The Moosewood Restaurant Table: 250 Brand-New Recipes from the Natural Foods Restaurant That Revolutionized Eating in America
| Author | : | |
| Rating | : | 4.34 (656 Votes) |
| Asin | : | 1250074339 |
| Format Type | : | paperback |
| Number of Pages | : | 416 Pages |
| Publish Date | : | 2014-02-05 |
| Language | : | English |
DESCRIPTION:
"It's Moosewood's world. 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. This thorough book will delight vegetarians and non-vegetarians alike and will become a cornerstone in any cook's library. Fortunately, the Moosewood collective has succeeded in meeting those challenges and produced a
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 exponentiallyWe’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. "It's Moosewood's world. 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 CurryCashew-Crusted Chickpea BurgersCuban Picadillo with TofuPot Pies for AutumnWinter and SpringButternut LatkesJamaican Jerk Tempeh Pattiesand 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. We'
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.