Sundays At Moosewood Restaurant: Sundays at Moosewood Restaurant

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Sundays At Moosewood Restaurant: Sundays at Moosewood Restaurant

by Moosewood Collective

Touchstone | October 15, 1990 | Trade Paperback |

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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.

Format: Trade Paperback

Dimensions: 736 Pages, 7.09 × 9.06 × 1.57 in

Published: October 15, 1990

Publisher: Touchstone

The following ISBNs are associated with this title:

ISBN - 10: 0671679902

ISBN - 13: 9780671679903

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– More About This Product –

Sundays At Moosewood Restaurant: Sundays at Moosewood Restaurant

by Moosewood Collective

Format: Trade Paperback

Dimensions: 736 Pages, 7.09 × 9.06 × 1.57 in

Published: October 15, 1990

Publisher: Touchstone

The following ISBNs are associated with this title:

ISBN - 10: 0671679902

ISBN - 13: 9780671679903

Read from the Book

Africa South of the Sahara By Nancy Lazarus SOUPS West African Peanut Soup If you''re a person who loves peanuts, but thinks they were made to eat at baseball games or on bread with jelly, think again and get ready for a culinary adventure. This peanut soup is rich and spicy. The chopped scallions or chives are an integral element, not just a garnish. Serves 6 to 8 2 cups chopped onions 1 tablespoon peanut or vegetable oil 1/2 teaspoon cayenne or other ground dried chiles (or to taste) 1 teaspoon grated peeled fresh ginger root 1 cup chopped carrots 2 cups chopped sweet potatoes (up to 1 cup white potatoes can be substituted) 4 cups vegetable stock or water 2 cups tomato juice 1 cup smooth peanut butter 1 tablespoon sugar (optional) 1 cup chopped scallions or chives Sauté the onions in the oil until just translucent. Stir in the cayenne and fresh ginger. Add the carrots and sauté a couple more minutes. Mix in the potatoes and stock or water, bring the soup to a boil, and then simmer for about 15 minutes, until the vegetables are tender. In a blender or food processor, purée the vegetables with the cooking liquid and the tomato juice. Return the purée to a soup pot. Stir in the peanut butter until smooth. Taste the soup. Its sweetness will depend upon the sweetness of the carrots and sweet potatoes. If it''s not there naturally, add just a little sugar to enhance the other flavors. Reheat the soup-gently, using a heat diffuser if needed to prevent scorching
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Table of Contents


Contents

GENERAL INTRODUCTION

THE CUISINES

Africa South of the Sahara by Nancy Lazarus

Armenia and the Middle East by Laura Ward Branca

British Isles by Tom Walls

The Caribbean by Ned Asta

Chile by Eliana Parra

China by David Hirsch

Eastern Europe by Maureen Vivino

Finland by Susan Harville

India by Linda Dickinson

Italy by Anthony Del Plato

Japan by Andi Gladstone

Jewish by Wynelle Stein

Mexico by Lisa Wichman

New England by Maggie Pitkin

North Africa and the Northeast African Highlands by Fouad Makki

Provence by Kip Wilcox

Southeast Asia by Bob Love

Southern United States by Sara Robbins

MENU PLANNING

GUIDE TO INGREDIENTS, TECHNIQUES, AND EQUIPMENT

WHAT WE MEAN WHEN WE SAY, "ONE MEDIUM ONION..."

SUGGESTED READING LIST

INDEX

From the Publisher

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.

About the Author

Moosewood Restaurant is run by a group of 18 women and men who rotate through the jobs necessary to make a restaurant go. We plan menus, set long-term goals, and wash pots. Our ranks are bolstered by about half a dozen employees.

Major decisions are made collectively, and while democracy at work and at meetings has required effort and determination, the payoffs have been rich. Most of us have worked together for nearly ten years, and some of us since the restaurant''s inception in 1973. Personally, we are an assortment of individuals who have become a family -- caring deeply for one another, striving for fairness and consensus, and putting-up-with and letting-go-of various human foibles. Professionally, our collective process has worked well for seventeen years. Come visit!

If you have enjoyed Sundays at Moosewood Restaurant, you will want to read The Moosewood Restaurant Kitchen Garden by David Hirsch.

From Our Editors

Since its opening in 1973, Moosewood has been famous for creative foods which offer a healthful, vegetarian emphasis. Each Sunday, the restaurant presents diners with a new ethnic or regional cuisine, deliciously adapted from traditional recipes. Now, 400 of these culinary adventures are available to the home cook. Illustrations
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