By Rich Fisher
http://stream.publicbroadcasting.net/production/mp3/kwgs/local-kwgs-902049.mp3
Tulsa, Oklahoma – On today's StudioTulsa, we speak with Deborah Madison, the prolific and award-winning cookbook author, longtime "slow food" advocate, and founding chef of San Francisco's legendary Greens restaurant. Madison will be appearing at two events at the Philbrook Museum of Art here in Tulsa on Monday the 17th, and both are concerned with the idea of sustainability and using locally grown foods --- one is at 9:45am; the other is at 4pm. (The former is Philbrook's 4th Annual Garden Brunch; the latter is a Sustainability Forum in the museum's South Formal Garden.) Madison chats with us in some detail about the increasingly-popular farmers' market phenomenon that's now happening nationwide, and about her latest book, which is called "Seasonal Fruit Desserts: From Orchard, Farm, and Market." Of this book, a critic for Publishers Weekly has written: "[Madison] reinvigorates the possibilities of dessert by putting fruit center stage in this mouth-watering collection of recipes: apple crisp with cinnamon cream; berry and peach cobbler; nectarine and plum upside-down cake; and cherry tart with crushed amoretti. But it also ventures off the beaten path. The wild rice pudding with maple syrup and wine-soaked cherries is a marvelous twist on traditional dessert puddings, as is the sweet potato-coconut pudding. The various sauces and creams (sabayon, frangipane, raspberry caulis with muscat wine) are easy to make. Some of the most elegant recipes in the book are simple plates; they combine fruits with nuts and sauces (for example, figs with mascarpone and pine nuts); or pair fruits with cheeses (Teleme with dried fruit compote). Lovely sidebars and inserts offer a wonderful amount of information on fruit, fruit varieties, and cooking and baking with fruit to further enhance this book. Madison has a lovely writing style --- clear, entertaining, and knowledgeable --- and with her commentary it's as if she's in your kitchen discussing every recipe."