About Mollie

Photo by Lisa Keating

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 inception.

Mollie Katzen

Mollie's Library

Vegetable Heaven

Over 200 recipes for uncommon soups, tasty bites, side-by-side dishes, and too many desserts
by Mollie Katzen

Author of the popular vegetarian classic Moosewood Cookbook, Mollie Katzen now offers Mollie Katzen's Vegetable Heaven, another celebration of nature's bounty. The book (illustrated in full-color by Katzen), presents more than 200 approachable recipes for a wide range of vegetable dishes, from openers, soups, and side dishes to pastas, condiments, and entrees. The recipes draw freely from diverse culinary styles, and cooks of all kinds should enjoy the dishes, as well as Katzen's casual, spontaneous tone.

Standout recipes include ROASTED EGGPLANT SALAD WITH MUSTARD VINAIGRETTE, TOMATO-FENNEL CONSOMMÉ, GIANT MUSHROOM POPOVERS, and FRITTATA WITH RED ONIONS, ROASTED GARLIC, GREENS, AND GOAT CHEESE. The book's "Side-by-Side" chapter, a collection of small dishes meant to be served together, features bean and grain delights like COCONUT RICE WITH GINGER, CHILIES, AND LIME, TUSCAN BEAN AND PASTA STEW, and "DON'T KNOCK 'EM TILL YOU TRY 'EM" SOYBURGERS. Condiments and sauces are used to enliven simple vegetable fare and Katzen accordingly offers recipes for such flavor boosters as RED ONION AND SHALLOT MARMALADE, SUMMER FRUIT SALSA (with mango, strawberries, raspberries and nectarines), and CHIPOTLE CREAM. There are dessert recipes, too, for old favorites like GINGER THINS and HOMEMADE BUTTERSCOTCH PUDDING and enticements like MEXICAN CHOCOLATE CAKE, PINEAPPLE POMEGRANITA, and BLUEBERRYLEMON MOUSSE PIE. With a selection of seasonal menus and useful ingredient notes, the book brims with modern vegetarian cooking ideas presented in Katzen's much-loved style.

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.

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

A big, fat book of lovely veggie recipes.
-Jamie Oliver

The Heart Of The Plate: Vegetarian Recipes For A New Generation
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.
-Mario Batali

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 this book.

-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.
-Jacques Pépin

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 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 www.healthykitchens.org) 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 Samueli Institute

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.
Greg Drescher
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