"It's Moosewood's world. We're just eating in it." --Christine Muhlke,
The New York Times
The creators of America's beloved natural foods restaurant, Moosewood,
are back with The Moosewood Restaurant Table, a cookbook featuring
more than 250 never-before-published recipes that's a perfect gift for
foodies and gourmets who want to enjoy delicious and healthy meals.
With the restaurant now in its fifth decade, the Moosewood chefs
continue to remain faithful to the farm-to-table philosophy that has
governed the restaurant since its founding, while also keeping an eye on
today's gastro-trends. As they say "We've gotten to know our customers
and readers pretty well... their curiosity and culinary IQ have grown
exponentially...We've been on some adventures developing this book..."
Indeed, they have, working with some less common fruits and vegetables
that you might find in your CSA, like Romanesco broccoli and watermelon
radishes. They've begun cooking with a wider variety of grains like
freekeh and millet.
All this experimentation has led them to some great new recipes:
Two Potato Tomato Curry
Cashew-Crusted Chickpea Burgers
Cuban Picadillo with Tofu
Pot Pies for Autumn
Winter and Spring
Butternut Latkes
Jamaican Jerk Tempeh Patties
and plenty more.
Of course, a Moosewood cookbook wouldn't be complete without desserts
like Turkish Coffee Brownies, Orange Pistachio Cornmeal Cake or Cherry
Tomato Upside Down Cake to mention just a few. Including a healthy
number of both vegan and gluten-free recipes, The Moosewood Restaurant
Table is the next classic from the restaurant that revolutionized
natural eating in the US.
