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Moosewood Restaurant New Classics Paperback – November 6, 2001


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Moosewood Restaurant New Classics + Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day + The New Moosewood Cookbook (Mollie Katzen's Classic Cooking)
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Product Details

  • Paperback: 496 pages
  • Publisher: Clarkson Potter; 1 edition (November 6, 2001)
  • Language: English
  • ISBN-10: 0609802410
  • ISBN-13: 978-0609802410
  • Product Dimensions: 9.1 x 7.4 x 1.4 inches
  • Shipping Weight: 2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (51 customer reviews)
  • Amazon Best Sellers Rank: #325,277 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Famous for turning frequently bland vegetarian fare into a menu of comfort foods with ethnic panache, the Moosewood Collective knows better than to toy with a successful formula. It has evolved, however, and its most encompassing volume so far offers mainly new hits. The original Moosewood Cookbook seems dated compared to spunky new recipes such as zesty Tabouli with Shrimp and Oranges, and Middle Eastern Lentils and Pasta, which gets bite from onions and chilies. Recipes are consistently easy to make; Black Bean and Sweet Potato Hash, and Tuscan Panzanella, are a cinch on any family's weekly menu. Many dishes, such as Instant Tamale Pie, will appeal to the pickiest of taste buds. A chapter on seafood, with Pecan Crusted Fish and Cioppino, is offset by vegan recipes such as Baked Tofu Sticks, Curried Quinoa and Vegan Lasagna. Macaroni and Cheese with Tofu is a welcome low-fat alternative to a classic, and Lovely Low-Fat Latkes contain only 2.5 grams of fat each. Complete nutritional information and tips on substitutions and recipe histories, as well as sections on organic standards and a guide to ingredients, make this book beginner friendly. With a section on sandwiches and wraps and a generous dessert section (including Big Chocolate Chip Cookies, Pistachio Cardamom Cake and even a Vegan Oil Pie Crust), this may be for vegetarians what the Silver Palate's New Basics was for aspiring gourmets. Photos not seen by PW. (Nov. 5) Forecast: This cookbook will join the ranks of the topselling original.
Copyright 2001 Reed Business Information, Inc.

From Library Journal

The ninth book from the Moosewood Collective, the well-known vegetarian restaurant in Ithaca, NY, offers hundreds of mostly homey recipes. Some of the recipes are vegan or can be made so; there are also a handful of fish dishes. As in the other books, the influences of a variety of cuisines are evident in dishes such as Israeli Za'atar Salad, Pan American Grits, and Vegetable Pho with Shrimp. Jeanne Lemlin's Vegetarian Classics (LJ 4/15/01) offers more sophisticated recipes, but Moosewood's books are always popular. For most collections.
Copyright 2001 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

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

4.5 out of 5 stars
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Most ingredients easy to find; recipes simple to follow.
meg knitter
This was one of the first cookbooks I got when I first stopped eating meat, and I have loved almost every recipe I've tried.
Linda Mcgovern
I like the cookbook so much that I bought another copy as a gift.
V Smith

Most Helpful Customer Reviews

58 of 59 people found the following review helpful By Joanna Daneman #1 HALL OF FAMETOP 10 REVIEWERVINE VOICE on August 13, 2002
Format: Paperback
Is this a "new classic" and what's in this book for the average cook who wants to cook vegetarian food? This heavy tome is packed with useful recipes and is all over the map, both ethnically and in types of recipes. As other Moosewood cookbooks, this is a vegetarian cookbook, but with asides into fish, which I don't mind--being one who limits meat but has not problem eating it. Some people do view fish as living creatures, which, of course, they certainly are.
What's also new here compared to the dairy-laden earlier books is a venture into a few vegan recipes that leave out all milk, egg and other animal-source product, including a recipe for very useful mock sour cream. So there's a little something for everyone, vegetarian, limited vegetarian and even vegan. The recipes tend to the family-style rather than super-gourmet.
One of the most useful recipes for me is a vegetable broth. This is a very good recipe base all kinds of soups. I despise the taste of canned broths and it's a nuisance to make chicken stock from scratch. Vegetable stock freezes well and this recipe makes a particularly flavorful version, using carrots, onions, celery, potatoes and garlic. The potatoes, in particular add consistency to the broth. The recipe offers either sweet potato or carrot for that sweet-spicy element and the sweet potato version also adds body to the broth. There is a version for mock-chicken broth, and an Asian ginger flavored broth base as well.
Italian dishes dominate the recipes, lots of pasta sauces, including a vegetarian kind of Bolognese (meat gravy), a good basic tomato sauce, frittatas, risottos and cioppino fish stew. There are also plenty of diversions into novelties such as an interesting peach salsa.
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45 of 47 people found the following review helpful By Bob M. on December 1, 2001
Format: Paperback
I bought this volume, along with another Moosewood collection, a little over a month ago. To say that I'm totally hooked would be an understatement. I've done more than twenty five of their wonderful recipes. Most are SO good I can't wait to make them again, but I keep finding more and more new ones to do and never get back to them. The soups in here are simply extraordinary, wonderful bean soups, rich vegetable soups, and the many vegetable sides are their equal.
I suspect that Jane Brody's excellent Good Food Book, my kitchen bible, has been displaced by the Gospel according to Moosewood.
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39 of 45 people found the following review helpful By S. Gardner on March 26, 2002
Format: Paperback
This book could be great, like so many of their others, but I think that it's gimmicky in that they rely way too much on soy products in this one. I'm all for adding soy to foods if it belongs there, but not if it is added just to add nutrition only. It can really ruin the texture of a dish, but they claim repeatedly that "no one will even know it's in there!" I think that if you have to hide something in your food, maybe it shouldn't be there at all. The one good thing about this, though, is that there are a lot of dishes for vegans in here.
Where they don't rely on the soy gimmick, the food has been really wonderful, as always. Try these: lemon ricotta pancakes, Indian curried potato wrap, marinated feta with pita, and Muhallabia (cardamom-cinnamon) ice cream.
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23 of 25 people found the following review helpful By G. Nichols on January 3, 2002
Format: Paperback
I bought this cookbook recently and have already tried about a dozen of the recipes. The strawberry salad dressing was excellent, even made with frozen berries. The Greek lasagna with eggplant and chocolate cherry biscotti also were quite good. I made the asparagus leek strudel for guests, and the entire panful was devoured in no time flat. The recipes that I've tried have been interesting and well-seasoned as written. I have even enjoyed just sitting at the kitchen table, reading this cookbook like it's a novel.
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16 of 17 people found the following review helpful By B. Estorga on July 8, 2006
Format: Paperback
The first recipe I tried in this book was the Moosewood Muffins -- which I have now made over fifty times. Yes, they are that good! I actually wrote out the recipe and taped it on a kitchen cupboard so it would always be handy. You can vary it to include *anything*. Even graham crackers. Even three different types of nuts. It accomodates everything; that recipe is magic.

And all of the other recipes in this book are fabulous too. Like every Moosewood cookbook, there is a lot of variation; expect this book to take you everywhere from France, to Japan, and back to America for some vegetarian down home cookin'. The few fish recipes that are included are also excellent.

There are also menu suggestions, which make planning meals easy. And the recipes in this book are also more simple than The Moosewood Restaurant Daily Special or Moosewood Restaurant Celebrates -- though not quite as much as Moosewood Restaurant Simple Suppers, so it's a good middle ground.

If you like cooking, and you also love eating, and you want the food you serve to be healthy and delicious -- I highly recommend this book.
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10 of 10 people found the following review helpful By Janis on April 6, 2004
Format: Paperback
I bought this book a few months ago and use it at least three times a week. It includes everything from dips to desserts, to larger dinner dishes that can be made and refigerated and brought to work for a cheerful, filling break in the day!
I have even convinced my dad that you don't need to put meat in every meal to make things taste good. My personal favorites are the lasagna primavera, italian gratin, vegan chocolate cake, apple zuchini muffins...I guess I could go on and on!
good stuff here. I recommend it to anyone who likes to cook, eat, and feel healthy afterward.
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