Custard featuring fresh whole-milk ricotta. Because organically raised poultry and meats have an increasingly important presence in our farmers' markets, they are included, too, paired with other market produce that highlights their flavors, as in Roast Chicken with Herbs Under the Skin.

Late summer corn and beans inspire Corn Fritters with Aged Cheddar and Arugula and Shelly Beans with Pasta and Sage. When markets are filled with squashes and melons, tomatoes, peppers, and eggplants, Deborah Madison shows us that they're perfect ingredients for simple, vibrant dishes, such as Braised Farmers' Long Eggplant Stuffed with Garlic or Tropical Melon Soup with Coconut Milk. For the happily overwhelmed cook, Platter Salads suggest how to go ahead and use all of the market's bounty.

Fruits, another vital part of farmers' markets, are generously featured. Huckleberries, unusual grapes, and figs; stone fruits like plums and peaches; heirloom apples, persimmons; winter citrus and subtropical fruits are all here. Fig Tart with Orange Flower Custard; Peach Shortcake on Ginger Biscuits; a Rustic Tart of Quinces, Apples, and Pears; and a Passion Fruit and Pineapple Compote are just a few of the luscious desserts. And, because the market features more than fresh foods of the moment, recipes based on dried fruits, oils, vinegars, preserves, and other long-keeping foods help the reader continue eating locally once the market season has ended.

By going behind the scenes to speak with the farmers and producers, Deborah Madison connects readers directly with the people who grow their food. Full-color photographs of gorgeous produce, mouthwatering dishes, and evocative scenes from the markets will entice every reader to cook from the farmers' market as often as possible.


The Greens Cookbook
Extraordinary Vegetarian Cuisine from the Celebrated Restaurant
with Edward Espe Brown
(Broadway Books, 2001)

The Greens Cookbook is that rarity, a book that truly represents a revolution in cooking. Here are the recipes that helped to create the boldly original and highly successful Greens Restaurant on San Francisco Bay. Not only for vegetarians, this book caters to everyone who seeks delight in cooking and eating. Using an extraordinary range of fresh ingredients in imaginative and delicious ways, it shows how to present a feast for the eyes as well as for the palate.

The Greens Cookbook contains more than 260 recipes for all seasons, all occasions, all tastes. From bright, simple salads to beautifully spiralled roulades, here is a provocative, sophisticated and varied fare, dedicated to elegance and balance, taste and texture, color and freshness.

The Greens Cookbook presents everything you need to know to create and enjoy at home meals that draw rave reviews in the restaurant. Inside you will find: Inspiring menus for spring, summer, winter, fall. Everything from easy-to-prepare dishes for two to meals for a gala feast. The first guide to selecting wines with vegetable dishes. Glossaries of unfamiliar ingredients and useful kitchen equipment. A generous and encouraging text that helps develop your skill and self-expression as a cook. Insightful professional tips heading each recipe, and much more.


The Savory Way
High-Spirited, Down-to-Earth Recipes for Savory Vegetable Dishes
(Broadway Books, 1999)

A personal collection of more than 300 elegant recipes, The Savory Way presents Deborah Madison's innovative style of vegetarian cooking. The recipes are flexible and forgiving and fit into her philosophy of cooking. Some are quick fixes, designed to quell an urgent appetite; others are more leisurely affairs. Some are low-fat; others, more decadent. All allow for substitutions. Using fresh fuits and vegetables, spices, flavored vinegars and oils, edible flowers, salsas and cheeses, she creates a vegetarian palate that is sophisticated and healthful. From soups to salads, sandwiches to crepes, breads to sweetmeats, The Savory Way reflects Deborah Madison's personal brand of contemporary vegetarianism.


This Can't be Tofu!
75 Recipes to Cook Something You Never Thought You Would -- and Love Every Bite
(Clarkson Potter, 2000)

One taste and you'll say, "This can't be tofu!" But it is....

Nutritionists, doctors, and food authorities everywhere are telling us to eat more tofu. It's an excellent source of high-quality protein and calcium. It contains no cholesterol and is very low in calories and saturated fat. So why don't we eat more tofu? Because for too long tofu has been used as a substitute for other ingredients. Why turn tofu into a beef substitute in a burger, or pass it off as "cheese" in lasagna, when it is delicious on its own?

Now, in This Can't Be Tofu!, award-winning and bestselling author of Vegetarian Cooking for Everyone Deborah Madison shows how to make tofu taste great and be the star attraction in 75 stir-fries, sautés, and other dishes. Pan-Seared Tofu with Garlic, Ginger, and Chives, Vietnamese Spring Rolls, Curried Tofu Triangles with Peas, and Pineapple and Tofu Fried Rice are just some of the innovative recipes in this inspired collection.

PRAISE FOR
What We Eat When We Eat Alone

"As Deborah and Patrick reveal in every word and image of their delightfully personal narrative, you're never alone when you eat because food in itself is company -- as intimate and personal as the individuals preparing and consuming it. Never has the world of food been more enjoyably presented, in drawings as spontaneous as the recipes are practical, from 'Mashed Potato Soup' to 'Polenta Smothered with Greens.' As this collection of mini short-stories proves, how we eat alone, no matter our gender, age or background, defines us not only to others but to ourselves. All these voices confessing to what they do when no one else is about form a humane collective of daily life, wrapped in a fine romance between a Yankee cook and a Southern artist, whose love of friends and of each other is as clear as their love of food."
-- Betty Fussell, Author of Raising Steaks:The Life & Times of American Beef

"Eating is at the same time the most social of activities and the most intimate. We present our social side when we eat with others, but we reveal our most private selves when we dine alone. While almost all cookbooks focus social side of eating with others, leave it to Deborah Madison and her artist husband Pat McFarlin to probe the fascinating inner world of eating alone."
-- Russ Parsons, Los Angeles Times

"I am hooked on this book. It confirms once again that we humans are endlessly confounding and entertaining creatures. Deborah and her husband, artist Patrick McFarlin, blow the covers of food pros in revealing what they eat when no one's around. Then they move on to friends and acquaintances. You'll smile knowingly, muse a lot, maybe blush, get very hungry and probably end up in the kitchen, enjoying every bite of eating alone. This is another keeper from Deborah Madison." -- Lynne Rossetto Kasper, The Splendid Table

"Just when you thought there was nothing conceivably new to write about food, Deborah 'Greens' Madison and her artist partner, Patrick McFarlin have devised a truly intimate, startling, funny, and genuinely subversive book. What We Eat When We Eat Alone is like peeping through a one-way mirror into the life of others. Not only what we eat, but how we eat it (spreading newsprint over one's chest to eat in bed) fills this entertaining book with enough fun and good ideas to keep you turning page after page. Even though the chapter 'Men and Their Meat' is not what you think it might be, you will be missing a rare treat if you don't buy and read this book. If there's a second edition I'll offer my singular treatment of half an avocado as a favorite snack."
Peter Coyote, Actor /Author of Sleeping Where I Fall

"The most charming food related book of the season"
-- Denver Post

"This is a truly unique book written by two professionals, but only by trial and error will we ever know if the recipes (should you care to try them) live up to the quality of the text and the genius of the sketches. We can be deeply thankful, however that no technical assemblage is offered for moose stew."
-- Patrick Oliphant, Card-carrying vegetarian in Sata Fe, NM

"What a brilliant idea. I wish I'd thought of it myself - but then it wouldn't have had Patrick McFarlin's illustrations, and be the gorgeous book it is."
-- Paul Levy Writer, journalist, broadcaster, and author of Out to Lunch and The Official Foodie Handbook

"What a fun book! It is totally 100% compelling and I LOVE the illustrations. I have always ranted on about how much I hate eating alone, and how, in fact, I consider eating alone a greater hazard than drinking alone. Then along comes this book which suddenly makes cancelling my dinner date tonight in favor of a fried egg on asparagus in an armchair seems like the most desirable thing on earth! (Not least of all because it means that while I eat, I can keep reading.)"
-- Laura Calder, Television Host and Food Writer

Deborah Madison and Patrick McFarlin's What We Eat When We Eat Alone (Gibbs Smith) is a delightful stream-of-consciousness romp through the highlights of research they compiled about the solo-dining habits of friends and strangers.
-- Joe Yonan, The Washington Post


PRAISE FOR
Vegetarian Suppers

Celebrated vegetarian chef Madison's latest warmly written gem offers everything from quickie suppers to subtle, sophisticated dinner-party dishes while encouraging local, seasonal eating and unfussy kitchen artisanship. Her earthy, vigorous Pasta and Chickpeas with Plenty of Parsley and Garlic comes together in a flash, and is enlivened by the addition of Beluga lentils, a suggestion she makes in her "Variations" column. (It will also convince anyone that whole wheat pasta can be delicious.) The Onion and Rosemary Tart with Fromage Blanc is rich, creamy and gorgeously smooth, with a crisp and flavorful shell. And the Brussels Sprout and Mushroom Ragout with Herb Dumplings employs fresh tarragon to brilliant effect (it flavors both the ragout and the dumplings) to make a kind of sophisticated comfort food that's only slightly too heavy on the sprouts. And if Winter Squash Lasagna with Sage, Walnuts and Black Kale seems too ambitious for a Tuesday night, there's always Wine-Braised Lentils Over Toast or even a Fried-Egg Sandwich. Madison's recipes do call for good kitchen gear (Dutch ovens, double-boilers, numerous gratin pans and casseroles) and some hard-to-find ingredients (fromage blanc, blanched nettles, Thai basil), but they're flexible enough to allow for substitutions. Though not as broad as Madison's James Beard–winning Vegetarian Cooking for Everyone nor as detailed as her classic The Greens Cookbook, this volume is a wonderful addition to any vegetarian or "vegophile" kitchen.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.


PRAISE FOR
Vegetarian Cooking for Everyone

"Here it is--the complete vegetarian bible."
-- Susan Westmoreland, Good Housekeeping

"Whether you are a vegetarian or an omnivore, Vegetarian Cooking for Everyone is a stunning book worth having."
-- Dana Jacobi, Amazon.com

* "It would be difficult to select a favorite section from this incredibly complete and triumphant effort."
-- Publishers Weekly, starred review

"If I could have only one book on the subject of vegetables,Vegetarian Cooking for Everyone would be it. Deborah Madison has produced an impressive collection of information, instruction, and recipes."
-- Marion Cunningham, author of The Fannie Farmer Cookbook

"Deborah Madison is an intuitive, intelligent, and passionate cook who presents her broad knowledge in a lovely, lyrical writing style. She has clearly poured all of these gifts into this impressive book, which I know will be an inspiration to experienced cooks and beginners alike."
-- Mollie Katzen, host of public television's "Mollie Katzen's Cooking Show," and author of The Moosewood Cookbook and Mollie Katzen's Vegetarian Heaven

"Deborah Madison's new book is utterly credible and accessible, because she writes the same way she cooks and gardens: with passion and knowledge."
-- Alice Waters, owner, Chez Panisse

"Deborah Madison is one of our country's finest cooks. Her recipes bring so much flavor, beauty, and excitement to the plate, but with so little fuss. The book is aptly named, for everybody, whether beginner, occasional, or passionate cook, meat eater or vegetarian or somewhere in between, will love this food. But Vegetarian Cooking for Everyone is not only a cookbook. It's the standard text we've been waiting for, and I'm so glad Deborah Madison was the one to write it."
-- Martha Rose Shulman, author of Mexican Light, Provenςal Light, and Mediterranean Light


PRAISE FOR
Vegetable Soups

Madison continues her quest to make vegetarian food palatable to all, banking on her belief that soups are "almost universally popular." Still, though the author of Vegetarian Cooking for Everyone mostly refrains from using tofu, few of her recipes are as "uncontrived" as she claims: for instance, Roasted Fall Tomato Soup is vastly better than anything canned, but the curry, saffron and quinoa swirled in may intimidate the palates of less ambitious cooks. The other recipes—including hearty broths, bean soups, lentil soups, grain-thickened soups and soups for each season—either riff on classics or take wholly innovative directions. This approach will attract experienced cooks bored with the usual noodle soups or minestrones, and who have access to top-quality spices and vegetables, plus plenty of time and patience. While not all of the recipes are demanding, readers who are willing to commit the necessary effort will be rewarded by rich layers of taste in elegant selections like Rice and Golden Turnip Soup with Fontina Cheese. An excellent opening section on stock sets the stage, and in the margins Madison provides helpful tips on ingredient buying, preparation, presentation and wine accompaniment. Her fans, as well as soup connoisseurs, are sure to lap this book up eagerly.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.


PRAISE FOR
Local Flavors

"This book is important on several levels. First, for the brilliance of consumate cook and recipe writer, Deborah Madison. Her food is superb. Second, it is a guide to getting to the heart of America and our foods, visit our farmers' markets. Third, it is a book to believe in. If pressed to select a single thing that could save our food supply from a hellish destruction by international corporate interests, I would have to say it is our farmers' markets. Deborah Madison brings them to life for all of us. Bless her for this gift."
-- Lynne Rossetto Kasper, Host of Public Radio's national food show, "The Splendid Table"™


PRAISE FOR
The Greens Cookbook

Reading through these delicious recipes, I'm impressed by a certan refined taste and style and consistently critical and good palate that comes through. The book is especially important because it's vegetarian, and the excellence of ingredients makes the dishes irresistible.
-- Alice Waters, Chez Panisse

For all of us who remember the glorious dishes Deborah Madison created at Greens, this book is a particular pleasure. What makes it special is not only her enticing and original way with fruits and vegetables, but her generous and inventive spirit.
-- Carol Field, The Italian Baker

This dazzling cookbook presents a new cuisine that is intelligent, inventive and above all delicious. This is brilliantly crafted food that.just happens to be made without meat. Bravo!
--Anthony Dias-Blue, CBS Radio Food Critic and Nationally Syndicated Columnist, American Wine


PRAISE FOR
The Savory Way

The Savory Way represents the most complete and delicious introduction to a new kind of cooking in this country, one that begins with the garden--its freshness, flavors, and seasons. We have a newJoy of Cooking here."
-- Alice Waters, author of Chez Panisse Vegetables

Deborah Madison Talks About Food

Legendary for her cookbooks, Deborah Madison continues to delve into all aspects of the culture surrounding food. Her involvement in grassroots efforts in her home state of New Mexico, her thoughtful writing and her willingness to help raise our awareness of food issues make Ms. Madison a trusted voice.

This quote says a lot about Deborah: "One cannot just get gushy about food without knowing something of its story, how it comes to us and what sustains it. That's what makes it interesting, if not urgent, to me."

Shot in and around Galisteo and Santa Fe, New Mexico.

Deborah can be contacted through her website, at DeborahMadison.com.