The people responsible for the bestselling Sundays at Moosewood Restaurant have gathered more than 150 timesaving recipes for tasty, nutritous dishes with a vegetarian emphasis, so that cooks can create savory wholefoods cuisine at home with a minimum of time and effort.
The Moosewood Collective offers vegetarian recipes that reflect the changes in the American diet. These dishes average 16% fat, well below the accepted goal of 30%, and use only fresh, natural ingredients. Includes recipes for low-fat Guacamole, Shepherd's Pie, Penne with Creamy Walnut Sauce, and Sweet and Sour Lentils. Includes a nutritional ...
This collection of new vegetarian (and seafood) recipes from Moosewood also provides information on nutrition, organic produce, and substitutions. Recipes include Instant Tamale Pie, Baked Tofu Sticks, Pecan Crusted Fish, Macaroni and Cheese with Tofu, and Pistachio Cardamom Cake. Nominated for a 2002 James Beard Award.
From the famous Ithaca, New York, Moosewood Restaurant, this cookbook features cross-cultural recipes from each of their 18 cooks, with food categorized according to country of origin: Japan, Provence, the Middle East, and other locales. Each chapter includes appetizers, entrees, and desserts.
After 30 years, the Moosewood Restaurant in Ithaca, NY, is still going strong. In this volume, the Moosewood cooks celebrate their anniversary with vegetarian recipes for special occasions, including weddings and Halloween, with not only healthful salads, soups, and main courses but scrumptious desserts as well.
The Daily Special at the Moosewood restaurant in Ithaca, New York, is traditionally a bowl of soup, a hunk of bread, and a salad. The best of these recipes have been gathered into one handy cookbook: all-vegetarian, all-natural, all making use of seasonal produce. Recipes include Korean Pine Nut Porridge, Curried Zucchini Soup, French Barley Salad ...
Famous for its vegetarian cooking and trade cookbooks, the Moosewood Restaurant has been offering an innovative whole foods cuisine since 1973. This superlative cookbook contains an extensive repertoire of quantity recipes with an emphasis on vegetarian meals as well as several fish and seafood dishes. The recipes feature the full spectrum of ...
Moosewood Restaurant in Ithaca, New York, has gained international recognition and garnered awards for its innovative and tempting vegetarian food. Their delicious desserts are foolproof and prepared with a minimum of fuss while incorporating diverse flavors and traditions--from Grand Marnier Cake and Strawberry Mango Cobbler to Pear Meringue Tart ...
From Moosewood Restaurant in Ithaca, New York--named one of the most influential vegetarian restaurants of the 20th century by "Bon Aptit"--comes this collection of simple, quick, and delicious recipes created especially for the busy home cook. Full color.
The 200 classic, vegetarian dishes profiled in this cookbook are as sophisticated and eclectic as the first time the innovative cooks of Moosewood served them.
These 150 recipes are designed for quick preparation--usually in under 30 minutes. The emphasis is on the vegan diet, with dairy options and separate sections for recipes using fish and egg. It also includes suggestions for preparing vegan recipes that will please children, along with recipes. This attractive cookbook won the 1995 James Beard ...
Whole-foods trailblazer Moosewood Restaurant pairs its delicious soups and stews with complementary side dishes, making it easy to come up with delicious, simple meals to prepare throughout the year.
The Daily Special at the Moosewood restaurant in Ithaca, New York, is traditionally a bowl of soup, a hunk of bread, and a salad. The best of these recipes have been gathered into one handy cookbook: all-vegetarian, all-natural, all making use of seasonal produce. Recipes include Korean Pine Nut Porridge, Curried Zucchini Soup, French Barley Salad ...
From the famous Ithaca, New York, Moosewood Restaurant, this cookbook features cross-cultural recipes from each of their 18 cooks, with food categorized according to country of origin: Japan, Provence, the Middle East, and other locales. Each chapter includes appetizers, entrees, and desserts.
As is the Moosewood tradition, the recipes are creative, adventurous, and inspired by ethnic and global cuisine. They include appetizers like Pumpkin Seed Pesto Spread and Salsa with Peaches and Blueberries, soups like Ginger Tofu and Creamy Asparagus, and richly flavoured entrees like Pasta with Caramelized Onions, Tomatoes and Feta and ...
Moosewood Restaurant shares its favorite dishes made from in-season fruits and vegetables in this easy-to-use deck of recipe cards organized by time of year. Making the most of fresh and healthy ingredients has never been easier or more delicious.
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