Deborah Madison, "In My Kitchen," "Vegetable Literacy"
Air Dates: August 26-28, 2017
This Week’s Guest: DEBORAH MADISONInternationally Renowned Chef, Writer, & Cooking Teacher
Multi-Award-Winning Books:“Vegetarian Cooking For Everyone,” "The Savory Way,""Local Flavors," "Vegetable Literacy," & MoreNewest: “In My Kitchen: A Collection of New and Favorite Vegetarian Recipes”
2016 Inductee: James Beard Foundation Cookbook Hall of Fame
Quote: “Connecting people to the food they eat, its source and its history, has long been my work, and writing is one way to reveal the deeper culture of food.” -- Deborah Madison
This week's guest on REPORT FROM SANTA FE is Deborah Madison, an American chef, writer, cooking teacher andNew Mexico resident. She has been called an expert on vegetarian cooking and her gourmet repertoire showcasesfresh garden produce. Among her award-winning books are "The Savory Way," "Local Flavors," and "Vegetable Literacy."
In My Kitchen: a Collection of New and Favorite Vegetarian Recipes is Madison's newest book, both a recipe book and a memoir. An upcoming project she is looking forward to is a September workshop entitled “Secret Ingredients for Cookbook Success,” based on her own experience with 14 very successful cookbooks.
Deborah Madison's interests lay with issues of biodiversity, seasonal and local eating, farmers markets, small and mid-scale farming, farmers and ranchers, gardens and gardeners. One of her best-selling cookbooks, Local Flavors: Cooking and Eating from America’s Farmers Market, includes her work with the Santa Fe Farmer's Market as well as her visits to over 100 farmers markets.
For three decades, Deborah Madison has been at the vanguard of the vegetarian cooking movement, authoring fourteen classic cookbooks and winning many awards for her work. Two of her books, The Savory Way and Vegetarian Cooking for Everyone, were awarded the Julia Child Cookbook of the Year. She has also received five James Beard Awards, the Andre Simone Award, and Les Dames d'Escoffier Award. In 2016, she was inducted into the James Beard Foundation Cookbook Hall of Fame.