Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery) (Paperback)

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Editorial Reviews

Amazon.com Review

In Sundays at Moosewood Restaurant, 18 of the Moosewood Collective's chefs each contribute a chapter of vegetarian recipes from a different regional cuisine. Recipes are straightforward, and sources (and substitutes!) are given for hard-to-find ingredients. In addition to the Asian cuisine one might expect to find in an international vegetarian cookbook, there are some surprising and tasty options from Eastern Europe, Armenia, and the Middle East, as well as both Ashkenazi and Sephardic Jewish recipes. The suggested menus encourage mixing; tomorrow's dinner could include Sopa de Ajo (garlic soup) from Chile, Spinach Nori Rolls from Japan, and Mango with Yogurt from India. The main dishes are so hearty that your guests may not notice they're meatless.

From Library Journal

The Moosewood Restaurant in Ithaca, New York has a national reputation, gained in large part from Mollie Katzen's collections of its recipes, The Moosewood Cookbook ( LJ 3/15/78) and The Enchanted Broc coli Forest ( LJ 10/15/82). This latest collection is a celebration of ethnic and regional fare, and here each of Moosewood's 18 cooks has contributed a chapter featuring a different cuisine. The resulting mix of mostly vegetarian dishes is an interesting one, from Croation Sour Soup to Rhode Island Cornmeal Bread. Destined to be widely popular, this is recommended for most collections.
Copyright 1990 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

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Product Details

• Paperback: 736 pages
• Publisher: Fireside; Unknown edition (October 15, 1990)
• Language: English
• ISBN-10: 0671679902
• ISBN-13: 978-0671679903
• Product Dimensions: 9.2 x 7.2 x 1.7 inches
• Shipping Weight: 2.6 pounds (View shipping rates and policies)
• Average Customer Review: 4.6 out of 5 stars  See all reviews (35 customer reviews)
• Amazon.com Sales Rank: #29,481 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

45 of 48 people found the following review helpful:

5.0 out of 5 stars I was skeptical, since I'm a meat & potatoes kind of guy..., March 31, 2002

By	MagicSkip "magicskip" (Marriottsville, MD) - See all my reviews

so what the heck am I doing with a vegetarian cookbook?!?? Well, I was given the book and some suggestions -- Sopa de Lima (from the Mexico section) and Saffron Butterflies. But it's a veggie cookbook, so it just sat on my shelf -- until I had dinner with the person who gave it to me. It wasn't until AFTER dinner, she told me it was recipes from this book -- the meal was so good, I didn't even notice it was meatless.

So, I tried them, and now I'm HOOKED! Sopa de Lima is great food for during halftime of basketball and football games -- and I later found out I can make it fast and easy with some simple substitutions (hint: use a jar of salsa instead of a bunch of other ingredients). Saffron Butterflies is SMOOOOOOOTH and good -- with or without some meatballs thrown in. These two were so good I've had to try others and now "Rumpledethumps" (silly name, but GREAT DISH) is a personal favorite -- I just use it as a side dish along with a London Broil. Okay, so I'm a carnivore -- these recipes are great standing alone, and most of them work well with meat added or on the side.

More than just the great recipes, this book is great for the stories, too. I never would have thought cookbooks make good reading, even when I'm not cooking, but this one is.

23 of 23 people found the following review helpful:

4.0 out of 5 stars Vegetarian (and fish) dishes from around the world, March 15, 2005

By	K. Kasabian (Silicon Valley, CA) - See all my reviews (REAL NAME)

I've had this book for more than 10 years and still return to it periodically when looking for something unusual, yet easy to prepare.

The book is organized into 18 ethnic regions, less a comprehensive collection of world recipes, more like an eclectic, culinary passport to some areas perhaps less familiar to American cooks: Africa South of the Sahara, Caribbean, Finland, Armenia and Eastern Europe. Each chapter features an essay on the region by the contributing writer, followed by a sampling of the region's cuisine, from appetizers and salads to desserts and after-dinner drinks.

The recipes are as varied as the cuisines, though all are fairly straightforward, emphasizing fresh, easily accessible ingredients. Some recipes can be prepared in under 30 minutes, while others can be an hours-long labor of love (assuming one finds meal preparation theraputic, as I do.) I've found the chapter on North Africa to be a favorite; I can't count how many times I've prepared Fatima's Salad, an intoxicating blend of potatoes, carrots, beets, peppers, vinegar and olive oil, each time with raves from my guests. And Mahshi Filfil, a dish of rice-stuffed bell peppers with a creamy feta cheese sauce, has convinced my finicky Armenian family that there's more than one way to stuff a vegetable.

As to the recipes' authenticity, most are modified creations of ethnic dishes, in many cases substituting vegetables or soy products for meat or for hard-to-find ingredients. It is not a book for the cook interested in authentic ethnic cooking; a more accurate description is a collection of Americanized recipes that pay their respects to world cuisines.

An eclectic book, it has a little something for everyone; it specializes in nothing, celebrates everything and encourages the cook to gently step beyond the boundaries of one's own culinary traditions, into exotic cuisines from around the globe.

19 of 20 people found the following review helpful:

5.0 out of 5 stars These recipes are almost as good as eating at the Moosewood, October 2, 1997

By	Wen Zientek ([e-mail]) (Marlborough, Massachusetts, USA) - See all my reviews

I own all of the Moosewood Cookbooks and this book is most likely my favorite. All of the cookbooks are wonderful and the recipes are always great. This book combines the simple goodness of the Moosewoods normal recipes (vegetarian, but not *weird* vegetarian) with a decided ethnic flare. I am not a vegetarian but with recipes like these you don't even notice that they are vegetarian recipes. This book is especially nice because of the many cultures that are highlighted as well as the in depth information that is given about each area or culture. Because each section is edited by different authors you get a real feel for each region as well as each author. It is truly a delightful book.