Sundays at Moosewood Restaurant: Sundays at Moosewood Restaurant

This was the first cookbook I bought almost 25 years ago from a used bookstore in Arizona. Four years ago, I had stored all my cookbooks in the basement after getting the floor replaced in my kitchen. A few months later, my basement flooded and ALL my books were water damaged to the point that I had to throw every single one out. I was so upset, I had to have a friend catalog and throw them out because I just couldn't do it. I love this book so much in the layout and the recipes. I have yet to cook something that didn't taste amazing and easy to put together. I'm starting to replace the books I lost and felt it was best start at the beginning once again.

Very pleased. Quick arrival, well packaged. More than I expected for sure.

As a food industry professional, I am quite selective about the books I choose to add to my cook book collection.A few of the reviewers here are correct in saying that the book is not 100% vegetarian but for me, not a vegetarian that's fine. The nice thing about cooking is that you do have the option of ommiting or adding ingredients to please your individual tastes.The recipes in this book are divided by country with recipes that cover all continents with the exception of Australia (and yes there is such a thing as Australian cuisine but good luck finding ingredients). There are soup, entree and dessert recipes for each region with very consice directions and useful footnotes where appropriate. No photos whatsoever, but if you follow the recipe carefully you shouldn't have to worry about that at all.This particular book was introduced to me by a very talented chef who used to work for me in my restaurant in Australia. I have since come accross two other chefs who have this book in their collection and use it for inspiration and motivation to come up with tasty vegetarian dishes! Need I say more?Check out the Moroccan date cake on page 529 Yummy!

Used to have this book and lost it in one of my moves. I forgot one of my favorite recipes and I HAD to get it back I love ALL recipes, , they are easy enough for every day food preparation, but includes tasty and pleasant surprises.

One of my favorites..I cooked the whole book in the 90s straight through one time.

This is a super useable cookbook. I use it frequently and bought this one to gift to someone else. My favorite recipe is for "Harira" a north African vegetable stew.

I received this cookbook as a gift around 1992. It is falling apart from use, so I gifted myself with this one.

This cookbook has lots of tasty-looking recipes. I have only made a couple and the taste great. I didn't miss the meat.

I look at some recipes they ALL lack the primordial traditional ingredients or have ingredients that should not be in this dish ........ like the tarira doesn't t have the traditional thickener and the salad niçoise have plenty of ingredients that should absolutely not be there, like vinegar, mustard, cooked ingredients like potatoes etc etc etc ........... dont buy this book if you wanna know/cook traditional dish.

As a 'go to' cookbook, the think card cover and pages have suffered a bit....but then suits the pseudo-handwritten font style and gives it a 'much loved' look.

I gave it to my boyfriend for Christmas, and he is crazy about it. We have to try at least one recipe included in the book every week! It seems to be his favourite cookbook. There are no pictures, but the instructions are really clear. It is divided by different cuisines: Africa South of Sahara, Armenia and the Middle Est, British Isles, The Caribbean, Chile, China, Eastern Europe, Finland, India, Italy, Japan, Jewish, Mexico, New England, North Africa and the Northeast Africa Highlands, Provence, Southeast Asia and Southern United States. It is an encyclopedia of vegeterian food around the globe: it is sure not complete, but it is full of information (more than 700 pages). Recipes are really simple, and most ingredients ca be found in supermarkets (not all of them though). Finaly, every recipe we made so far turned out delicious!

If you want a world-oriented, predominantly vegetarian cookbook, then this one's for you. Written by the team - a workers' co-operative in Ithaca's (NY) Moosewood restaurant - this has short introductory essays by people-in-the-know about each of the cuisines explored. There then follows 30 to 50+ well-written recipes covering starters, mains, desserts, breads and salads - depending upon the cuisines involved. UK readers need to be prepared for some American measures or terms, like eggplant or zucchini. As a food-blogger and published writer, Moosewood is worth trying out in person if you're visiting the East Coast (and not just on Sundays) but the next best thing is to use their recipes at home with friends. Great book, as described and delivered ahead of schedule. Five stars from our household.

Received this book as a bridal shower gift and it is still my go-to 12 yrs later. Best recipe is the molé di olla Mexican stew served with sayrah’s cornbread. I make a double batch and my family demolished it within a few days every time.