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

Overview

Since 1973 Moosewood Restaurant, in Ithaca, New York, has been famous for its innovative vegetarian cooking. Throughout the years, the restaurant has been at the forefront of a movement that has had a profound impact on the American diet. Gone are the days when the phrase "I don't eat meat" brought a grimace from host or hostess and quizzical stares from fellow guests—vegetarian cooking is no longer a novelty.

Vegetarian dishes are now a must at large social gatherings and ...

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Overview

Since 1973 Moosewood Restaurant, in Ithaca, New York, has been famous for its innovative vegetarian cooking. Throughout the years, the restaurant has been at the forefront of a movement that has had a profound impact on the American diet. Gone are the days when the phrase "I don't eat meat" brought a grimace from host or hostess and quizzical stares from fellow guests—vegetarian cooking is no longer a novelty.

Vegetarian dishes are now a must at large social gatherings and catered events, and often a mainstay of menus at restaurants and institutions. Vegetarian cooks are increasingly called upon to produce favorite vegetarian fare in quantity. But the cooks at Moosewood Restaurant know that you can't always expand a recipe simply by multiplying the amount of each ingredient by six.

Moosewood Restaurant Cooks for a Crowd is the first vegetarian cookbook and menu-planning guide designed exclusively for quantity cooking. Each of its 250 recipes has been prepared in the Moosewood kitchen and savored in the Moosewood dining room.

Whether you're entertaining in your home, planning a catered affair, or developing the menu for a large-scale restaurant, this groundbreaking cookbook will inspire anyone who enjoys cooking imaginative vegetarian meals for a crowd.

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Product Details

  • ISBN-13: 9780471238775
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 11/28/1997
  • Series: Moosewood Restaurant Series
  • Edition number: 1
  • Pages: 528
  • Product dimensions: 8.01 (w) x 9.74 (h) x 1.42 (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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  • Anonymous

    Posted September 26, 2009

    Good recipes

    These are for a larger group, but you can cut the recipes down to a smaller size as needed. Avoid Canola oil (see "The 150 Healthiest Foods on Earth" for a reason why) We recommend other Moosewood cookbooks - check out at a library or a bookstore first - that way you can see which one fits your style of recipes.

    We also recommend these:

    "The 150 Healthiest Foods on Earth" is very informative. Good information. We highly recommend "Rainbow Green"; "The Green Foods"; "The Raw Food Revolution Diet"; and "Raw 50" are very informative books. "Complete Idiot's Guide To Eating Raw" is a good book to start with for learning about raw food. It has good recipes and a simple layout.
    We also recommend "The Sprouting Book" by Ann Wigmore; "Ani's Raw" by Ani Phyo (but be careful with using all recipes with nuts - you'll gain weight); all Moosewood books (they are not all raw, but have good raw and not raw recipes) "Moosewood Restaurant Cooks At Home" (best simple starter); "Moosewood Restaurant Daily Special"; "Simple Suppers"; "Moosewood Restaurant Celebrates"; "Sundays At Moosewood Restaurant"; and "Moosewood Restaurant Low-Fat Favorites" (although I don't recommend "low-fat" - just use healthy fat - you can see the difference "The 150 Healthiest Foods on Earth" by Jonny Bowden)

    0 out of 1 people found this review helpful.

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