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.
| |||||||||||||||
Did you know you can trade in your old books for an Amazon.co.uk Gift Card to spend on the things you want? Visit the Books Trade-In Store for more details. Learn more. |
Book Description
Frequently Bought Together
Product details
Would you like to update product info or give feedback on images?
|
More About the Author
Discover books, learn about writers, and more.
Inside This Book
(Learn More)
First Sentence
Africa is a land of contrasts. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Africa is a land of contrasts. Read the first page
Explore More
Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Sell a Digital Version of This Book in the Kindle Store
If you are a publisher or author and hold the digital rights to a book, you can sell a digital version of it in our Kindle Store.
Learn more
What Other Items Do Customers Buy After Viewing This Item?
Customer Reviews
Most Helpful Customer Reviews
20 of 20 people found the following review helpful
By A Customer
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!
5 of 7 people found the following review helpful
By Anon
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.
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
4.7 out of 5 stars
41 reviews
60 of 64 people found the following review helpful
5.0 out of 5 stars
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.
29 of 29 people found the following review helpful
4.0 out of 5 stars
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.
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.
22 of 24 people found the following review helpful
5.0 out of 5 stars
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.
›
Go to Amazon.com to see all 41 reviews
4.7 out of 5 stars
Were these reviews helpful?
Let us know
Customer Discussions
|
This product's forum
Active discussions in related forums
Search Customer Discussions
|
Related forums
|
Listmania!
Look for similar items by category
Feedback
- Would you like to update product info or give feedback on images?
- I am the Author, and I want to comment on my book.
- I am the Publisher, and I want to comment on this book.
|
