The Barnes & Noble Review
How many generations of young vegetarians have turned to the Moosewood cookbooks to figure out their new way of eating? Though the Moosewood Restaurant has been serving up creative, home-style vegetarian food in Ithaca, New York, for almost 30 years, they have not been in a time warp.
This collection, which includes 350 all-new, tasty recipes, features wraps and curries, pancakes and waffles, stir-fries and stews for all kinds of meatless meals. The Moosewood chefs continue to follow the global beat for inspiration -- China, India, Tibet, Africa, the Middle East, and every region of the United States. Dishes like Pad Thai and Vegetable Pho with Shrimp, Israeli Za'atar Salad, and Tofu Sloppy Joes illustrate the range; even egg salad gets five different ethnic interpretations. Tofu gets major treatment, too: baked tofu sticks, curried tofu, lemony baked tofu, Mexican baked tofu, as well as tofu spreads and juicy, spicy tofu burgers.
Moosewood Restaurant New Classics has a great section on lunch, with wraps, tofu burgers, sandwiches, and quesadillas in the spotlight. There's a good list of drinks, including Chai, Autumn Smoothie, and even something called Frozen Jeff, after a drink beloved by one of the young Moosers (as the customers are called). The desserts chapter ranges from Deep Chocolate Vegan Cake and Big Chocolate Chip Cookies to Thai Black Rice Pudding and a Middle Eastern pudding served during Ramadan.
Readers will like the thoughtful essay about using leftovers creatively and will find the special lists of vegan, low-fat, and low-carb recipes helpful. There are nutritional bars for each recipe. (Ginger Curwen)
Famous for turning frequently bland vegetarian fare into a menu of comfort foods with ethnic panache, the Moosewood Collective knows better than to toy with a successful formula. It has evolved, however, and its most encompassing volume so far offers mainly new hits. The original Moosewood Cookbook seems dated compared to spunky new recipes such as zesty Tabouli with Shrimp and Oranges, and Middle Eastern Lentils and Pasta, which gets bite from onions and chilies. Recipes are consistently easy to make; Black Bean and Sweet Potato Hash, and Tuscan Panzanella, are a cinch on any family's weekly menu. Many dishes, such as Instant Tamale Pie, will appeal to the pickiest of taste buds. A chapter on seafood, with Pecan Crusted Fish and Cioppino, is offset by vegan recipes such as Baked Tofu Sticks, Curried Quinoa and Vegan Lasagna. Macaroni and Cheese with Tofu is a welcome low-fat alternative to a classic, and Lovely Low-Fat Latkes contain only 2.5 grams of fat each. Complete nutritional information and tips on substitutions and recipe histories, as well as sections on organic standards and a guide to ingredients, make this book beginner friendly. With a section on sandwiches and wraps and a generous dessert section (including Big Chocolate Chip Cookies, Pistachio Cardamom Cake and even a Vegan Oil Pie Crust), this may be for vegetarians what the Silver Palate's New Basics was for aspiring gourmets. Photos not seen by PW. (Nov. 5) Forecast: This cookbook will join the ranks of the topselling original. Copyright 2001 Cahners Business Information.
The ninth book from the Moosewood Collective, the well-known vegetarian restaurant in Ithaca, NY, offers hundreds of mostly homey recipes. Some of the recipes are vegan or can be made so; there are also a handful of fish dishes. As in the other books, the influences of a variety of cuisines are evident in dishes such as Israeli Za'atar Salad, Pan American Grits, and Vegetable Pho with Shrimp. Jeanne Lemlin's Vegetarian Classics (LJ 4/15/01) offers more sophisticated recipes, but Moosewood's books are always popular. For most collections. Copyright 2001 Cahners Business Information.