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The New Moosewood Cookbook (Mollie Katzen's Classic Cooking)
 
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The New Moosewood Cookbook (Mollie Katzen's Classic Cooking) [Paperback]

Mollie Katzen
4.4 out of 5 stars  See all reviews (195 customer reviews)


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Book Description

February 1, 2000 Mollie Katzen's Classic Cooking
Since the original publication of the MOOSEWOOD COOKBOOK in 1977, author Mollie Katzen has been leading the revolution in American eating habits. MOOSEWOOD was listed by the New York Times as one of the top ten best-selling cookbooks of all time, and no wonder. With her sophisticated, easy-to-prepare vegetarian recipes, charming drawings, and hand lettering, Mollie introduced millions to a more healthful, natural way of cooking. This new edition--a companion volume to her latest TV series--preserves the major revisions and additions that Mollie made in 1992, accented with new recipes from Mollie’s current repertoire and 16 pages of beautiful full-color food photography. You’ve seen MOOSEWOOD before, but you’ve never seen it quite like this!



Editorial Reviews

About the Author

MOLLIE KATZEN is a cookbook author and artist who has profoundly shaped the way America eats. Mollie is a consultant and cocreator of Harvard's groundbreaking Food Literacy Project. She lives in the San Francisco Bay Area.


Product Details

  • Series: Mollie Katzen's Classic Cooking
  • Paperback: 234 pages
  • Publisher: Ten Speed Press; 1st edition (February 1, 2000)
  • Language: English
  • ISBN-10: 1580081304
  • ISBN-13: 978-1580081306
  • Product Dimensions: 8.5 x 0.7 x 11 inches
  • Shipping Weight: 1.5 pounds
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (195 customer reviews)
  • Amazon Best Sellers Rank: #60,974 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews
208 of 215 people found the following review helpful
Format:Paperback
Absolutely fabulous recipies that are extremely simple to prepare. The names of the vegetarian dishes are inventive and somehow make the recipes really come to life.
If you're like me, you like eating healthy and great-tasting food, but dread food preparation time and following hundreds of directions and end up missing a crucial step that ruins the dish. Some people are born with a gift for whipping up recipes from their own imaginations, but I'm not one of those people.
The only reason this book doesn't get 5 stars from me is that it should have been spiral bound. It's almost impossible to keep the book open on a kitchen counter unless you put heavy objects (very heavy) on both pages or you go an buy one of those gizmos that hold books open.
Nonetheless, this is my favorite recipe book. My kitchen is full of them, but this is the only one that almost never has any dust on it like the other ones. :-)
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107 of 110 people found the following review helpful
5.0 out of 5 stars Lighter versions of the same wonderful recipes--and more! February 16, 2000
By Melanie
Format:Paperback|Verified Purchase
First published in 1977, this classic vegetarian cookbook still has the same charm and warmth of hand-drawn pictures and handwritten recipes, and now it also has bright color photos interspersed among the familiar pages. There are 30 new recipes, and many of the old ones have been rewritten, since, as the author describes, her cooking has become "more streamlined in preparation-and lighter in `weight' while richer in flavor" over the years. The oil content has been pared down and only 15 recipes include eggs. Tips for "dairy reduction or substitutions" are included, so this version will probably appeal more to the vegan set. Also included: pantry notes, recommended tools for the kitchen and a table of conversions.
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109 of 118 people found the following review helpful
Format:Paperback
I loved the original Moosewood cookbook. I had borrowed it from a friend and cooked with it often. When I bought the new version, I was quite surprised at the changes in the recipes. The recipes had lowered the fat and upped the sugar content. That's good you might say - well I didn't know too many fat vegetarians in the 70's. Good fats from eggs butter and cream - satisfy your hunger plus give you good nutrition. Sorry to say these revised recipes are just not as good as the old ones. I am very disappointed in this version. Plus the new photos take out the charm of the book.
I do recommend buying the original version used if you can find it.
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51 of 55 people found the following review helpful
4.0 out of 5 stars More inventive recipes from Mollie Katzen June 30, 2000
Format:Paperback
I don't like to cook. It bugs me. But I love to eat. I'm a strict vegan, and the only one in my family, so its hard to find good food to eat. To be honest, I don't like tofu much more than the average schmo, and I like to eat entrees that actually has flavor, not something like a slimy "healthy" greens salad you'd be served on an airplane. If you can relate to me, you can appreciate the New Moosewood Cookbook. The recipes in this book are meatless and pretty low-fat, but I'm sure you can add something meat-based to them if you wanted to. The recipes are simple, and they taste good. They are recipes you wouldn't mind giving up so time to make. One of my favourites was the Lentil-Bulgar salad. Instead of the refrigerated tabouli like version, I just ate it fresh and warm. It was so good I scarfed it all in about two days, a total of 12 hours, and I made enough for the average household. Lentil-Bulgar Salad and the other recipes in the book are that good. Even non-vegetarians enjoy her recipes. Thank you, Mollie.
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26 of 27 people found the following review helpful
4.0 out of 5 stars How I Learned to Cook March 4, 2005
By snookey
Format:Paperback
In college, I was a summer intern at an international school and one of my jobs was to prepare lunch for 30+ people who came from all over the world. I wasn't going to just put out cold cuts, so I found this cookbook on a shelf in the kitchen. I recognized it because my mother often used it and so I knew the recipes were vegetarian-friendly and healthy. But I had no clue how to cook (the only thing I knew how to do was to boil water for pasta)! That summer, I made the ratatouille, spanikopita, carrot-mushroom loaf, gazpacho...basically most of the dishes! This book is fabulous; a great step-by-step guide. It is very basic and the directions are clear and simple. Everything is spelled out. I had no clue how to cook and I learned by using this book. At the end of the summer, the head of the school toasted me for "the best lunches in the history of the program." Thank you Moosewood! ps: and these dishes pleased everyone from France, Japan, Russia, Bulgaria, and Italy!
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50 of 56 people found the following review helpful
Format:Paperback
This cookbook might be a good introduction to vegetarian cooking, but I prefer the "old" version of this cookbook, although that one was a bit heavy on more fattening ingredients (cheeses, for example). The "Moosewood Restaurant Cooks at Home" might be a better choice for someone who doesn't already have a Moosewood Cookbook, or who is looking for a beginner vegetarian cookbook. Still, it's worth having on your cookbook shelf if you don't have the original version, and already have started your veg cookbook collection with other cookbooks.
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55 of 65 people found the following review helpful
1.0 out of 5 stars A HUGE DISAPPOINTMENT! March 25, 2006
Format:Paperback
I loved the first (1970s) edition of this cookbook, just as I do Mollie Katzen's other books, and those by the Moosewood Collective. Unfortunately, however, everything I tried from this book was a poor imitation of the version in the first book (and many were grossly inedible). If you want a good, healthy vegetarian book, I recommend those by Martha Rose Schulman (I've never had a failure with any of her recipes; even the fat-free, salt-free are okay), or Moosewood's Low-Fat Favorites (which vary in quality; some are wonderful and other's mediocre, but none were this bad)
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