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The New Enchanted Broccoli Forest (Mollie Katzen's Classic Cooking) Hardcover – February 1, 2000

4.2 out of 5 stars 84 customer reviews

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Hardcover, February 1, 2000
$78.56 $18.90

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Editorial Reviews

About the Author

MOLLIE KATZEN is a cookbook author and artist who has profoundly shaped the way America eats. Mollie is a consultant and cocreator of Harvard's groundbreaking Food Literacy Project. She lives in the San Francisco Bay Area.
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Product Details

  • Series: Mollie Katzen's Classic Cooking
  • Hardcover: 320 pages
  • Publisher: Ten Speed Press; Revised edition (February 1, 2000)
  • Language: English
  • ISBN-10: 1580081363
  • ISBN-13: 978-1580081368
  • Product Dimensions: 8.8 x 1.2 x 11.3 inches
  • Shipping Weight: 2.4 pounds
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (84 customer reviews)
  • Amazon Best Sellers Rank: #2,049,733 in Books (See Top 100 in Books)

More About the Author

Mollie Katzen is a cookbook author and illustrator/designer, best known for her best-selling classics, Moosewood Cookbook (a 2007 inductee into the James Beard Cookbook Hall of Fame) and The Enchanted Broccoli Forest. Her nine other titles include a trilogy for children (Pretend Soup, Honest Pretzels, and Salad People) dubbed "the gold standard of children's cookbooks" by the New York Times. Mollie has worked as a creative consultant for plant-based recipes and menus, most notably with Harvard University Dining Services, where she has served as a consultant on vegetarian cooking since 2003. She is a popular public speaker, specializing in culinary-medical conferences (in addition to other venues), helping to educate medical professionals on the links between food choices and health and prevention. Mollie's newest book is The Heart of the Plate: Vegetarian Recipes for a New Generation (Houghton Mifflin Harcourt, September 2013).

http://www.molliekatzen.com

Customer Reviews

Top Customer Reviews

Format: Paperback Verified Purchase
Many different ethnic and cooking styles are represented in this beautiful cookbook. As with The Moosewood, this book is richly illustrated with hand drawings and includes color photos. The fat, dairy and egg content of many of the recipes has been significantly reduced without sacrificing taste! There is even a list of all the vegan, low-fat and nonfat recipes in the back of the book for easy reference. Chapters include: Soups, Salads, Breads, Sauces, Dips and Spreads, Entrees, Desserts, Menu Planning Notes, Improvisation Notes (for those chronic experimenters), and Bean and Grain Cooking Charts. Each food section has a list of recipes in the beginning in addition to the complete index in the back of the book. It is sure to become a favorite in your kitchen.
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Format: Paperback
I am not willing to toss this book out as a dud- but I'm also going to state that I agree with what most of the negative reviews say. Many of these recipes are awkward, unappetizing and strange or just don't turn out right. It's true, the title recipe seems more like an excuse for the name of the book than anything you'd actually include- it's a pan of rice with broccoli stuck up in it.
However, I love this cookbook. The bread section alone is worth the purchase! It's how I began making bread, which led to a career doing it. Mollie's step by step instructions, friendly advice and encouragement and adorable diagrams make bread accessible for an inexperienced baker. She explains the science and pitfalls of yeast doughs in a simple and engaging way. Then she offers several recipes (especially the Challah!) that work well, are flexible and reliable.
I also return to this cookbook for the salad dressings, dips and sauces. There is a chapter of dips and spreads, and there are several sauce recipes that accompany dishes- several are standard use at my house. Again, I have found them to be tasty, reliable and endlessly adaptable.
Mollie's educational sections on basics like slicing veggies, different grains and beans and stir-frying are also easy to understand and friendly. That info alone would be very helpful to someone who was just beginning to explore the kitchen, although it's not much use to the rest of us.

All in all, I would not recommend this book to an experienced cook, or someone looking for a lot of great vegetarian meals... but for a newer cook, or someone who is interested in a great yeast bread tutorial, or just for the occasional idea, this book is not a bad buy. The reliable recipes are very good, and the others are fun to read.
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By A Customer on January 3, 1997
Format: Paperback
Imagine these foods: Fresh potato bread, tangy marinated pasta salad, oven-baked carob swirl bread, sweet glazed muffins, calzones filled with onions, zucchini, and mozzarella cheese, AND spicy enchiladas with sauce - all delicious and healthy! This has to be my favorite cookbook. I never thought I could find recipes for foods that my two vegan cousins would eat. There is even a recipe for mayonnaise without eggs! This book makes it easy to be a vegetarian
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Format: Paperback
This is a beautiful book. Written in an engaging style and filled with excellent recipes, "The Enchanted Broccoli Forest" by Mollie Katzen has become my favorite cookbook. I received "The Enchanted Broccoli Forest" as a birthday present a few years back. The recipes range (just to use the soups as an example) from basic fare-Tomato soup, to exotic-Sesame Eggdrop soup. I dove right in. My first attempt was the Curried Peanut soup. It got scary towards the middle of the cooking time (The smell of the onions and spices being sauteed was wretched). But in the end, the soup was excellent! In fact, every recipe I have made from this book has not only tasted great, but has been fun to cook. I heartily recommend this cookbook.
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Format: Paperback
i have many vegetarian cook books (ive been veg for over 7 yrs) & i use this one the most frequently.

it's simple, delicious, & lots of cooking basics, like pie crust & the (BEST, EASIEST) Indian flat bread, that most veg cookbooks leave out. We have also made delicious enchiladas, upside down vegetable cake, and more. My boyfriend is not vegetarian but he loves the delicious food too. The recipes in this book hold up even with major improvisation & experimenting which I love to do. There are also wide margins to write your cooking notes right next to the recipe.

Yes, many of these recipes take longer than heating up a veggie burger in the microwave but if you are concerned enough to eat vegetarian you should be interested in how to eat right, and sometimes that takes time.

There are 2 things I dislike: 1)the "prep" time listed for a recipe is too short in many cases- but once you make it you get an idea of how long it takes for next time. 2) the pages are regular paper, not glossy, so splashes always seem to find their way onto my book. However, its cheap enough & it dries fine, so just buy it & find your new veggie favorites :)
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Format: Paperback
Although this is the second book Katzen wrote, I would recommend it over the original Moosewood Cookbook (or the revised, for that matter) for the new vegetarian or new cook. This is a better source for basics.

She gives an exhaustive- but still fun- explanation of the most basic of basics, bread (well, before everyone, including myself, developed an intolerance to wheat). Half white/half wheat bread, whole wheat bread, challah, rye, pumpernickel, potato, quick breads, zucchini bread, brown bread, oat bread- and then shapes them into rolls and other funny shapes on top of it! And then the muffins, including the beloved blueberry muffin. You will never have to go to subsist on cafe fare again.

No need to live on bread- there is an amazing vareity of soup to go with it. Yes, there are the classics such as tomato, vegetable, potato-leek and corn chowder, but there are also the more experimental garbanzo, curried apple, potato and chile and cream of fresh pea. You could probably combine the soups and breads for a year and not have to eat the same dinner twice.

Too hot for soup? Don't worry, there's a plethora of salad recipes as well, including a few variations on potato salad.

Do you have questions about quiche? Pasta? Ideas for how to cook tofu? How to cut vegetables? You will find your answers here.

So why not five stars? Because the dessert section is, in comparison to the other sections, a hodge podge and not nearly as comprehensive. She gives a recipe for chocolate pudding, rugelach and baked apples, but otherwise everything else is a strange combination of edgy and overly wholesome- ricotta cherry mousse, amaretto cheesecake and whole wheat poppyseed cookies. Those just aren't the things I reach for when I want a good homemade dessert.

But otherwise? This will see you through most nights and a bunch of afternoons.
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