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The Moosewood Cookbook: 40th Anniversary Edition, by Mollie Katzen
Download Ebook The Moosewood Cookbook: 40th Anniversary Edition, by Mollie Katzen
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About the Author
MOLLIE KATZEN is the best-selling author of twelve books. With more than six million books in print, Katzen is largely credited with moving plant-based cuisine from the fringe to the center of the American dinner plate, and was named by Health magazine as one of The Five Women Who Changed the Way We Eat. Katzen is a charter member of the Harvard School of Public Health Nutrition Roundtable and is an inaugural honoree of the Natural Health Hall of Fame.
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Product details
Paperback: 248 pages
Publisher: Ten Speed Press; 40th ed. edition (November 4, 2014)
Language: English
ISBN-10: 1607747391
ISBN-13: 978-1607747390
Product Dimensions:
8.5 x 0.8 x 10.8 inches
Shipping Weight: 2 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
242 customer reviews
Amazon Best Sellers Rank:
#24,810 in Books (See Top 100 in Books)
I’m thankful for a review copy of this special hard cover 4oth Anniversary edition that has recipes from the Moosewood Restaurant, located in Itaca, New York. The ideas for these recipes (and later book) originated in the homes and imaginations of the many people who cooked and have cooked there over the years. Mollie was one of the founding members of the Moosewood restaurant and cooked there for four years. Customers asked for recipes and she started to write them down. She would adapt them for home use and created a binder for safe keeping in the 70’s.The recipes in this book are mainly vegetarian. The author says, “The foods that were on the traditional American dinner plates in the 1950’s- 60’s – they were redefined and self-defined by the people who cooked them…These are homemade and real meals, there are 25 new recipes that were added to the original book.â€This book is like opening someone’s hand written treasure book filled with their favorite recipes. The book starts off with Soups; some hot and then a list of chilled. The one I did make and my family loved was the Cauliflower Cheese soup. Yummy. I now want to try the Mushroom Bisque, Potato-Fennel, Cream of Spinach and many others.The next category was Salads. There are a list of several dressings to be made. They mention a warm salad and several I’d like to try like the Fruit Salad, Four Waldorf Variations, Antipasti, Coleslaw and Tabouli. Next in line are the Sauces and Dips. There are several pasta sauces, purees, condiments, dips and spreads that all look good. The ones I’d like to try are Asparagus –Mushroom sauce, Eggplant scaloppini Masalas, Broccoli sauce and Ricotta Gnocchi; Orange-ginger sauce – Cashew-ginger sauce and Chinese Duck Sauce.Then they have a few Baked things and hot and cold sandwiches; then Entrees. I made the Spinach-Ricotta pie. My family loved it. I look forward to trying Cauliflower Marranca, Spinach-Rice Casserole – Crepes, Zucchini-Feta Pancakes, Lentil-walnut burgers; Cauliflower-cheese pie with Grated Potato Cruse, Zucchini-crusted Pizza – Veggie Chili, and Veggie Stew. All of them look yummy.Last but not least they have Desserts. Some I’d like to make Orange Cake; Lemon and Blueberry pound cake, Banana Bread, Carrot Cake, Apple Strudel, Rice Pudding, Baked Custard, No-fault Pumpkin Pie, Blueberry Pie, Fudge Brownies, and Ginger-Brandy Cheese Cake. Then there is the index for quick reference.I liked that each recipe had the time it took to prepare and make this meal, and the actual baking and/or cooking time and then what the recipe serving size. There are no color pictures in this cookbook but they did have ink illustrations that looked like they were done by hand. They were cute and added to making this a special and unique cookbook experience. What took getting used to was the fact that not all these recipes were from the same person. This book is a compilation of special recipes by the many chef’s that worked at Moosewood. So the instructions for each of the recipes are very different in style. This book is also printed as if someone wrote these recipes out in long hand; it’s not type set. It’s neat and again adds to making this a distinct and memorable book. It just take a little getting used to visually as I cooked the using this book.There were not too many ingredients in the recipes; the ones listed were easy to find and there was not a long list of instructions to follow. The meals I tried my family loved that means a lot because I have picky eaters. I highly recommend this book if you love veggies and aren't very creative about fixing and eating them. There is a wealth of recipes to choose from inside this special book which would make a great gift too!Disclosure of Material Connection: Received from the Blogging for books site.I received a complimentary copy of this book from the publisher. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255 “Guides Concerning the Use of Endorsements and Testimonials in Advertisingâ€Nora St LaurentTBCN Where Book Fun Begins www.bookfun.orgThe Book Club Network blog www.psalm516.blogspot.comBook Fun Magazine www.bookfunmagazine.com
I love the Moosewood Cookbook. My copy of the 1977 edition is tattered, taped up and multi-stained.When the 15th anniversary edition came out, I bought it so I could have a nice, not-falling-apart copy. Even though the cover stated "New Revised Edition". Unfortunately, the recipes had been edited, mostly to remove fat. Some recipes were gone altogether (e.g. Pakora and Tempura Vegetables). Others had eggs and cheese completely or partially replaced by other extra flavors; "Cheese Beans" became "Tart and Tangy Baked Beans", with cheese optional, an extra apple, plus molasses and cider vinegar. I tried both and liked the first much, much better, as with other recipe edits.I bought this 40th anniversary edition for the same reason I bought the 15th. Unfortunately, there was no warning on the cover that I was getting the revised recipes. This isn't the 40th anniversary edition of the original Moosewood Cookbook, it's the 25th anniversary edition of the 15th anniversary edition.I wish I could get a new copy of the original book.
If your old Moosewood Cookbook is tattered and falling apart, as the author discusses at the start of this updated version, hold onto all your favorite recipes from the old version. I was amazed to discover how many of my favorites had been altered like Gado Gado and Indonesian Rice Salad. I'm not saying that the new version might not be good but as an old hippie from the 1970's, I loved so many of these dishes as originally written. So now I have gone through my old cookbook and torn out the pages from my stained, tattered, taped together version and stuck my favorites in with the page with the updated version. Perhaps I will blend the two version. Perhaps I will just use the old one. But be aware that there are many serious changes to the recipes for your old favorites!!
Yes, there are newer and more gourmet vegetarian cookbooks out there. After trying recipes from several of those and having many disappointed reactions from my vegetarian daughter and the rest of the family, I decided to go back to this classic. Yes the recipes are often higher in fat and have some seemingly odd and definitely not gourmet flavor profiles. But you know what? My daughter and I made three recipes from here so far and they were all winners. The Zuccanoes (stuffed with brown rice, cheese, hot sauce, worcestershire, sauteed veggies and pumpkin seeds), the layered Eggplant Parmesan (deliciously browned) and the extra-nutty Pesto were all delicious. We'll be going back to those and trying more. I'd rather have a recipe that tastes delicious and needs tweaking for nutrition, than one that is healthy and lacks flavor. These are family style recipes, rather than restaurant style recipes, and like family recipes you can easily adjust them to ingredients you have on hand or your own tastes. But the combinations and ideas are a good place to get started, especially for those, like me, who didn't grow up with vegetarian cooking. The cooking temps and times have been spot on to get the items to the proper doneness and consistency, and all have protein in the form of nuts, cheese, and or legumes.
I am an omnivore and I love this cook book. The presentation is lovely and the recipes are delicious.The recipes well written and easy to follow. This cook book has been in print with revised additions for the past 30 years and I recommend it to anyone who would is interested in having fun making tasty vegetable dishes. The photo of the prepared dishes are beautiful.
This was a gift for a friend. I love my Moosewood Cookbook that I have owned for many years. This one came with more recipes that mine. I hope my friend gets as much use out of hers as I do mine.
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