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Sundays at Moosewood Restaurant

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Since its opening in 1973, Moosewood Restaurant in Ithaca, New York, has been synonymous with creative cuisine with a healthful, vegetarian emphasis. Each Sunday at Moosewood Restaurant, diners experience a new ethnic or regional cuisine, sometimes exotic, sometimes familiar. From the highlands and grasslands of Africa to the lush forests of Eastern Europe, from the sun-dre Since its opening in 1973, Moosewood Restaurant in Ithaca, New York, has been synonymous with creative cuisine with a healthful, vegetarian emphasis. Each Sunday at Moosewood Restaurant, diners experience a new ethnic or regional cuisine, sometimes exotic, sometimes familiar. From the highlands and grasslands of Africa to the lush forests of Eastern Europe, from the sun-drenched hills of Provence to the mountains of South America, the inventive cooks have drawn inspiration for these delicious adaptations of traditional recipes. Including a section on cross-cultural menu planning as well as an extensive guide to ingredients, techniques, and equipment, Sundays at Moosewood Restaurant offers a taste for every palate. Moosewood Restaurant is run by a group of eighteen people who rotate through the jobs necessary to make a restaurant work. They plan menus, set long-term goals, and wash pots. Moosewood Restaurant contributes 1% of its profits from the sale of this book to the Eritrean Relief Fund, which provides food and humanitarian assistance to the Eritrean people. Moosewood Restaurant supports 1% For Peace, an organization working to persuade the government to redirect 1% of the Defense Department budget towards programs that create and maintain peace in positive ways.


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Since its opening in 1973, Moosewood Restaurant in Ithaca, New York, has been synonymous with creative cuisine with a healthful, vegetarian emphasis. Each Sunday at Moosewood Restaurant, diners experience a new ethnic or regional cuisine, sometimes exotic, sometimes familiar. From the highlands and grasslands of Africa to the lush forests of Eastern Europe, from the sun-dre Since its opening in 1973, Moosewood Restaurant in Ithaca, New York, has been synonymous with creative cuisine with a healthful, vegetarian emphasis. Each Sunday at Moosewood Restaurant, diners experience a new ethnic or regional cuisine, sometimes exotic, sometimes familiar. From the highlands and grasslands of Africa to the lush forests of Eastern Europe, from the sun-drenched hills of Provence to the mountains of South America, the inventive cooks have drawn inspiration for these delicious adaptations of traditional recipes. Including a section on cross-cultural menu planning as well as an extensive guide to ingredients, techniques, and equipment, Sundays at Moosewood Restaurant offers a taste for every palate. Moosewood Restaurant is run by a group of eighteen people who rotate through the jobs necessary to make a restaurant work. They plan menus, set long-term goals, and wash pots. Moosewood Restaurant contributes 1% of its profits from the sale of this book to the Eritrean Relief Fund, which provides food and humanitarian assistance to the Eritrean people. Moosewood Restaurant supports 1% For Peace, an organization working to persuade the government to redirect 1% of the Defense Department budget towards programs that create and maintain peace in positive ways.

30 review for Sundays at Moosewood Restaurant

  1. 4 out of 5

    Karen Witzler

    Nice solid cookbook - Moosewood Collective was an innovative force in vegetarian/hippie cuisine in my youth and I enjoyed this later attempt to vegetarianize ethnic and regional cuisines. This incarnation is also pescetarian with several fine fish and shellfish offerings. I didn't like the Southern regional recipes at the end as much - try The Grit Cookbook: World-Wise, Down-Home Recipes. Nice solid cookbook - Moosewood Collective was an innovative force in vegetarian/hippie cuisine in my youth and I enjoyed this later attempt to vegetarianize ethnic and regional cuisines. This incarnation is also pescetarian with several fine fish and shellfish offerings. I didn't like the Southern regional recipes at the end as much - try The Grit Cookbook: World-Wise, Down-Home Recipes.

  2. 5 out of 5

    Fred

    Lots of super delicious and fun recipes. There is one dish in here, Transylvanian Stew or something, that if you cook it following the specific Moosewood instructions you have to use every single pot, pan, bowl, spoon, cup, cutting board, measuring device, grater, blender, press, mill and dehydrator that you own and some you had to borrow from your neighbor. So the running joke is, i guess if you're from Transylvania you can dirty every dish you own and not care because you'll probably be dead by Lots of super delicious and fun recipes. There is one dish in here, Transylvanian Stew or something, that if you cook it following the specific Moosewood instructions you have to use every single pot, pan, bowl, spoon, cup, cutting board, measuring device, grater, blender, press, mill and dehydrator that you own and some you had to borrow from your neighbor. So the running joke is, i guess if you're from Transylvania you can dirty every dish you own and not care because you'll probably be dead by morning. And in the morning if you haven't been killed by a vampire you're so happy you don't mind spending six hours washing up.

  3. 4 out of 5

    Nicole

    I was given this cookbook in college by a friend, and I've made many yummy dishes from it over the years. However, it hasn't stood the test of time for me. The compilation of recipes from different regions makes it a bit scattered, with no core set of ingredients that you can buy then have on hand. This isn't a cookbook that you can browse with whatever happens to be in the fridge and find one that fits--it's one you pick a recipe from then buy specialty ingredients for. If you don't have many c I was given this cookbook in college by a friend, and I've made many yummy dishes from it over the years. However, it hasn't stood the test of time for me. The compilation of recipes from different regions makes it a bit scattered, with no core set of ingredients that you can buy then have on hand. This isn't a cookbook that you can browse with whatever happens to be in the fridge and find one that fits--it's one you pick a recipe from then buy specialty ingredients for. If you don't have many cookbooks, but enjoy a wide variety of flavors, this is a good buy and easily found used. If you have a larger collection, you might find it loosing ground to other cookbooks that go more in-depth into a particular cuisine or that features recipes that use ingredients commonly found in a well-stocked pantry.

  4. 4 out of 5

    Lynda

    If you are vegetarian, this a good but not great collection. I will not be keeping it.

  5. 5 out of 5

    Lia

    First off, this book is HUGE. Recipes are separated by chef and cuisine by country/region/culture (British Isles, Jewish, Provence, etc.). There are sections about menu planning, ingredients/techniques, and a reading list at the end of the book. A sampling of favorite recipes: creamy corn soup, Wynelle's pot pie, stuffed eggplant Proven├žal, scones. First off, this book is HUGE. Recipes are separated by chef and cuisine by country/region/culture (British Isles, Jewish, Provence, etc.). There are sections about menu planning, ingredients/techniques, and a reading list at the end of the book. A sampling of favorite recipes: creamy corn soup, Wynelle's pot pie, stuffed eggplant Proven├žal, scones.

  6. 5 out of 5

    Becky Koski

    This book has SUCH a wide variety of world wide recipes that when I first found it at a second hand bookstore, I wasn't sure where to start. I have slowly begun picking my way through it over the past year or two, and every single recipe I have tried is more delicious than the last. Since these are regional recipes- very specific to the areas they come from- there are lots of unusual spices and food combinations, but each chapter goes into great detail to not only explain anything out the ordina This book has SUCH a wide variety of world wide recipes that when I first found it at a second hand bookstore, I wasn't sure where to start. I have slowly begun picking my way through it over the past year or two, and every single recipe I have tried is more delicious than the last. Since these are regional recipes- very specific to the areas they come from- there are lots of unusual spices and food combinations, but each chapter goes into great detail to not only explain anything out the ordinary, but also the origin of such recipes in their home countries. These tidbits are educational but can be easily skipped over if one is only interested in the recipes. Part of what I love about all Moosewood books is the idiot-proof factor: no matter how amateur you may feel as a cook, they make sure the recipes are simplified and well explained, with proportions well thought out, and anyone can make them. If you're looking for some new ideas, this is the book for you!

  7. 4 out of 5

    Amanda

    I love this cookbook. Utterly and completely. Almost as much as I love the great friends that loaned it to us while they are on an exciting life adventure. I have always enjoyed the Moosewood cookbooks but this one really brings it all together offering a huge variety of tried and true vegetarian recipes that use all the best ingredients from around the world. They don't expect you to have an entire arsenal of exotic ingredients, though it certainly wouldn't hurt. Every recipe I try, I savor and I love this cookbook. Utterly and completely. Almost as much as I love the great friends that loaned it to us while they are on an exciting life adventure. I have always enjoyed the Moosewood cookbooks but this one really brings it all together offering a huge variety of tried and true vegetarian recipes that use all the best ingredients from around the world. They don't expect you to have an entire arsenal of exotic ingredients, though it certainly wouldn't hurt. Every recipe I try, I savor and dream about. At the end of summer I found five different recipes of late harvest stews from around the world that used similar ingredients in a nuanced way that made each soup or stew it's own journey to a land where the native vegetables sing their own particular bouquet. For savvy users of vegetables, spices and somewhat exotic grains, this is a must have!

  8. 5 out of 5

    Mrs.soule

    This cookbook is amazing! There is so much cultural information here, it's a joy to read. The recipes I've tried so far are also delicious and easy to follow if labor intensive. I made the Brown Bread from the Macedonian section - savory and delicious. I also made the Red Pottage from the British Isles section, which is also yummy if a mess to make with an immersion blender (they recommend a blender, so it's not their fault). I also made it a little easier on myself and did parts of this in the s This cookbook is amazing! There is so much cultural information here, it's a joy to read. The recipes I've tried so far are also delicious and easy to follow if labor intensive. I made the Brown Bread from the Macedonian section - savory and delicious. I also made the Red Pottage from the British Isles section, which is also yummy if a mess to make with an immersion blender (they recommend a blender, so it's not their fault). I also made it a little easier on myself and did parts of this in the slow cooker - I think the whole thing could easily be done in the slow cooker if you sauteed the onions and celery before adding to the pot.

  9. 5 out of 5

    C.

    I thought Moosewood was all veggie, but there' some fish in here - not that I'm complaining, as I went pescatarian myself two years ago. This book does a very good job of covering the world, and much more intelligently than most; Africa is actually broken down into regions (who knew it was a continent, not a country!), as is Asia and Latin America, which is not only politically and socially but culinarily refreshing. Oh, and the food is fantastic. I thought Moosewood was all veggie, but there' some fish in here - not that I'm complaining, as I went pescatarian myself two years ago. This book does a very good job of covering the world, and much more intelligently than most; Africa is actually broken down into regions (who knew it was a continent, not a country!), as is Asia and Latin America, which is not only politically and socially but culinarily refreshing. Oh, and the food is fantastic.

  10. 5 out of 5

    Gwen

    Hands down, my favorite cookbook because of the variety and the fact that most dishes are vegetarian. I love reading each contributor's introduction to a cuisine and stories about the names of particular dishes (Yellowman's Banana Lime Bread and Best Peach Cobbler are standouts). Many are cuisines that we don't hear much about, like Chilean or Finnish. The recipes are easy to follow and most of the ones I've tried were very tasty. The index is excellent and there is a helpful glossary. Hands down, my favorite cookbook because of the variety and the fact that most dishes are vegetarian. I love reading each contributor's introduction to a cuisine and stories about the names of particular dishes (Yellowman's Banana Lime Bread and Best Peach Cobbler are standouts). Many are cuisines that we don't hear much about, like Chilean or Finnish. The recipes are easy to follow and most of the ones I've tried were very tasty. The index is excellent and there is a helpful glossary.

  11. 4 out of 5

    Kudisan Kai

    Great cookbook

  12. 4 out of 5

    Sarah

    A fantastic cookbook from a fantastic source. Moosewood books are full of interesting, beautiful, delicious recipes using fresh and wholesome vegetarian ingredients, and occasional seafood recipes. They are well-written, with good instructions, educational explanations, and personal touches. They don't usually have pictures, but trust me, you don't have to see pictures to know these recipes will be good. Moosewood Sundays is a collection of ethnic/regional menus, with each section written by a p A fantastic cookbook from a fantastic source. Moosewood books are full of interesting, beautiful, delicious recipes using fresh and wholesome vegetarian ingredients, and occasional seafood recipes. They are well-written, with good instructions, educational explanations, and personal touches. They don't usually have pictures, but trust me, you don't have to see pictures to know these recipes will be good. Moosewood Sundays is a collection of ethnic/regional menus, with each section written by a person very knowledgeable about that particular cuisine. This has a great collection of not-often seen cuisines, such as British, West African, Eastern European, etc. I have cooked numerous recipes from this book and have never been disappointed. Because this is a collection of recipes from the Moosewood Restaurant's special Sunday dinners, they do tend to take more time/effort to prepare, but if you have the time, it's completely worth it.

  13. 5 out of 5

    Hannah

    One of my most-used cookbooks ever. It's probably not the most authentic authoritative source on any of these cuisines, but it seems reasonably un-whitewashed, and the mix of cuisines is really intriguing (quick, name one other cookbook with Finnish and soul food recipes in it!). The harira (North African spiced vegetable soup), the date cake and the pilav have all been kitchen obsessions that I've eaten for weeks at a time. I gave this book to my dad around the time I went vegetarian (talk abou One of my most-used cookbooks ever. It's probably not the most authentic authoritative source on any of these cuisines, but it seems reasonably un-whitewashed, and the mix of cuisines is really intriguing (quick, name one other cookbook with Finnish and soul food recipes in it!). The harira (North African spiced vegetable soup), the date cake and the pilav have all been kitchen obsessions that I've eaten for weeks at a time. I gave this book to my dad around the time I went vegetarian (talk about a self-serving present), and then ten years later, found my copy on a sidewalk in San Francisco. Bonus!

  14. 5 out of 5

    Elizabeth

    I confess that I haven't tried a lot of the recipes in this book that was given to us years ago. However, the Rhode Island Corn Bread (inexplicably listed under "R" in the index) and the vegetable stock section (which is actually lists of what and what NOT to include and why) are the reasons that we keep the book in a prominent section on our cookbook shelf. The corn bread is quite grainy and rather flat but it is fabulous sliced and grilled, drizzled with olive oil, then served under barbecued I confess that I haven't tried a lot of the recipes in this book that was given to us years ago. However, the Rhode Island Corn Bread (inexplicably listed under "R" in the index) and the vegetable stock section (which is actually lists of what and what NOT to include and why) are the reasons that we keep the book in a prominent section on our cookbook shelf. The corn bread is quite grainy and rather flat but it is fabulous sliced and grilled, drizzled with olive oil, then served under barbecued vegetables and flank steak that has been thinly sliced in coins. (Yes, I know. Flank steak is NOT a vegetable. The Moosewood collective might be horrified.)

  15. 4 out of 5

    Nikki

    When I first got this cookbook I had three children living at home and because of my work schedule, didn't cook dinner all that often. Now, looking at the "look inside" feature on Amazon, I'm hoping I still have it because I think I'd like to try a lot of the recipes. I believe the tapenade recipe I've been making for years whenever I need an appetizer is from this book. I noticed to my surprise that there are some fish/seafood recipes included -- Moosewood is famous for vegetarian cookbooks but When I first got this cookbook I had three children living at home and because of my work schedule, didn't cook dinner all that often. Now, looking at the "look inside" feature on Amazon, I'm hoping I still have it because I think I'd like to try a lot of the recipes. I believe the tapenade recipe I've been making for years whenever I need an appetizer is from this book. I noticed to my surprise that there are some fish/seafood recipes included -- Moosewood is famous for vegetarian cookbooks but I guess there are some vegetarians who don't count fish as meat. You can get a copy for as little as $4 and it would be well worth while even if you aren't vegetarian.

  16. 4 out of 5

    Hyla

    This review has been hidden because it contains spoilers. To view it, click here. This book provides a complete set of recipes (appetizers, through dessert) broken down by regions. There's a great vegetarian Shepherd's Pie recipe that would be very easy to make vegan. The Turkish Spinach and Lentil Soup (with rosemary & bulgar) is one of my favorites. The Blueberry Yogurt Pie is pretty fail-safe and is made with a crust that you don't have to roll out. The dishes are vegetarian-ish (include dairy, eggs & fish). This is a good book for a beginner with a basic kitchen to expand This book provides a complete set of recipes (appetizers, through dessert) broken down by regions. There's a great vegetarian Shepherd's Pie recipe that would be very easy to make vegan. The Turkish Spinach and Lentil Soup (with rosemary & bulgar) is one of my favorites. The Blueberry Yogurt Pie is pretty fail-safe and is made with a crust that you don't have to roll out. The dishes are vegetarian-ish (include dairy, eggs & fish). This is a good book for a beginner with a basic kitchen to expand his/her repertoire or plan a themed dinner.

  17. 5 out of 5

    Amy "the book-bat"

    I really like how this cookbook is set up. There are 17 regions/countries/ethnicities included in the book. Each section has an introduction to the area and the cuisine being covered, which is very informative. The recipes included in each section are separated by meal or course and each section has its own table of contents to make locating recipes easier. I am interested in culture and trying foods from other parts of the world, so this book really appeals to me.

  18. 4 out of 5

    Siobhan Mcnally

    I remember eating in the restaurant and being so impressed I immediately wanted to learn how to cook like that myself. I have cooked my way through this book from cover to cover with my husband and the African peanut stew and empanadas are a family favorite we make often. These recipes are a bit more complicated than in some of the other books they have produced, but the results are impressive and well worth the extra effort.

  19. 4 out of 5

    Jill

    Now this Moosewood cookbook I like. Simple recipies from a range of cultures, and easily attainable ingredients. Also takes away the intimidation factor for those wanting to experiment with Pan-Asian and Indian cuisines. If only the food served at the actual Moosewood were as good as most of these recipies...

  20. 4 out of 5

    Sheryl

    I end up using this book quite often at work, and I've recommended/purchased it for others who need to come up with creative vegetarian recipes on a regular basis. Not something I ever cooked from at home too much, but the personal stories are nice and some of the soup recipes, especially, are very good. I end up using this book quite often at work, and I've recommended/purchased it for others who need to come up with creative vegetarian recipes on a regular basis. Not something I ever cooked from at home too much, but the personal stories are nice and some of the soup recipes, especially, are very good.

  21. 5 out of 5

    Valerie

    343501 A delightfully diverse cookbook organized by region/country. Sometimes a bit complicated and often with specific ingredient lists, it none the less is proving to be a great collection of recipes. And one you get around to making them, quite handy, such as the black bean ful which is not only delicious but easily storable (which is good, as these aren't recipes for one). 343501 A delightfully diverse cookbook organized by region/country. Sometimes a bit complicated and often with specific ingredient lists, it none the less is proving to be a great collection of recipes. And one you get around to making them, quite handy, such as the black bean ful which is not only delicious but easily storable (which is good, as these aren't recipes for one).

  22. 5 out of 5

    Michelle

    Excellent ethnic recipes for dishes from around the world. Try the brussel sprouts and carrots; I think this is in the UK section. My husband, who was totally turned off of brussel sprouts as he'd never tasted them when cooked properly, loves this dish. I typically make it for Thanksgiving and Christmas dinners. Excellent ethnic recipes for dishes from around the world. Try the brussel sprouts and carrots; I think this is in the UK section. My husband, who was totally turned off of brussel sprouts as he'd never tasted them when cooked properly, loves this dish. I typically make it for Thanksgiving and Christmas dinners.

  23. 4 out of 5

    Laura

    My go-to cookbook for all of my CSA veggies. I can't open this cook book without finding something I want to make. A good variety of cuisines, many of which I don't see (or taste) on a regular basis. The cook book is vegetarian but even non-vegetarians should be able to find something intriguing. Love the variety of soups. My go-to cookbook for all of my CSA veggies. I can't open this cook book without finding something I want to make. A good variety of cuisines, many of which I don't see (or taste) on a regular basis. The cook book is vegetarian but even non-vegetarians should be able to find something intriguing. Love the variety of soups.

  24. 4 out of 5

    Kali

    I never like Moosewood cookbooks, and I should probably stop buying them. In this case, I found that none of the included recipes sounded better than those included in my "ethnic" (as in, "not American") cookbooks. It's never good when I go through every page of a cookbook and am not tempted to cook anything described therein.... I never like Moosewood cookbooks, and I should probably stop buying them. In this case, I found that none of the included recipes sounded better than those included in my "ethnic" (as in, "not American") cookbooks. It's never good when I go through every page of a cookbook and am not tempted to cook anything described therein....

  25. 5 out of 5

    Nyna

    The best vegetarian cookbook I have ever come across. But with it comes some work. The reason for the "Sundays" in the title is because you would not want to put this much effort into cooking every day. That said, each and every one of the recipes that I have tried in this cookbook has been worth every ounce of preparation. The best vegetarian cookbook I have ever come across. But with it comes some work. The reason for the "Sundays" in the title is because you would not want to put this much effort into cooking every day. That said, each and every one of the recipes that I have tried in this cookbook has been worth every ounce of preparation.

  26. 4 out of 5

    Ivy Jeanne

    This is a fantastic international cookbook! I use it all the time and have so for about 10 years. If you want to whip up a Transylvanian casserole or brew up the best damn Ginger brew to impress your friends, check this book out!

  27. 5 out of 5

    Holly

    The first cookbook I ever bought--because a crazy lady we house sat for in new Mexico had it. I've made the Greek potatoes a LOT. There is also an amazing stuffed zucchini recipe, though I think thaat might actually be in one of the other Moosewoods. The first cookbook I ever bought--because a crazy lady we house sat for in new Mexico had it. I've made the Greek potatoes a LOT. There is also an amazing stuffed zucchini recipe, though I think thaat might actually be in one of the other Moosewoods.

  28. 5 out of 5

    Kate W

    The Moosewood collective has produces tons of cookbooks. This is the international one. The chapters are organized by country or region. It's a great vegetarian resource. Two favorite recipes are the creamy Mexican corn soup and the white bean and garlic soup from Provence. The Moosewood collective has produces tons of cookbooks. This is the international one. The chapters are organized by country or region. It's a great vegetarian resource. Two favorite recipes are the creamy Mexican corn soup and the white bean and garlic soup from Provence.

  29. 4 out of 5

    Sir He-Man

    I heart you, Moosewood. Run away and make sweet sweet cream dishes with me. Also, mmmmm Eastern European dishes! Caribbean! The Chinese and Indian sections are a little simple but the rest of the book I have been enjoying muchly. I have three words for you: Blueberry yogurt pie.

  30. 5 out of 5

    Jay

    I find this a fantastic cookbook for casual reading or meal planning. I appreciate the suggestions for authenticity balanced with health. I only wish the paperback itself were a bit sturdier to survive my household.

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