Mollie Katzen, with over six million books in print, is listed by the New
York Times as one of the best-selling cookbook authors of all time. A
2007 inductee into the James Beard Cookbook Hall of Fame—and
largely credited with moving plant-based cuisine from the fringe to the
center of the American dinner plate—Katzen has been named by Health
Magazine as one of The Five Women Who Changed the Way We Eat,
and she has been a member of the faculty at Healthy Kitchens, Healthy
Lives, the groundbreaking annual symposium co-hosted by The Culinary
Institute of America and the Harvard School of Public Health, since its
Katzen is a charter member of the Harvard School of Public Health
Nutrition Roundtable and an inaugural honoree of the Natural Health
Hall of Fame. An award-winning illustrator and designer as well as bestselling cookbook author and popular public speaker, she is best known
as the creator of the groundbreaking classics Moosewood Cookbook,
and The Enchanted Broccoli Forest. Her other books include the
award-winning, best-selling children's cookbook trilogy, dubbed
“the gold standard of children's cookbooks” by the New York Times:
Pretend Soup, Honest Pretzels, and Salad People. Mollie Katzen has
collaborated on several projects with Walter Willett, MD of Harvard,
most notably the book Eat, Drink, & Weigh Less. Her other titles
include Still Life with Menu, Vegetable Heaven, Sunlight Café, The Vegetable Dishes I Can't Live Without, and Get Cooking.
From 2003 through 2011, Katzen was a consultant to Harvard
University Dining Services, and co-creator of their Food Literacy Project.
Her recipes and menus remain popular in the university's many eating
venues. She is also a well-loved public speaker on a number of foodrelated topics, often employing a beautiful slide show of her art and
photos to illustrate her storytelling, recipe sharing, and inspiring, downhome practical information.
Mollie Katzen's newest project (and 12th book) is The Heart of the
Plate: Vegetarian Recipes for a New Generation (Houghton Mifflin
Harcourt, September 2013) – a 500-page tome, reflecting the evolution
of her own cooking, and lavishly illustrated with her own watercolors,
photos, and collages.
The Heart of the Plate:
Vegetarian Recipes for a New Generation
A big, fat book of lovely veggie recipes.
The Heart Of The Plate: Vegetarian Recipes For A New
by Mollie Katzen
Release date: September 17, 2013
Writer, recipe crafter extraordinaire, James Beard Award–
winner and all-around vegetable expert Mollie Katzen's new
book is for the young, modern vegetarian. You know that
cookbook your mom and aunt and grandma and exes who
cooked all have, The Moosewood Cookbook
? She wrote that.
And her new volume is lighthearted, humorous and insightful
towards healthy eating and simple, delicious preparation. Try the
pasta with orange chili oil, if you were wondering what to do with
that brick of tofu. A Meatless Monday must.
-Food Republic 8/28/13
Katzen's combinations of ingredients, flavors, colors and textures are
uniquely her own. 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.
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.
Mollie Katzen loves you. She wants you to eat her delicious food and go
to bed happy, and she's here to show you how.
This is the lighter, brighter food we want, vegetables in all their
flavorful glory – but hey, it's Mollie, so you'll find the mac and cheese
here, too, all grown up and sophisticated now. And like a good friend,
Mollie wants you to get it right. With fully explained, vivid recipes and
clearly described technique, she shares a lifetime of experience in the
kitchen, and her joy in the food she creates shines from every page in
-Anna Thomas, author of The Vegetarian Epicure
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.
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 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
Praise for Mollie Katzen's talks
Photo by Lisa Keating
Mollie Katzen introduced a generation of Americans to way of eating
that did not depend on consuming mountains of meat, but rather
emphasized delicious plant-based foods. Today she continues to
translate the current knowledge on diet and health into an inspiring
series of lectures, illustrating (literally, with her beautiful photographic
images) the nutrition recommendations with samples of creative,
pleasurable meals. Ms. Katzen and I have the shared the podium at
many conferences over the years, and not only do I appreciate the way
she communicates her vibrant food message to the attendees, but I
always learn from and enjoy her presentations myself.
Walter Willett, MD, DrPH
Professor of Epidemiology and Nutrition
Harvard School of Public Health
Mollie Katzen, in addition to being an internationally acclaimed chef
and cookbook author, is one of the most compelling, engaging and
mesmerizing public speakers in the world of food, cooking and health
today. She has been a speaker at all seven of the Harvard University
continuing education conferences I have directed (entitled “Healthy
Kitchens, Healthy Lives-Caring for Our Patients and Ourselves”; see
) and has received rave reviews each and
every time she has appeared. Her visual descriptions of what she refers
to conceptually as “the perfect plate” have changed the way I, and now
thousands of health care professionals, think about food - showing the
ideal combination of healthy, yet delicious and accessible foods that we,
our families and patients should be eating. What's more, Mollie's verbal
and visual presentations predictably make her audiences laugh, salivate,
cry out for more and secretly wish she could become their best friend
for life. I know I do!
David Eisenberg, MD
Associate Professor of Nutrition at the Harvard School of Public Health;
Executive Vice President for Health Research and Education at the
Since its inception, Mollie has been a regular contributor to The Culinary
Institute of America's leadership conferences devoted to advancing
healthier food choices —staged in collaboration with Harvard Medical
School and Harvard School of Public Health
. Beyond all the science and
the public health imperatives, important as these are, it is the allure of
delicious, vibrant, craveable, healthy food that is ultimately the most
convincing and inspirational. Mollie has developed a body of work—
-slides of the most amazing looking foods, full of life and energy and
color—that she presents with great insight, and in a very personal,
inviting manner. Mollie's presentations are truly transformative
for our attendees, giving them the opportunity to re-imagine what
fabulous healthy food might look like. If you aren't sure that you like
vegetables, you haven't been to one of Mollie's presentations. We are
very appreciative of the magic that she has brought to our audiences
and our educational programs.
Executive Director of Strategic Initiatives
The Culinary Institute of America at Greystone
At our Kaiser food conference, Mollie Katzen inspired an audience of
300 health and community professionals to go home, dice a bunch of
onions, and get started making dinner. She teaches in a way that gets
everyone enthusiastically involved and makes it impossible to simply
remain an observer. And she makes home cooking look like such fun,
the restaurant industry should be put on notice.
Preston Maring, MD
Medical Director of Outside Services
Kaiser Permanente Medical Center Oakland