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The Enchanted Broccoli Forest: ...and Other Timeless Delicacies by Mollie Katzen

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Notes about this book

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Notes about Recipes in this book

  • Creamy, spicy eggplant soup

    • wester on August 07, 2011

      This was not very spicy, but it was nicely creamy with a good smoky/nutty accent. I could have done without the tomato and peppers in the topping - the taste did not blend well with the soup and the redness just served to accentuate the beigeness of the rest of the soup. Just parsley and yogurt was much better.

  • Green, green noodle soup

    • Cheri on February 02, 2015

      It's been awhile since I made anything from this older book. It did not disappoint. Used fresh spinach pasta and fresh everything else. It was filling and very satisfying. Quick to prep, easy weeknight supper. SO green - think St. Patrick's Day!

  • Chilled cantaloupe-peach soup

    • michalow on January 04, 2013

      Blueberries are a garnish -- not essential.

  • Moroccan orange-walnut salad

    • Cheri on September 19, 2013

      I have been making this winter salad for more years than I care to count! It is great, and quite refreshing.

  • Sweet zucchini-spice bread

    • AnneG on August 02, 2011

      Uses honey instead of sugar. Very light in color compared to some other recipes tried

    • rionafaith on August 27, 2017

      p. 110 -- Made this to use up some zucchini I randomly had, as it's not one of my favorite ingredients. Didn't rise much and turned out a bit dense, but the spices and sweetness are nice and my boyfriend seems to like it.

  • Pecan-oat muffins

    • zorra on May 29, 2014

      One of my favorite muffins. Solid (okay, some might say heavy) rather than fluffy, not sweet, good flavor. Vanished at a brunch.

  • Basic pie crust

    • LouiseSullivan on May 28, 2014

      An excellent and easy recipe. Good for savory as well as sweet crusts. Rolls out well. Let it rest before rolling out. LS

  • Tante Malka's potato kugel deluxe

    • jessekl on April 01, 2013

      This comes out looking very ugly!! Top with something before baking to hide the top.

  • Carrot-cashew curry

    • Krisage on December 21, 2012

      Nice! I had a ton of carrots, so this was a good way to use some (though I wasn't exactly sure what "4 large carrots" translated to--I used 4 cups worth.) I especially liked the roasted cashews in this dish. I happened to have some yogurt but it would have been fine without it. I substituted butter with sunflower oil to make it vegan. I'll make it again.

  • Spicy baked beans with rum & molasses

    • AnitaNgaire on September 05, 2015

      Treacle works just as well as molasses

  • Orange humus

    • SheilaS on May 31, 2011

      I've been making the Orange Hummus for years and years. It's a favorite veggie dip for parties.

    • michalow on January 04, 2013

      A stretch from traditional hummus, but it tastes good.

  • Mexican bean dip

    • susan g on August 08, 2010

      bland -- try lime juice

  • Stuffed baked apples

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  • ISBN 10 0898150795
  • ISBN 13 9780898150797
  • Published Oct 01 1983
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

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