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Sundays at Moosewood Restaurant Paperback – Oct 15 1990


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Sundays at Moosewood Restaurant + Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day + Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes for Healthful Meals
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Product Details

  • Paperback: 736 pages
  • Publisher: Touchstone (Oct. 15 1990)
  • Language: English
  • ISBN-10: 0671679902
  • ISBN-13: 978-0671679903
  • Product Dimensions: 18.7 x 4.6 x 23.5 cm
  • Shipping Weight: 1.1 Kg
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (25 customer reviews)
  • Amazon Bestsellers Rank: #117,982 in Books (See Top 100 in Books)
  • See Complete Table of Contents

Product Description

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

4.6 out of 5 stars

Most helpful customer reviews

4 of 4 people found the following review helpful By Wendy C. Darling on Dec 31 2002
Format: Paperback
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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3 of 3 people found the following review helpful By MagicSkip on March 31 2002
Format: Paperback
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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2 of 2 people found the following review helpful By C. Stewart on Nov. 20 2002
Format: Paperback
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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1 of 1 people found the following review helpful By Nancy Bolton-Rawles on March 8 2002
Format: Paperback
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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By A Customer on June 26 2000
Format: Paperback
I had reservations about this book since I usually only buy cookery books with photos, and this book has none. That said, I thought I'd give it a go, since the food at the Moosewood resaurant is so great.
The focus is on cuisine from around the world, with each section including an interesting precursor to the region, detailing a little history of the area/writer/recipes.
The recipes offer a really good variety of international cuisine (including numerous fish dishes for the "pesco-vegetarians" amongst us). I was thrilled to also find a British section included, since this is an area of the world that gets so often slammed for it's cuisine. (The Shepherd's Pie recipe is a must!)
It's a rare cookery book indeed in which all the recipes you try turn out well - but this is certainly one of them. This has now become my staple recipe book, and comes thoroughly recommended.
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Format: Paperback
but the end result of that night's cooking proved to be the most insanely delicious soup that I had ever had in my life - and strangely, I had a hand in it!
Thanks moosewood cookbook, you're the best!
I believe we made 3 or 4 recipies out of the book that night for our party of eight - every one was an absolute hit. The ingredient combos seem at first glance to almost be a joke - but the only joke is that I hadn't tried them before.
I enjoyed especially the fact that the chapters are 'regionalized.' Whether I am in the mood for something spicy, Asiatic, and light - or something creamy, African, and solid - there is always going to be something in there for me to experiemnt with.
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