Deborah Madison has been writing about food for more than thirty years. Her fourteen cookbooks have won many prizes, including the Julia Child Cookbook of the Year, the Ándre Simon Memorial Award, the Les Dames d’Escoffier mid-career award, and five James Beard Awards. Her writing covers topics ranging from local foods to in-depth looks at single subjects (as in her Vegetarian Cooking for Everyone), and her latest book, In My Kitchen, combines recipes with memoir.
The founding chef of Greens Restaurant, in San Francisco, and Café Escalera, in Santa Fe, Deborah received her training at Chez Panisse, in Berkeley. She has taught throughout the United States. Her website is www.deborahmadison.com.