by Mollie Katzen
The Moosewood Cookbook is one of the most influential and beloved cookbooks in publishing history. With its friendly, conversational voice and hand-lettered, pen-and-ink-illustrated text, Moosewood introduced millions to a more healthful way of cooking, and helped move vegetarian food from the fringes to the center of the American dinner plate. This book has now become a treasured companion to several generations.
A 2007 inductee into the James Beard Cookbook Hall of Fame, Moosewood Cookbook has been listed by the New York Times as one of best-selling cookbooks of all time. Lightened up a bit in the 1990s, and with new recipes added over time, Moosewood still embraces many of the classic recipes that helped changed the way we eat, including the much-love, time-tested GYPSY SOUP, RUSSIAN CABBAGE BORSCHT, BRAZILIAN BLACK BEAN SOUP, HUNGARIAN MUSHROOM SOUP, TABOULI, MARCH HARE SALAD, BROCCOLI MUSHROOM NOODLE CASSEROLE, SPANAKOPITA, MUSHROOM MOUSSAKA, LENTIL WALNUT BURGERS, CAULIFLOWER CHEESE PIE WITH GRATED POTATO CRUST, Spinach Ricotta Pie, Montana's Mom's Cheesecake, and Moosewood Fudge Brownies.
For vegetarians and vegetable lovers alike, Moosewood Cookbook is probably one of the first cookbooks to come to mind. In the world of vegetarian cooking, Mollie Katzen books are certainly the most popular to date especially her Moosewood Cookbook. No cookbook collection would be complete without the one of the most popular vegetarian cookbooks ever written.
Despite the descendants, imitators and pretenders to the throne, the Moosewood Cookbook... remains the undisputed heavyweight champion. The writing style is clear and engaging... the recipes are straightforward and easy to prepare. The food is flavorful, filling and satisfying, even for those who look askance at the idea of a meal that strays from the meat and potatoes model.
There's a reason certain books become classics. It has to do with
making an impression. Works of fiction and scholarship do this by
changing the way people think and respond to the ideas in the text. In
contrast, cookbooks forego the strategy of winning hearts and minds
and go straight for the gut. We return to greator favoritebooks
over and over again, poring over the words, folding over page corner after page corner, underlining key passages and making marginal
notes to reinforce our understanding. It's the same with cookbooks, only with the addition of random ingredient dribbles and sauce stains
supplementing our other forms of commemoration. While we occasionally try something new, we always return to our
comfort zone, knowing that pretty much everything we need to make one of our favorite recipes is right there on the shelf.
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.
“Mollie Katzen's highly regarded cookbooks feature meatless recipes
and fresh produce, and give the feeling of visiting in the kitchen with a
warm, witty, well-informed friend. Yet in the millions of kitchens where
her tahini-stained books hold a hallowed place on the shelf, Ms. Katzen
is the exemplar of a healthful cooking style that has no dogma and offers
The New York Times