Title: Sundays at Moosewood Restaurant/Ethnic and ...
Publisher: Fireside, NY
Publication Date: 1990
Book Condition: Almost Fine
Dust Jacket Condition: Fine
Edition: 3rd Printing
Book Type: Cookbooks
Book has small, very light mark on bottom paper edges; 5 short gift inscription in ink on Front Fly-Leaf. 733pp with Index. Pink/green cloth. 3rd Printing as indicated by number line. Tight, square, bright copy. No remainder mark. Firm corners. No internal notes or markings. Crisp, unclipped pictorial DJ in Mylar cover. $29.95 price on front flap. Illus. in color by Martin Berman. Size: 4to - over 9¾" - 12" tall. Bookseller Inventory # 15806
Synopsis: Since its opening in 1973, Moosewood Restaurant in Ithaca, New York, has been synonymous with creative cuisine with a healthful, vegetarian emphasis.
Each Sunday at Moosewood Restaurant, diners experience a new ethnic or regional cuisine, sometimes exotic, sometimes familiar. From the highlands and grasslands of Africa to the lush forests of Eastern Europe, from the sun-drenched hills of Provence to the mountains of South America, the inventive cooks have drawn inspiration for these delicious adaptations of traditional recipes.
Including a section on cross-cultural menu planning as well as an extensive guide to ingredients, techniques, and equipment, Sundays at Moosewood Restaurant offers a taste for every palate.
Moosewood Restaurant is run by a group of 18 people who rotate through the jobs necessary to make a restaurant work. They plan menus, set long-term goals, and wash pots.
Moosewood Restaurant contributes 1 percent of its profits from the sale of this book to the Eritrean Relief Fund, which provides food and humanitarian assistance to the Eritrean people.
Moosewood Restaurant supports 1% For Peace, an organization working to persuade the government to redirect 1 percent of the Defense Department budget towards programs that create and maintain peace in positive ways.
Review: In Sundays at Moosewood Restaurant, 18 of the Moosewood Collective's chefs each contribute a chapter of vegetarian recipes from a different regional cuisine. Recipes are straightforward, and sources (and substitutes!) are given for hard-to-find ingredients. In addition to the Asian cuisine one might expect to find in an international vegetarian cookbook, there are some surprising and tasty options from Eastern Europe, Armenia, and the Middle East, as well as both Ashkenazi and Sephardic Jewish recipes. The suggested menus encourage mixing; tomorrow's dinner could include Sopa de Ajo (garlic soup) from Chile, Spinach Nori Rolls from Japan, and Mango with Yogurt from India. The main dishes are so hearty that your guests may not notice they're meatless.
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