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.
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.