Deborah Madison
Meet Deborah Madison

Deborah Madison is the author of eleven cookbooks and is well known for her simple, seasonal, vegetable-based cooking. She got her start in the San Francisco Bay Area at Chez Panisse before opening Greens, and has lived in New Mexico for the last twenty years. In addition to writing and teaching, she has served on the boards of Slow Food International Biodiversiy Committee, the Seed Savers Exchange, and the Southwest Grassfed Livestock Alliance, among others. She is actively involved in issues of biodiversity, gardening, and sustainable agriculture.

New Ways to Pair Herbs
Q&A with Deborah Madison

Q: Tell us about your background and how you became interested in vegetarian cooking.

A: I grew up in Northern California, in Davis. Meat was not very important in my mother's kitchen, but we weren't vegetarians. We just didn't have a lot of meat. When I lived in a Buddhist community in the 1970s and 1980s and we decided to be vegetarian, it wasn't really an issue for me. I just wanted to cook. I cooked in that community in different capacities for about 18 years, including starting Greens restaurant in San Francisco. But outside of that time, I've never considered myself a vegetarian – more of a 90 percent-er. I wanted to be able to work on improving conditions for animals, not just ignoring them...

Read the full Q & A on our blog

Buy the Book - Vegetable Literacy
Damaged Goods Gratin of Tomatoes, Eggplant and Chard Black Quinoa Salad with Lemon, Avocado and Pistachios Summer Squash Tartines with Rosemary and Lemon Crispy Chickpea Triangles
Top Kitchen Items

Le Creuset Signature Square Grill Pan >
I use this all the time – in the winter when it's too cold to step outside, and in the summer when fire danger is too high to grill.

Global Paring Knife >
It's light in the hand, cool to hold, but has a good, sturdy blade. I use it every day.

Riedel Stemware >
Riedel and Le Creuset are my favorites.

Mauviel Copper Gratin >
I use mine at least once a week.

Lodge Round Fry Pan >
I use these especially for corn bread and upside-down cakes. I have two and wouldn't be without either.

Gobel Standard Traditional Finish
Square Tart Pan >

They really freshen the look of familiar tarts but give them a different shape. Plus, they lend themselves to different ways of cutting and serving other than just a wedge.