The Moosewood Restaurant Table: 250 Brand-New Recipes from the Natural Foods Restaurant That Revolutionized Eating in America
| Author | : | |
| Rating | : | 4.55 (772 Votes) |
| Asin | : | B06XG1Z2J9 |
| Format Type | : | |
| Number of Pages | : | 489 Pages |
| Publish Date | : | 2013-06-25 |
| Language | : | English |
DESCRIPTION:
With the restaurant now in its fifth decade, the Moosewood chefs continue to remain faithful to the farm-to-table philosophy that has governed the restaurant since its founding, while also keeping an eye on today's gastro-trends. As they say “We’ve gotten to know our customers and readers pretty well… their curiosity and culinary IQ have grown exponentiallyWe’ve been on some adventures developing this book…” Indeed, they have, working with some less common fruits and vegetables that you might find in your CSA, like Romanesco broccoli and watermelon radishes. We're just eating in it." —Christine Muhlke, The New York TimesThe creators of America’s beloved natural foods restaurant, Moosewood,
Fortunately, the Moosewood collective has succeeded in meeting those challenges and produced a fine book of direct and simple recipes, each with its own savory twists. Moosewood Restaurant Favorites will introduce a new generation to a beloved institution and call up happy memories of meals and recipes over the years.” Nancy Harmon Jenkins, author of The New Mediterranean Diet Cookbook, The Essential Mediterranean and many others, on Moosewood Restaurant Favorites“As any experienced cook knows, extracting the savor of vegetables, completely without meat, presents its own special difficulties. In short, Moosewood has elevated meatless cooking to the level of great cuisine and artfully showcases vegetarian cooking at its finest.” James Peterson, author of 15 cookbooks and winner of 7 James Beard Awards, on Moosewood Restaurant Favorites. We're just
Some members have worked for the restaurant since it was founded in 1973.. THE MOOSEWOOD COLLECTIVE has nineteen members who share responsibilities and participate in the various jobs necessary to run what has grown from a very small natural foods restaurant to a larger and more diversified company