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Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day Paperback – Apr 19 1994

3.9 out of 5 stars 29 customer reviews

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Product details

  • Paperback: 416 pages
  • Publisher: Touchstone; 1st edition (April 19 1994)
  • Language: English
  • ISBN-10: 0671679929
  • ISBN-13: 978-0671679927
  • Product Dimensions: 18.7 x 3 x 23.5 cm
  • Shipping Weight: 726 g
  • Average Customer Review: 3.9 out of 5 stars 29 customer reviews
  • Amazon Bestsellers Rank: #108,508 in Books (See Top 100 in Books)
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Product description

From Amazon

The Moosewood Collective has had big vegetarian cookbook success with other collections. The main aim of this addition to their list is to offer much-needed help to those who need recipes for speedy preparation. Most take less than 30 minutes preparation. Recipes include stir-fries, salads, sandwiches, bean dips, soups, scones, pancakes and desserts. Almost all are vegan, with dairy products offered only as optional extras, though there is a separate section on fish and eggs. Winner of the 1995 James Beard Award for vegetarian cookbooks.

From Publishers Weekly

Moosewood, the vegetarian culinary collective ("Eighteen heads are better than one for some tasks") responsible for the restaurant of the same name in Ithaca, N.Y., offers an excellent third title to follow the popular Sundays at Moosewood Restaurant and New Recipes from Moosewood Restaurant . This one, unsurprisingly, concentrates on simple, healthful, easily prepared foods, though they are somewhat lighter in emphasis than were suggestions from the past; most dishes can be readied in half an hour or so, and organically grown ingredients are urged. Flavor is emphatically present, and so is an international bent. An Asian frittata, for instance, incorporates vegetables and adds a sauce including soy, rice wine, sesame oil and other Eastern staples, while baked peaches with Marsala is a dessert with an Italian tint. Broiled tofu may lead some diners to gag. However, the majority of the recipes will please non-purists, as well as the hard-core. An especially strong stew chapter offers entries with African, Caribbean, Hungarian, Greek, East Indian, Spanish, Italian and South American origins; chapters on pastas, salads and grains are similarly broad. Each recipe features menu suggestions and information on nutritional components. Author tour.
Copyright 1994 Reed Business Information, Inc.

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