The Moosewood Cookbook: 40th Anniversary EditionThe Moosewood Cookbook has inspired generations to cook simple, healthy, and seasonal food. A classic listed as one of the top ten best-selling cookbooks of all time by the New York Times, this 40th anniversary edition of Mollie Katzen's seminal book will be a treasured addition to the cookbook libraries of fans young and old. In 1974, Mollie Katzen hand-wrote, illustrated, and locally published a spiral-bound notebook of recipes for vegetarian dishes inspired by those she and fellow cooks served at their small restaurant co-op in Ithaca, NY. Several iterations and millions of copies later, the Moosewood Cookbook has become one of the most influential and beloved cookbooks of all time—inducted into the James Beard Award Cookbook Hall of Fame, and coined a Cookbook Classic by the International Association of Culinary Professionals. Mollie’s Moosewood Cookbook has inspired generations to fall in love with plant-based home cooking, and, on the fortieth anniversary of that initial booklet, continues to be a seminal, timely, and wholly personal work. With a new introduction by Mollie, this commemorative edition will be a cornerstone for any cookbook collection that long-time fans and those just discovering Moosewood will treasure. |
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15 minutes 30 minutes Add onion and/or antipasto apples basil beans bell pepper Berry black pepper boil broccoli Cake carrot Casserole cauliflower cayenne celery chill cook crust cumin cup packed cups chopped onion cups water desserts diced dill Dutch oven eggplant eggs entrées finely minced food processor freshly minced garnish grated green herbs honey lemon juice lightly medium cloves garlic medium heat medium-sized bowl milk minced fresh minced parsley minutes to prepare minutes Yield mushrooms mustard olive oil optional orange oregano parmesan parsley pasta peeled potatoes Preheat oven prepare Yield purée recipe refrigerator remaining ingredients Remove from heat rice ricotta room temperature salad dressing salt sandwich Sauce saucepan sauté sauté over medium scallions seeds Serve hot simmer skillet soup sour cream soy sauce spinach sprinkle squash stir-fry sugar taste tender thinly sliced toasted tofu tomatoes ʦ cup vanilla vegetables whisk yogurt zucchini