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The New Moosewood Cookbook Paperback – Feb 1 2000


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Product Details

  • Paperback: 256 pages
  • Publisher: Ten Speed Press; 3rd revised 40th anniversary ed edition (Feb. 1 2000)
  • Language: English
  • ISBN-10: 1580081304
  • ISBN-13: 978-1580081306
  • Product Dimensions: 21.6 x 1.7 x 27.9 cm
  • Shipping Weight: 680 g
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (34 customer reviews)
  • Amazon Bestsellers Rank: #16,541 in Books (See Top 100 in Books)

Product Description

About the Author

MOLLIE KATZEN is a cookbook author and artist who has profoundly shaped the way America eats. Mollie is a consultant and cocreator of Harvard's groundbreaking Food Literacy Project. She lives in the San Francisco Bay Area.


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Customer Reviews

4.0 out of 5 stars

Most helpful customer reviews

4 of 4 people found the following review helpful By AmeliaAT on Jan. 3 2004
Format: Paperback
This cookbook might be a good introduction to vegetarian cooking, but I prefer the "old" version of this cookbook, although that one was a bit heavy on more fattening ingredients (cheeses, for example). The "Moosewood Restaurant Cooks at Home" might be a better choice for someone who doesn't already have a Moosewood Cookbook, or who is looking for a beginner vegetarian cookbook. Still, it's worth having on your cookbook shelf if you don't have the original version, and already have started your veg cookbook collection with other cookbooks.
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2 of 2 people found the following review helpful By danielle on April 2 2008
Format: Paperback
I love this cookbook. I bought this cookbook for myself 5 years ago when I decided to become a vegetarian, and wanted to learn how to cook more than just eggs and tofu. Not only are the recipes pretty tasty, but they are simple, creative, and easy to follow. This cookbook greatly informed my style as a cook, and still remains a book that I regulary turn to both as a point of reference and for inspiration.
This is a great book for anyone who is curious about vegetarian food and cooking, and who likes to spend time in the kitchen. I would especially recommend this book for new cooks, as it has a variety of vegetarian recipes, all which are forgiving and will lead you to becoming a creative cook yourself!
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2 of 2 people found the following review helpful By J. Bray on Nov. 11 2001
Format: Paperback
I have used many of the soup recipes out of this cookbook for quite some time. But from trial and error, i have made adjustments to the ingredients and prepping stages. Most of the soups recipes are thin soups and require a lot of time (whether prep or prepare) and ingredients. But this is a good vegetarian/healthy resource for cooks.
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By A Customer on July 6 2001
Format: Paperback
I just purchased this book a few weeks ago, in the hopes of cutting back my meat consumption and having fun and tasty meatless entrees to choose from. This book is a godsend! I'm not a total vegetarian, but I prefer to only eat fish or poultry occasionally and this is a great compromise for my meat-eating family. For example, my dad is a classic meat-and-potato kind of guy, but downed seconds of everything I've made from this book, especially the eggplant parmesan and Spinach-Rice Casserole. He says that he doesn't even notice the lack of meat. My fiance is a picky eater and sometimes has to be prodded into trying new things, but he always manages to sneak out with the leftovers of these dishes when he goes home. All in all, this would be a great book for a vegetarian in an omnivore family. Just make sure you have a huge mixing bowl for the casseroles, or else you'll end up flinging rice (noodles, etc.) all over the place during the mixing steps. Oh, yeah, and I agree with the earlier reviewer who said that the brownie recipe is definitive. So is the Italian Tomato Sauce.
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Format: Paperback
The Moosewood Cookbook and The Enchanted Brocolli Forest (Katzen's other 70s cookbook) were the two main publications I learned to cook with around the time I graduated from college. At that time (ten years ago), I thought most of the recipes in these books were tasty, easy to make, and healthy. I stopped using the book for about five years and recently returned to it this year. Although I still like the preparatory quickness and tastiness of the recipes in Moosewood, there are some things that bother me about this book too. First, I was a bit surprised by how much dairy Katzen uses in many of these recipes. This is something I did not notice before. And this "dairy heaviness" is even more surprising since Katzen makes a note at the beginning of the New Edition that she has reduced proportions of much of the dairy products. Second, there is also an annoying school-marmish characteristic to some of Katzen's notes that I never noticed when I used it ten years ago. It's like I can I feel Katzen's "Betty Crocker-ness" coming through when I read her notes and recipes. ("It's OK to use non-fat instead of low-fat cottage cheese with this recipe." Gee, thanks, Molly.) Bottom line: This might be a good cookbook for people just starting to become vegetarians or for beginning cooks, but I wouldn't say it's too great for those more hardcore in their vegetarian cooking skills, beliefs, and practices. And I wouldn't think this would be a good book for anyone who was a vegan.
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Format: Paperback
I don't like to cook. It bugs me. But I love to eat. I'm a strict vegan, and the only one in my family, so its hard to find good food to eat. To be honest, I don't like tofu much more than the average schmo, and I like to eat entrees that actually has flavor, not something like a slimy "healthy" greens salad you'd be served on an airplane. If you can relate to me, you can appreciate the New Moosewood Cookbook. The recipes in this book are meatless and pretty low-fat, but I'm sure you can add something meat-based to them if you wanted to. The recipes are simple, and they taste good. They are recipes you wouldn't mind giving up so time to make. One of my favourites was the Lentil-Bulgar salad. Instead of the refrigerated tabouli like version, I just ate it fresh and warm. It was so good I scarfed it all in about two days, a total of 12 hours, and I made enough for the average household. Lentil-Bulgar Salad and the other recipes in the book are that good. Even non-vegetarians enjoy her recipes. Thank you, Mollie.
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