Each Sunday at Moosewood Restaurant, diners experience a new ethnic or regional cuisine, sometimes exotic, sometimes familiar. From the highlands and grasslands of Africa to the lush forests of Eastern Europe, from the sun-dre
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Nice solid cookbook – Moosewood Collective was an innovative force in vegetarian/hippie cuisine in my youth and I enjoyed this later attempt to vegetarianize ethnic and regional cuisines. This incarnation is also pescetarian with several fine fish and shellfish offerings. I didn’t like the Southern regional recipes at the end as much – try The Grit Cookbook: World-Wise, Down-Home Recipes.
Lots of super delicious and fun recipes. There is one dish in here, Transylvanian Stew or something, that if you cook it following the specific Moosewood instructions you have to use every single pot, pan, bowl, spoon, cup, cutting board, measuring device, grater, blender, press, mill and dehydrator that you own and some you had to borrow from your neighbor.
So the running joke is, i guess if you’re from Transylvania you can dirty every dish you own and not care because you’ll probably be dead by
I was given this cookbook in college by a friend, and I’ve made many yummy dishes from it over the years. However, it hasn’t stood the test of time for me. The compilation of recipes from different regions makes it a bit scattered, with no core set of ingredients that you can buy then have on hand. This isn’t a cookbook that you can browse with whatever happens to be in the fridge and find one that fits–it’s one you pick a recipe from then buy specialty ingredients for. If you don’t have many c