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From the author of Vegetarian Cooking for Everyone ("The Queen of Greens"--Washington Post) --a warm, bracingly honest memoir that also gives us an insider's look at the vegetarian movement. Thanks to her beloved cookbooks and groundbreaking work as the 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, helping to transform "vegetarian" from a dirty word into a mainstream way of eating. But before she became a household name, Madison spent almost twenty years as an ordained Buddhist priest, coming of age in the midst of counterculture San Francisco.