Average Reviews:
(More customer reviews)Anyone who searched in the 80's for vegetarian recipes found a consistent diet of macrobiotics, imitation meatloaves and pasta recipes. Even the original (wonderful) Molly Katzen books were lacking in the divine. "New Recipes from Moosewood" seemed a true breakthrough to me. Try their salad dressings, try their tofu burgers and tofu falafel. Above all, try the bulgar wheat casserole with feta, zucchini and tomato, the Japanese eggplant and tempeh and YOU MUST NOT MISS THE EGGPLANT STUFFED WITH CURRIED POTATOES AND VEGETABLES. In most, if not all, recipes, double the spices. Even visitors to the restaurant have described the food as somewhat bland. For instance, for tofu burgers (baked, freezable, and miles above any other "veggy" burger I've run into, use all the spices and half the tofu. And MAKE THEIR PITA BREAD!!
They would have done well to omit the dessert section. Common recipes, tending toward the heavy and sweet(Honey Cake, pound cake, fruit cobblers, and so on.).
Leans heavily on cheeses (which a creative chef can substitute out, especially with the low fat cheeses available now, 12 years after the book was written) and is light on vegan. But you can't go truly meatless and maintain the sensuality of food without this book.
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For almost 30 years, Moosewood Restaurant in Ithaca, New York, has been at the epicenter of America's evolving vegetarian cuisine. These 200 classic dishes are as sophisticated and eclectic as the first time the innovative cooks of the Moosewood Collective served them. Bon App?©tit named Moosewood Restaurant one of the 13 most revolutionary restaurants since the beginning of the 20th century. From soups and sandwiches to main dishes, this spirited collection of creative and accessible recipes will liven up your table.
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