The Moosewood Restaurant Table: 250 Brand-New Recipes from the Natural Foods Restaurant That Revolutionized Eating in America

by The Moosewood Collective

Overview

"It's Moosewood's world. We're just eating in it." —Christine Muhlke, The New York Times

The creators of America’s beloved natural foods restaurant, Moosewood, are back with The Moosewood Restaurant Table, a cookbook featuring more than 250 never-before-published recipes that's a perfect gift for foodies and gourmets who want to enjoy delicious and healthy meals.

With the restaurant now in its fifth decade, the Moosewood chefs continue to remain faithful to the farm-to-table philosophy that has governed the restaurant since its founding, while also keeping an eye on today's gastro-trends. As they say “We’ve gotten to know our customers and readers pretty well… their curiosity and culinary IQ have grown exponentially...We’ve been on some adventures developing this book…” Indeed, they have, working with some less common fruits and vegetables that you might find in your CSA, like Romanesco broccoli and watermelon radishes. They’ve begun cooking with a wider variety of grains like freekeh and millet.

All this experimentation has led them to some great new recipes:
Two Potato Tomato Curry
Cashew-Crusted Chickpea Burgers
Cuban Picadillo with Tofu
Pot Pies for Autumn
Winter and Spring
Butternut Latkes
Jamaican Jerk Tempeh Patties and plenty more.

Of course, a Moosewood cookbook wouldn’t be complete without desserts like Turkish Coffee Brownies, Orange Pistachio Cornmeal Cake or Cherry Tomato Upside Down Cake to mention just a few. Including a healthy number of both vegan and gluten-free recipes, The Moosewood Restaurant Table is the next classic from the restaurant that revolutionized natural eating in the US.

Product Details

ISBN-13:	9781250074331
Publisher:	St. Martin's Publishing Group
Publication date:	09/26/2017
Pages:	416
Sales rank:	436,638
Product dimensions:	8.20(w) x 9.30(h) x 1.80(d)

About the Author

THE MOOSEWOOD COLLECTIVE has nineteen members who share responsibilities and participate in the various jobs necessary to run what has grown from a very small natural foods restaurant to a larger and more diversified company. Some members have worked for the restaurant since it was founded in 1973. Recipes have been published in Moosewood Restaurant Favorites.

Editorial Reviews

★ 08/07/2017
The Moosewood Collective’s latest cookbook deserves a place next to the seminal vegetarian Moosewood Cookbook that was published in 1974. Moosewood excels at creating recipes that layer flavor upon flavor. Each chapter is filled with innovative recipes that pull in techniques and ingredients from around the world, such as spicy phyllo samosas with spinach, fresh mint and cilantro; romaine “tacos” with sweet chili sauce; and Jamaican jerk tempeh patties. The cookbook contains a wide variety of salads, such as a Mediterranean potato salad flavored with za’atar, olives, and artichoke hearts and an invigorating winter salad of greens with citrus-date dressing. Not surprisingly, there are recipes for tofu and granola, but at Moosewood, these dishes overcome their punch-line status and show up in interesting guises, such as in a pineapple-lime glazed tofu with spicy cucumber salad, a vegan Cuban picadillo made with tofu instead of the traditional meat, and peanut butter and honey granola. Entrées are diverse and include a chilled Burmese salad called Tohu Toke, squash polenta with a mushroom and kale stew, and walnut-cheddar-herb meatballs. Among a variety of interesting pastas, a pasta carbonara with zucchini cleverly uses smoked cheddar in place of bacon and a pasta with avocado pesto will inspire avocado lovers to move beyond guacamole and avocado toast. This captivating cookbook doesn’t just belong on everyone’s bookshelf—it should be next to the stove, ready to inspire vegetarians and omnivores alike. Agent: Arnold Goodman, Goodman Assoc. (Oct.)

Publishers Weekly

"It's Moosewood's world. We're just eating in it." —Christine Muhlke, The New York Times

“Well-done, Moosewood! You have become a beloved part of American cultural history and morphed into a truly national institution that most of us know through the cookbooks that have emerged. One after the other, those enticing combinations of delicious recipes and lively prose have borne witness to Moosewood's most compelling idea: "community" - that harmonious feeling among a group of people that takes place in the kitchen and at the table as we share a commitment to good food and being together. Moosewood Restaurant Favorites will introduce a new generation to a beloved institution and call up happy memories of meals and recipes over the years.” —Nancy Harmon Jenkins, author of The New Mediterranean Diet Cookbook, The Essential Mediterranean and many others, on Moosewood Restaurant Favorites

“As any experienced cook knows, extracting the savor of vegetables, completely without meat, presents its own special difficulties. Fortunately, the Moosewood collective has succeeded in meeting those challenges and produced a fine book of direct and simple recipes, each with its own savory twists. This thorough book will delight vegetarians and non-vegetarians alike and will become a cornerstone in any cook's library. In short, Moosewood has elevated meatless cooking to the level of great cuisine and artfully showcases vegetarian cooking at its finest.” —James Peterson, author of 15 cookbooks and winner of 7 James Beard Awards, on Moosewood Restaurant Favorites

From the Publisher

★ 08/01/2017
Moosewood restaurant in Ithaca, NY, has been serving up influential vegetarian cuisine since 1973. It has also given rise to more than a dozen acclaimed cookbooks, many of which are mainstays of library cooking collections. Following Moosewood Restaurant Favorites, this new title features 250 recipes for globally influenced and liberally spiced dishes, including roasted carrot hummus, Italian cannellini burgers, Japanese curry, and coconut rice pudding with mangos. While its predecessor contained fish dishes, this volume has only vegan and vegetarian foods and also highlights lesser-known fruits and vegetables. There are more choices for gluten-free eaters than in some of the older Moosewood cookbooks. VERDICT The Moosewood editors dependably deliver even more enticing recipes, all of them useful to home cooks and pantry-friendly.

Library Journal