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Winner of the 1995 James Beard Award for Best Vegetarian Cookbook Although many people think that cooking without meat means spending more time in the kitchen, the cooks at the world-renowned Moosewood Restaurant know this isn't so. Busy balancing home, work, and other commitments, they've been cooking for family and friends every day of the week for over twenty years. Moosewood Restaurant Cooks at Home is the result of that experience--over 150 carefully honed and tested recipes calling for the best ingredients, accompanied by time-saving tips and planning suggestions, add up to a delicious whole-foods cuisine that is versatile and healthful and can be prepared with a minimum of effort. This book contains dishes full of exciting flavors, sure to please every taste, from savory soups to substantial main-dish salads, from hearty stews to palate-teasing "small dishes." Sauces, salsas and dressings, and a collection of almost-instant desserts turn the simplest meal into an occasion. Chapters on techniques and menu planning, lists of recipes for special needs, including nondairy and vegan fare and kid-pleasing food, as well as an in-depth guide to stocking the meatless pantry (including a list of recommended convenience foods), make Moosewood Restaurant Cooks at Home the essential companion to everyday cooking.… (more)
User reviews
This could be a foundation cookbook for a
Some random favorites: Ginger Greens and Tofu, Sweet Potato Quesadillas, Bruschetta and Crostini.
I have come to realize that my favorite cookbooks are the ones with a lot of the author(s)' character in them. It’s probably why I like Molly Katzen’s (former moosewood member) books more. “At Home” is written by a group, so there's not a single personality, which would have been fine. But I'd love to have seen a lot more from the individuals’ personal backgrounds, opinions or experiences. One of the more personal notes (for Bulghur Burgers): "Inspired by a recipe from former Moosewood Collective member Allan Warshawskey's first years in Ithaca, these hearty, nutty burgers are crunchy on the outside but moist and creamy inside." That’s it. Most of the comments are very short descriptions of the food or alternative preparations. I think “The New Moosewood Cookbook” has more of the personal in it than this one does (still written by the collective). I’m left with a little less “soul” than “book”.
Caribbean Yellow Rice & Peas - very good.
Dilly Beans - excellent.
Carrot & Parsley Salad - delicious.