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The Moosewood Cookbook: Recipes from Moosewood Restaurant, Ithaca, New York

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Among the most influential cookbooks of our time, the Moosewood Cookbook is such a powerful symbol that the publishers were tempted not to tamper with it. But times have changed, and knowledge about the foods we eat and their nutritional value has increased. So, after many inquiries and requests, the author has revised many of her recipes to be lighter and healthier. Illus Among the most influential cookbooks of our time, the Moosewood Cookbook is such a powerful symbol that the publishers were tempted not to tamper with it. But times have changed, and knowledge about the foods we eat and their nutritional value has increased. So, after many inquiries and requests, the author has revised many of her recipes to be lighter and healthier. Illustrated.


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Among the most influential cookbooks of our time, the Moosewood Cookbook is such a powerful symbol that the publishers were tempted not to tamper with it. But times have changed, and knowledge about the foods we eat and their nutritional value has increased. So, after many inquiries and requests, the author has revised many of her recipes to be lighter and healthier. Illus Among the most influential cookbooks of our time, the Moosewood Cookbook is such a powerful symbol that the publishers were tempted not to tamper with it. But times have changed, and knowledge about the foods we eat and their nutritional value has increased. So, after many inquiries and requests, the author has revised many of her recipes to be lighter and healthier. Illustrated.

30 review for The Moosewood Cookbook: Recipes from Moosewood Restaurant, Ithaca, New York

  1. 5 out of 5

    Leslie

    To appreciate this cookbook, which is famous for being hand-lettered and illustrated by the author and covers both the fundamentals and specifics for cooking hearty, earth-crunchy, mostly vegetarian dishes, you have to acknowledge that it is very much a product of its times. Meaning that when it was published (the 1970's), you were pretty groundbreaking if you even knew what samosas and guacamole were, and vegetarianism was still fringe and undefined enough that this book, and the Moosewood rest To appreciate this cookbook, which is famous for being hand-lettered and illustrated by the author and covers both the fundamentals and specifics for cooking hearty, earth-crunchy, mostly vegetarian dishes, you have to acknowledge that it is very much a product of its times. Meaning that when it was published (the 1970's), you were pretty groundbreaking if you even knew what samosas and guacamole were, and vegetarianism was still fringe and undefined enough that this book, and the Moosewood restaurant itself, probably had to be flexible enough to serve the needs of vegans, vegetarians, pesco-ovo-vegetarians, "I'm a vegetarian but I eat chicken" vegetarians and meat eaters all at the same time! As often happens with me and cookbooks, I started using the Moosewood after moving into a group apartment where it was already sitting in the kitchen. When I reported this to my sister, she responded with complaints - she and her friends had tried the cookbook and were annoyed with its approximation of Asian foods that they knew how to cook better. So I went into things with open eyes, deciding to look at the book as a representation of the food of not many different cultures from which it borrowed recipes, but of a particular American culture and time: the brown rice, beans-and-sprouts hippie culture which we so easily poke fun at now but which was responsible for so much of the diversified eating options we now take for granted, from the availability of yogurt and cottage cheese in normal supermarkets to the return of cooking with the seasons. Later, as so often also happens with me and cookbooks, the Moosewood cookbook and I parted ways when the roommate who owned it ([http://www.zacharykeeting.com/]) moved away. I forgot to buy a new copy, and then moved to Germany, where I'm guessing it's not so easy to come by. But then again, here it is easy to eat whole grains and lots of veggies. So I thank the Moosewood Cookbook for preparing me, and I will keep cooking the many recipes I just internalized along the way. Roasted beet salad, anyone?

  2. 4 out of 5

    Chris

    The first cookbook I ever owned. Actually, I stole it from my mom when I went to college, and the recipies are annotated with her notes from when I was a little kid. I love the dated aspects of the writing, like when Katzen explains what tofu is and how its hard to find, or when she introduces you to this exotic, wonderful dip called hummus. Classic, hearty veggie cooking, this is before TVP or Morning Star, back when being a vegetarian meant eating vegetables. I've used this less as I've aquire The first cookbook I ever owned. Actually, I stole it from my mom when I went to college, and the recipies are annotated with her notes from when I was a little kid. I love the dated aspects of the writing, like when Katzen explains what tofu is and how its hard to find, or when she introduces you to this exotic, wonderful dip called hummus. Classic, hearty veggie cooking, this is before TVP or Morning Star, back when being a vegetarian meant eating vegetables. I've used this less as I've aquired more cookbooks, but I always come back to it. I prefer this classic, older edition - the newer one is just wrong. Moosewood is NOT supposed to have color-photographs, its just not.

  3. 5 out of 5

    Emily

    This cookbook is not without its flaws -- the "ethnic" dishes are frequently repulsive -- but there's some really good, hearty earnest-white-person food up in here. The hummus, pasta sauce, Brazilian black bean soup, refritos, and lasagna recipes are absolute staples.

  4. 5 out of 5

    Allison

    My mom's copy has been taped back together, set on fire, and covered in too many ingredients to list. That adds to the appeal for me because I know it is something that she has cherished. When I became a vegetarian I thought "oh yes now Moosewood is mine." Then I realized that probably 350ish days out of the year I don't have time to be a bloody gourmet chef, you know? This doesn't diminish my love for the cookbook. It does mean that I can't really move past loving anything but the aesthetics bec My mom's copy has been taped back together, set on fire, and covered in too many ingredients to list. That adds to the appeal for me because I know it is something that she has cherished. When I became a vegetarian I thought "oh yes now Moosewood is mine." Then I realized that probably 350ish days out of the year I don't have time to be a bloody gourmet chef, you know? This doesn't diminish my love for the cookbook. It does mean that I can't really move past loving anything but the aesthetics because I have never really had time to explore the culinary value of the dishes inside. Maybe someday. I haven't lost hope.

  5. 5 out of 5

    Catherine Woodman

    While there are many flaws in this cookbook by 21st century standards, it was a miracle in the mid-70's. I went to college n 1977 and this book changed my eating life forever--so while it lacks alot in the way of spicing complexity that would seem altogether common today, it had vegetarian recipes that were easy to follow, and they worked. it is whimsical and wonderful. It had things from my childhood that I could never give up (like quiche and sour cream coffeecake) and things I would never hav While there are many flaws in this cookbook by 21st century standards, it was a miracle in the mid-70's. I went to college n 1977 and this book changed my eating life forever--so while it lacks alot in the way of spicing complexity that would seem altogether common today, it had vegetarian recipes that were easy to follow, and they worked. it is whimsical and wonderful. It had things from my childhood that I could never give up (like quiche and sour cream coffeecake) and things I would never have tried if they hadn't been in here. It is a book that literally changed my life, and while I have over 500 cookbooks, the Moosewood series remains amongst my most used and most valued cookbooks--not to mention how much I loved the restaurant when I was in Ithaca, the summer after my junior year of high school. It is a piece of cooking history, right up there with The Joy of Cooking.

  6. 4 out of 5

    Deb

    I have not cooked from this old favorite for quite a while but pulled it out to make the Hungarian Mushroom Soup this week and remembered just how much I love Mollie Katzen. A classic. Link to a pretty wonderful bowl of soup: http://kahakaikitchen.blogspot.com/20...

  7. 4 out of 5

    R. C.

    I sat down to meal plan one day and ended up reading this book cover to cover. It was a pretty interesting cookbook. I of course knew it would be, having hung out for a decade with interesting cooks who love it. I remember an unschooling advocate using Mollie Katzen as an example of a "glorious generalist," which seems funny to me now: "ZOMG she can cook AND draw!" After I had read the whole thing, I knew why I had never made anything from this cookbook, and I knew that I never would make anythi I sat down to meal plan one day and ended up reading this book cover to cover. It was a pretty interesting cookbook. I of course knew it would be, having hung out for a decade with interesting cooks who love it. I remember an unschooling advocate using Mollie Katzen as an example of a "glorious generalist," which seems funny to me now: "ZOMG she can cook AND draw!" After I had read the whole thing, I knew why I had never made anything from this cookbook, and I knew that I never would make anything from it. I am a food racial purist. Maybe I've just had too much Mexican food that's really Italian, but the idea of putting oregano and basil and bell peppers in enchiladas makes me want to puke. Tomatillos go in enchiladas. Jalapenos. Not bell peppers. I just can't trust a cook who advocates stuff like that.

  8. 4 out of 5

    Barbara (The Bibliophage)

    Classic, delicious vegetarian recipes, although some are dated because it was published decades ago.

  9. 4 out of 5

    Gerry

    I am not usually a cookbook reader but this one fitted into my collection of miniature books so I decided to give it a go. Not that I am ever likely to produce any of the dishes within its covers for I am not a gourmet chef, just one who likes the easy option and cooks simple things to eat that do not need a lot of preparation! Before we get to the recipes, Mollie Katzen gives us an enlightening preface in which she tells us that in the early 1970s she went to visit her brother in New York when h I am not usually a cookbook reader but this one fitted into my collection of miniature books so I decided to give it a go. Not that I am ever likely to produce any of the dishes within its covers for I am not a gourmet chef, just one who likes the easy option and cooks simple things to eat that do not need a lot of preparation! Before we get to the recipes, Mollie Katzen gives us an enlightening preface in which she tells us that in the early 1970s she went to visit her brother in New York when he was about to start a restaurant. She ended up staying and helping to launch the business, which was named 'Moosewood', after a local variety of maple tree. Mollie stayed for five years and during that time she kept a journal of the dishes they prepared in their ever evolving vegetarian kitchen. Eventually she produced a small edition of 800 copies of the first 'Moosewood Cookbook'. It sold out in a few weeks and a second edition of 2,000 copies did similarly. Twenty years and nearly two million copies later comes the miniature edition 'Moosewood Cookbook Classics' that gives a selection of Mollie's wholesome, healthy food. Mollie treats us to the whole gamut of dishes beginning with soups and working her way through salads, sauces and dips, entrées and finally desserts; all recipes are complete with preparation time and it is all followed by some useful pantry notes. Split Pea Soup sounds interesting and it reminds me of when I was a boy and I used to have the job of removing the peas from their pods prior to cooking and I used to eat plenty of them along the way, or if one prefers there is Gypsy Soup, 'a delicately spiced Spanish-style vegetable soup'. But I must confess I don't think I want to try Chilled Cucumber-Yogurt Soup! Similarly I would not want to taste Warm Salad but Macedonian Salad sounds okay, 'small cubes of toasted eggplant, marinated with fresh vegetables in a lemony herby vinaigrette'. And on to the sauces and dips (I am not particularly a fan) but one could choose from Eggplant Scallopini Marsala, Salsa Fresca , Tomato Salsa or, probably my favourite Zingy Bean Dip. Entrées include Broccoli Mushroom Noodle Casserole (not for me, I suspect) Tart & Tangy Baked Beans (that sounds more like it - you are beginning to get my tastes) or even Zucchini-Feta Pancakes, 'light and very satisfying (also quite attractive with lovely flecks of green)' - whatever they may be! And while Vegetable Stew sounds up my street, Eggplant Curry certainly does not (I am most definitely not a curry eater!). And then my favourite section of the book, desserts; I could probably have a try at each of them. Maple-Walnut Pie, Moosewood Fudge Brownies, 'on a brownie-intensity scale of 1 to 10, these are about an 11', and then the simple but attractive and very yummy Lemon Mousse. I do indulge in vegetarian meals now and again for not only am I not a regular meat eater but my daughter is a vegetarian so when we are together that is the order of the day. I might just show her 'Moosewood Cookbook Classics' to see what she wants to conjure up - but I must say I will be pointing out dishes that I will not be eating!

  10. 5 out of 5

    Jensownzoo

    This is a vegetarian classic and for good reason. The recipes are flavorful, varied, and just plain good. Like the Enchanted Broccoli Forest, this cookbook is hand-written and illustrated, making it an exceptionally charming. Sample recipe below: Mushroom Curry 4 tbsp butter 2 cloves minced garlic 1 c chopped celery 1 1/2 lb. chopped mushrooms 1 tsp ground cumin 1 tsp cinnamon 1 tsp turmeric 1 tsp powdered ginger 1/2 tsp dry mustard 1/2 tsp ground cloves 3 tbsp shredded, unsweetened coconut 1 tbsp honey juice This is a vegetarian classic and for good reason. The recipes are flavorful, varied, and just plain good. Like the Enchanted Broccoli Forest, this cookbook is hand-written and illustrated, making it an exceptionally charming. Sample recipe below: Mushroom Curry 4 tbsp butter 2 cloves minced garlic 1 c chopped celery 1 1/2 lb. chopped mushrooms 1 tsp ground cumin 1 tsp cinnamon 1 tsp turmeric 1 tsp powdered ginger 1/2 tsp dry mustard 1/2 tsp ground cloves 3 tbsp shredded, unsweetened coconut 1 tbsp honey juice from 1 lemon 3 lg tomatoes 2 lg cooking apples 1 1/2 tsp salt (or more, to taste) lots of ground black pepper water to steam (about 3/4 cup) 1 c sliced almonds 2 tbsp sweet butter 1. In a large skillet, begin cooking onions and garlic in butter. After a few minutes, add salt and spices. When onions are soft, add celery and mushrooms. You may want to add about 1/2 cup water at this point to prevent sticking (and to make a nice broth). Mix well, cover, and simmer about 5-8 minutes (low heat). 2. When celery is slightly tender, add apples and tomatoes (both in 1 1/2" slices) and coconut. Mix and continue cooking until everything is just tender, not too mushy. (Additional water might be needed) Turn off heat. Add honey and lemon juice; mix and let sit, covered. 3. Saute almonds in sweet butter for the topping. 4. Serve curry over rice with sauteed almonds on top. 4-6 servings

  11. 5 out of 5

    Laurel

    This is a great collection of vegetarian options and most of the recipes are pretty easy and you can adjust them easily if you want to include your favorite veggies. Some of the recipes are kind of bland, though, so I will tell you the best ones, okay? Spanikopida-hands down, the best recipe in the world. I know this because I went to Greece and nothing there tasted nearly as good as this. I make this recipe (as did my mom in the 70's and 80's) all the time and it is always perfect. Filo dough is This is a great collection of vegetarian options and most of the recipes are pretty easy and you can adjust them easily if you want to include your favorite veggies. Some of the recipes are kind of bland, though, so I will tell you the best ones, okay? Spanikopida-hands down, the best recipe in the world. I know this because I went to Greece and nothing there tasted nearly as good as this. I make this recipe (as did my mom in the 70's and 80's) all the time and it is always perfect. Filo dough is intimidating but get over it. Mac and Cheese Lite--it's not really lite but tastes it because they have you add yogurt, cottage cheese, and veggies. The schizophrenics in the group home used to ask me to make this all the time. It's tangy and helps the Zyprexa go down nice and smooth. Cheese salad--a hit at a party. No joke. Hungarian Mushroom soup-amazing. Except try not to light the pot on fire and then your carpet like I did. Don't bother with the broccoli pastry thing, kind of dry. There's a big variety from mexican to german foods too..Get this book!

  12. 4 out of 5

    Holly Rose

    I have an original paperback copy of the cookbook from the 1970's. The spine is neatly taped with masking tape and the pages are a bit yellow. I first got the cookbook in college and loved the hippy vibe. Though never a vegetarian or a serious cook, I did make some of the recipes. Through the years, I've kept the cookbook and have consulted it for recipes. Most of the time, I've adapted them to suit whatever I've been cooking. I just consulted "Moosewood" again yesterday and made (a modified v I have an original paperback copy of the cookbook from the 1970's. The spine is neatly taped with masking tape and the pages are a bit yellow. I first got the cookbook in college and loved the hippy vibe. Though never a vegetarian or a serious cook, I did make some of the recipes. Through the years, I've kept the cookbook and have consulted it for recipes. Most of the time, I've adapted them to suit whatever I've been cooking. I just consulted "Moosewood" again yesterday and made (a modified version) of Mollie Katzen's multi bean salad recipe. It did not disappoint and was delicious! A few years ago, my husband and I visited Ithaca, N.Y. We made sure to visit the "Moosewood" restaurant. It has a place in history now.

  13. 5 out of 5

    Zomick's Bakery

    For me as a baker at Zomick's it is a good thing to see some of the recipes that are used in this kosher restaurant, which is one of the best known natural food restaurants in New York for some 40 years now. Haven't had a chance to prepare some of their recipes, bur mainly because I pan to go to their restaurant and order the foods the prepare. I think it is the best way to appreciate this cookbook - pick a recipe and order it from the menu... that is if you visit New York - Zomick's

  14. 4 out of 5

    Kim

    I've used this cookbook so much it is falling apart. My favorite: Carrot Soup. Unfortunately, I can't use it much anymore as most of the recipes have milk products and I have a husband who is lactose intolerant. Still, I've been able to substitute for a few of them. A great cookbook and inspiration for eating well.

  15. 4 out of 5

    Rambling Reader

    heavy on dairy

  16. 4 out of 5

    Margie

    A classic.

  17. 5 out of 5

    Camille

    I’m using my mother’s giant old paperback from the 90’s, back when she was new age acid tripping hipster!

  18. 4 out of 5

    Katie

    This is a nice vegetarian cookbook if you can figure out how to make it work. It has some very appealing recipes in it. It’s heavy on vegetable salads and vegetable entrees, and very heavy on tofu and cheese. Katzen tends to recommend tofu as a substitute for cheese. I’ve tried the marinated sweet potato and broccoli salad, which is delicious, and I’m going to try the gado gado next because I love anything with a peanut sauce. (The potato, cabbage, onion and yogurt casserole was awful, but Katze This is a nice vegetarian cookbook if you can figure out how to make it work. It has some very appealing recipes in it. It’s heavy on vegetable salads and vegetable entrees, and very heavy on tofu and cheese. Katzen tends to recommend tofu as a substitute for cheese. I’ve tried the marinated sweet potato and broccoli salad, which is delicious, and I’m going to try the gado gado next because I love anything with a peanut sauce. (The potato, cabbage, onion and yogurt casserole was awful, but Katzen can’t be blamed for the fact that I picked up vanilla yogurt by mistake.) As a real cookbook, however, it wants improvement. I don’t recommend it for beginning cooks, and particularly not for beginning vegetarian cooks. Judging from the introduction and notes within the recipes, it seems to be aimed at the nostalgia-for-the-commune crowd, not people who are going green now. For one thing, it doesn't seem very well organized. It does have chapters; but within the chapters, recipes are all over the place. There are nice color plates of some dishes, with page references, but once you're reading the recipe, there's no reference to the picture. It lacks any advice on nutrition or how to create a balanced meal—pretty much a must for a vegetarian cookbook. There’s a nice author’s introduction, but it’s an introduction to Mollie Katzen, not the book or the food, so don’t read it if you’re looking for anything practical. Every recipe is accompanied by lavish pen-and-ink decorations by the author, cute little folk-art type things, and these are really annoying after about, ooooooooh, one page. Which is too bad because she has a degree in cutesy drawing and you can tell she worked really hard on them. She also worked reasonably hard on the recipes, but not as hard as the Moosewood Collective worked on The Moosewood Restaurant Cooks at Home which, as I mentioned, I much prefer. Cooks at Home is meant for the serious cook--someone who is actually going to set up a vegetarian kitchen, shop, plan meals, entertain guests, feed children, worry about nutrition, and clean up afterwards. It's got whole sections on stocking your kitchen, planning menus, and preparing basic things like dry beans, polenta, and greens. It's got a glossary. By contrast, Katzen's book, like a lot of 21st-century cookbooks, seems to be aimed at readers, not cooks. The visually attractive recipes leave out some key instructions, like cooking times ("put the sweet potatoes in to cook, either in or over boiling water" is the not a sufficient direction. They turned to mush). There's nothing to suggest to the novice how you might construct a meal for your family, let alone for one or two people or for a party. It’s okay, but kind of a disappointment if you bought it to feed your boyfriend or something.

  19. 5 out of 5

    Sarah

    I suppose I opened this book with expectations that were too high. Everything I had ever heard about Mollie Katzen and her cookbooks gave the highest praise. I have relied on a few non-Katzen Moosewood cookbooks (Moosewood Sundays, Moosewood New Classics) myself over the past few years; in fact, I wouldn't want to live without them. So I opened the book prepared to be blown away. I wasn't. The hand-lettering is charming; I felt like I was reading a friend's recipes. However, I felt like I was re I suppose I opened this book with expectations that were too high. Everything I had ever heard about Mollie Katzen and her cookbooks gave the highest praise. I have relied on a few non-Katzen Moosewood cookbooks (Moosewood Sundays, Moosewood New Classics) myself over the past few years; in fact, I wouldn't want to live without them. So I opened the book prepared to be blown away. I wasn't. The hand-lettering is charming; I felt like I was reading a friend's recipes. However, I felt like I was reading a friend's recipes. They seemed to me very reminiscent of the cuisine with which I grew up, minus the meat. She uses tofu and meat-substitutes to approximate what is normally prepared with dairy, eggs, and meat, instead of creating fresh, beautiful recipes based on vegetables and grains. Katzen's recipes also seemed a bit too imprecise and safe to me. For instance, there are a few recipes titled "spicy." I assume she means "contains spices," or "spiced," rather than "spicy," because I don't recall a hot pepper in the book. Many of the recipes were things I already make in my own way, and her methods frequently seemed a little irrational. However, I give this book 3 stars, because as everyone knows, it was groundbreaking for its time. It is the reason we have better vegetarian cookbooks today. It is the reason I can pick up Moosewood Sundays or Moosewood New Classics from my shelf and make beautiful, fresh, vegetarian food. It was also meant for a different audience. It was meant for people who only knew meat and potatoes cooking; it was meant for people who didn't already know how to prepare basic greens or salads; for people who looked at tofu like it was an alien substance, and asked tempeh...what? If you're one of those people, please, read this book! If you know the basics of vegetarian cooking, I wouldn't bother. I did mark some recipes in this book to copy, and some of the tofu-in-place-of-eggs recipes were new to me. However, I'm taking this back to the library and won't be sad to see it go.

  20. 5 out of 5

    Marguerite

    I was introduced to the Moosebook Cookbook in the days when I had vegetarian roommates who'd buy the chow if I did the cooking. I was vegetarian by economic circumstance. Since I was on a tight budget, I ended up the house cook, and in those crunchy granola days I baked my own bread and had gleaning rights in some farm fields outside of Richmond. (When faced with a bushel of cucumbers, you learn to make raita, cucumber sandwiches and pickles.) When I saw The Moosewood Cookbook had been retooled I was introduced to the Moosebook Cookbook in the days when I had vegetarian roommates who'd buy the chow if I did the cooking. I was vegetarian by economic circumstance. Since I was on a tight budget, I ended up the house cook, and in those crunchy granola days I baked my own bread and had gleaning rights in some farm fields outside of Richmond. (When faced with a bushel of cucumbers, you learn to make raita, cucumber sandwiches and pickles.) When I saw The Moosewood Cookbook had been retooled for lower-fat living, I bought it. I haven't yet been disappointed by a recipe. Molly Katzen includes useful notes about storage and freezing. The recipes can be made in their original (buttah, sugah, eggs!) forms or the healthier versions. Two favorite recipes: Lentil-Walnut Burgers and Sweet Potato Pancakes (Though, I add cumin to the latter). The illustrations strike me as somewhat quaint, as does the hand lettering. The revised edition has color photos, too. I've yet to make one of Katzen's dessert recipes, perhaps because vegetarian desserts aren't much of a stretch. (Maybe I could come up with a line of non-vegetarian desserts as a side enterprise?) I no longer have my copy of Diet for a Small Planet or Vegetarian Epicure or Laurel's Kitchen, though I might hunt for them in the library for the sake of nostalgia. But all the books were go-to's in their heyday.

  21. 4 out of 5

    Erin1179

    I think that this is my favorite cookbook of all time. My mom had a copy when I was growing up, and even though my family weren't vegetarians, this book was used to a good extent. At some point I became a vegetarian, snd so I used it a good deal more! When I grew up, my aunt bought me a copy of a previously loved hardcover version, which always makes me wonder: who would give this away? I learned to make eggplant parmesan from this book, and will say that yes, it's not the healthiest way to prep I think that this is my favorite cookbook of all time. My mom had a copy when I was growing up, and even though my family weren't vegetarians, this book was used to a good extent. At some point I became a vegetarian, snd so I used it a good deal more! When I grew up, my aunt bought me a copy of a previously loved hardcover version, which always makes me wonder: who would give this away? I learned to make eggplant parmesan from this book, and will say that yes, it's not the healthiest way to prepare it, what with the pre-frying of the eggplant, but damn, is it good! A testament to this is my husband, (who never would have touched eggplant in his life) who upon eating this dish, decided it was the best thing since sliced bread. I'm no longer a vegetarian but being one once introduced me to many foods that I still eat today. I still use this cookbook a lot, and I think the original is still the best.

  22. 5 out of 5

    Libby

    I love this cookbook, as well as really all of their cookbooks. But I think that there are a few things to consider when thinking about using it. If you're looking to cook authentic cuisine from different countries, this book is not really the book to use. Moosewood is more of an interpretation of different foods mixed with a hearty / homey / comfort / vegetarian style. Also, the ingredients for the recipes are usually spot on, but can often be adjusted proportion wise to fit personal taste (I o I love this cookbook, as well as really all of their cookbooks. But I think that there are a few things to consider when thinking about using it. If you're looking to cook authentic cuisine from different countries, this book is not really the book to use. Moosewood is more of an interpretation of different foods mixed with a hearty / homey / comfort / vegetarian style. Also, the ingredients for the recipes are usually spot on, but can often be adjusted proportion wise to fit personal taste (I often add more garlic when called for). With this being said, it really is a great cookbook. The recipes are usually pretty hard to mess up, easy to follow, and tasty. I cook from this book often as it reminds me of one of my homes (Ithaca, where the Moosewood collective is located), and people always appreciate when I bring a Moosewood dish to a potluck!

  23. 5 out of 5

    Claire

    I am posting this review for Connie, who bought me this book a few years ago and who just joined Goodreads! Anyway, I love this cookbook! The first couple times I tried anything out of this book, I thought to myself, "Wow - that was a lot of chopping." But as I've become more aware of the benefits of eating much less meat and processed packaged food, and as I've become more adept at handling all those veggies (I finally got a full size cuisinart for Christmas!) this has become my fallback cookboo I am posting this review for Connie, who bought me this book a few years ago and who just joined Goodreads! Anyway, I love this cookbook! The first couple times I tried anything out of this book, I thought to myself, "Wow - that was a lot of chopping." But as I've become more aware of the benefits of eating much less meat and processed packaged food, and as I've become more adept at handling all those veggies (I finally got a full size cuisinart for Christmas!) this has become my fallback cookbook. Whenever I want to try something new, I look here for a recipe first - even before Betty Crocker! I've learned so many techniques from Mollie, from how to peel a tomato to how to make mayonnaise...yes, I MADE mayonnaise and it was so easy it seemed magical. The handwritten text and illustrations are charming. This has been such an influential book for me.

  24. 4 out of 5

    Kathy

    Excellent vegetarian cookbook! I have owned and used this book since it's initial release. It actually made my husband (a meat and potatoes farm boy) appreciate vegetarian meals and we eat meat-free at least once a week. The only downside is that we now know that vegetarian doesn't necessarily mean healthy and several of these recipes are high-fat cholesterol. Just use what you currently know to lighten them up. Still an excellent cookbook. Some favorite recipes are Cream of Asparagus Soup (p.3) Excellent vegetarian cookbook! I have owned and used this book since it's initial release. It actually made my husband (a meat and potatoes farm boy) appreciate vegetarian meals and we eat meat-free at least once a week. The only downside is that we now know that vegetarian doesn't necessarily mean healthy and several of these recipes are high-fat cholesterol. Just use what you currently know to lighten them up. Still an excellent cookbook. Some favorite recipes are Cream of Asparagus Soup (p.3), California Waldorf Salad (p.56), Lentil-Walnut Burgers (p.106) with Zippy Cheese sauce (p.82), Swiss Cheese and Mushroom Quiche (p.111), Zucchini-Feta Pancakes (p.146) and Mexican Corn & Cheese Bread (p.179). I could go on and on!!! I don't think you'll be disappointed.

  25. 4 out of 5

    Miriam

    I love the Moosewood cookbook. Even though I am not vegetarian anymore, I find cooking meat daunting - cooking in general really, but meat especially - so I like to use this cookbook. Also, the hadwritten, hand-drawn format feels less threatening than most cookbooks and she has these sidenotes that imply that even if you screw this up a bit or don't happen to have gingeroot on hand, it's going to be ok and maybe even delicious. Plus, a lot of these recipes were my mom's staples so it reminds me I love the Moosewood cookbook. Even though I am not vegetarian anymore, I find cooking meat daunting - cooking in general really, but meat especially - so I like to use this cookbook. Also, the hadwritten, hand-drawn format feels less threatening than most cookbooks and she has these sidenotes that imply that even if you screw this up a bit or don't happen to have gingeroot on hand, it's going to be ok and maybe even delicious. Plus, a lot of these recipes were my mom's staples so it reminds me of her. I may even try the gado gado recipe although as a child I couldn't stand it and dreaded when my mom made it; now stir-fried vegetables with a spicy peanut sauce sounds delectable.

  26. 5 out of 5

    Marilyn

    Our daughter introduced me to this cookbook when she was a teenager and a vegetarian (she now also will eat chicken & turkey- but won't cook it herself!). I love its simplicity and its outlook on cooking. Have made several recipes. Within the last year, we actually got to the Moosewood twice, finally getting our daughter there! It's awesome. Incidentally, I now own at least 5 or 6 books either from the Moosewood Collective or by Mollie Katzen (since she left Moosewood). And I am not and have Our daughter introduced me to this cookbook when she was a teenager and a vegetarian (she now also will eat chicken & turkey- but won't cook it herself!). I love its simplicity and its outlook on cooking. Have made several recipes. Within the last year, we actually got to the Moosewood twice, finally getting our daughter there! It's awesome. Incidentally, I now own at least 5 or 6 books either from the Moosewood Collective or by Mollie Katzen (since she left Moosewood). And I am not and have never been vegetarian (just don't over-indulge in red meat!).

  27. 4 out of 5

    Heather Boyd

    This handprinted cookbook, Moosewood Collective's first of many books, is a pleasure to read --the artwork is whimsical, the printing is lovely, the commentary is joyful, and of course the recipes are wonderful. It's already my 'go to' for dips and spreads, and it makes my Moosewood collection seem complete. Found it at the Kincardine Farmer's Market -bought it for $4 from an old guy who said "everybody should have this book". I can't disagree.

  28. 5 out of 5

    AJ

    Not technically vegan but vegetarian. I know I've read this cookbook before and enjoyed it. The recipes are pretty simple and I like the cutesy, handwritten style of the book. You can tell that a lot of love went into it. There are definitely a bunch of recipes that I plan to try out. Most of the recipes in the book are pretty standard, so it's probably a good cookbook for somebody looking to go vegetarian but who doesn't know how to cook.

  29. 5 out of 5

    Meg Powers

    I really enjoy Molly Katzen's books. The recipes are really simple and use easy to find ingredients. Her writing is charming and devoid of the "simplicity snobbery" attitude sometimes found in other California cuisine books. Sometimes I wish she used more seasoning in her recipes, but that's easy enough to figure out on your own. The text is hand-written and she illustrated the book herself. Adorable. A great first vegetarian cook book.

  30. 4 out of 5

    Sabrina Robinson

    I first heard about this book about two years ago - it had been explained to me as the "bible of vegetarian cooking." Well, I don't know about that, but there are a lot of fun recipes in here. It's a beautiful book, too, hand-lettered and illustrated. One of those cookbooks I just love to read - way too easy to get so lost in it there's no time to cook dinner! Plan on picking up a copy of my own.

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