Greens Cookbook

Deborah Madison grew up in Davis, California and later attended the University of California. Madison worked in the kitchen at the Zen Center in San Francisco then left to cook at Chez Panisse in Berkeley. Later, she returned to Zen Center to become the first chef at The Greens in Fort Mason. Madison has contributed articles to Saveur, Fine Cooking, Gourmet, Eating Well, and the Time-Life Cookbook Series. She has written "The Greens Cookbook" and "The Savory Way," which won the Cookbook of the Year Award from the International Association of Culinary Professionals. Madison has also received the M. F. K. Fisher Mid-Career Award.

The Zen master Shunryu Suzuki was an unassuming, much-beloved spiritual teacher. Born the son of a Zen master in 1904, Suzuki began Zen training as a youngster and matured over many years of practice in Japan. After continuing to devote himself to his priestly life throughout the Second World War (when priests often turned to other occupations), Suzuki came to San Francisco in 1959. While some priests had come to the West with "new suits and shiny shoes," Suzuki decided to come "in an old robe with a shiny [shaved] head." Attracting students over several years, Suzuki established the Zen Center in San Francisco, with a training temple at Tassajara-the first in the West. After a lengthy…  More illness, he died of cancer in December 1971.Edward Espe Brown was ordained as a Zen priest in 1971 by Shunryu Suzuki, who gave him the name Jusan Kainei, "Longevity Mountain, Peaceful Sea." While a student at the Tassajara Zen Mountain Center, he wrote two bestselling books, The Tassajara Bread Book and Tassajara Cooking. His most recent book is Tomato Blessings and Radish Teachings.  Less