736 pages, 9.25 × 7.38 × 1.8 in
October 15, 1990
The following ISBNs are associated with this title:
ISBN - 10: 0671679902
ISBN - 13: 9780671679903
Read from the Book
Africa South of the SaharaBy Nancy LazarusSOUPSWest African Peanut SoupIf 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 82 cups chopped onions1 tablespoon peanut or vegetable oil1/2 teaspoon cayenne or other ground dried chiles (or to taste)1 teaspoon grated peeled fresh ginger root1 cup chopped carrots2 cups chopped sweet potatoes (up to 1 cup white potatoes can be substituted)4 cups vegetable stock or water2 cups tomato juice1 cup smooth peanut butter1 tablespoon sugar (optional)1 cup chopped scallions or chivesSauté 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. Add more water, stock, or tomato juice f
Table of Contents
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
GUIDE TO INGREDIENTS, TECHNIQUES, AND EQUIPMENT
WHAT WE MEAN WHEN WE SAY, "ONE MEDIUM ONION..."
SUGGESTED READING LIST
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
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