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Sometimes we need a little inspiration when it comes to adding more vegetables to our plates.

Who better to inspire us than Mollie Katzen who, with The Moosewood Cookbook, changed the way a generation cooked, and moved vegetarian food from fringe to the center of the American dinner plate?

Join the James Beard Award Hall of Famer and New York Times food writer Julia Moskin as they talk about Katzen's life in food and discuss new and favorite recipes from her latest book. The Heart of the Plate 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.


Brief Bios

Called by The New York Times, "one of the best-selling cookbook authors of all time," Mollie Katzen was singled out by Health Magazine as "one of five women who changed the way we eat." She was inducted into the James Beard Hall of Fame and the Natural Health Hall of Fame.

Julia Moskin has been a reporter for The New York Times Dining section since 2004, writing food news stories (startling readers with the fact that most sushi is frozen, not fresh), features (including the first reporting on New York’s Korean fried chicken craze), recipes (including the NYT's #1 most-emailed recipe of all time, for crusty macaroni-and-cheese) and profiles of food figures such as Paula Deen and Isa Chandra Moskowitz, America’s first post-punk vegan.

Before that, she was the co-author of eight cookbooks, including Boy Gets Grill and Bobby Flay Cooks American, and, with Chicago chefs Gale Gand and Rick Tramonto, Butter Sugar Flour Eggs and American Brasserie.

A lifelong New Yorker, Moskin contributed to magazines such as New York, Saveur and Metropolitan Home. She was a restaurant critic for the maverick weekly New York Press, and an editor of cookbooks and other nonfiction at Penguin Books from 1991 to 1996.


This event is part of our Kitchen Arts & Letters series. In partnership with the esteemed culinary bookstore, we present talks, demos and tastings with leading cookbook authors, chefs, food historians and farmers. See the complete line-up here.

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YourStage events that are ON have been confirmed; PENDING events need to generate more ticket sales; If an event fails to generate enough ticket sales, the event will be CALLED OFF, and all ticket holders will be refunded.

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Eligible patrons will be able to order priority registration online.


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Individuals who have participated in 92nd Street Y programs over the past year in selected program areas, participants in certain memberships, and those who have made contributions of $500 or more to 92Y, are eligible to register for programs before they become available to the general public.

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Patrons that qualify for Priority Registration will receive packets in the mail explaining how to purchase online. Priority registration is normally mailed 2-3 weeks before a catalog is available. Registration information includes your Patron ID#. You can use this ID# to setup your login information online. This will allow you to register early for a course or event. Please note: if you receive a packet, you are only eligible to priority register for the programs covered in your packet.

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