Product Description

Chefs at the legendary vegetarian restaurant offer favorite recipes that will feed a crowd

Millions around the world have been stirring up healthy vegetarian meals thanks to the cookbook classic, The Moosewood Cookbook. Once the favorite of the countercultural generation, the culinary styles of the Moosewood Collective are now the popular choice of a mainstream public acutely aware of the importance of eating healthy.

And now the distinctive Moosewood style comes to quantity cooking. Whether you are planning the menu for a holiday dinner party, developing the menu for a small catering operation, or responsible for running a large-scale eatery, Moosewood Restaurant Cooks for a Crowd is filled with recipes that feed 24 or more and still retain the charming simplicity that is Moosewood's hallmark.

All of the recipes have been developed and tested in the restaurant itself, and can be adapted for smaller groupings or large scale events. After leading the way to a healthier diet, Moosewood is proud to be serving up its signature brand of healthy cooking to an even larger audience.

• Over 300 recipes include salads, casseroles, pasta, sandwiches, stews, desserts, and more
• Recipes feature the full spectrum of vegetables, herbs, grains, beans, nuts, soy and dairy products, and avoid foods that are heavily processed or have chemical additives
• Includes a menu planning section and a guide to ingredients
• Features complete nutritional analyses for all recipes
• Includes an 8 page color insert

MOOSEWOOD COLLECTIVE (Ithaca, New York) is the legendary vegetarian restaurant that has inspired a nationwide return to a healthier diet. Recipes developed by chefs of the collective have been collected in a best selling list of cookbooks, including The Moosewood Cookbook, New Recipes from Moosewood Restaurant, and Sundays at Moosewood Restaurant.

Product Details

• Amazon Sales Rank: #630548 in Books
• Published on: 1996-04-03
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 500 pages

From Publishers Weekly
So your daughter's coming home from college and bringing the entire crew team?and they're all vegetarians. What you need are 24 11-oz. servings of Rumpledethumps. This casserole of potato, cabbage, broccoli and leek (spiced with nutmeg and horseradish) is just one of the dishes?okay, vats?offered by members of Ithaca, N.Y.'s, Moosewood Collective (Sundays at Moosewood Restaurant, etc.) in a book they hope will be "useful to foodservices of all sizes-from a small catering firm to a large, institutional facility." While a large, institutional refrigerator may be needed by home cooks looking to store, for example, the six quarts of cubed eggplant for Eggplant-Spinach Curry, the 300-plus recipes are mainly vintage Moosewood: clear, easy (at least when converted to smaller amounts) and tasty. Additional offerings include tips for purchasing in volume, an ingredient glossary and conversion charts following each recipe giving nutritional information per serving. With chapters on Soups, Legumes, Pasta, Sauces and Salsas, Stuffed Vegetables and more, the Collective is ready for even the hungriest herd of vegans. For larger schools of less tightly defined vegetarians, there's also a section on fish.
Copyright 1996 Reed Business Information, Inc.

From Library Journal
Here are more than 300 new, mostly vegetarian recipes from the much-loved restaurant in Ithaca, New York (previous books featuring the restaurant include Sundays at Moosewood Restaurant, LJ 9/15/90, as well as Mollie Katzen's two Moosewood cookbooks). Most are simple and appealing, but the book is really directed to chefs and other food service professionals, with the "crowd" of the title more likely to be restaurant patrons than a big gathering at home. Entrees serve at least 24; the soup recipes make 50 portions; sauces and dressings often yield two to five quarts-and converting these to smaller quantities is not always easy. The recipe instructions are abbreviated, assuming a cooking background on the part of the reader. Dedicated Moosewood fans will be interested, but the book's usefulness for home cooks is limited.
Copyright 1996 Reed Business Information, Inc.

From Booklist
The restaurant collective that brought vegetarianism to general awareness with The Moosewood Cookbook now offers help for large families, for entertaining, or for cooks who hoard quantities for a cold winter's night. The more than 300 recipes are both structured and written differently than those for conventional meals; each recipe includes ingredients by volume and weight and instructions rendered in chartlike format. Creativity is streamlined for large quantities. Barbara Jacobs

Customer Reviews

Worthwhile Investment
I originally bought this book for the kitchen at our organic farm, where we regularly feed >15 people a day. After reading it myself, I wanted a copy for home too. Anyone who's vegetarian will need to cook in quantity at some point (dinner parties, etc.), and this book makes it easy to do so. No more multiplying like crazy and ending up with haphazard results. I also liked that the ingredients were given by weight, which makes it much easier to measure out.

Healthy Cooking Vegetarian Style!
This is the ultimate book on cooking vegeterian entrees. It's based on volume but don't let that scare you away. With a few simple reductions you are on your way to preapring some of the most mouth watering, vegetarian items from the tried and true recipes of the Moosewood Restaurant.

The recipes are easy to follow and will come in handy in large scale kitchens. The new trends are involving clients that not only know their food but demand quality and consistency while maintaining a healthy diet. This book will help you meet those demands, and set new standards for your vegetarian items.

Pick it up and give it a whirl. It's a great book for home or your production kitchen.

Disappointed
The best thing about this cookbook is that the quantities of ingredients are all set. You don't need to double or triple the recipe. I bought this cookbook especially for today b/c I was in charge of preparing a lunch for 20 people as part of an all day workshop at work. I made the cream of broccoli soup, the black bean soup, and the greek salad pitas. The only recipe I would make again would be the greek salad - which was wonderful. The cream of broccoli soup was so bland that I was desparately tried to fix it. What saved me was that I created a red pepper pesto type paste to add to each bowl. Without it, I didn't even want to serve the soup. The black bean soup lacked luster as well. I was not proud to serve either soup. Like I mentioned earlier the large quantitiy recipes made grocery shopping and preparation easy. But who cares if it is easy to make mediocre soups - no thanx. I am disappointed in Moosewood. Also I specifically chose two soup recipes that the cookbook raved about as 'a time-honored favorite' and 'one of the most poplular'.