464 pages, 9.99 × 8.2 × 0.87 in
July 5, 2016
Houghton Mifflin Harcourt
The following ISBNs are associated with this title:
ISBN - 10: 0547571593
ISBN - 13: 9780547571591
Read from the Book
Introduction Several decades ago, the recipe journals I had been keeping since my teens morphed into what eventually became the Moosewood Cookbook, reflecting my generation’s search for creative alternatives to the traditional meat-and-potatoes American dinner plate. The cuisine, if it can be called that, grew out of a fascination with plant-based dishes from various cultures and an enthusiastic appreciation for a sense of kitchen craft reminiscent of our beloved grandmothers. What made Moosewood noteworthy at the time, I think, in addition to the food itself, was the idea that vegetarian dishes could comprise an entire dinner (or even a lifestyle), relegating meat to occasional status or possibly allowing us to abandon it altogether. In addition to presenting meatless possibilities, the Moosewood Cookbook, with its emphasis on cooking from scratch, was considered doubly novel in an era when quick and convenient were the rage, and vegetables were largely sourced from freezers and cans. Since the 1970s, I’ve both expanded my repertoire and simplified my approach. My early recipes were packed with rich ingredients like butter, cheese, sour cream, eggs—in large part to appease those who might be worried that the lack of meat would leave everyone hungry. My confidence to lighten things up, acquired over a period of many years, was born out of a trust that people did not need bulk or richness to feel satisfied. Over time, my assurance also came from a better understanding o
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
From the Publisher
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: orangerice 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.
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."
"Katzen leads the vegetarian pack."
—New York Times Book Review
"Katzen once again reminds us that simple, fresh, and flavorful vegetables can be inspirational as well as nutritional."
—Publishers Weekly, starred
"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."
“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