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early. As a toddler, she remembers
mixing up invisible ingredients, then
adding grass, flowers and mud. She
tested and wrote her first recipe at 9, a
chocolate dessert that leaked out of
the oven door and across the floor.
"My wonderful, patient mother,
instead of yelling at me, said, 'Well,
this is certainly original. Let's give it a
name.' We called it 'Creeping
Australian BooBoo.' In the past 35
years," she laughs, "I've figured out
how to have things stay in the oven."
She
explains that
Katzen is out with
and much
a new edition of
more in her
"The Moosewood
cooking
Cookbook," one
shows, which
of the top-ten
debuted on
best-selling cookbooks
public televi-
of all time.
sion in 1995.
Katzen looks as natural as her cook-
ing, her long brown hair now cut
short, wearing loose shirts tucked
into aprons.
Her newest 26-part series,
called simply, Mollie Katzen's
Cooking Show, is airing on PBS
stations across the country.
Though not on the Detroit sched-
ule (WTVS says it may air at a
later date), it can be seen in
Michigan on stations including
those in Kalamazoo and Grand
Rapids.
The show focuses on new and clas-
sic recipes from Moosewood and The
Enchanted Broccoli Forest (Ten Speed
Press; $19.95 paper/$27.95 cloth
each). Both have been revised and
updated with five new recipes and 16
pages of color photographs.
and boundless source of joy for
Katzen. As she describes the Passover
seder plate as a still life, she realizes
that she continually "trips over Jewish
connections. It's not cerebral — it's
something embedded in me," she says.
Judaism, in fact, has nourished
some of her most formative memories
and shaped her attitude toward food.
Raised in a Conservative home, she
helped her mother prepare on Friday
mornings for Shabbat. It was the only
time her mother really cooked. She
spent the morning baking desserts and
challah, which was inspired by a
Pillsbury hot roll mix with directions
for egg bread.
The experience sparked a sense of
holiness for young Mollie, who was
born on a Friday and loved especially
a book about Shabbat that starred a
girl with the same name. "By the time
we served everything, the house was
clean, quiet and transformed. The
whole
thing seemed so magical. I felt
orn in Rochester, N.Y.,
the
holiness
deeply."
Katzen studied at the
For Jewish women, invested over
Eastman School of Music,
the ages in nurturing their families,
Cornell University and the
cooking has been almost sacred,
San Francisco Art Institute, where she
- Katzen says. "Feminism has ques-
received a bachelor of fine arts with
tioned this critical piece of identity,
honors in painting.
and it's a struggle to see cooking as
Her other books include Still Life
positive for the modern, educated
With Menu (Ten Speed Press);
,,
woman.
Vegetable Heaven (Hyperion); and
She stresses that Judaism taught her
two children's cookbooks, Pretend
a
"reverence
for food and a conscious-
Honest
for
preschoolers,
and
Soup,
ness
of
its
coming
from nature. The
for
ages
8
and
up
(both
Pretzels,
first prayers I learned — without even
from Tricycle Press).
knowing what they meant — were all
All are illustrated with Katzen's own
about being grateful for food."
drawings and paintings — either in
The challenges of Jewish cooking,
pen and ink, watercolor or pastels. Art
she
says, are the universal challenges of
and cooking are interrelated in her life:
cooking today: to make it healthier, and
As the vivid colors, textures and vari-
more importantly, have it happen at all.
eties of fruits and vegetables inspire her
"People can get food on their tables
to paint them, so her dishes often
— even if it's a roasted chicken or egg-
evolve into visual masterpieces.
plant, by ordering out — but it's hard
Judaism, too, represents an integral
B