The Moosewood Restaurant Table: 250 Brand-New Recipes from the Natural Foods Restaurant That Revolutionized Eating in America

This newest Moosewood book can be deceptive: there are recipes that look incredibly involved and difficult. They're not, but they do take some time. More to the point, they work. I've made a soup, the famous butternut squash latkes (a workout), and the focaccia. All worked, and in the case of the celery cheddar cheese soup, I kept on thinking "this is stone soup: it's so cheap, and SO GOOD." The issues I have with the book, which some will think are minor, all have to do with accessibility. For example, the latke recipe calls for brown rice flour. Now, this is NOT something I have lying around the house. I used regular flour and all was fine, but a note that they were interchangeable would have helped. Other recipes will involve some hunting. For example, there is a wonderful recipe for a chickpea flour "dumpling" with tamarind sauce, but it's a rare kitchen that has chickpea flour, AND tamarind paste in the house. Those recipes can be "aspirational," in that you order the ingredients, and by the time they arrive, you wonder why you bought them. Still, the dishes that result are more than satisfying, and they look wonderful. I would just caution someone new to this style of cooking, that this is not a "gateway book"

The Moosewood Restaurant Table doesn’t just offer recipes — it offers redemption. Each page whispers, “You, too, can make kale taste like joy.” This isn’t just a cookbook; it’s a pilgrimage to Ithaca, minus the airfare. The recipes feel both rooted and adventurous, like your favorite cardigan-wearing friend who also happens to ferment their own kimchi. Every dish is a reminder that vegetables, when treated with reverence (and a dash of garlic), can rise from sidekick to star. The photography alone might make you consider a CSA subscription. Five stars for its heart, history, and sheer ability to make lentils seem glamorous.

The Moosewood restaurant has some of the best vegetarian food around and now you can make those dishes at home. This is one of two Moosewood cook oils that I own and I use them both weekly. Not a bad recipe in the entire book!

Wow, this is a fantastic collection of healthy recipes with robust, pleasing flavor. Very veggie heavy and lost of Middle Eastern and Pugliese influences. Super easy to convert recipes to accommodate gluten-free or vegan diets. Have made about seven recipes since getting the book last week - all are a hit. Do you have someone who HATES lentils? Make them the Mujadara recipe from this book and they’ll beg for seconds. I’ve found Moosewood’s cookbooks to be hit or miss, but this one is a five-star winner. Highly recommend it!

I have genuinely liked every recipe I've made from this book. I'm not a vegetarian so don't use it regularly. I think that anyone will enjoy the recipes. Also, I don't particularly like cooking, and I find these reasonable to follow and the ingredients not difficult to find.

A wonderful selection of savory and appetizing recipes to satisfy every palate. Makes your mouth ready to dive in and eat up.

Another Moosewood Cookbook to add to my collection. I love their recipes and have for many years!

I'm a carnivore, my other half is not. Since buying this book, I have cooked up about 10 different dishes so far and they all have my girlfriend delighted. I have also enjoyed all of what I've done. The recipes are easy to follow, the layout is easy to follow, mouthwatering photos, and the book stands out on the shelf. I also had a great experience in the restaurant in Ithaca and the food was delicious.

Always a good read. Never disappointed .

It was ok but nothing to rave about. I found a couple of good recipes to try. I found it was very similar to the others.