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Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes for Healthful Meals Paperback – October 29, 1996
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The first Moosewood Cookbook--loved for its cozy, comforting food--mused oil, eggs, and dairy products so lavishly that it was extensively revised in 1992 to fit our changing diet. Now, the Moosewood Collective takes an even more extreme step: recipes in Moosewood Restaurant Low-Fat Favorites are so intentionally healthful that they put the word right on the cover of this chubby book filled with lean recipes (many dishes get the fat down to a modest 16-17% of their total calories). Still, the 280-plus recipes offer the bold, pan-ethnic flavors that have won the Moosewood Collective cookbooks so many fans.
From Publishers Weekly
The Moosewood Collective delivers toothsome fare for health-conscious carnivores as well as vegetarians in their latest collection (which joins Sundays at Moosewood Restaurant, Moosewood Restaurant Cooks for a Crowd, etc.). With an average of 16% of calories from fat, these 250 recipes rely on fruits, vegetables and grains for high variety, taste and nourishment. A brief introduction gives general tips for low-fat cooking and eating; e.g., use evaporated skim milk in place of cream, applesauce instead of oil. Recipes range from appetizers to savory soups, Mediterranean- and Asian-inspired dishes, main dish salads and desserts. Most appealing is finding low-fat variations on familiar favorites: cottage cheese adds heft without calories to both Guacamole and Macaroni and Cheese; Another Shepherd's Pie is hearty with vegetables, a mashed potato crust and flourless mushroom gravy. Penne with Creamy Walnut Sauce might even fool a fat lover. Herbs and spices are used lavishly and to excellent effect: in Sweet and Sour Lentils, Asian seasonings (ginger, soy sauce, rice vinegar) substitute for curry. Each recipe is followed by nutritional analysis and menu suggestions. Illustrations not seen by PW. One Spirit, Good Cook and Prevention Book Club selections; BOMC alternate; authors tour.
Copyright 1996 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
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Top customer reviews
Though I've owned the original "Moosewood" cookbook for over 20 years, more and more I turn to this low-fat book, because it's a bit more up-to-date in its ingredients and approach. Also, the original book didn't include fish or seafood at all. The original Moosewood book didn't often call for fresh herbs, red peppers, whole wheat pasta, etc. - things that weren't available in the average supermarket in the '70s. This low-fat cookbook, though, strikes a balance between the exotic and the everyday. More often than not the ingredients are things I already have on hand, which is key when whipping up something quickly.
Also, this book is much more realistic about cooking time than the original Moosewood book. For instance, it calls for canned beans instead of soaking dried beans for an entire day.
I own at least 20 cookbooks, and for day-to-day cooking for the weight- and health-conscious, this one's the best.
Sadly, my subsequent experiences never lived up to the first. I have tried quite a few recipes including the Penne with Creamy Walnut Sauce, Mac and Cheese, Snap Peas and Mushrooms, and Baked Flounder Roll and have had mixed results. The biggest problem I have is that the results are not all together terrible, but merely average. They tend to be underseasoned and less complex than recipes I have tried from Canyon Ranch Cooks: More Than 200 Delicious, Innovative Recipes from America's Leading Health Resort and The Food You Crave: Luscious Recipes for a Healthy Life. Unlike recipes from those books which taste much richer and more indulgent than they are, most of the Moosewood recipes taste decidedly light to me and require some doctoring to elevate them to my standards. I often have to add more fresh herbs and play around with the recipe. Thankfully overtime I have learned this is necessary and taste the recipes frequently after adding each ingredient to see what else is needed. However, it is frustrating not to trust that a cookbook will produce the kind of results you are looking for, especially when splurging on organic produce and other higher priced items.
If you are going to cook from this book, however I think the strongest recipes are the Sweet Potato and Black Bean Burritos, Sweet Potato Salad and the Lemon Pudding Cake. The later is especially delicious and easy to adapt. I've switched out the lemon for lime and the milk for coconut milk for a fun twist and more variety. Other recipes can be good as well, but these are some of the few I've found that are perfectly flavorful as is.
The bottom line is that this is an okay cookbook, but I have found so many cookbooks that cover the healthy and/or vegetarian cookbooks that yield vastly superior results consistently. Instead I would recommend books like the two above in my review as well as reFresh: Contemporary Vegan Recipes From the Award Winning Fresh Restaurants,Eat, Drink & Be Vegan: Great Vegan Food for Special and Everyday Celebrations, and Conscious Cuisine: A New Style of Cooking from the Kitchens of Chef Cary Neff.
I love their no-nonsense take on cooking, this is a true everyday cooking book, but you can also use it for special occasions. The low fat specialty should not deter anyone, since they managed to reduce calories without sacrificing flavor at all. You can always make the recipes "normal" fat by substituting the low fat ingredients with regular ones or increasing the amounts of oil/butter.
All around excellent.
Most recent customer reviews
Wonderful creations, easy to follow recipes, and everything is low-fat.Read more