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Sundays at Moosewood Restaurant [Paperback]

Moosewood Collective
4.6 out of 5 stars  See all reviews (25 customer reviews)
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Book Description

Oct. 15 1990
Since its opening in 1973, Moosewood Restaurant in Ithaca, New York, has been synonymous with creative cuisine with a healthful, vegetarian emphasis.
Each Sunday at Moosewood Restaurant, diners experience a new ethnic or regional cuisine, sometimes exotic, sometimes familiar. From the highlands and grasslands of Africa to the lush forests of Eastern Europe, from the sun-drenched hills of Provence to the mountains of South America, the inventive cooks have drawn inspiration for these delicious adaptations of traditional recipes.
Including a section on cross-cultural menu planning as well as an extensive guide to ingredients, techniques, and equipment, Sundays at Moosewood Restaurant offers a taste for every palate.
Moosewood Restaurant is run by a group of 18 people who rotate through the jobs necessary to make a restaurant work. They plan menus, set long-term goals, and wash pots.
Moosewood Restaurant contributes 1 percent of its profits from the sale of this book to the Eritrean Relief Fund, which provides food and humanitarian assistance to the Eritrean people.
Moosewood Restaurant supports 1% For Peace, an organization working to persuade the government to redirect 1 percent of the Defense Department budget towards programs that create and maintain peace in positive ways.

Frequently Bought Together

Sundays at Moosewood Restaurant + Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes for Healthful Meals + Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day
Price For All Three: CDN$ 57.65

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From Amazon

In Sundays at Moosewood Restaurant, 18 of the Moosewood Collective's chefs each contribute a chapter of vegetarian recipes from a different regional cuisine. Recipes are straightforward, and sources (and substitutes!) are given for hard-to-find ingredients. In addition to the Asian cuisine one might expect to find in an international vegetarian cookbook, there are some surprising and tasty options from Eastern Europe, Armenia, and the Middle East, as well as both Ashkenazi and Sephardic Jewish recipes. The suggested menus encourage mixing; tomorrow's dinner could include Sopa de Ajo (garlic soup) from Chile, Spinach Nori Rolls from Japan, and Mango with Yogurt from India. The main dishes are so hearty that your guests may not notice they're meatless.

From Library Journal

The Moosewood Restaurant in Ithaca, New York has a national reputation, gained in large part from Mollie Katzen's collections of its recipes, The Moosewood Cookbook ( LJ 3/15/78) and The Enchanted Broc coli Forest ( LJ 10/15/82). This latest collection is a celebration of ethnic and regional fare, and here each of Moosewood's 18 cooks has contributed a chapter featuring a different cuisine. The resulting mix of mostly vegetarian dishes is an interesting one, from Croation Sour Soup to Rhode Island Cornmeal Bread. Destined to be widely popular, this is recommended for most collections.
Copyright 1990 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

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Customer Reviews

Most helpful customer reviews
3 of 3 people found the following review helpful
5.0 out of 5 stars A very useful crowd pleaser Dec 31 2002
I found this in a used bookstore a few years ago. Recognizing Moosewood as something my mom and oldest sister used, plus loving all kinds of ethnic food, I figured I'd love it. I was right. This book totally changed how and what I cook. While many people focus on one type of cuisine (Italian, Indian, fast food...) I use this book and cook EVERYTHING -- Italian, Indian, Chinese, Jewish, Bulgarian, North African. My favorite and most often used recipes are Shepherd's Pie (British Isles), Moroccan Stew (North Africa), and Vegetable Biryani (India) but I've made a lot of these recipes. I made Chinese last night and it turned out tasting restaurant quality. The recipes are very tasty and the directions are great. It's also wonderful how the book has base ingredients (sauces), appetizers, soups, entrees and deserts for each type of cuisine so you can make complete meals (often there are suggestions in the recipes saying waht goes with what). The ingredient guide is very descriptive and helps you learn a lot about the herbs, vegetables, different tofu prepations. I highly recommend this to anyone who doesn't eat a lots of (or any) meat and wants to be able to cook ethnic food w/o having to worry about meat.
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2 of 2 people found the following review helpful
5.0 out of 5 stars I am on my second copy Nov. 20 2002
I have had this book for years now and it is the one I reach for when I am looking for something "interesting" to cook. Most of the recipes are vegetarian but it is very easy to add meat if you like. I just made a banana bread last night and it was wonderful! I am almost amazed because the recipes all "work" (if you own a Martha Stewart cookbook, you KNOW what I mean!) and turn out exactly as expected. I am buying my second copy because the original is falling apart. If you have an adventurous palate, this is a wonderful springboard into cultural cooking . . . vegetarian or not!
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2 of 2 people found the following review helpful
so what the heck am I doing with a vegetarian cookbook?!?? Well, I was given the book and some suggestions -- Sopa de Lima (from the Mexico section) and Saffron Butterflies. But it's a veggie cookbook, so it just sat on my shelf -- until I had dinner with the person who gave it to me. It wasn't until AFTER dinner, she told me it was recipes from this book -- the meal was so good, I didn't even notice it was meatless.
So, I tried them, and now I'm HOOKED! Sopa de Lima is great food for during halftime of basketball and football games -- and I later found out I can make it fast and easy with some simple substitutions (hint: use a jar of salsa instead of a bunch of other ingredients). Saffron Butterflies is SMOOOOOOOTH and good -- with or without some meatballs thrown in. These two were so good I've had to try others and now "Rumpledethumps" (silly name, but GREAT DISH) is a personal favorite -- I just use it as a side dish along with a London Broil. Okay, so I'm a carnivore -- these recipes are great standing alone, and most of them work well with meat added or on the side.
More than just the great recipes, this book is great for the stories, too. I never would have thought cookbooks make good reading, even when I'm not cooking, but this one is.
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5.0 out of 5 stars Authentic International Cuisine Feb. 6 2014
Format:Paperback|Verified Purchase
This has been my favourite cookbooks for foods of the world! Moosewood is a staple in my collection and on our dinner table.
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5.0 out of 5 stars Great recipes Dec 19 2013
By Laurie
Format:Paperback|Verified Purchase
I like everything about this book. It is interesting in term of content and format. The recipes are easy and taste awesome.
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4.0 out of 5 stars Great recipes - a whole world of them! Jan. 5 2013
Format:Paperback|Verified Purchase
Vegetarian recipes from all over the world, organized by country or region, with a nice mixture of appetizers, main dishes and desserts. (Many of the recipes include dairy and eggs, so this is not a vegan cookbook. The book also includes a number of fish/seafood recipes). Some of the recipes are lengthy and take a fair bit of time to prepare, while others are relatively quick and easy - it's called "Sundays" because many of the meals would be best done on the weekend when you have time to savour the cooking and eating. Some of the recipes have become regular staples in our household, e.g. the blue cheese balls from Finland, the tahini dressing from Armenia, the latkes, groundnut stew and lentil stews. Others have always seemed too intimidating to even try, e.g. some of the Chinese and Japanese recipes with long and/or unusual ingredient lists. But there is enough in here to keep us cooking and trying new and interesting recipes for many years. Highly recommended!
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1 of 1 people found the following review helpful
I have used this book so much over the years it is falling apart! I have many vegetarian and non-vegetarian friends over for dinner and this book gives me a winning recipe every time! The absolute favorite is the Capetown Fruit and Vegetable Curry, a South African recipe. The spices are to die for: such as cumin, coriander, cinnamon, turmeric, fennel and cardamon. This is not the off the shelf curry...which I don't usually like. This book has too many favorites to mention, but a good cook cannot do without this book. A MUST for any well rounded kitchen.
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3 of 4 people found the following review helpful
3.0 out of 5 stars Dude, I don't know; I'm tired. Aug. 26 2002
By A Customer
Why are folks going on about the alarming trend of fish recipes in vegetarian cookbooks? This book could benefit from a few more fish recipes, I think. Those who have eaten at the Moosewood know that they've been serving fish for ages.
Figure that they want to get their food into peoples' mouths, and I think this one great way to do it; remember, most people, are, after all, omnivorous. It just seems less tiresome than another insipid, inauthentic collection of tie-dyed recipes that challenge other cuisines with their farmer's market philosophy. At least if they're going to even try covering this many cultures, give them the seafood. They need it. Where in the Middle East do they eat tofu, anyway? You know?
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