Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery) - Moosewood Collective

Vegetarians: Beware

I was titillated by the title of Moosewood Sundaes, as I had never heard of Moosewood on the West Coast: I am just another ignorant Westerner. I set out to find out what Moosewood is, and I found out some people apparently expect that it is all about vegetarians and vegans. (I thought perhaps they just did not know how to spell and I wasn't interested in their sex lives.) After pondering their messages for a while, I perused my TV and found there are many programs which absolutely do not interest me, so I discarded my TV. Then, I perused my newspaper and found there were many articles which did not match my politics, so I cancelled my subscription. I went into a bookstore and after looking at many of the books therein, I decided that I was being inconvenienced by the choices I was having to make based upon my interests, and I decided never to go back into another bookstore. After returning home completely disillusioned and disappointed in the world around me, I washed my face and I didn't like that, either: so I cut off my nose to spite my face. Now, I am left only to complain of my tribulations. Too late someone told me to light a candle instead of cursing the darkness. Best Wishes for their happiness; I hope they find it somewhere.

In the mean time, I am still titillated, whatever that means, and I mean to order this book based upon ALL Reviews because I have the means, and it sounds as though I might find it to be a valuable information resource in my tolerant lifestyle and in my meal-planning. Leland

Sundays at Moosewood Restaurant

This is a classic and as appropriate for today's cooks as when it was written. I wanted to learn how to make foods with an international flair and this has it---Plus commentary.

The one cookbook I keep going back to...

I first got this cookbook when I was in college back in the early 90's in Rochester, NY. I made several recipes for my roommates and they loved them! I have never made anything from this book that turned out less than delicious. I seldom post reviews on anything, but I think this cookbook warrants my review. My favorites are the Cape Verde Vegetable Soup, Groundnut Stew, Moroccan Stew and the Rusks (with a cup of chocolate chips thrown in). I have a whole legion of rusk followers now who have asked for the recipe : ). I just called one of my old roommates and she told me that she wanted to make a batch of choc. chip rusks so bad last year and she lost the xerox, that she went to her public library and found the book in the stacks and made a new xerox! That's love : )

My favorite

This cookbook is INCREDIBLE! I got it for my birthday 10 years ago and have tried at least half of the recipes in it -- and my copy is battered enough to prove it. I especially recommend the Tapenade, Turkish Spinach & Lentil Soup, Sayra's Greens, Pasta e Fagioli, Pepperpot Soup, Mocha Pecan Pie, Galletas de Nueces, Polvorones de Canela, Mexican Hot Chocolate, Pulla, Ukrainian Almond Crescents (OK, so I have a sweet tooth). The best gift I've ever gotten!!

Fantastic Cookbook for Beginning Cooks

I purchased this cookbook about 15 years ago - - a little while before I moved out on my own. I purchased "The Joy of Cooking" and "The Silver Palate" at the same time. This is an excellent cookbook.

-Every single recipe turns out well and as it should. A rarity in any cookbook.

-It is well laid-out. One recipe per page, ingredients separate from method, limited cross referencing required, easy measurements.

-simple techniques.

-informs you ahead what can be made in advance.

-excellent index; a necessity in a cookbook so often overlooked.

I now own about 40 cookbooks or so, am married with children and have entertained many guests. This book taught me how to cook gently and easily. I highly recommend it to anyone just starting out whether they are vegetarian or not. I still use it and (although you may not believe me) some of the recipes are much, much better than those in fancier cookbooks for the same items. And easier too. Oh and did I mention? Everything made from it tastes good.