Deborah Madison is the founding chef of Greens Restaurant, in San Francisco, and the author of 14 cookbooks. Her books have received two Cookbook of the Year awards from IACP, five James Beard awards, and the Les Dames d'Escoffier award, among others. Her writing covers topics ranging from local foods to in-depth looks at single subjects, and her most recent book, In My Kitchen, combines recipes with memoir. She recently submitted a memoir for publication and is about to start a book on grains and millers. Deborah has taught throughout the United States and this is her second year teaching at The Workshops. Her website is www.deborahmadison.com.