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Moosewood Restaurant Favorites: The 250 Most-Requested, Naturally Delicious Recipes from One of America's Best-Loved Restaurants Hardcover – September 3, 2013

4.6 out of 5 stars 123 customer reviews

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Near & Far: Recipes Inspired by Home and Travel by Heidi Swanson
"Near & Far" by Heidi Swanson
A deeply personal collection of over 120 vegetarian recipes with from all around the globe from a bestselling author who loves to cook and travel. Learn more | See related books
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Editorial Reviews

From Booklist

For more than 40 years, Ithaca, New York’s Moosewood Restaurant has enjoyed a reputation as the nation’s premier vegetarian restaurant. The collective of dedicated cooks that runs the restaurant may have changed across the decades, but its dedication has expanded beyond simple vegetarianism to organic and locally sourced ingredients as well. This collection of some of Moosewood’s cooks’ and customers’ most admired recipes has something for just about everyone. There are stuffed vegetables and casseroles to star as centerpieces of company-coming dinners. Bean dishes derive from Mexican, Greek, Basque, and Caribbean sources. Burritos and strudels offer hand-held food for on-the-go eating. An entire garden of vibrantly colored fresh vegetables adorns pasta primavera. Moosewood gives in to nonvegetarian cooking with a goodly selection of fish recipes providing some alternatives to a rigorously nonanimal regimen. For the sweet tooth, Moosewood supplies cookies, brownies, cakes, pies, and even baklava. --Mark Knoblauch

Review

“When seeking a marker of the changes in the cookbook market over the last 40 years, one need look no further than Ithaca, New York.” ―Publishers Weekly

“Well-done, Moosewood! You have become a beloved part of American cultural history and morphed into a truly national institution that most of us know through the cookbooks that have emerged. One after the other, those enticing combinations of delicious recipes and lively prose have borne witness to Moosewood's most compelling idea: "community" - that harmonious feeling among a group of people that takes place in the kitchen and at the table as we share a commitment to good food and being together. Moosewood Restaurant Favorites will introduce a new generation to a beloved institution and call up happy memories of meals and recipes over the years.” ―Nancy Harmon Jenkins, author of The New Mediterranean Diet Cookbook, The Essential Mediterranean and many others

“As any experienced cook knows, extracting the savor of vegetables, completely without meat, presents its own special difficulties. Fortunately, the Moosewood collective has succeeded in meeting those challenges and produced a fine book of direct and simple recipes, each with its own savory twists. This thorough book will delight vegetarians and non-vegetarians alike and will become a cornerstone in any cook's library. In short, Moosewood has elevated meatless cooking to the level of great cuisine and artfully showcases vegetarian cooking at its finest.” ―James Peterson, author of 15 cookbooks and winner of 7 James Beard Awards

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Product Details

  • Hardcover: 416 pages
  • Publisher: St. Martin's Griffin (September 3, 2013)
  • Language: English
  • ISBN-10: 1250006252
  • ISBN-13: 978-1250006257
  • Product Dimensions: 8.3 x 1.8 x 9.6 inches
  • Shipping Weight: 3.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (123 customer reviews)
  • Amazon Best Sellers Rank: #73,995 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover Verified Purchase
I have been a fan of Moosewood cookbooks from the very beginning. My children were raised with recipes from Enchanted Broccoli Forest and Moosewood. I never had a recipe fail and I love the food included in the cookbooks. Now there is a compilation of 250 most-requested recipes from their restaurant in upstate New York. (I once tried to get into their restaurant and there were no reservations taken. You had to wait on line and the last people to get in were the ones right before me, so I have never gotten to eat there). This book comes out for their fortieth anniversary and contains scrumptious recipes including appetizers, dips and spreads, soups, sandwiches, burgers, main dish salads, curries and stew, beans, frittatas and pies, casseroles, stuffed vegetables, wraps, rolls, strudels, tofu, pasta, fish, side salads, sides, side grains, salad dressings, condiments and salsas, sauces and gravies, and desserts.

Many of the recipes are familiar and much-loved by me. Their carrot cake is mouth-watering as is their banana cake with cream cheese frosting. Their main courses are fantastic and, except for fish, the book is vegetarian.

I highly recommend this book to all lovers of Moosewood and for those new to this wonderful series of cookbooks as well. They are all a joy to cook from and I will get started with this newest one tonight.
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Format: Kindle Edition Verified Purchase
As a recently converted vegan, this book taught me how to cook vegan and how to enjoy vegan. I've never tried the vegetarian, non-vegan recipes, but I can't imagine eggs and cheese would make them worse. I'm a foodie and thought I'd lose that moving to a vegan lifestyle. This book turned me onto cooking again. Bravo.
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Format: Hardcover
This cookbook is so much more than a cookbook! It IS teeming with awesome recipes I want to try... but I also loved how the authors started the book acquainting the reader with Moosewood's history and each recipe has a story of how it was developed... This all adds up to fascinating reading that will make you hungry! AND a huge plus for me... none of the recipes seem complicated. They are doable and delicious! This cookbook has already become one of my fav recipe books as I'm sure I'll refer to it often!!!!! I highly recommend it! 5 STARS!
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Format: Hardcover Verified Purchase
I purchased this cookbook because Amazon recommended it for me and based on the customer reviews, I figured it would be loaded with vegetarian recipes that would keep our family interested and fed for a long while.
We don't live near New York and have never heard of or been to Moosewood Restaurant so that was not a consideration of my purchase. The promise of famous, sought after, line up around the block vegetarian recipes was my motivation.
Here is what I found in the book:
-250 recipes
- APPETIZERS x 10
- DIPS and SPREADS x 10
- SOUPS x 20
- SANDWICHES x 11
- BURGERS x 5
- MAIN DISH SALADS x 16
- CURRIES and STEWS x 13
- BEANS x 10
- FRITTATAS and PIES x 6
- CASSEROLES x 6
- STUFFED VEGETABLES x 6
- WRAPS, ROLLS and STREUDELS x 7
- TOFU x 8
- PASTA x 12
- FISH x 16
- SIDE SALADS x 10
- SIDES x 19
- SIDE GRAINS x 12
- SALAD DRESSINGS x 6
- CONDIMENTS and SALSAS x 15
- SAUCES and GRAVIES x 12
- DESSERTS x 30
The list of recipes is extensive with a variety of flavors.....heavy use of sesame oil and Moroccan spices....not something our family is particularly fond of - we have so far cooked up half a dozen of the recipes and found that they are not out of this world, but rather typical and mundane.....certainly didn't need a cookbook to instruct me how to make some of these dishes.
My other disappointment was in the photos of recipes - here is what photos the book contains:
1. Peppercorn and lemon marinated feta
2. Roasted white and sweet potatoes with chipotle aioli
3. Olivada, edamame wasabi spread, red bean and walnut spread
4. Portuguese white bean and kale soup
5. Red Lentil Soup
6. Moosewood's classic tofu burgers
7.
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Format: Kindle Edition
I'd never heard of the Moosewood Restaurant before I randomly came across this cookbook a couple of months ago, but I was eager to check out this collection of their favorite recipes when I realized that it was all organic vegetarian fare. I'm not a vegetarian, but I once was at one point, and therefore can seriously appreciate the lifestyle. I now try to cook a vegetarian meal at least once a week, and am always looking for more creative recipes to add to my repertoire specifically for those nights.

While I loved the ingenuity of some of these recipes, and very much enjoyed reading about the history of the restaurant and it's interesting set-up as a collaborative company, this didn't become a favorite cookbook of mine. I found a few recipes that I'm eager to try out, but the whole thing seemed more geared towards beginner chefs and fans of the restaurant rather than somebody who's genuinely interested in finding new and interesting combinations of ingredients. But they did do a good job in being geared towards that certain audience. Ideas and directions were described in-depth, with a generous glossary of particular foods and instructions on how to cook things like tofu in the back of the book. I appreciated the hard work that obviously went into this cookbook, but those things just weren't really what I was looking for. Perhaps a different Moosewood cookbook (I've heard there are several) would've been better suited for me, I don't know.

This cookbook includes a lot of recipes for things like salad dressings, sauces, and desserts, which isn't really what I'm personally interested in. And a generous amount of things like "corn chowder," for which I've seen a million and a half tired, old recipes for.
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