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ePUB The Moosewood Cookbook Recipes from Moosewood Restaurant ¹ pandora ¹

Among the most influential cookbooks of our time the Moosewood Cookbook is such a powerful symbol that the publishers were tempted not to tamper with it But times have changed and knowledge about the foods we eat and their nutritional value has increased So after many inuiries and reuests the author has revised many of her recipes to be lighter and healthier Illustrated

10 thoughts on “The Moosewood Cookbook Recipes from Moosewood Restaurant Ithaca New York

  1. says:

    To appreciate this cookbook which is famous for being hand lettered and illustrated by the author and covers both the fundamentals and specifics for cooking hearty earth crunchy mostly vegetarian dishes you have to acknowledge that it is very much a product of its times Meaning that when it was published the 1970's you were pretty groundbreaking if you even knew what samosas and guacamole were and vegetarianism was still fringe and undefined enough that this book and the Moosewood restaurant itself probably had to be flexible enough to serve the needs of vegans vegetarians pesco ovo vegetarians I'm a vegetarian but I eat chicken vegetarians and meat eaters all at the same time As often happens with me and cookbooks I started using the Moosewood after moving into a group apartment where it was already sitting in the kitchen When I reported this to my sister she responded with complaints she and her friends had tried the cookbook and were annoyed with its approximation of Asian foods that they knew how to cook better So I went into things with open eyes deciding to look at the book as a representation of the food of not many different cultures from which it borrowed recipes but of a particular American culture and time the brown rice beans and sprouts hippie culture which we so easily poke fun at now but which was responsible for so much of the diversified eating options we now take for granted from the availability of yogurt and cottage cheese in normal supermarkets to the return of cooking with the seasonsLater as so often also happens with me and cookbooks the Moosewood cookbook and I parted ways when the roommate who owned it moved away I forgot to buy a new copy and then moved to Germany where I'm guessing it's not so easy to come by But then again here it is easy to eat whole grains and lots of veggies So I thank the Moosewood Cookbook for preparing me and I will keep cooking the many recipes I just internalized along the wayRoasted beet salad anyone?

  2. says:

    The first cookbook I ever owned Actually I stole it from my mom when I went to college and the recipies are annotated with her notes from when I was a little kid I love the dated aspects of the writing like when Katzen explains what tofu is and how its hard to find or when she introduces you to this exotic wonderful dip called hummus Classic hearty veggie cooking this is before TVP or Morning Star back when being a vegetarian meant eating vegetables I've used this less as I've auired cookbooks but I always come back to it I prefer this classic older edition the newer one is just wrong Moosewood is NOT supposed to have color photographs its just not

  3. says:

    A fabulous vegetarian cookbook with a diverse collection of recipes the Moosewood Cookbook was originally published in 1977 and is an outgrowth of the Moosewood Restaurant in Ithaca New York Like many cookbooks it is divided into sections which include Soups; Salads; Sauces and Dips; Baked Things and Sandwiches; Entrees; and Desserts There are also some helpful introductory comments about modifications pantry notes tools and conversionsDespite the fact that I am no longer a vegetarian I use this cook book freuently particularly the section on soups Although I have not tried every recipe in the book I have yet to come across one that I didn't like Some of my favorites include Summer Vegetable Soup; Split Pea Soup; Lentil Soup; Balkan Cucumber Salad; Cauliflower Cheese Pie; Ukrainian Poppy Seed Cake; and Moosewood Fudge BrowniesThe recipes themselves are laid out in a sensible fashion well organized with clear instructions Many of the pages are embellished with Mollie Katzen's hand drawn decorations This new edition also includes some color photographs In summary easy to use great tasting food what's not to love?

  4. says:

    This cookbook is not without its flaws the ethnic dishes are freuently repulsive but there's some really good hearty earnest white person food up in here The hummus pasta sauce Brazilian black bean soup refritos and lasagna recipes are absolute staples

  5. says:

    I am not usually a cookbook reader but this one fitted into my collection of miniature books so I decided to give it a go Not that I am ever likely to produce any of the dishes within its covers for I am not a gourmet chef just one who likes the easy option and cooks simple things to eat that do not need a lot of preparationBefore we get to the recipes Mollie Katzen gives us an enlightening preface in which she tells us that in the early 1970s she went to visit her brother in New York when he was about to start a restaurant She ended up staying and helping to launch the business which was named 'Moosewood' after a local variety of maple treeMollie stayed for five years and during that time she kept a journal of the dishes they prepared in their ever evolving vegetarian kitchen Eventually she produced a small edition of 800 copies of the first 'Moosewood Cookbook' It sold out in a few weeks and a second edition of 2000 copies did similarly Twenty years and nearly two million copies later comes the miniature edition 'Moosewood Cookbook Classics' that gives a selection of Mollie's wholesome healthy foodMollie treats us to the whole gamut of dishes beginning with soups and working her way through salads sauces and dips entrées and finally desserts; all recipes are complete with preparation time and it is all followed by some useful pantry notesSplit Pea Soup sounds interesting and it reminds me of when I was a boy and I used to have the job of removing the peas from their pods prior to cooking and I used to eat plenty of them along the way or if one prefers there is Gypsy Soup 'a delicately spiced Spanish style vegetable soup' But I must confess I don't think I want to try Chilled Cucumber Yogurt SoupSimilarly I would not want to taste Warm Salad but Macedonian Salad sounds okay 'small cubes of toasted eggplant marinated with fresh vegetables in a lemony herby vinaigrette' And on to the sauces and dips I am not particularly a fan but one could choose from Eggplant Scallopini Marsala Salsa Fresca Tomato Salsa or probably my favourite Zingy Bean DipEntrées include Broccoli Mushroom Noodle Casserole not for me I suspect Tart Tangy Baked Beans that sounds like it you are beginning to get my tastes or even Zucchini Feta Pancakes 'light and very satisfying also uite attractive with lovely flecks of green' whatever they may be And while Vegetable Stew sounds up my street Eggplant Curry certainly does not I am most definitely not a curry eaterAnd then my favourite section of the book desserts; I could probably have a try at each of them Maple Walnut Pie Moosewood Fudge Brownies 'on a brownie intensity scale of 1 to 10 these are about an 11' and then the simple but attractive and very yummy Lemon MousseI do indulge in vegetarian meals now and again for not only am I not a regular meat eater but my daughter is a vegetarian so when we are together that is the order of the day I might just show her 'Moosewood Cookbook Classics' to see what she wants to conjure up but I must say I will be pointing out dishes that I will not be eating

  6. says:

    While there are many flaws in this cookbook by 21st century standards it was a miracle in the mid 70's I went to college n 1977 and this book changed my eating life forever so while it lacks alot in the way of spicing complexity that would seem altogether common today it had vegetarian recipes that were easy to follow and they worked it is whimsical and wonderful It had things from my childhood that I could never give up like uiche and sour cream coffeecake and things I would never have tried if they hadn't been in here It is a book that literally changed my life and while I have over 500 cookbooks the Moosewood series remains amongst my most used and most valued cookbooks not to mention how much I loved the restaurant when I was in Ithaca the summer after my junior year of high school It is a piece of cooking history right up there with The Joy of Cooking

  7. says:

    My mom's copy has been taped back together set on fire and covered in too many ingredients to list That adds to the appeal for me because I know it is something that she has cherished When I became a vegetarian I thought oh yes now Moosewood is mine Then I realized that probably 350ish days out of the year I don't have time to be a bloody gourmet chef you know?This doesn't diminish my love for the cookbook It does mean that I can't really move past loving anything but the aesthetics because I have never really had time to explore the culinary value of the dishes inside Maybe someday I haven't lost hope

  8. says:

    This is very good on soups

  9. says:

    I have not cooked from this old favorite for uite a while but pulled it out to make the Hungarian Mushroom Soup this week and remembered just how much I love Mollie Katzen A classic Link to a pretty wonderful bowl of soup

  10. says:

    This is a nice vegetarian cookbook if you can figure out how to make it work It has some very appealing recipes in it It’s heavy on vegetable salads and vegetable entrees and very heavy on tofu and cheese Katzen tends to recommend tofu as a substitute for cheese I’ve tried the marinated sweet potato and broccoli salad which is delicious and I’m going to try the gado gado next because I love anything with a peanut sauce The potato cabbage onion and yogurt casserole was awful but Katzen can’t be blamed for the fact that I picked up vanilla yogurt by mistakeAs a real cookbook however it wants improvement I don’t recommend it for beginning cooks and particularly not for beginning vegetarian cooks Judging from the introduction and notes within the recipes it seems to be aimed at the nostalgia for the commune crowd not people who are going green now For one thing it doesn't seem very well organized It does have chapters; but within the chapters recipes are all over the place There are nice color plates of some dishes with page references but once you're reading the recipe there's no reference to the picture It lacks any advice on nutrition or how to create a balanced meal—pretty much a must for a vegetarian cookbook There’s a nice author’s introduction but it’s an introduction to Mollie Katzen not the book or the food so don’t read it if you’re looking for anything practicalEvery recipe is accompanied by lavish pen and ink decorations by the author cute little folk art type things and these are really annoying after about ooooooooh one page Which is too bad because she has a degree in cutesy drawing and you can tell she worked really hard on them She also worked reasonably hard on the recipes but not as hard as the Moosewood Collective worked on The Moosewood Restaurant Cooks at Home which as I mentioned I much prefer Cooks at Home is meant for the serious cook someone who is actually going to set up a vegetarian kitchen shop plan meals entertain guests feed children worry about nutrition and clean up afterwards It's got whole sections on stocking your kitchen planning menus and preparing basic things like dry beans polenta and greens It's got a glossary By contrast Katzen's book like a lot of 21st century cookbooks seems to be aimed at readers not cooks The visually attractive recipes leave out some key instructions like cooking times put the sweet potatoes in to cook either in or over boiling water is the not a sufficient direction They turned to mush There's nothing to suggest to the novice how you might construct a meal for your family let alone for one or two people or for a party It’s okay but kind of a disappointment if you bought it to feed your boyfriend or something