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 it’s 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.
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Featured Recipes from The Heart of the PlateDownload the recipe for Caramelized Onion Frittata Download the recipe for Chocolate Cream Pie Download the recipe for Fully Loaded Buttermilk Corn Cakes Download the recipe for Gazpacho Salad From the Back Cover:
Praise for The Heart of the Plate
A big, fat book of lovely veggie recipes. Jamie Oliver
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
This is why we love to cook! says Mollie Katzen, describing one of her fresh, easy dishes, and her joy in sharing the food she creates shines on every page in this book. Like a good friend, she urges you to try her favorite ingredients, keeps it mostly simple, reassures you, and encourages you to try it your way. Here is the lighter, brighter food we want, vegetables in all their flavorful glory but don t worry, mac and cheese is here too, all grown up and sophisticated. With her enthusiasm and generous spirit, she shares a lifetime of kitchen experience. Anna Thomas
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
Katzen's combinations of ingredients, flavors, colors, and textures are unique. Her recipes make clear that vegetables are, without a doubt, the most flavorful items on a plate. It s a delight to see and cook alongside her signature illustrations. Mario Batali
I am not a vegetarian, but I can be happy and contented eating from Mollie's The Heart of the Plate. Innovative, healthy, polished, and beautiful, her food will satisfy your soul as well as your belly. Jacques Pepin
Singled out by the New York Times as one of the best-selling cooking authors of all time and hailed as one of the five women who changed the way we eat by Health Magazine, Mollie Katzen is best known as the author and illustrator of the original Moosewood Cookbook and The Enchanted Broccoli Forest. This is her twelfth book.
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