Synopses & Reviews
With The Moosewood Cookbook, Mollie Katzen changed the way a generation cooked and brought vegetarian cuisine into the mainstream. In The Heart of the Plate, she completely reinvents the vegetarian repertoire, unveiling a collection of beautiful, healthful, and unfussy dishes — her “absolutely most loved.” Her new cuisine is light, sharp, simple, and modular; her inimitable voice is as personal, helpful, clear, and funny as ever. Whether its a salad of kale and angel hair pasta with orange chili oil or a seasonal autumn lasagna, these dishes are celebrations of vegetables. They feature layered dishes that juxtapose colors and textures: orange rice with black beans, or tiny buttermilk corn cakes on a Peruvian potato stew. Suppers from the oven, like vegetable pizza and mushroom popover pie, are comforting but never stodgy. Burgers and savory pancakes — from eggplant Parmesan burgers to zucchini ricotta cloud cakes — make weeknight dinners fresh and exciting. “Optional Enhancements” allow cooks to customize every recipe. The Heart of the Plate is vibrantly illustrated with photographs and original watercolors by the author herself.
"Katzen elevated vegetables from canned side dish to main act in her ground-breaking The Moosewood Cookbook. This collection again shines the spotlight on the glories of vegetables, but focuses on their natural flavors rather than rich accompaniments such as butter, cream, and cheese. Katzen does an admirable job, not only in lightening and simplifying but in creative recipes that combine everyday vegetables in appetizing ways. Her soups, both hot and cold, are particularly satisfying and are reason enough to buy the book. Mushroom wonton soup, tomato-coconut soup with Indian spices, and cucumber-melon-peach gazpacho round out a tasty array of options. Salads abound, including kale Caesar and fattoush. Grains, burgers, and pasta complement stellar chapters on superb stews with equally fabulous accompaniments such as very simple lentil stew with cottage cheese dumplings and black-eyed pea, squash, and shiitake stew with ginger-pecan mini biscuits; cozy mashes that include broccoli, parsnips, and peas; and vegetables with a twist such as brussels sprouts with cranberries, flash-fried kale with garlic, almonds and cheese, and twice-cooked Italian broccoli. While suppers from the oven might conjure images of tired casseroles, Katzen provides refreshing options such as mushroom popover pie and asparagus puff pastry tart. Desserts are equally appealing, from fruit-studded madeleine cake to olive oil-walnut-pomegranate baklava. As an added bonus, more than half of these recipes are vegan. Katzen once again reminds us that simple, fresh, and flavorful vegetables can be inspirational as well as nutritional. Agent: Steve Troha and Jeff Kleinman, Folio Literary. (Sept.)" Publishers Weekly (Starred Review) Copyright PWxyz, LLC. All rights reserved.
"I have always been a gushing fan of Mollie Katzen, but even were I not, this book would make a convert out of me, committed carnivore though I am. Her espousal of vegetarian cooking focuses on flavor, taste, balance - the heart, indeed, of all cooking - and should inspire everyone." -Nigella Lawson “In Moosewood Cookbook
, Mollie Katzen blazed a trail to more healthful eating and living. In The Heart of the Plate
, she illuminates a new world of nourishing and delicious plant-based food possibilities that will excite anyone looking for interesting and practical ways to enjoy organic, flavorful, good-for-you food.” -Andrew Weil, M.D., founder/director of the Arizona Center for Integrative Medicine, partner in True Food Kitchen, and author of the True Food cookbook
A joyful 250-recipe manifesto from the author of the best-selling Moosewood Cookbook.
About the Author
Called by the New York Times "one of the best-selling cookbook authors of all time," MOLLIE KATZEN was singled out by Health Magazine as "one of five women who changed the way we eat." She was inducted into the James Beard Hall of Fame and the Natural Health Hall of Fame.
Table of Contents
SELECT PANTRY NOTES 5
VEGETARIAN AND VEGAN MENUS 11
STEWS and Their Accessories 135
COZY MASHES 165
RICE and GRAINS 187
PASTA and ASIAN NOODLES 233
SUPPERS from the OVEN 269
BURGERS and SAVORY PANCAKES 289
SAUCES, VINAIGRETTES, TOPPINGS, and Other Meaningful Touches 353