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New Recipes from Moosewood Restaurant, rev Paperback – April 1, 2000

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Editorial Reviews

From Publishers Weekly

Ten years ago, Mollie Katzen's Moosewood Cookbook popularized the meatless fare of the Ithaca restaurant, and this latest effort proves that the Moosewood Collective still has its finger on the pulse of superior, innovative vegetarian cuisine. A new sophistication is evident: Katzen's hand lettering, a much-imitated cookbook motif, is replaced by more practical, conventional type, and dishes like chilled buttermilk and berry soups are surpassed by chilled cantaloupe-amaretto and avocado-grapefruit offerings. Inspired by ethnic and international traditions, and enhanced by fresh, seasonal ingredients, the delicious recipes feature fish with Cantonese black-bean sauce, Japanese braised eggplant, West African groundnut stew, Russian vegetable strudel, Tuscan potato salad and apricot baklava. Directions are lucid and straightforward, and even the more complicated dishes are accessible to novices. A detailed appendix defines ingredients, equipment and techniques, but preparation times are omitted from this Moosewood version. Illustrations not seen by PW. BOMC/Cooking & Crafts Club and QPBC selections.
Copyright 1987 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

About the Author

MOOSEWOOD RESTAURANT -- named one of the 13 most revolutionary restaurants in the 20th century --has been operating in upstate New York since 1973. The first edition of NEW RECIPES FROM MOOSEWOOD RESTAURANT by the Collective sold over 240,000 copies.

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Product Details

  • Paperback: 320 pages
  • Publisher: Ten Speed Press; Revised edition (April 1, 2000)
  • Language: English
  • ISBN-10: 1580081487
  • ISBN-13: 978-1580081481
  • Product Dimensions: 7.4 x 0.8 x 9.2 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (20 customer reviews)
  • Amazon Best Sellers Rank: #878,454 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

Most Helpful Customer Reviews

50 of 53 people found the following review helpful By A Customer on February 24, 1999
Format: Hardcover
Anyone who searched in the 80's for vegetarian recipes found a consistent diet of macrobiotics, imitation meatloaves and pasta recipes. Even the original (wonderful) Molly Katzen books were lacking in the divine. "New Recipes from Moosewood" seemed a true breakthrough to me. Try their salad dressings, try their tofu burgers and tofu falafel. Above all, try the bulgar wheat casserole with feta, zucchini and tomato, the Japanese eggplant and tempeh and YOU MUST NOT MISS THE EGGPLANT STUFFED WITH CURRIED POTATOES AND VEGETABLES. In most, if not all, recipes, double the spices. Even visitors to the restaurant have described the food as somewhat bland. For instance, for tofu burgers (baked, freezable, and miles above any other "veggy" burger I've run into, use all the spices and half the tofu. And MAKE THEIR PITA BREAD!!
They would have done well to omit the dessert section. Common recipes, tending toward the heavy and sweet(Honey Cake, pound cake, fruit cobblers, and so on.).
Leans heavily on cheeses (which a creative chef can substitute out, especially with the low fat cheeses available now, 12 years after the book was written) and is light on vegan. But you can't go truly meatless and maintain the sensuality of food without this book.
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19 of 20 people found the following review helpful By A Customer on July 13, 2001
Format: Paperback
i've had this book for something like thirteen years now, it's a classic of course and my copy is falling apart it's so well-used. all the recipes i've tried have been well-conceived, well-explained and really good, though i should mention that a few of the dishes sound so dull i haven't even tried them. but only a few, and that's true of any cookbook. but all that is beside the point, since this book is worth FAR more than $16.95 for one recipe alone: the spinach lasagna bechamel. it's just ridiculously good, and you will make it over and over, whether you're veggie or not (i am not). if only for that recipe, you can not miss with this cookbook and i highly recommend it.
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3 of 3 people found the following review helpful By B. Mallory on November 8, 2012
Format: Paperback Verified Purchase
1) The cheese empanada dough. Long before "light" cooking was cool, they devised this dough recipe with yogurt substituting for some of the oil, and adding the acidity traditionally obtained by adding vinegar. The recipe is delicious, but it's this dough that I use for many other purposes (including veggie "beef" empanada stuffing with onions, tomatoes and capers, and mini dried-fruit empanadas for holiday parties.)

2) The "chilaquiles". Not as gooey greasy as the Mexico City version, but delicious. It's a super-fast staple meal in our household.

3) The ratatouille recipe. I make as many batches as I can at summer's end, freezing most in ziploc bags for a burst of sunshine in the dead of winter.

4) The easiest pita bread recipe ever.

There are other gems, including the sauces and dressings. I don't see the purpose of the fish chapter, but the breads are great. Make the investment, post your empanada pics and make your friends drool.
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8 of 11 people found the following review helpful By M. Franz on December 22, 2008
Format: Paperback Verified Purchase
I have been a vegetarian for roughly 20 years and have managed to accumulate about 150 vegetarian cookbooks over the course of my veggie existence. For anyone who is an avid vegetarian cook, Moosewood cookbooks will sooner or later rear their head - mainly because there are quite a few raving reviews. As such, I have owned three Moosewood cookbooks for quite a few years - none of them make it out of my bottom-ten worst cookbooks - and that includes this one. I bought one, hated the recipes, thought I must be crazy because there were so many great reviews, and bought another one only to be disappointed again.

Obviously, expectations vary widely as do individual palates - and this particular book falls flat on it's face. The recipes are little more than outdated versions of an "let's-find-a-substitute-for-that-meat-centerpiece" approach to vegetarian cooking. Sure, some of the approaches used within this book sound rather appetizing (Buddha's Jewels on p. 83) come to mind - and yet, they cannot live up to their promises. Results are consistently bland and consistency can easily be a turn-off as well.

I simply cannot recommend this book - not while other, much better books are available. Instead, opt for Jack Bishop or Carol Gelles - who rarely disappoint. If you want a restaurant cookbook, look for Green's - but be prepared for long recipe lists...

For me, Moosewood is more a brand-name than actual substance. I'd stay away but perhaps Moosewood cooking is simply not for me - if you are unsure, buy one book and try it out. If you hate it, you've only lost a few bucks, if you love it (like most others), you will have many more cookbooks to choose from in the future.
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2 of 2 people found the following review helpful By Mhead on October 13, 2011
Format: Paperback Verified Purchase
I've had this book since 1994 and is falling apart as well. This is my most favorite cookbook I must say for every recipe I've tried comes out perfectly delicious. Obviously not for the veggier-than-thou. But if you love vegetables and are looking for different ways to prepare them this is a wonderful book.
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1 of 1 people found the following review helpful By Alaksandra on December 3, 2013
Format: Kindle Edition Verified Purchase
I am not a fan of zucchini and eggplant dishes. However, my favorites came from their soups, breads, and tasty side items featured in this book. I was given the book a few years ago and now I have the Kindle edition. My family loves what I make from it.
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