'In Still Life, I saw myself—not as the teenager I was, but the adult I hoped to be.'
even once—which you probably have, since it’s been in print for 45 years—you can still picture Katzen’s squat, companionable print and her pen-and-ink illustrations of jaunty mushrooms, winged fruits, a pair of oven mitts shaking mitts, and multiple angels holding aloft multiple cheesecakes. Mollie Katzen’s books broke many molds, uniting form and function and the feeling of having a true friend in the kitchen.
I’d never seen a cookbook organized by menu, and reading it made me feel precocious, sophisticated, and mature at last. Would anyone but a real grown-up think of cooking aseemed new then, and I remember watching it cook in the simmering broth, its color changing from circus peanut orange to marigold. I’d never seen red Swiss chard before, or any Swiss chard for that matter, and I gawped at its hot pink stems.
“My love for art and for cooking spring from the same source,” writes Mollie Katzen in the preface. “For me, the boundary between these two creative channels is a soft one, sometimes disappearing altogether.”This vision hasn’t changed since I was 16. In it, I’m a professor living in Berkeley, or maybe rural Western Mass, my hair gone white as lightning and my house twice as old as I am and filled with pottery and quilts I’ve made myself. I’ve got so many books, they sag the shelves.
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