Like a caring mother, Katzen, in this logical follow-through to her last book, Eat, Drink, and Weigh Less, exhorts readers to eat vegetables. Katzen's methods, though requiring some attention and high-quality ingredients, are low-key enough for novice cooks and maybe even exhausted working moms: "It is easy to make vegetables taste wonderful through simple preparations utilizing a very few choice ingredients... extra-virgin olive oil, fresh garlic, roasted nut oil, tiny touches of salt and pepper, an herb or two." This is vintage Moosewood CookbookKatzen at her poetic best: "For many palates, dark leafy greens need a soft context... to frame and tame them. Polenta is perfect for this! Consider using some of the more elusive, serious greens, such as dandelion, mustard, or kale." Katzen offers Tomato-Basil Jam as a ketchup substitute; exoticizes the lowly carrot with flavors of North Africa-cumin, cinnamon, garlic and citrus-or Jamaica, in a coconut-ginger gratin; and will surprise even veteran vegetable mavens with such imaginative dishes as Sautéed Fennel with Crispy Fried Lemon. With Katzen's signature hand-lettered text and charmingly homey illustrations, the book will be an inspiration to those who like meat with their vegetables, vegans and vegetarians alike. (Oct.)Copyright 2007 Reed Business Information
Since Katzen's original Moosewood Cookbook was published 30 years ago, she's written a dozen or so other titles. Her latest one presents 100 vegetable recipes, most of them new, with a dozen or so variations on some perennial favorites. She also includes ideas for "Ten Ways To Sneak a Few More Vegetables into Your Diet." The imaginative recipes here are generally lighter than in her early books, ranging from Dramatically Seared Green Beans with Garlic and Chile to Oven-Scorched "Stewed" Tomatoes. Katzen has many fans, which makes this an essential purchase.