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Moosewood Restaurant in Ithaca, New York, was founded in 1973 and showed America a naturally-delicious way of cooking dinner with scrumptious soups, satisfying sandwiches, warming casseroles, zesty entrees, spiffy salads and divine desserts. To celebrate their fortieth anniversary, The Moosewood Collective has assembled, updated and completely revised 250 of the most requested Moosewood Restaurant recipes to reflect the way we eat today. The result is Moosewood Restaurant Favorites, a cookbook filled with recipes that are increasingly vegan, gluten-free and benefit from the flavors of fresh herbs, the sheer variety of new vegetable strains and the wholesome goodness of newly-cultivated grains. The recipes are easily to make and, just as Moosewood Restaurant remains today, naturally-delicious. Here's just a sample: - Red Lentil Soup with Ginger and Cilantro - Sweet-Potato and Black Bean Burrito - The Classic Moosewood Restaurant Tofu Burger - Carmelized Onion Pie - Peruvian Quinoa Salad - Confetti Kale Slaw - Vegan Chocolate Cake - Moosewood Restaurant Brownies - Apple Spice Cake with Sesame Seeds Including Moosewood Restaurant's basic natural-cooking techniques for a variety of foundational kitchen tasks like working with tofu, cooking grains properly, assuring success with vegan baked-goods and a variety of other basic kitchen tools, Moosewood Restaurant Favorites is the next classic book in a long line of books cherished by readers for years.
THE MOOSEWOOD COLLECTIVE has nineteen members who share responsibilities and participate in the various jobs necessary to run what has grown from a very small natural foods restaurant to a larger and more diversified company. Some members have worked for the restaurant since it was founded in 1973.