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The Greens Cookbook by Deborah Madison and Edward Espé Brown
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The Greens Cookbook

by Deborah Madison and Edward Espé Brown

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“Madison has been running this wonderful Zen Buddhist restaurant since the 1970s, and the book is named after it. And the amazing thing is that it’s the first book that was entirely vegetarian and didn’t make you feel like you were missing out on anything by only choosing vegetables. It sounds like heaven on earth…Some of the recipes are very complex – and very liberating. I was only 23 when I got the book and hadn’t really heard of butternut squash, all the different kinds of squash. It was like a whole new world of vegetables.” Read more...

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Jojo Tulloh, Cooks & Food Writer

Commentary

But people like Madison and other food writers inspire me because, in many ways, they are the antithesis to restaurant chefs, who write very technically. The Green Cook Book is another great book she did, and, with all of them, the general idea is that you cook not to show off but rather to feed and nourish. I love that idea.

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