The Moosewood Restaurant Cooks for a Crowd: Recipes with a Vegetarian Emphasis for 24 or More

Millions around the world have been stirring up healthy vegetarian meals thanks to the classic, The Moosewood Cookbook. Now the distinctive Moosewood style comes to quantity cooking. Whether you are planning the menu for a holiday dinner party or responsible for running a large-scale eatery, this book is filled with recipes that feed 24 or more and still retail the charming simplicity that is Moosewood's hallmark. color photos

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 vegetables, herbs, grains, beans, nuts, soy and dairy products, avoiding foods that are heavily processed or have chemical additives. Each of the 250+ recipes includes introductory material providing specific information and tips, a nutritional analysis and serving or menu suggestions. An introductory chapter explains how to plan and prepare menus featuring whole foods, natural ingredients and vegetarian dishes and suggests sample menus using the recipes in the book.

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

MOOSEWOOD RESTAURANT is owned and managed by a group of 20 people who collectively run the restaurant and write the cookbooks. Everyone who works at the restaurant brings to it a spirit of friendship and creativity, and it is in this setting that ideas are cultivated, heritages are shared, and soups are stirred. The collective has published four previous cookbooks, including Sundays at Moosewood Restaurant and the James Beard Award-winning Moosewood Restaurant Cooks at Home (Best Vegetarian Cookbook, 1995).