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.
"synopsis" may belong to another edition of this title.
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.About the Author:
The Moosewood Collective has nineteen members who share responsibilities and participate in the various jobs necessary to run what has grown from a very small natural foods restaurant to a larger and more diversified company. Most members of the Collective have worked together for at least 15 years, and some have worked for the restaurant since it was founded in 1973. The Moosewood Collective is the recipient of three James Beard Awards and numerous nominations. Moosewood Restaurant Cooking for Health is its twelfth book.
"About this title" may belong to another edition of this title.
Book Description Touchstone, 1990. Book Condition: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service!. Bookseller Inventory # ABE_book_new_0671679902
Book Description Simon and Schuster. Book Condition: New. Brand New. Bookseller Inventory # 0671679902
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Book Description A Fireside Book Published By Simon & Schuster, New York, 1990. Soft Cover. Book Condition: New. No Jacket. 14th Printing. 733pp. SIGNED BY ONE OF THE AUTHORS: Maureen A. Vivino Size: 8vo - over 7¾" - 9¾" tall. Signed by Author. Bookseller Inventory # 027486-02
Book Description Touchstone, 1990. Paperback. Book Condition: New. First Edition. Bookseller Inventory # DADAX0671679902
Book Description Touchstone, 1990. Paperback. Book Condition: New. Bookseller Inventory # INGM9780671679903
Book Description Simon Schuster Ltd, United Kingdom, 1990. Paperback. Book Condition: New. 234 x 185 mm. Language: English Brand New Book. Since its opening in 1973, Moosewood Restaurant has been famous for creative food with a health conscious, vegetarian emphasis. Each Sunday diners have been offered a new ethnic or regional cuisine, deliciously adapted from traditional recipes. In this cookbook, each of Moosewood s 18 collective members who prepare and serve its meals has contributed a chapter on his or her regional or ethnic speciality from Northern Africa to China and Japan, from Scandinavia to the Caribbean and from the south of France to the Southern USA. Each chapter includes a cultural history, characteristic ingredients and cooking styles, and a tantalizing array of easy-to-prepare recipes for every course. Bookseller Inventory # BZV9780671679903
Book Description Simon & Schuster 1990/09/01, 1990. PAPERBACK. Book Condition: New. Bookseller Inventory # NU-BNT-00160931