Hi Mike Mollie Katzen and cooking vegetables

[Guest guest]

Thanks for the link, I will look at it a little later.

I cook my vegetables at a high temp with olive oil, I

always have or I steam them for a few minutes, I like

them to retain the rich color and crispness.

I grate whatever I have in the crisper on top of

salads. Raw carrots, parsnips, turnips, beets,

rutabagas,jicama, chayote, zucchini, sunchokes, etc.

I didn't know she had a new book, I will have to look

for it. THanks again

Donna

 

--- Mike Christie <mike wrote:

 

> I recently heard an interview with Mollie Katzen.

> She described her

> background and the history of her work, back to the

> opening of the

> Mousewood restaurant and her original Mousewood

> Cookbook. (The

> interview is here:

>

http://www.gracecathedral.org/forum/for_20071209.shtml

> You can

> listen online or download the mp3.)

>

> She also spoke a lot about her current philosophy,

> which involves

> vegetables cooked at high temperatures for very

> short periods of time

> and the use of healthy oils such as olive oil. She

> says she describes

> this approach in her latest book, " The Vegetable

> Dishes I Can't Live Without. "

>

> Has anyone used this cookbook? Comments? Thoughts on

> this approach?

>

> I'm trying to get away from meat and eat more of a

> vegetarian diet. I

> already have a number of vegetarian cookbooks and

> use them (along

> with recipes from this group, of course!), but I'd

> like to know what

> folks think about this book and this approach.

>

> Many thanks,

>

> Mike

>

>

>

 

 

Don't be angry with life.

There are so many things to be happy for.

Cold, fresh water, green leaves

and the eyes of good people.

SOURCE: Eva Hedén

 

 

______________________________\

____

Never miss a thing. Make your home page.

http://www./r/hs