Since 1973, Moosewood Restaurant in Ithaca, New York, has been
famous for its innovative vegetarian cooking. Throughout the years,
the Moosewood collective has been at the forefront of a movement
that has had a profound impact on the American diet. Gone are the
days when the phrase "I don''t eat meat" brought a grimace from
host or hostess and quizzical stares from fellow guests- vegetarian
cooking is no longer a novelty.
Vegetarian dishes are now a must at large social gatherings and
catered events, and often a mainstay of menus at restaurants and
institutions. Vegetarian cooks are increasingly called upon to
produce favorite vegetarian fare in quantity. But the cooks at
Moosewood Restaurant know that you can''t always expand a recipe
simply by multiplying the amount of each ingredient by six.
Moosewood Restaurant Cooks for a Crowd is the first vegetarian
cookbook and menu-planning guide designed exclusively for quantity
cooking. Each of its more than 250 recipes has been prepared in the
Moosewood kitchen and savored in the Moosewood dining room. Whether
you''re entertaining in your home, planning a catered affair, or
developing the menu for a large-scale restaurant, this
groundbreaking cookbook will inspire anyone who enjoys cooking
imaginative vegetarian meals for a crowd.#
The past two decades have been marked by a steady and rapid
increase in the demand for vegetarian and ethnic cuisine- in
quantity- at parties, at catered events, and in restaurants of all
descriptions. Responding to this demand has been particularly
difficult- most vegetarian dishes are usually prepared in small
quantities, ingredients can be hard to find, and the nutritional
contentof vegetarian dishes is quite different from that of
conventional fare. After two decades of dedicated exploration,
Moosewood Restaurant, in its singular fashion, has created a mostly
vegetarian cookbook for large groups. This book combines
Moosewood''s legendary cuisine with the dietary and practical
considerations important to foodservice professionals. Now you can
create vegetarian meals in quantity, featuring restaurant-quality
dishes that have already been proven to satisfy the most
discriminating vegetarian palates.
Many of the more than 250 recipes that fill these pages are
Moosewood''s most famous and most requested dishes. These include
hearty stews, savory pastries, festive holiday fare, pasta dishes,
and main-dish salads. Each dish is a delight in color, texture, and
flavor, and all of the recipes have been prepared in quantity in
the Moosewood kitchen.
This book speaks directly to cooks- both amateur and
professional- regardless of their familiarity with vegetarian
cooking. The straightforward recipes are easy to follow, use simple
procedures and equipment, and each one is accompanied by a
comprehensive nutritional analysis. The book provides a number of
suggestions for enhancing the flavor of reduced-fat meals, and the
Guide to Ingredients is a valuable reference tool for anyone who
wants to learn more about the basics of vegetarian and ethnic
cuisine.
This outstanding cookbook also provides Eight pages of color
photos A menu planning section that discusses the quality and
availability of ingredients you will need to create seasonal and
ethnic menus Measurements of ingredients listed in both weight and
volume A vegetarian pyramid that pairs vegetarianmeals with
nutritional needs A list of nondairy and vegetarian recipes