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Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery) Paperback – 1 Dec 1990


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Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery) + Moosewood Restaurant Low-fat Favorites: Flavorful Recipes for Healthful Meals + The New Moosewood Cookbook (Mollie Katzen's Classic Cooking)
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Product details

  • Paperback: 768 pages
  • Publisher: Simon & Schuster Ltd (1 Dec. 1990)
  • Language: English
  • ISBN-10: 0671679902
  • ISBN-13: 978-0671679903
  • Product Dimensions: 18.7 x 4.6 x 23.5 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Bestsellers Rank: 318,121 in Books (See Top 100 in Books)

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Africa is a land of contrasts. Read the first page
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Most Helpful Customer Reviews

20 of 20 people found the following review helpful By A Customer on 10 Sept. 2000
Format: Paperback
This is a spectacular collection of delicious vegetarian recipes from 18 different regions or ethnicities, so detailed it has separate chapters on Africa south of the Sahara and Northern Africa, and the Jewish chapter is split up into sections on Ashkenazi and Sephardic cuisine! There are also recipes here from Mexico, Eastern Europe, China, Japan, Finland, New England, and the Carribbean amongst others. I have owned this cookbook for years and many of the recipes here are old favourites of mine. I find that the Mexican Kettle Stew is especially good at winter parties, everybody seems to love it and it is easy to cook huge vats of it, and the Cranberry Tea Cake (from the New England chapter) is both delicious and absurdly easy to make. This is an enormous (734 pages) and almost alarmingly wide ranging book. I've never quite drummed up the courage to make a Cocola Salad (from the Southern United States chapter this is a jellied salad made with cola) for example, but it's nice to know that if I were required to, I have a recipe for it. This book also contains very useful chapters about the ingredients used in the recipes, conversion tables for American measures into metric, and a wonderful section called "What We Mean When We Say 'One Medium Onion'" where they explain how much one apple should be in both volume and weight measurements. A treasure of a book!
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1 of 1 people found the following review helpful By ms m durrant on 17 May 2014
Format: Paperback Verified Purchase
Fabulous book, fabulous condition, quick delivery..... All in all: great. I always wanted the first Moosewood Book when I was a relatively new vegetarian cook, having not long left home. More than 25 (ahem) years later, I've finally gotten round to buying one and it's unique amongst my American vegetarian cookbooks, in that it doesn't use too many weird and wonderful ingredients that are impossible to buy in deepest darkest rural Wales.
As it's a book which focuses on their "international" evenings, where the restaurant focuses on cooking foods from different countries/regions, it also provides a bit of a giggle when you look at the British section.
It's quickly been absorbed into the collection of cookery books and is one that has already made it's way into the "Have a quick look for inspiration" pile.
Love it.
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5 of 7 people found the following review helpful By Anon on 20 Sept. 2006
Format: Paperback
A truly strange cookbook. On the surface, the regional sections seem great, until you speak to people from these far-off places, and realise that they've never heard of such a dish. Authenticity aside, this is much more of a winter book than many veggie cookbooks out there, whjich is brillient. Lots of spicy things and warming, soups, etc. There are lots of sumemr things too, so don't get the wrong idea its just more balanced than most books. It's useless if you're wanting to cook straight from your cupboard, it's more of a special occasion book. It has an excelent at menu planer at the back. I have to say that the cous-cous dumplings are my favourite, and have become a cold day staple. I have never seen a stranger collection of recipes collected together in one book.
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 56 reviews
64 of 68 people found the following review helpful
I was skeptical, since I'm a meat & potatoes kind of guy... 31 Mar. 2002
By MagicSkip - Published on Amazon.com
Format: Paperback
so what the heck am I doing with a vegetarian cookbook?!?? Well, I was given the book and some suggestions -- Sopa de Lima (from the Mexico section) and Saffron Butterflies. But it's a veggie cookbook, so it just sat on my shelf -- until I had dinner with the person who gave it to me. It wasn't until AFTER dinner, she told me it was recipes from this book -- the meal was so good, I didn't even notice it was meatless.
So, I tried them, and now I'm HOOKED! Sopa de Lima is great food for during halftime of basketball and football games -- and I later found out I can make it fast and easy with some simple substitutions (hint: use a jar of salsa instead of a bunch of other ingredients). Saffron Butterflies is SMOOOOOOOTH and good -- with or without some meatballs thrown in. These two were so good I've had to try others and now "Rumpledethumps" (silly name, but GREAT DISH) is a personal favorite -- I just use it as a side dish along with a London Broil. Okay, so I'm a carnivore -- these recipes are great standing alone, and most of them work well with meat added or on the side.
More than just the great recipes, this book is great for the stories, too. I never would have thought cookbooks make good reading, even when I'm not cooking, but this one is.
31 of 31 people found the following review helpful
Vegetarian (and fish) dishes from around the world 15 Mar. 2005
By K. Kasabian - Published on Amazon.com
Format: Paperback
I've had this book for more than 10 years and still return to it periodically when looking for something unusual, yet easy to prepare.

The book is organized into 18 ethnic regions, less a comprehensive collection of world recipes, more like an eclectic, culinary passport to some areas perhaps less familiar to American cooks: Africa South of the Sahara, Caribbean, Finland, Armenia and Eastern Europe. Each chapter features an essay on the region by the contributing writer, followed by a sampling of the region's cuisine, from appetizers and salads to desserts and after-dinner drinks.

The recipes are as varied as the cuisines, though all are fairly straightforward, emphasizing fresh, easily accessible ingredients. Some recipes can be prepared in under 30 minutes, while others can be an hours-long labor of love (assuming one finds meal preparation theraputic, as I do.) I've found the chapter on North Africa to be a favorite; I can't count how many times I've prepared Fatima's Salad, an intoxicating blend of potatoes, carrots, beets, peppers, vinegar and olive oil, each time with raves from my guests. And Mahshi Filfil, a dish of rice-stuffed bell peppers with a creamy feta cheese sauce, has convinced my finicky Armenian family that there's more than one way to stuff a vegetable.

As to the recipes' authenticity, most are modified creations of ethnic dishes, in many cases substituting vegetables or soy products for meat or for hard-to-find ingredients. It is not a book for the cook interested in authentic ethnic cooking; a more accurate description is a collection of Americanized recipes that pay their respects to world cuisines.

An eclectic book, it has a little something for everyone; it specializes in nothing, celebrates everything and encourages the cook to gently step beyond the boundaries of one's own culinary traditions, into exotic cuisines from around the globe.
14 of 14 people found the following review helpful
Proving that tofu can taste good! 26 Jun. 2000
By A Customer - Published on Amazon.com
Format: Paperback
I had reservations about this book since I usually only buy cookery books with photos, and this book has none. That said, I thought I'd give it a go, since the food at the Moosewood resaurant is so great.
The focus is on cuisine from around the world, with each section including an interesting precursor to the region, detailing a little history of the area/writer/recipes.
The recipes offer a really good variety of international cuisine (including numerous fish dishes for the "pesco-vegetarians" amongst us). I was thrilled to also find a British section included, since this is an area of the world that gets so often slammed for it's cuisine. (The Shepherd's Pie recipe is a must!)
It's a rare cookery book indeed in which all the recipes you try turn out well - but this is certainly one of them. This has now become my staple recipe book, and comes thoroughly recommended.
22 of 24 people found the following review helpful
These recipes are almost as good as eating at the Moosewood 2 Oct. 1997
By Wen Zientek (kaleidos@ultranet.com) - Published on Amazon.com
Format: Paperback
I own all of the Moosewood Cookbooks and this book is most likely my favorite. All of the cookbooks are wonderful and the recipes are always great. This book combines the simple goodness of the Moosewoods normal recipes (vegetarian, but not *weird* vegetarian) with a decided ethnic flare. I am not a vegetarian but with recipes like these you don't even notice that they are vegetarian recipes. This book is especially nice because of the many cultures that are highlighted as well as the in depth information that is given about each area or culture. Because each section is edited by different authors you get a real feel for each region as well as each author. It is truly a delightful book.
17 of 18 people found the following review helpful
Fantastic Cookbook for Beginning Cooks 20 May 2006
By djonn - Published on Amazon.com
Format: Paperback
I purchased this cookbook about 15 years ago - - a little while before I moved out on my own. I purchased "The Joy of Cooking" and "The Silver Palate" at the same time. This is an excellent cookbook.

-Every single recipe turns out well and as it should. A rarity in any cookbook.

-It is well laid-out. One recipe per page, ingredients separate from method, limited cross referencing required, easy measurements.

-simple techniques.

-informs you ahead what can be made in advance.

-excellent index; a necessity in a cookbook so often overlooked.

I now own about 40 cookbooks or so, am married with children and have entertained many guests. This book taught me how to cook gently and easily. I highly recommend it to anyone just starting out whether they are vegetarian or not. I still use it and (although you may not believe me) some of the recipes are much, much better than those in fancier cookbooks for the same items. And easier too. Oh and did I mention? Everything made from it tastes good.
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