Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day (Paperback)

by Moosewood Collective (Author) "IT SEEMS EVERYONE likes soup..." (more)
Key Phrases: broiled eggplant, seasoned tempeh, cheese grits, Salsa Verde, Monterey Jack, Yogurt Cheese (more...)

Editorial Reviews

Amazon.com Review
The Moosewood Collective has had big vegetarian cookbook success with other collections. The main aim of this addition to their list is to offer much-needed help to those who need recipes for speedy preparation. Most take less than 30 minutes preparation. Recipes include stir-fries, salads, sandwiches, bean dips, soups, scones, pancakes and desserts. Almost all are vegan, with dairy products offered only as optional extras, though there is a separate section on fish and eggs. Winner of the 1995 James Beard Award for vegetarian cookbooks.

From Publishers Weekly
Moosewood, the vegetarian culinary collective ("Eighteen heads are better than one for some tasks") responsible for the restaurant of the same name in Ithaca, N.Y., offers an excellent third title to follow the popular Sundays at Moosewood Restaurant and New Recipes from Moosewood Restaurant . This one, unsurprisingly, concentrates on simple, healthful, easily prepared foods, though they are somewhat lighter in emphasis than were suggestions from the past; most dishes can be readied in half an hour or so, and organically grown ingredients are urged. Flavor is emphatically present, and so is an international bent. An Asian frittata, for instance, incorporates vegetables and adds a sauce including soy, rice wine, sesame oil and other Eastern staples, while baked peaches with Marsala is a dessert with an Italian tint. Broiled tofu may lead some diners to gag. However, the majority of the recipes will please non-purists, as well as the hard-core. An especially strong stew chapter offers entries with African, Caribbean, Hungarian, Greek, East Indian, Spanish, Italian and South American origins; chapters on pastas, salads and grains are similarly broad. Each recipe features menu suggestions and information on nutritional components. Author tour.
Copyright 1994 Reed Business Information, Inc.

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Product Details

• Paperback: 416 pages
• Publisher: Fireside (April 19, 1994)
• Language: English
• ISBN-10: 0671679929
• ISBN-13: 978-0671679927
• Product Dimensions: 9.1 x 7.3 x 1.2 inches
• Shipping Weight: 1.5 pounds (View shipping rates and policies)
• Average Customer Review: 4.7 out of 5 stars See all reviews (61 customer reviews)
• Amazon.com Sales Rank: #7,820 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

74 of 75 people found the following review helpful:

5.0 out of 5 stars Quick, Easy, and Satisfying!, January 29, 2001

By	M. Allen Greenbaum (California) - See all my reviews (TOP 100 REVIEWER)    (REAL NAME)

One of the best of the vegetarian cookbooks, this has delicious recipes (e.g., "Pasta with Greens and Ricotta"), and clear directions for relatively easy vegetarian fare. There's an emphasis on the "fast and easy," and each recipe has an estimated preparation time, often under half an hour. Sometimes these estimates imply a cook with Olympian speed and efficiency, but with experience, preparation time is reduced. For example, "Field Peas with Kale and Sweet Potatoes" requires boiling potatoes, and sauteing onions, kale, and peas. Total time is a reasonable 25 minutes. A nutritional analysis follows each recipe. Field Peas above has 142 calories, 6.9 G protein, 2.3G fat, 24.5 Carbohydrates, 19mg sodium, and 0 mg cholesterol.

There's no particular low-fat emphasis here: Boiled Polenta with Mushrooms and Cheese" has 15.6 g of fat per 8 oz. Serving, Moosewood Fudge Brownie have 9.3 grams per two-inch brownie, but there are several recipes with under 3 grams of fat per serving.

It's a very comprehensive book, with recipes for soups, quick breads, salads, sauces, main dish salads, grains, beans, pastas, fish, desserts, stews, stir-fries, pizza, and more. The book includes a guide to ingredients, and chapters on techniques, herbs, menu planning, and a list of recipes for kids, parties, vegans, and buffets. Finally, there is a chapter called "Quantities," so that you'll know with utter serenity that it takes 2 ½ cups of florets to get one pound of cauliflower.

For an emphasis on low-fat vegetarian cooking, take a look at the Moosewood Low-Fat Cookbook. Otherwise, this is an excellent cookbook for beginner or expert, and ranks with "Vegetarian Cooking for Everyone" as one of the best vegetarian cookbooks available.

61 of 61 people found the following review helpful:

5.0 out of 5 stars A Classic!, December 22, 1999

By	H. King (Decatur, GA, USA) - See all my reviews (REAL NAME)

I have had this book since it was first published and my weathered, stained, dog-eared copy can attest to the practical and delicious recipes it contains. A great variety of foods--my favorites are the Red, Gold, Black, and Green Chili, Pasta Tutto Giardino ("the whole garden" pasta with a light cream sauce), Tomatican (a vegetarian adaptation of a Chilean stew with tomatoes, corn, lima beans), and Vegetable Stifado (a Meditarranean-style stew with eggplant, okra, and peppers), and Fish with Tomato-Orange Salsa. All get rave reviews when I cook them for company. Most are not only vegetarian but also lowfat. There are still dishes I haven't tried because I like the ones I have tried too much! My parents have this cookbook and love it, and they aren't even vegetarian. You can't go wrong with any Moosewood cookbook, but this is by far my favorite. Easy to follow, simple and delicious!

49 of 49 people found the following review helpful:

5.0 out of 5 stars You'll Love It!, February 7, 2000

By	Karen Jorgensen "borgs" (Newton, MA) - See all my reviews (REAL NAME)

For anyone who has toyed with the idea of eating healthier, this book is for you! The recipes are quick, easy, interesting, and most of all, delicious! Many of my skeptical non-vegetarian friends have been very pleasantly surprised by the meal they've been served when they've come for dinner - "We didn't realize that you could eat this WELL without meat!" When they discover how simple the ingredient lists are, they usually go out and buy the cookbook for themselves... it's made many a new believer. (Of course, being from Ithaca myself originally, I also rave about the Moosewood Restaurant - and the amazingly talented folks that make up the collective - but this is a great way to bring the restaurant home into your own kitchen!) My husband and I use it several times each week; it is definitely our "Kitchen-Bible". I can't sing it's praises enough!