Thanks to her cookbooks and groundbreaking work as chef at Greens Restaurant
in San Francisco, Deborah Madison, though not a vegetarian herself, has long been revered
as this country's leading authority on vegetables. She profoundly changed the way generations of Americans think about cooking with vegetables. In this charmingly intimate and refreshingly frank memoir, she tells her story, and with it the story of the vegetarian movement. From her childhood in Big Ag Northern California to working at Chez Panisse, and from the birth of food TV to the age of green markets everywhere, An Onion in My Pocket is as much the story
of the evolution of American foodways as it is the memoir of the woman at the forefront.
A personal look at the rise of vegetable-forward cooking and a manifesto for how to eat well.
Your Read it With and Serve it With Wine
Pale yellow and bright color with greenish hues. Citrus and white fruits, green apple, pear,
John says: "As one who spent a lot of time at Greens in San Francisco,
with floral and slightly herbal memories, very fine expression of the variety.
Very good balance, well-salted acidity, fresh, greedy and with a certain oiliness note.
Great balance of flavors where green apple and lemon, ripened greengage
plum and white flowers are predominating. Blend: 85% Viura, 15% Malvasia
that the texture and weight of Ostatu allow this wine to will stand up to any food.
He recalls that the secret to the intense flavors at Greens
was reducing the stock and preparing specific stocks for each dish."
$19.99 at wine.com. Shameful.
*** $16.99 @MetroWines ***
And don't forget Roland Artichoke Hearts @MetroWines!