From the archives: renowned chef and cookbook author, Deborah Madison talks about her book, Vegetable Literacy. Since most of her cooking derives from the use (and need) of fresh ingredients, it's only natural to look to the garden as an obvious food source. Says Madison on the cover of her book, ”I’m convinced that the garden helps us cook better, more easily, and, ultimately, more deliciously." In the book, Madison has selected 12 botanical families of edible plants to grow and use in her recipes. There are some surprising combinations, such as her "Cardoon Soup" recipe that uses cardoon from the sunflower family and adds Thyme from the sunflower family. In a tangible way through her recipes, Madison provides the often missing link, the relationships between plants (as ingredients) and their familial clans.
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