416 pages, 9.25 × 7.38 × 1.2 in
April 19, 1994
The following ISBNs are associated with this title:
ISBN - 10: 0671679929
ISBN - 13: 9780671679927
Read from the Book
Chapter 1It Seems Everyone likes soup. At Moosewood Restaurant, each day we serve four or five different soups from an always growing repertoire. We renew the selection constantly because soup is so popular -- some of our customers order soup every day. Whether the soup is an old favorite, newly invented, or wildly exotic, it makes a comforting, nourishing meal. Perhaps more than any other category of foods, soup is a symbol of hearth and home.Nearly instant convenience soups have been around for a long time now. Your supermarket may have a whole aisle of them. But no commercial canned or freeze-dried soup can compare to the genuine homemade article for taste and nutrition (not to mention economy and originality). Although none of the soups in this chapter can be made in as little time as it takes to open a can, they have much to recommend them.Green Jade Soup, Red Lentil Soup, and Portuguese White Bean Soup make highly nutritious and appealing meals. With a well-stocked pantry, Noodles with Mirin or Black Bean Soup can be made at a moment's notice. Golden Cheddar Cheese Soup and Tomato Garlic Soup with Tortellini are certain to please children (and their parents). Some of these soups are perfectly suited for a fancy dinner party, we suggest North African Cauliflower Soup, Pumpkin and Porcini Soup, Shrimp Bisque, or Mexican Tomato Lime Soup when company's coming. Some, such as Chilled Moroccan Tomato Soup and Simple Garlic Broth, dock in at only 15 or 20 minutes' preparation
Table of Contents
About Nutritional Analysis
Dips, Spreads, and Quick Breads
Salads and Sides
Dressings, Salsas, and Sauces
Main Dish Salads
Stir-Fries and Sautes
Sandwiches, Filled Tortillas, and Pizzas
Eggs and Pancakes
Guide to Ingredients
Preparation and Techniques
Nondairy and Vegan Recipes
Home at 6, Dinner at 6:30
About the Moosewood Collective
From the Publisher
Winner of the 1995 James Beard Award for Best Vegetarian Cookbook
Although many people think that cooking without meat means spending more time in the kitchen, the cooks at the world-renowned Moosewood Restaurant know this isn't so. Busy balancing home, work, and other commitments, they've been cooking for family and friends every day of the week for over twenty years. Moosewood Restaurant Cooks at Home is the result of that experience—over 150 carefully honed and tested recipes calling for the best ingredients, accompanied by time-saving tips and planning suggestions, add up to a delicious whole-foods cuisine that is versatile and healthful and can be prepared with a minimum of effort.
This book contains dishes full of exciting flavors, sure to please every taste, from savory soups to substantial main-dish salads, from hearty stews to palate-teasing “small dishes.” Sauces, salsas and dressings, and a collection of almost-instant desserts turn the simplest meal into an occasion.
Chapters on techniques and menu planning, lists of recipes for special needs, including nondairy and vegan fare and kid-pleasing food, as well as an in-depth guide to stocking the meatless pantry (including a list of recommended convenience foods), make Moosewood Restaurant Cooks at Home the essential companion to everyday cooking.
About the Author
is run by a collective of eighteen people who rotate the jobs that make the restaurant work. The Collective is also the author of Sundays at Moosewood Restaurant.Moosewood Restaurant
contributes 1 percent of its profits from the sale of this book to AIDS Work of Tompkins County (New York), which provides HIV advocacy, information, and support.
From Our Editors
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