Food writer
I got my first copy at 18, when I didn’t know a thing about vegetarian cooking. Now that I have many more plant-based days in my week, I use it from time to time and get comfort from the hand-drawn recipes.
Editor-in-Chief, Fine Cooking Magazine
This was my go-to cookbook during a brief stint as a vegetarian in college. I love the hippy vibe of the recipes, and Mollie Katzen’s charming illustrations.
Chief writer Channel 4 News
Probably the book I've used the most: the brownies, the 'comprehensively stuffed squash', the zucchini bread... they never get old.
Chef/Owner The Greenhouse Tavern, Noodlecat, Trentina, Tavern Vinegar Co. Cleveland, OH
The 1974 Self published version is a collectors piece, however the 1977 ten speed edition is wonderful
Writer
Writer and broadcaster
Editor, Bon Appetit
Assistant Professor at Penn State Abington
Chef
Registered dietitian, chef and cookbook author