Sundays at Moosewood Restaurant: Sundays at Moosewood Restaurant

by The Moosewood Collective

Book Overview

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...

• Format: Paperback
• Language: English
• ISBN: 0671679902
• ISBN13: 9780671679903
• Release Date: October 1990
• Publisher: Atria Books
• Length: 736 Pages
• Weight: 2.62 lbs.
• Dimensions: 1.7" x 7.3" x 9.3"

Customer Reviews

Fantastic recipes

Love this book so much, I bought two of them. My favorite recipe thus far is the mung bean Adobo. It goes over quite well at potlucks! Recipes are easy to follow, and the results are delicious. If you like good, tasty, healthy food, this book is for you!

Even the picky children of the authors agree!

My father was one of the lead contributors on this cookbook (he wrote the English food section). I grew up involved in Moosewood and was always a firm believer in McDonald's as a result. However, as I grew up I became a bit more adventuress in my eating habits. And as an adult I use this cookbook very often. It is my favorite of the Moosewood bunch - and about as close to eating at the world famous restaurant as being there. Don't be fooled - the "original" Moosewood cookbook isn't actually indicative of the restaurant itself. Sunday's at Moosewood, however, is the real deal! Come visit them in Ithaca some time! We're a beautiful town and we serve some good food!

This is my most-used cookbook.

I've used Sundays at Moosewood so much that it has fallen apart into three pieces, and I need to buy a new one. The book is a good read--all of the authors introduce their regional sections with an essay about the culture and cuisine of, say, the North African highlands (my personal favorite). This is followed by a very satisfying variety of recipes from each area covered. The recipes are good! Dishes from Ethiopia, the Philipines, Japan, South Africa, and even England have become staples in my kitchen. I love this book.