The Heart of the Plate: Vegetarian Recipes for a New Generation

Product Description 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. Amazon.com Review Featured Recipes from The Heart of the Plate Download 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 Booklist Already renowned in vegetarian circles for her groundbreaking Moosewood Cookbook (1977), Katzen has productively spent the intervening decades expanding her repertoire and has retuned her remarkable cuisine to twenty-first-century tastes. Incorporating grains in novel ways, she offers a rich version of Stroganoff: mushrooms stewed with cabbage, and served atop dumplings made from barley. A plethora of pasta dishes address the heartiest appetites. One-dish meals ease dinnertime for the busy cook. Katzen clearly appreciates texture’s role in producing food that’s not just palatable but truly satisfying, incorporating crunchy and crispy accents to enhance what might otherwise be predictable vegetable fare. Desserts include homemade ricotta cheese. Where feasible, Katzen instructs on reformulating recipes to conform to vegan criteria. Thanks to increased public awareness of the importance of consuming more fruits and vegetables and cutting back on meat, there is built-in demand for Katzen’s innovative vegetarian cooking even among staunch carnivores. --Mark Knoblauch Review "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." —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 — 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.” —