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The Moosewood Restaurant Cooking for Health: More Than 200 New Vegetarian and Vegan Recipes for Delicious and Nutrient-Rich Dishes Paperback – November 3, 2009


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The Moosewood Restaurant Cooking for Health: More Than 200 New Vegetarian and Vegan Recipes for Delicious and Nutrient-Rich Dishes + Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day + Moosewood Restaurant Favorites: The 250 Most-Requested, Naturally Delicious Recipes from One of America's Best-Loved Restaurants
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Product Details

  • Paperback: 368 pages
  • Publisher: Simon & Schuster; 1 edition (November 3, 2009)
  • Language: English
  • ISBN-10: 1416548874
  • ISBN-13: 978-1416548874
  • Product Dimensions: 9.2 x 7.3 x 1 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (104 customer reviews)
  • Amazon Best Sellers Rank: #73,032 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Long before ecofriendly vegetarian eating became trendy, the Moosewood Restaurant in Ithaca, N.Y., wowed diners with delicious meat-free, organic-focused fare. The 12th cookbook inspired by the restaurant, dedicated to organic farmers and small farmers the world over, including backyard and balcony gardeners, focuses on dishes filled with superhealthy ingredients and loaded with flavor. An apricot orange twist smoothie; pineapple salsa with blueberries; sweet potato soup; apple and chipotle soup; vegetables in spicy lemongrass-tamarind sauce; and savory asparagus and mushroom bread pudding are as appealing as they are good for you (as the nutrition info included with each recipe and the sidebars about antioxidants, food allergies and other foodie health topics suggest). The recipes work beautifully and feel approachable and doable, and the results taste so terrific that meat and unhealthy ingredients are scarcely missed. Even the low-in-fat-and-refined-sugars sweets—honeydew and basil popsicles, and figs baked with chevre and pistachios—will hit the mark with dessert connoisseurs. (Nov.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to an out of print or unavailable edition of this title.

About the Author

The Moosewood Collective has nineteen members who share responsibilities and participate in the various jobs necessary to run what has grown from a very small natural foods restaurant to a larger and more diversified company. Most members of the Collective have worked together for at least 15 years, and some have worked for the restaurant since it was founded in 1973. The Moosewood Collective is the recipient of three James Beard Awards and numerous nominations. Moosewood Restaurant Cooking for Health is its twelfth book.

More About the Author

The Moosewood Collective has nineteen members who share responsibilities and participate in the various jobs necessary to run what has grown from a very small natural foods restaurant to a larger and more diversified company. Most members of the Collective have worked together for at least 15 years, and some have worked for the restaurant since it was founded in 1973. The Moosewood Collective is the recipient of three James Beard Awards and numerous nominations. Moosewood Restaurant Cooking for Health is its twelfth book.

Customer Reviews

Recipes easy to follow.
Amazon Customer
I would recommend this book to anyone looking for a new vegetarian cookbook or for those people who need ideas for ways to improve their diets.
S. J Parker
We've always been a fan of Moosewood at my house, and this book is an excellent addition to our cookbook library.
j. sistin

Most Helpful Customer Reviews

82 of 83 people found the following review helpful By Princess Bookworm VINE VOICE on November 25, 2009
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
Admittedly, when I see "Healthy" as a description in a cookbook's title, I get a bit skittish. My head thinks healthy is wonderful, but my palate sometimes disagrees. Moosewood Restaurant Cooking for Health has exceeded all expectations and does not sacrifice taste for health. It's has opened up a new world of delicious and yes, quite healthy, food for me and my family.

Cooking for Health has loads of nutritional information at the beginning of the book. It's followed by cooking methods, then the recipes. It's your typical all-around cookbook with chapters on: Breakfast, Eggs, Appetizers, Salads, Soups, Sandwiches, Burgers, Stir-frys & Sautes, Tofu, Savory Pastries, Beans, Pasta, Stews, Veganism, Raw Foods, Grains, Side Veggies and Desserts.

I cook a lot, and own a selection of quality cookbooks. After buying this cookbook and making some of the recipes, I now use this as my Go-To cookbook. I've made the Savory Asparagus and Mushroom Bread Pudding, Pasta with Broccoli and Thai Red Curry. They all came out so delicious, my husband and I loved them. The Asparagus and Mushroom bread pudding was only 222 calories per serving too! It certainly didn't taste like a low calorie dish, and I can't wait to make it again.

My favorite things about the Moosewood Restaurant Cooking for Health are the "extras" given for each recipe. They describe each recipe at the beginning, plus give variations, helpful suggestions, and serving ideas. The serving ideas can be food-related, or enhance the visual presentation.

This is the kind of cookbook you can take to bed and read, or just start cooking with. The ingredient lists are not overly lenghty, nor are the instructions for cooking.
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44 of 45 people found the following review helpful By Debra Schiff VINE VOICE on November 26, 2009
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
Over the years, cookbooks from the Moosewood Collective have evolved quite a bit. I'm already the happy owner of a few (definitely get Sundays at Moosewood to expand your cultural cooking repetoire). This new cookbook is quite large and packed not only with very healthy recipes, but loads of information on the foods in that chapter. Some of the information is a bit pedestrian, but it seems to be targeted at folks who might be new to vegetarian or healthy-eating lifestyles.

What I really like about this cookbook goes beyond the recipes (and I'll get to that next). The layout, often forgotten by cookbook publishers, is an important part about using cookbooks. Moosewood Restaurant Cooking for Health goes a very long way toward making cooking easier for its readers. The ingredients are set aside in a pleasingly shaded box and the ingredients themselves are bolded. These are important elements for folks who may have the book resting in another part of kitchen while cooking and have to run back and forth to the book to see what comes next.

Importantly, the ingredients are presented in the order in which they are used. Don't laugh! Some books forget about this and make it hard for cooks to deal. Also, very important, most of the recipes are very simple, and the directions are limited to one side of an open spread. I find that very useful. One of the design flaws that bugs me the most is running the recipe to a turned page (especially during a portion of the recipe that requires care).

The recipe pages also include the very handy nutritional information (calories, serving size, fat, etc.). Additionally, swap-outs and other recipe suggestions are included.

OK, now for the recipe info. I tried out the Apple-Blueberry Crumble on page 316.
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47 of 51 people found the following review helpful By LC Brown on February 24, 2011
Format: Paperback Verified Purchase
I bought "The Moosewood Restaurant Cooking for Health" because I love "Low Fat Favorites" and other titles by the same group. I was disappointed to find that this book devotes a great deal of space to discussion of health research and significantly less space to the celebration of vegetarian food. In contrast to other Moosewood books that I've seen, this one takes a relatively medicalized approach to eating (in which foods are described and valued for their nutritional components rather than for their flavor, beauty, or sustainability). This approach also interferes with the quality and clarity of many of the recopies. (Ex: some of the baked goods call for imprecise amounts of stevia rather than using molasses, honey, brown sugar or some other sweetener.) This book might work for people who want to eat vegetarian foods for health reasons, but it offers less than usual to those who pursue cooking as a hobby or social activity.
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25 of 26 people found the following review helpful By M. M. VINE VOICE on January 9, 2010
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
Having been vegan for several years and vegetarian before that, it may come as a surprise that this was my first Moosewood cookbook. I knew when I ordered it that there would likely be many recipes that called for cheese, eggs, etc., but I hoped there would at least be enough of a vegan presence that I could keep this cookbook in my "go to" section. I was not disappointed: about 70% of the cookbook is either straight-up vegan or veganized with minimal effort. At this point, even though I've made only 10 recipes (I normally like to make 15-20% of a cookbook's repertoire before writing a review), I believe I've gotten an accurate sample and a feel for tone of the cookbook. As I meander through the rest of it, making two or three recipes from it each week, I will update this review if my general impression changes.

I follow a whole-foods approach to cooking and eating, with lots of fresh veggies, whole grains, legumes, and other natural proteins (tofu and tempeh). This particular Moosewood iteration, Cooking for Health, is a great fit for me because it is entirely whole foods-based and very healthy. There are no faux meats or heavy cheese sauces, but there are tons of veggies, which I love. I feel great eating the recipes out of this cookbook and never have to compromise on nutritive quality, because it incorporates foods that I already eat in ways that are inspired, wholesome, and delectable. The recipes let the true flavors of the food shine through while being complimented -- not overpowered -- by spices, herbs, and aromatics. Additionally, many of the recipes in this cookbook take 30-35 minutes, with most clocking in at an hour or less.

Here are the recipes I've made:

1. Greek Lentil Burgers: Good.
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