- Paperback: 465 pages
- Publisher: Clarkson Potter (October 29, 1996)
- Language: English
- ISBN-10: 9780517884942
- ISBN-13: 978-0517884942
- ASIN: 0517884941
- Product Dimensions: 7.6 x 1.2 x 9.1 inches
- Shipping Weight: 2 pounds (View shipping rates and policies)
- Average Customer Review: 126 customer reviews
- Amazon Best Sellers Rank: #154,916 in Books (See Top 100 in Books)
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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.
The Moosewood series of vegetarian cookbooks continues with a new volume that jumps on the current bandwagon of low-fat cookery. Vegetarian cooks haven't always worried about the fat content of their recipes, but now the marriage of vegetarianism to a broader conception of health consciousness has created a new style of cooking that concerns itself not only with the elimination of meats but also with those fats that derive from vegetable sources as well. In the eclectic fashion cooks have come to expect from the Moosewood group, their new book ranges broadly from Armenian-influenced entrees to sushi rice salad. A few recipes for fish and shellfish run counter to the book's vegetarian emphasis. Some attempts to create both a vegetarian and a low-fat version of a classic like cassoulet fall into the category of oxymoronic cuisine, but others have a greater chance of tasting good as well as leaving arteries unclogged. Salads and soups with unusual herbs are especially appealing here. Mark Knoblauch
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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.
Wonderful creations, easy to follow recipes, and everything is low-fat.
I purchased this particular edition as a gift for a friend, who is using it every week.
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.