The Heart of The Plate
- 456 pages
- 16 hours of reading
A joyful 250-recipe manifesto from the author of the best-selling Moosewood Cookbook.
Mollie Katzen Book order (chronological)
With formal training in art and music, this author translated her creativity into the culinary arts. Her passion for cooking led to a decade-long professional career, including co-founding a celebrated restaurant. During her time there, she compiled, illustrated, and hand-lettered an iconic cookbook that continues to inspire cooks worldwide. She also remains a dedicated student of classical piano, reflecting a lifelong engagement with art and craft.
Eat, Drink, and Weigh Less
- 304 pages
- 11 hours of reading
Here's the dream team for healthy eating: Mollie Katzen is the author of the landmark Moosewood Cookbook and one of Health magazine's five "Women Who Changed the Way We Eat;" Dr. Walter Willett is the head of the Harvard School of Public Health's Department of Nutrition. Together theyve created a weight-loss plan that's not only easy to implement -- with gradual shifts rather than quick fixes -- but filled with delicious, enjoyable foods and more than one hundred of Mollie's fabulous recipes.
Mollie Katzen's Classic Cooking: The New Moosewood Cookbook
- 234 pages
- 9 hours of reading
Among the most influential cookbooks of our time, the Moosewood Cookbook is such a powerful symbol that the publishers were tempted not to tamper with it. But times have changed, and knowledge about the foods we eat and their nutritional value has increased. So, after many inquiries and requests, the author has revised many of her recipes to be lighter and healthier. Illustrated.
This companion volume to the 26-part public television series which begins airing in October 1997 contains more than 200 recipes for delicious and surprising fare and is illustrated with more than 25 of Katzen's luminous paintings, richly evocative of the pleasures of cooking and eating.
Mollie Katzen, renowned author of The Moosewood Cookbook, and educator Ann Henderson bring the grown-up world of real cooking to a child’s level. Children as young as three years old and as old as eight become head chef while an adult serves as guide and helper. Extensively classroom- and home-tested, these recipes are designed to inspire an early appreciation for creative, wholesome food. Whimsical watercolor critters and pictorial versions of each recipe will help the young cook understand and delight in the process. Just consider all that can be explored in the kitchen: counting, reading readiness, science awareness, self-confidence, patience, and, importantly, food literacy. Pizza, after all, does not come “from a telephone.”
A compilation of recipes from the Moosewood Restaurant with vegetarian and ethnic emphasis.
