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Moosewood Restaurant New Classics [Paperback]

Moosewood Collective
4.5 out of 5 stars  See all reviews (41 customer reviews)

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Book Description

November 6, 2001
Not since their phenomenally successful Moosewood Restaurant Low-Fat Favorites has Ithaca, New York’s, famed Moosewood Collective assembled such a comprehensive and appealing group of recipes -- all brand-new. Crowd-pleasing fare like Moosewood Muffins, savory risottos, satisfying main-dish salads, and two dozen one-dish meals are just some of the standout recipes in this indispensable collection of easy-to-make dishes. From breakfast to snacks, quick dinners and showstopping entreés to homey desserts, these are recipes cooks will reach for time and again.

As always, Moosewood Collective’s enticing, flavorful fare draws on a diversity of culinary traditions. The flavors of Asia, Africa, Europe, and the Americas make for food that is up-to-date and exciting.

Complete with fascinating bits of multicultural food lore, time-saving tips, and interesting side notes gleaned from The Collective’s many years as culinary pioneers, Moosewood Restaurant New Classics is an essential resource for every contemporary cook.


From the Hardcover edition.

Frequently Bought Together

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)
Price for all three: $46.60

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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 the Hardcover edition.

Product Details

  • Paperback: 496 pages
  • Publisher: Clarkson Potter; 1 edition (November 6, 2001)
  • Language: English
  • ISBN-10: 0609802410
  • ISBN-13: 978-0609802410
  • Product Dimensions: 7.4 x 1.4 x 9.1 inches
  • Shipping Weight: 2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (41 customer reviews)
  • Amazon Best Sellers Rank: #44,550 in Books (See Top 100 in Books)

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

This has quickly become one of my favorite cookbooks. Bookworm  |  10 reviewers made a similar statement
I checked this book out at library. Kimberly Hart  |  7 reviewers made a similar statement
Most Helpful Customer Reviews
57 of 58 people found the following review helpful
5.0 out of 5 stars Kind of like "Joy of Cooking--Veggie Style" 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.

The breads lean more to biscuits and cornbread than to yeast breads and the dessert section is loaded with cookies. There are also sections on sandwiches, wraps and mock burgers.

In summary, this is a very good vegetarian-based home cooking book, maybe something like Joy of Cooking - Veggie-Style. In that respect, this is a new classic, and certainly found a welcome home on my cooking bookshelf.

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44 of 46 people found the following review helpful
5.0 out of 5 stars Wow! December 1, 2001
By Bob M.
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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37 of 41 people found the following review helpful
3.0 out of 5 stars Others by them are better 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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Most Recent Customer Reviews
5.0 out of 5 stars Moosewood Restaurant New Classics
If you collect recipes and recipe books this is a good one to have. It has a lot of useful recipes and is also just plain good reading.
Published 1 month ago by Bets
3.0 out of 5 stars It's ok
I has some good recipes but most of them seem to be vegetarian. The Moosewood family restaurant special is much better
Published 3 months ago by Terra pivonka
5.0 out of 5 stars Many Delicious and Healthy Looking Recipes
One of the Moosewood books I got earlier (the soups and salads book) has numerous unappealing recipes, and I probably won't use it. This one is a pleasant surprise. Read more
Published 6 months ago by Po Po
5.0 out of 5 stars As always, Excellence from The Moosewood Collective
Over the years I've bought several Moosewood cookbooks and have never been disappointed. I bought "New Classics" as a birthday gift for a friend who celebrated her birthday at the... Read more
Published 6 months ago by C. Headen
5.0 out of 5 stars You Need This Cookbook! :)
Probably my all-time favourite "general" cookbook!

With the advent of such sites as "All Recipes", you would think you have no use for a printed cookbook. Read more
Published 10 months ago by Ashley
5.0 out of 5 stars Birkenstock-free healthy classics with an international flair
At first I was skeptical, but this book came as a gift. In the past despite a strong health-conscious bent, I pointedly did not consider a Moosewood cookbook as I considered them... Read more
Published 11 months ago by Dana Greyson
5.0 out of 5 stars Thinking of becoming a vegetarian?
I am eighty years old and wanted to cut down on my meat consumption.

I chose the MOOSEWOOD RESTAURANT NEW CLASSICS cookbook to help me
plan some delicious meals... Read more
Published 19 months ago by Ann B. Trombly
5.0 out of 5 stars Love my new cookbook
I love my new Moosewood Restaurant New Classics cookbook. Have only made the yeast raised waffles so far, and they were great! Read more
Published 21 months ago by R. Cox
5.0 out of 5 stars Bought as a gift
I bought this as a gift for my mom's birthday. She loves the book. She was looking for a nice, healthy, cookbook with a vegetarian focus and this one was perfect.
Published on January 24, 2011 by theredpanda
5.0 out of 5 stars Great comprehensive cookbook!
I love this Moosewood cookbook too! It is a comprehensive cookbook loaded with ingredient descriptions. Read more
Published on January 18, 2011 by Starting Fresh
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