The Moosewood Restaurant table : 250 brand-new recipes from the natural foods restaurant that revolutionized eating in America /

Enhanced descriptions from Syndetics:

"It's Moosewood's world. We're just eating in it." --Christine Muhlke, The New York Times

The creators of America's beloved natural foods restaurant, Moosewood, are back with The Moosewood Restaurant Table , a cookbook featuring more than 250 never-before-published recipes that's a perfect gift for foodies and gourmets who want to enjoy delicious and healthy meals.

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 exponentially...We'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. They've begun cooking with a wider variety of grains like freekeh and millet.

All this experimentation has led them to some great new recipes:
Two Potato Tomato Curry
Cashew-Crusted Chickpea Burgers
Cuban Picadillo with Tofu
Pot Pies for Autumn
Winter and Spring
Butternut Latkes
Jamaican Jerk Tempeh Patties
and plenty more.

Of course, a Moosewood cookbook wouldn't be complete without desserts like Turkish Coffee Brownies, Orange Pistachio Cornmeal Cake or Cherry Tomato Upside Down Cake to mention just a few. Including a healthy number of both vegan and gluten-free recipes, The Moosewood Restaurant Table is the next classic from the restaurant that revolutionized natural eating in the US.

Reviews provided by Syndetics

Library Journal Review

Moosewood restaurant in Ithaca, NY, has been serving up influential vegetarian cuisine since 1973. It has also given rise to more than a dozen acclaimed cookbooks, many of which are mainstays of library cooking collections. Following Moosewood Restaurant Favorites, this new title features 250 recipes for globally influenced and liberally spiced dishes, including roasted carrot hummus, Italian cannellini burgers, Japanese curry, and coconut rice pudding with mangos. While its predecessor contained fish dishes, this volume has only vegan and vegetarian foods and also highlights lesser-known fruits and vegetables. There are more choices for gluten-free eaters than in some of the older Moosewood cookbooks. VERDICT The Moosewood editors dependably deliver even more enticing recipes, all of them useful to home cooks and pantry-friendly. © Copyright 2017. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Publishers Weekly Review

The Moosewood Collective's latest cookbook deserves a place next to the seminal vegetarian Moosewood Cookbook that was published in 1974. Moosewood excels at creating recipes that layer flavor upon flavor. Each chapter is filled with innovative recipes that pull in techniques and ingredients from around the world, such as spicy phyllo samosas with spinach, fresh mint and cilantro; romaine "tacos" with sweet chili sauce; and Jamaican jerk tempeh patties. The cookbook contains a wide variety of salads, such as a Mediterranean potato salad flavored with za'atar, olives, and artichoke hearts and an invigorating winter salad of greens with citrus-date dressing. Not surprisingly, there are recipes for tofu and granola, but at Moosewood, these dishes overcome their punch-line status and show up in interesting guises, such as in a pineapple-lime glazed tofu with spicy cucumber salad, a vegan Cuban picadillo made with tofu instead of the traditional meat, and peanut butter and honey granola. Entrées are diverse and include a chilled Burmese salad called Tohu Toke, squash polenta with a mushroom and kale stew, and walnut-cheddar-herb meatballs. Among a variety of interesting pastas, a pasta carbonara with zucchini cleverly uses smoked cheddar in place of bacon and a pasta with avocado pesto will inspire avocado lovers to move beyond guacamole and avocado toast. This captivating cookbook doesn't just belong on everyone's bookshelf-it should be next to the stove, ready to inspire vegetarians and omnivores alike. Agent: Arnold Goodman, Goodman Assoc. (Oct.) © Copyright PWxyz, LLC. All rights reserved.

Booklist Review

The latest book from Moosewood, one of the country's most well-known natural foods establishments, is a fount of flavorful, accessible vegetarian recipes that reflect the latest global tastes. The collective focuses on food that's delicious and healthful, but not puritan (or hippie), and it's easy to imagine cooking your way through all 250 recipes. Start with cauliflower quinoa bites made with chickpea flour, or try potato wedges dredged in masala spices. Change up your soup repertoire with Thai corn chowder or watermelon gazpacho. The book covers sandwiches, burgers, pastas, and all manner of salads. Even tofu skeptics (if any remain?) will be intrigued by spiced tofu simmered in sofrito for Cuban picadillo or soy-marinated tofu crusted with black sesame seeds. Especially on-trend is the grain-bowls chapter, whichtackles the meal-in-a-bowl idea from various cuisines, including Indonesian, Middle Eastern, and Mexican. Throughout, recipes are concise and confident, accompanied by helpful preparation tips and serving ideas. Whether vegetarian or not, home cooks looking for fresh inspiration will appreciate this book built on years of experience.--Neumer Lara, Alison Copyright 2017 Booklist

Author notes provided by Syndetics

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. Some members have worked for the restaurant since it was founded in 1973. Recipes have been published in Moosewood Restaurant Favorites .