Moosewood CollectiveReseñas

There are a lot of great recipes in this book and I look forward to trying them!

Lots of great recipes that I'm looking forward to trying!

One of my favorite cookbooks, and yet I don't cook out of it nearly enough. Whenever I'm in a food rut, I like to flip through its pages to remind me of all the things I could cook.

This cookbook is one step removed from Molly Katzen- produced by the Moosewood Collective- so maybe two heads are better than one?
Still features the same terrific plant based, often international flavored, whole food recipes. The list of ingredients aren't quite as long as the original Moosewood. And I don't go for "low fat" in meatless recipes ! Fat equals flavor!

Nice variety of fancy vegetarian recipes.

The recipes in this book include low-fat versions of popular standards (like macaroni and cheese), and new inventions to achieve great taste with lower fat. Their goal, as stated in the introduction, was to create food that doesn’t come off as merely “healthful diet food” but rather food that “is exciting, ethnically diverse, and satisfyingly delicious.”

In my opinion, they succeed admirably. The recipes I have tried are not only good-tasting, but not that difficult to make. In particular I recommend the Tuscan Sandwich, Quinoa Pine Nut Pilaf, Lucious Basil and Feta Pizza, and Chocolate Cocoa Cake.

Each recipe is accompanied by nutritional information and menu suggestions.

Summer Sauce for Pasta, p.162; this worked very well even in the winter.

This cookbook is amazing! There is so much cultural information here, it's a joy to read. The recipes I've tried so far are also delicious and easy to follow if labor intensive.

I made the Brown Bread from the Macedonian section - savory and delicious. I also made the Red Pottage from the British Isles section, which is also yummy if a mess to make with an immersion blender (they recommend a blender, so it's not their fault). I also made it a little easier on myself and did parts of this in the slow cooker - I think the whole thing could easily be done in the slow cooker if you sauteed the onions and celery before adding to the pot.

So far, every recipe we've tried from this cookbook has been great enough to add to our Family Favorites collection.

Caribbean Yellow Rice & Peas - very good.

Dilly Beans - excellent.

Carrot & Parsley Salad - delicious.

Robbins Library Cookbook Club choice for February

Cowboy Cookies: Turned out okay but not spectacular; like Flour's "Chunky Lola" cookies but not as good.

Chocolate Ricotta "Moose": accidentally used half-and-half instead of cream, which definitely did not work! It thickened up overnight in the freezer, though.

Mac and Cheese with Broccoli: Again, okay but not particularly special, and it did that thing that I understand but dislike where one of the ingredients is an entire other recipe (for cheese sauce, in this case) on another page. And used a lot of pots/pans.

Gingerbread: [?]

Overall, I liked the layout - plenty of white space on each page, clear ingredient list and instructions, as well as notes about cleanup, and some color pictures.

This was published over 20 years ago, and is another great cookbook from Moosewood Restaurant.

Although my favorite is the recent [b:Moosewood Restaurant Favorites: The 250 Most-Requested, Naturally Delicious Recipes from One of America's Best-Loved Restaurants|17167085|Moosewood Restaurant Favorites The 250 Most-Requested, Naturally Delicious Recipes from One of America's Best-Loved Restaurants|Moosewood Collective|https://d.gr-assets.com/books/1362226082s/17167085.jpg|23594241], this book has a lot of great recipes. Even though it was published so long ago, when they were just about the only major player in the vegetarian game, it is worth checking out, especially if you enjoyed the other Moosewood Restaurant Cookbooks.

The Moosewood restaurant has published many cookbooks over the years. Ages ago, one of the first cookbooks that I owned, (and an entirely vegetarian one to boot!) was a well worn copy of The Moosewood Cookbook. It was unique and amazing, and opened up my options as someone who preferred plant based food.

This edition is a best of the best collection, developed over the years, skimmed from the most delicious, most consistent recipes from their restaurant experience, compiled beautifully with gorgeous photographs. I adore the puffy cover and the bright, colorful, cheerful appearance.

When cookbooks arrive at the library, I always flip through them, and if the recipes look appealing, I check them out and test some recipes. This edition of the Moosewood cookbooks turned out to be amazingly consistent; every recipe that I have tried has turned out wonderfully. I have since added this to my permanent collection, and regularly cook from it.

Very highly recommended.

Not my favorite Moosewood Restaurant cookbook - there were many recipes that I thought were just OK.

Standout recipes were
Butternut Squash Hash - easy, quick, new way to cook squash.
Walnut-Cheddar "Meatballs" - a bit of work, but well worth the effort!
and
Carrot Cornbread - really delicious, and a fun way to add more veggies to your diet.

But I am used to 90% of the recipes in Moosewood Restaurant cookbooks being keepers, and with this one, I really only found the three.

Also, I could not find an oven temperature on pages 44-45 for the recipe Spicy Filo Samosas with Spinach, Mint and Cilantro. I would assume 350F?

For those not already aware, The Moosewood Collective has been producing cookbooks since the 80s. Their goal now, as it has always been, is to produce real, wholesome, luscious food. Their emphasis is on natural, plant-based food. They are not the first to take such an approach and certainly won’t be the last. They are one of the most prominent in the field, however. Their recipes are described as no-nonsense cookery, with a love of culinary adventure.

This new cookbook “The Moosewood Restaurant Table, 250 Brand-New Recipes From The Natural Foods Restaurant That Revolutionised Eating In America”, focuses on new vegetarian and vegan recipes with multiple ethnic influences. Their approach to vegetarian, vegan, and gluten-free dishes, is to make them satisfying enough that people won’t miss the meat, cheese, eggs, or wheat flour.

In the introduction, they describe the journey which resulted in this cookbook. Many new and rediscovered ingredients, combinations, and cuisines were employed. Included with the new are a few traditional recipes with perhaps a new twist. The authors also mentioned that, as with any other art-form, recipes are only guidelines. And of course, variations in timing are going to happen depending on what you’re cooking, what you’re cooking it in, etc. They advise “Use your nose, cool your jets, cook with love, and use The Force.” I love that quote.

After that micro introduction, the first chapter of recipes begins with “Breakfast & Brunch”. When I first received this cookbook I was afraid that it might contain recipes full of ingredients I can’t get it my local grocery store and certainly don’t have in the house. I am pleased to report that this is not the case. I’m sure one or two recipes might call for something I’ve not got on hand but few recipes called for ingredients not already found in my fridge or pantry.

One of my favourite things about a good cookbook is that there are variations on the recipes. For instance, many of these recipes offer a variation on herbs, a vegan, or gluten-free option. Others have simply different recommended flavour combinations. Throughout the book, there are valuable little tips and tricks. For instance, “How to freeze fruit for your breakfast smoothie”, so you always have something on hand even out of season.

With “Starters & Snacks” there are a number of recipes which would serve well as lunches, side dishes or if you just have the munchies. I like how the recipes, throughout the book, have “Serving And Menu Ideas” included. Each of the recipes recommends other recipes within the book that will work well together. As mentioned earlier they do a modern twist on several traditional recipes. In this section is the deviled eggs recipe with a couple of pretty interesting flavour combinations. You may find them a lot better than the ones your grandma made.

“Spreads & Dips” follow. I do love how several of the recipes referred to other tips and tricks within the book with direct page references. This really helps to keep you on track. As with the other recipes, they all start with a brief explanation of the food and include necessary details like Yields, Cook Time, etc.

“Sandwiches” are next but don’t just think that these are two pieces of bread with some stuff in between them, some of the recipes are quite different. The Banh Mi Chay sandwich, for instance, is a two-page version of a Vietnamese creation.

The next set of recipes is the “Soup” category. With a few recognizable soups, there are several interesting additions. The “Sopa Verde de Elote”, for instance, is a Mexican soup with the Moosewood with a twist on it.

As you will find in nearly every vegetarian recipe cookbook, there is a chapter on “Salads”. But if you were looking for your iceberg lettuce with one or two extra ingredients and a nice vinaigrette, you’ll need to look elsewhere. The salads here are quite tasty looking and the ingredient combinations are very interesting. Along with the green salads, there are bean salads, and even a potato salad, to entice your taste buds.

“Main Dish Salads” is next. If you like to have a salad for your main meal there are several options for you. Some of them are green salads, others noodle salads. There’s even a “Quinoa Tabouli with Pomegranates and Pistachios”. The “Grain Bowl” chapter offers only six recipes. These give recipes for couscous, bulgur wheat, etc.

The “Entrées” chapter starts with an “Autumn Pot Pie” with vegetables, herbs and a cheese sauce it looks like a lovely New England style pie, suitable even for the holidays. I think the only time I saw the word meat mentioned in this book was in the “Walnut Cheddar Herb Meatballs”. This is a meat-free dish which mimics meatballs and can even be made in smaller versions for appetizers. The tips offered for this recipe included how to make a meatball pita and a meatball sub. Num, num.

Chapters, “Stews & Sautés”, “Pasta”, and “Burgers & Beans”, follow. The “Pizzas & Breads” chapter is next and includes a very detailed recipe for creating your pizza crust. They also include a gluten-free pizza crust and several recipes for pizza flavour variations and a “Focaccia”. You’ll even find a recipe for “Bialys”, and a couple of cornbread variations.

“Side Vegetables”, “Side Greens”, “Sauces, Pickles, and Other Good Things” are all covered in the following chapters. This leads up to “Desserts”. The “Desserts” chapter is quite extensive. If you’re looking for Cookies, Shortbread, Brownies, Blondies, Cake, even Gingerbread, you’ll find it here. The Moosewood Restaurant certainly knows how to make a dessert. Not to be left out there are even Cheesecake, Tart, Crumble, and Pudding recipes included, as well as a Sorbet and “Date-Walnut Shake”.

Even For Meatatarians

In all, this is a fantastic book for anybody whether or not they’re vegetarian, vegan, gluten-free, or huge meat lovers. There are textures, flavours, and variations that would even give die-hard meatatarians something to love. The only thing I would change would be to add more pictures.

See the review with the “Pumpkin Cheesecake” recipe on RecipesNow! The Reviews And Recipes Magazine. This review is in response to a hard copy of the book sent to me by the publishers in hopes of an honest review.

I appreciate the sidebar tips on what to serve with a recipe, a variation, or a quick side dish. Quick, easy, Moosewood. Need I say more?

Right off the bat, I'll mention that I'd never picked up a Moosewood Cookbook before this one. I'm also not a vegetarian and don't actively avoid gluten. I do eat (mostly) organically, local, and fresh. Probably more akin to paleo meals.

My initial response to this cookbook was drooling. The pictures were fantastic and the recipes looked do-able and delicious despite my slightly different eating habits. I tried a handful of recipes and was very pleased. My copy was a library find but I'm certain I'll be buying this one.

40 years of this wonderful restaurant! This is a really interesting cookbook and it combines flavors I never thought of combining. Cannot wait to try alot of these recipes. Thank you Netgalley!

This was a good book; I cooked from it a lot in grad school. Manageable and affordable, and a little less heavy than the Katzen Moosewood books.

I am glad I borrowed this from the library. I did NOT like this cookbook at all. The recipes didn't seem appealing, there were no pictures (though pictures are not a requirement for my cookbooks), and I felt like the book played heavily on the renown of the restaurant. Until I picked up the cookbook, I'd never heard of the restaurant.

There is a kale barley soup recipe in this book that is AMAZING!

Recipes are fantastic, especially sweet potato apple chipotle soup. I don't know if I'm ready to be this healthy all the time though. And I wish there were pictures and a few less "articles" about healthy eating.

I am not a vegetarian. That is probably why I can't rate this book any higher. It tried to use corn on the cob as a recipe which I think is ridiculous. And - vegetarian reuben?????

Love anything with barbere . . . And this has some good interpretations.

This is my favourite Moosewood book. The recipes are less complicated than most Moosewood recipes, which makes them perfect for everyday cooking, or casual entertaining. Highly recommended.

The best source of soup recipes we've ever found. Great baked tofu, as well. If you tried the first Moosewood cookbook and found it too buttery/cheesy, try their new books. The recipes are healthier and more vegetable focused.