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Sundays at Moosewood Restaurant [Paperback]

Moosewood Collective
4.6 out of 5 stars  See all reviews (25 customer reviews)
List Price: CDN$ 29.99
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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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Africa is a land of contrasts. Read the first page
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Customer Reviews

Most helpful customer reviews
4 of 4 people found the following review helpful
5.0 out of 5 stars A very useful crowd pleaser 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
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
5.0 out of 5 stars I am on my second copy 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
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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5.0 out of 5 stars Proving that tofu can taste good! June 26 2000
By A Customer
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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5.0 out of 5 stars At first I doubted... June 8 2000
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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Most recent customer reviews
5.0 out of 5 stars Authentic International Cuisine
This has been my favourite cookbooks for foods of the world! Moosewood is a staple in my collection and on our dinner table.
Published 6 months ago by ridergirl
5.0 out of 5 stars Great recipes
I like everything about this book. It is interesting in term of content and format. The recipes are easy and taste awesome.
Published 8 months ago by Laurie
4.0 out of 5 stars Great recipes - a whole world of them!
Vegetarian recipes from all over the world, organized by country or region, with a nice mixture of appetizers, main dishes and desserts. Read more
Published 19 months ago by Jessica Schafer
5.0 out of 5 stars Absolutely Delicious
Delicious, fun, healthy recipes, from a wide variety of countries! Great for themed dinner parties or trying something new. Instructions are clear & easy to follow.
Published on March 29 2006 by Kathleen
5.0 out of 5 stars What I want to know,
How, exactly, is this book misleading? Nowhere on the cover does it claim to be vegetarian. And where is it inscribed that Moosewood must always and only every time put out... Read more
Published on June 3 2004 by E. A. Simoneau
2.0 out of 5 stars NOT a vegetarian cookbook!
While the vegetarian recipes in "Sundays at Moosewood" are outstanding, it loses points for being misleading. Read more
Published on March 6 2004 by praecox
3.0 out of 5 stars Dude, I don't know; I'm tired.
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. Read more
Published on Aug. 26 2002
1.0 out of 5 stars Not a vegetarian cookbook.
This volume continues the maddening trend of recent cookbooks from Moosewood: while it's glossier and more slickly produced than their earlier volumes, and contains a wide variety... Read more
Published on Jan. 11 2002
5.0 out of 5 stars The best vegetarian cookbook
Sundays at Moosewood is the cookbook that convinced us that eating vegetarian can be delicious and does not have to be boring. Read more
Published on May 12 2001 by Stacy Frank
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