Moosewood Restaurant Cooks for a Crowd: Recipes With a Vegetarian Emphasis for 24 or More

Overview

For over 30 years, the chefs at Moosewood Restaurant have mastered the art of preparing enticing vegetarian and ethnic cuisine for hungry crowds. Here they share recipes for more than 250 of their most requested dishes, from stews, pastries, and pasta dishes to festive holiday fare, all meant to feed groups of 24 or more. The book also features a helpful guide to menu planning, a guide to ingredients, and a nutritional analysis for each recipe, ensuring that both veteran and beginner cooks can prepare these ...
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2006 Hard cover New in new dust jacket. Glued binding. Paper over boards. With dust jacket. 500 p. Audience: General/trade.

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Overview

For over 30 years, the chefs at Moosewood Restaurant have mastered the art of preparing enticing vegetarian and ethnic cuisine for hungry crowds. Here they share recipes for more than 250 of their most requested dishes, from stews, pastries, and pasta dishes to festive holiday fare, all meant to feed groups of 24 or more. The book also features a helpful guide to menu planning, a guide to ingredients, and a nutritional analysis for each recipe, ensuring that both veteran and beginner cooks can prepare these delicious recipes with ease and flair. Recipes include:

• Budapest Vegetable Soup
• Thai Noodle Salad
• Tofu "Meatloaf" with Mushroom Gravy
• Black Bean-Sweet Potato Burritos
• Peach Chutney
• Coconut Pound Cake

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Editorial Reviews

Publishers Weekly - Cahners\\Publishers_Weekly
So your daughter's coming home from college and bringing the entire crew team-and they're all vegetarians. What you need are 24 11-oz. servings of Rumpledethumps. This casserole of potato, cabbage, broccoli and leek (spiced with nutmeg and horseradish) is just one of the dishes-okay, vats-offered by members of Ithaca, N.Y.'s, Moosewood Collective (Sundays at Moosewood Restaurant, etc.) in a book they hope will be 'useful to foodservices of all sizes-from a small catering firm to a large, institutional facility.' While a large, institutional refrigerator may be needed by home cooks looking to store, for example, the six quarts of cubed eggplant for Eggplant-Spinach Curry, the 300-plus recipes are mainly vintage Moosewood: clear, easy (at least when converted to smaller amounts) and tasty. Additional offerings include tips for purchasing in volume, an ingredient glossary and conversion charts following each recipe giving nutritional information per serving. With chapters on Soups, Legumes, Pasta, Sauces and Salsas, Stuffed Vegetables and more, the Collective is ready for even the hungriest herd of vegans. For larger schools of less tightly defined vegetarians, there's also a section on fish.
Publishers Weekly - Publisher's Weekly
So your daughter's coming home from college and bringing the entire crew team-and they're all vegetarians. What you need are 24 11-oz. servings of Rumpledethumps. This casserole of potato, cabbage, broccoli and leek (spiced with nutmeg and horseradish) is just one of the dishes-okay, vats-offered by members of Ithaca, N.Y.'s, Moosewood Collective (Sundays at Moosewood Restaurant, etc.) in a book they hope will be "useful to foodservices of all sizes-from a small catering firm to a large, institutional facility." While a large, institutional refrigerator may be needed by home cooks looking to store, for example, the six quarts of cubed eggplant for Eggplant-Spinach Curry, the 300-plus recipes are mainly vintage Moosewood: clear, easy (at least when converted to smaller amounts) and tasty. Additional offerings include tips for purchasing in volume, an ingredient glossary and conversion charts following each recipe giving nutritional information per serving. With chapters on Soups, Legumes, Pasta, Sauces and Salsas, Stuffed Vegetables and more, the Collective is ready for even the hungriest herd of vegans. For larger schools of less tightly defined vegetarians, there's also a section on fish. (Apr.)
Library Journal
Here are more than 300 new, mostly vegetarian recipes from the much-loved restaurant in Ithaca, New York (previous books featuring the restaurant include Sundays at Moosewood Restaurant, LJ 9/15/90, as well as Mollie Katzen's two Moosewood cookbooks). Most are simple and appealing, but the book is really directed to chefs and other food service professionals, with the "crowd" of the title more likely to be restaurant patrons than a big gathering at home. Entrees serve at least 24; the soup recipes make 50 portions; sauces and dressings often yield two to five quarts-and converting these to smaller quantities is not always easy. The recipe instructions are abbreviated, assuming a cooking background on the part of the reader. Dedicated Moosewood fans will be interested, but the book's usefulness for home cooks is limited.
Barbara Jacobs
The restaurant collective that brought vegetarianism to general awareness with "The Moosewood Cookbook" now offers help for large families, for entertaining, or for cooks who hoard quantities for a cold winter's night. The more than 300 recipes are both structured and written differently than those for conventional meals; each recipe includes ingredients by volume and weight and instructions rendered in chartlike format. Creativity is streamlined for large quantities.
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Product Details

  • ISBN-13: 9780517228029
  • Publisher: Random House Value Publishing, Incorporated
  • Publication date: 8/1/2006
  • Pages: 528
  • Product dimensions: 8.39 (w) x 10.27 (h) x 1.56 (d)

Table of Contents

MENU PLANNING.
Soups.
Sandwiches and Dips.
Main Dish Salads.
Dressings.
Casseroles.
Fish.
Legumes.
Pasta.
Sauces and Salsas.
Savory Pastries.
Side Dishes.
Stews and Sautes.
Stuffed Vegetables.
Desserts.
Guide to Ingredients.
Appendices.
Index.
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