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. |
Contents
Miso | 10 |
CauliflowerCheese | 16 |
Gingered Carrot | 22 |
MushroomBarley | 28 |
Cascadilla | 34 |
SAUCES AND DIPS | 73 |
Broccoli Sauce for Pasta | 82 |
Orange Ginger Sauce | 88 |
Macaroni Cheese Lite | 126 |
Lasagne | 132 |
Bulgarian Pepper Casserole | 138 |
Zucchini Feta Pancakes | 144 |
Horseradish Sauce | 149 |
Stuffed Eggplant | 151 |
Ukrainian Poppy Seed Cake | 189 |
218 | |
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Common terms and phrases
½ tsp 15 minutes 30 minutes Add onion almonds apples baking tray basil beans bell pepper black pepper bread crumbs broccoli cayenne celery chill cinnamon Combine cook cool crêpes crust cumin cup dry cup flour cup packed cups chopped onion cups minced onion cups water diced dill Dutch oven eggplant eggs finely minced food processor freshly minced garnish ginger grated green herbs honey medium cloves garlic medium heat medium-sized bowl melted butter milk minced fresh minced parsley minutes to prepare mushrooms mustard olive oil optional orange oregano paprika parmesan parsley pasta peas peeled potatoes Preheat oven purée recipe refrigerator remaining ingredients Remove from heat rice ricotta room temperature salad salt sauce saucepan sauté sauté over medium scallions seeds Serve hot simmer skillet soup sour cream soy sauce spinach sprinkle squash sugar taste tender thinly sliced tofu vanilla extract vegetables walnuts whisk Yield yogurt zucchini