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Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery) | 
| Author: Moosewood Collective
Publisher: Fireside
Category: Book
List Price: $24.95
Buy Used: $3.41
You Save: $21.54 (86%)
New (38) Used (111) Collectible (3) from $3.41
Rating:  33 reviews
Sales Rank: 28701
Media: Paperback
Pages: 736
Number Of Items: 1
Shipping Weight (lbs): 2.5
Dimensions (in): 9.1 x 7.4 x 1.7
ISBN: 0671679902
Dewey Decimal Number: 641.5636
EAN: 9780671679903
ASIN: 0671679902
Publication Date: October 15, 1990
Availability: Usually ships in 1-2 business days
Condition: Not an ex-library book, paperback. Edition as shown. No marks in text or dog eared pages. Light wear and bumping to corners, light bending to covers from having been read. In stock, ready to ship from the USA. Ships same day in padded envelope with barcoded address, free delivery confirmation and tracking. Inquires regarding condition and pricing are welcome.
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Amazon.com Review
In Sundays at Moosewood Restaurant, 18 of the Moosewood Collective's chefs each contribute a chapter of vegetarian recipes from a different regional cuisine. Recipes are straightforward, and sources (and substitutes!) are given for hard-to-find ingredients. In addition to the Asian cuisine one might expect to find in an international vegetarian cookbook, there are some surprising and tasty options from Eastern Europe, Armenia, and the Middle East, as well as both Ashkenazi and Sephardic Jewish recipes. The suggested menus encourage mixing; tomorrow's dinner could include Sopa de Ajo (garlic soup) from Chile, Spinach Nori Rolls from Japan, and Mango with Yogurt from India. The main dishes are so hearty that your guests may not notice they're meatless.
Product Description
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 18 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 percent 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 percent of the Defense Department budget towards programs that create and maintain peace in positive ways.
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| Customer Reviews: Read 28 more reviews...
 Good recipe ideas, terrible execution November 14, 2008
J. Bovay
I have tried at least 10 recipes in this book, and only 2 of them I would ever make again. (One being a Korean dish wrongly included in the "China" section.)
I bought the book because (a) it was the longest of the Moosewood recipe books, and (b) I thought that the diversity of dishes would be exciting. I don't know whether the preparations have been overly simplified to the point of losing taste, whether the authors have simply included everything they've tried to serve in the restaurant over the years without any editorial checks... but all of the dishes suffer from a lack of taste.
For instance, I decided to try a Gorgonzola sauce tonight with fettuccine, and weighed the expensive ingredients of a similar recipe versus the ease of a 7-ingredient recipe here. I realized, in retrospect, that the richness of the cream cheese in the "Sundays at Moosewood" recipe forced the tang of the Gorgonzola to a barely-detectable level. I will try the dish again, but will try hard to avoid using this book for recipes.
On the positive side, the essays by each of the book's 18 authors at the start of their respective chapters are interesting. The glossary in the back of the book provides detailed insights into dozens of the ingredients used in the book, which is quite helpful. (But, of course, much of the discussion of foods' availability is outdated.) Finally, if you want to see what certain regional cuisines might consist of (according to one person's interpretation), the book can provide some inspiration. But I will only ever again use the book to give me ideas, and then find another source for the recipe. Too many good (pesco-)vegetarian recipes have been published online and in books in the last 18 years to force myself to cook another of these recipes.
 Vegetarians: Beware Elitism August 28, 2008
Leland Taylor (North Highlands, CA United States)
0 out of 3 found this review helpful
I was titillated by the title of Moosewood Sundaes, as I had never heard of Moosewood on the West Coast: I am just another ignorant Westerner. I set out to find out what Moosewood is, and I found out some people apparently expect that it is ALL about vegetarians and vegans. I am a carnivore, but not STRICTLY a carnivore, but NOT strictly an omnivore, either. I enjoy eating vegetables as a large part of my diet. I find vegetarian elitism to be uninteresting.
After pondering their messages for a while, I was reminded of an old saw: to light a candle instead of cursing the darkness. Best Wishes for their happiness; I hope they find it somewhere.
In the mean time, I am still titillated, and I mean to order this book based upon ALL Reviews, and it sounds as though I might find it to be a valuable information resource in my meal-planning.
Sept 10, 2008: I have just received my copy of the book, and I find it to be gently insightful as to why some have chosen a vegetarian lifestyle. I respect their choice, for whatever reason, and I can only hope that the vegetarian folks can respect the choices of the others around them. As I sit writing this on the cusp of the observance of the anniversary of The WTC Tragedy, I can only hope we can learn to regard each other in the spirit of the US Constitution, and to appreciate our differeces, and to deal in a mature way with unmet expectations.
I enjoy cooking and eating. Cooking is another of my hobbies and I have about 300 cooking books in my library. I have not yet prepared even 1% of the recipes, but I have learned much about my hobby. This book is so diverse, it is almost a literary amuse bouche to my library, and to food genres not yet in my library. The preceding reviews have given me a good suggestion as to where I should start cooking and where I should go from there. I am excited to have this book on the itinerary of my journey. I am already imagining the tastes of many of the dishes I have read about, and I have ideas of how I might even modify some of them on the second and third go-rounds. I hope I can someday find my way to Ithaca, NY. Leland
 Sundays at Moosewood Restaurant August 27, 2008
342
1 out of 1 found this review helpful
This is a classic and as appropriate for today's cooks as when it was written. I wanted to learn how to make foods with an international flair and this has it---Plus commentary.
Favorite cookbooks revisited July 28, 2008
Kathleen P. Greenwood (Atlantic City, NJ USA)
1 out of 1 found this review helpful
Long a favorite, my 'Sundays' was missing the index and various pages. This used copy cost me less than ten dollars, and is in perfect condition.
This book is great for those who are beginning to cook more adventurously. The recipes are simplistic when compared to, for example, Deborah Madison. There is much use of grocery store substitutes so you don't need an entire ethnic pantry. But the recipes have stood the test of time, particularly the middle eastern section and southeast asia. This is a huge, wonderful book. Don't let the heft and lack of photos put you off!
The one cookbook I keep going back to... March 12, 2008
T. Gray (Bethlehem, PA USA)
I first got this cookbook when I was in college back in the early 90's in Rochester, NY. I made several recipes for my roommates and they loved them! I have never made anything from this book that turned out less than delicious. I seldom post reviews on anything, but I think this cookbook warrants my review. My favorites are the Cape Verde Vegetable Soup, Groundnut Stew, Moroccan Stew and the Rusks (with a cup of chocolate chips thrown in). I have a whole legion of rusk followers now who have asked for the recipe : ). I just called one of my old roommates and she told me that she wanted to make a batch of choc. chip rusks so bad last year and she lost the xerox, that she went to her public library and found the book in the stacks and made a new xerox! That's love : )
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