Originally published in 1988, this cookbook is Mollie Katzen’s third volume of vegetarian cookery. Here she matches 50 full-color still lifes with delicious, complete menus, from simple soup and salad fare to elaborate feasts for holiday occasions.
Each menu opens with an introduction that breaks down meal preparation into tasks that can be done one, two, and three days ahead. Much attention is given to planning several days’ meals at a time, and to the modern kitchen tools that can make a big difference in the amount of time spent in the kitchen.
“The purpose of this book,” says Katzen, “is to help reintroduce good eating into our increasingly complex schedules; to provide encouragement and ideas as well as recipes and menus; and to make interesting, genuine, and inexpensive food as accessible and convenient as possible.”
Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything