San Mateo County Libraries welcomes renowned cookbook author and chef, Deborah Madison on Tuesday, August 10 at 6:30 PM. Deborah Madison will discuss her memoir, An Onion in My Pocket: My Life With Vegetables, which follows her life journey alongside the story of the vegetarian movement, followed by questions from the audience.
Madison's memoir describes her growing up around corporate agriculture in Davis, her years cooking at the Zen Center and how she came to hone her craft at pioneering vegetarian restaurants like Chez Panisse in Berkeley, eventually founding the iconic Greens Restaurant in San Francisco. Her experience studying with classical chefs like Julia Child helped her create an innovative cooking style that took vegetarian principles and grounded them in classical cuisine, helping her become a celebrated cookbook author and influential voice promoting sustainable and seasonal cooking before such ideas were mainstream.
Browse our catalog to place a hold on An Onion in My Pocket and to check out Madison's cookbooks. Beginning Monday, July 26, all San Mateo County Libraries locations will give away promotional copies of An Onion in My Pocket while supplies last. Grab your copy and register, opens a new window in advance for our live virtual author event on August 10. You can also purchase your own signed copy of An Onion in My Pocket through our Foundation.
Praise for An Onion in My Pocket and Deborah Madison
Deborah Madison is the award-winning author of fourteen cookbooks, including The New Vegetarian Cooking for Everyone and Vegetable Literacy. Her books have received four James Beard Foundation Book Awards and five awards from the International Association of Culinary Professionals (IACP).
“More than a memoir, this is a history of America’s culinary coming-of-age.” —San Francisco Chronicle
“Once upon a time, the word ‘vegetarian’ exclusively conjured up images of bland tofu and boiled veggies—then chef Deborah Madison came along and all of that changed.” —Shape Magazine
“Thoughtful and thought-provoking..... A firsthand look at America’s farm-to-table ‘food revolution.’” —The Seattle Times
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