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

By (author) Mollie Katzen

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With"The Moosewood Cookbook, "Mollie Katzen changed the way a generation cooked and broughtvegetarian cuisine into the mainstream. In "The Heart of the Plate," shecompletely 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 asever. Whether it s a salad of kale and angel hair pasta with orange chili oil or a seasonal autumn lasagna, these dishes arecelebrations 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 tocustomizeevery recipe." The" "Heart of the Plate"is vibrantly illustrated with photographs andoriginal watercolorsby the author herself."

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  • Hardback | 456 pages
  • 206 x 256 x 30mm | 1,459.98g
  • 17 Sep 2013
  • Rux Martin/Houghton Mifflin Harcourt
  • English
  • colour illustrations, frontispiece
  • 0547571593
  • 9780547571591
  • 162,011

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"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

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