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Summary: Not just for vegetarians!
Review: As a food industry professional, I am quite selective about the books I choose to add to my cook book collection. This particular book was introduced to me by a very talented chef who used to work for me in my restaurant. I have since come accross two other chefs who have this book! Need I say more?
Check out the Moroccan date cake on page 529 Yummy!
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Summary: At first I doubted...
Review: but the end result of that night's cooking proved to be the most insanely delicious soup that I had ever had in my life - and strangely, I had a hand in it! Thanks moosewood cookbook, you're the best! I believe we made 3 or 4 recipies out of the book that night for our party of eight - every one was an absolute hit. The ingredient combos seem at first glance to almost be a joke - but the only joke is that I hadn't tried them before. I enjoyed especially the fact that the chapters are 'regionalized.' Whether I am in the mood for something spicy, Asiatic, and light - or something creamy, African, and solid - there is always going to be something in there for me to experiemnt with.
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Summary: What I want to know,
Review: How, exactly, is this book misleading? Nowhere on the cover does it claim to be vegetarian. And where is it inscribed that Moosewood must always and only every time put out vegetarian recipes? Pay more attention next time. This is not a case of a book being misleading, but of readers being too lazy to double check the index.
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Summary: Sundays at Moosewood Restaurant
Review: I agree with the lady from Boise, Idaho, my book has also fell apart due to alot of use and that is why I am here, ordering another one! Our family loves the ethnic flavors in this book and I find it easy to use with everyday ingredients. I especially like it because we are vegan and the variety of the book gives us lots of choices!
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Summary: Cooking for the storyteller
Review: I am what you might call a fair-weather-cook. I only find myself heading to the kitchen when I am swept up by some romantic or ecstatic urge to create. Sundays at Moosewood is my one and only cookbook because it's the only one that whips up my creativity enough to drive me into the kitchen to make some magic. As a professional writer, I am inspired by the storytelling that accompanies the recipies. Often I find myself enjoying picturing the images that led up to the finding of the recipe as much as I am enjoying the food itself. p.s. meat-eaters will love it too!
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Summary: A very useful crowd pleaser
Review: I found this in a used bookstore a few years ago. Recognizing Moosewood as something my mom and oldest sister used, plus loving all kinds of ethnic food, I figured I'd love it. I was right. This book totally changed how and what I cook. While many people focus on one type of cuisine (Italian, Indian, fast food...) I use this book and cook EVERYTHING -- Italian, Indian, Chinese, Jewish, Bulgarian, North African. My favorite and most often used recipes are Shepherd's Pie (British Isles), Moroccan Stew (North Africa), and Vegetable Biryani (India) but I've made a lot of these recipes. I made Chinese last night and it turned out tasting restaurant quality. The recipes are very tasty and the directions are great. It's also wonderful how the book has base ingredients (sauces), appetizers, soups, entrees and deserts for each type of cuisine so you can make complete meals (often there are suggestions in the recipes saying waht goes with what). The ingredient guide is very descriptive and helps you learn a lot about the herbs, vegetables, different tofu prepations. I highly recommend this to anyone who doesn't eat a lots of (or any) meat and wants to be able to cook ethnic food w/o having to worry about meat.
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Summary: Proving that tofu can taste good!
Review: I had reservations about this book since I usually only buy cookery books with photos, and this book has none. That said, I thought I'd give it a go, since the food at the Moosewood resaurant is so great. The focus is on cuisine from around the world, with each section including an interesting precursor to the region, detailing a little history of the area/writer/recipes. The recipes offer a really good variety of international cuisine (including numerous fish dishes for the "pesco-vegetarians" amongst us). I was thrilled to also find a British section included, since this is an area of the world that gets so often slammed for it's cuisine. (The Shepherd's Pie recipe is a must!) It's a rare cookery book indeed in which all the recipes you try turn out well - but this is certainly one of them. This has now become my staple recipe book, and comes thoroughly recommended.
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Summary: I am on my second copy
Review: I have had this book for years now and it is the one I reach for when I am looking for something "interesting" to cook. Most of the recipes are vegetarian but it is very easy to add meat if you like. I just made a banana bread last night and it was wonderful! I am almost amazed because the recipes all "work" (if you own a Martha Stewart cookbook, you KNOW what I mean!) and turn out exactly as expected. I am buying my second copy because the original is falling apart. If you have an adventurous palate, this is a wonderful springboard into cultural cooking . . . vegetarian or not!
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Summary: My FAVORITE cookbook, and NOT just for vegetarians.
Review: I have used this book so much over the years it is falling apart! I have many vegetarian and non-vegetarian friends over for dinner and this book gives me a winning recipe every time! The absolute favorite is the Capetown Fruit and Vegetable Curry, a South African recipe. The spices are to die for: such as cumin, coriander, cinnamon, turmeric, fennel and cardamon. This is not the off the shelf curry...which I don't usually like. This book has too many favorites to mention, but a good cook cannot do without this book. A MUST for any well rounded kitchen.
Rating:
Summary: My FAVORITE cookbook, and NOT just for vegetarians.
Review: I have used this book so much over the years it is falling apart! I have many vegetarian and non-vegetarian friends over for dinner and this book gives me a winning recipe every time! The absolute favorite is the Capetown Fruit and Vegetable Curry, a South African recipe. The spices are to die for: such as cumin, coriander, cinnamon, turmeric, fennel and cardamon. This is not the off the shelf curry...which I don't usually like. This book has too many favorites to mention, but a good cook cannot do without this book. A MUST for any well rounded kitchen.
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