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, by Moosewood Collective
Get Free Ebook , by Moosewood Collective
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Product details
File Size: 3912 KB
Print Length: 304 pages
Publisher: Clarkson Potter (November 3, 2010)
Publication Date: November 3, 2010
Sold by: Random House LLC
Language: English
ASIN: B00486UEW6
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#319,574 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
I’ve owned several Moosewood Collective cookbooks over the years. They really helped bring “vegetarian†food into a more “fine dining†universe with interesting and creative recipes. Many of their earlier books are full of recipes that are complex creations with long lists of ingredients that can take hours to prepare.Most home cooks aren’t really interested in spending hours in the kitchen — heck, many of us don’t HAVE hours to spend in the kitchen. So I was intrigued to see a cookbook specifically designed as “Fresh Ideas for the Weeknight Table.†OK … let’s see what this means.Overall, I really like this fresh take on the Moosewood tradition of fresh and natural foods. Reading through the book, I’m finding a number of recipes that I will make — recipes featuring produce that I can find locally with interesting and creative flavor combinations. Nothing too fussy or complicated, either — just good fairly simple flavor combinations that work.My usual practice is to prepare 3 recipes from each cookbook I review, and I followed that practice here. My three recipes:Greek Frittata:I reduced this recipe by half to make one largish serving, and added a small side salad with feta and olives. This is a really basic, but tasty!, frittata of spinach, oregano, tomato, garlic/scallions, and feta cheese. The tomatoes and cheese are added near the end of cooking sot hat they’re warmed and the cheese melted. I liked this a lot — took only about 15 minutes total cook time (prep adds maybe another 5-10 minutes), so it’s really fast to put together. Basic, yes, but certainly tasty. Will make again.Moroccan Spiced Fish:I decided to use some local salmon for this, and followed the suggestion of letting the fish marinate in the spice mix/garlic/cilantro/oil/lemon juice mixture for a couple of hours. The recipe for the Moroccan Spice Mix is included in the book, and can be used on veggies, meat, etc. It’s a tasty combination of cumin, ginger or cinnamon (I used both), paprika, turmeric, pepper and salt). After seasoning with the mixture, the fish is simply baked at 350 degrees F for 10-15 minutes. Once baked, you can eat it as is as a main dish, stuff it into a pita, make fish tacos, or add it to a stew. Versatile and VERY tasty. I’ll make this again, and I’ll be using the spice mix in other dishes as well. Good stuff!Riesling Roasted Pears:I just got a bunch of fresh pears in this week’s CSA (Consumer Supported Agriculture) basket. I had 4 lovely bosc pears, so I reduced the recipe by half (it calls for 8 pears). I also had some Moscato wine in the fridge — the recipe calls for Riesling “or other sweet white wine†— so perfect! You make a sauce with the wine, zest & juice of lemon and orange, peppercorns, cinnamon stick, sugar, and whole cloves, then pour it over the pears sitting upright in a baking dish. Bake for awhile in a 375 degree oven, basting occasionally with the sauce, until pears are softish. Oh my — this is REALLY good. Really REALLY good. Definitely will make this again — it’s so easy and tastes much “fancier†than it would seem just from reading the recipe.So there it is — lots of good possibilities here for using local fresh ingredients. Really nice addition to my cookbook collection -- solid 4 stars: I like it!
I love Moosewood Cookbooks. If you are ever in the Ithaca, NY area, you must stop by their restaurant...delicious. This particular cookbook is perfect for anyone wanting to know how to cook simple, everyday vegan meals. You don't have to be an experienced chef to follow along. The recipes are also easily adjusted for meat lovers. You can't go wrong with this cookbook.
Really, really good ideas. When I first started cooking, Molly Katzen had authored the original Moosewood cookbook. Had many a good meal from that book. I have some of the other books, but the original is still my favorite. Now this book I would say is just as good, and I will definitely try some of these recipes!
I have been a fan of the original Moosewood Cookbook ever since my college days in the early 1980's. However, I had fallen away from that due to my long hours at work, and then added my 2 children, my nonvegetarian husband, and even longer hours at work. It is refreshing to have a vegetarian cookbook focused on practical meals in our multi-tasking, overcommitted lives. A drawback is my husband's love of meat dishes, but he will tolerate interspersed vegetarian meals (as long as they are delicious).
I have three Moosewood cookbooks. The first two have some of my favorite recipes, I make over and over again. This one, I just got and am marking recipes to make. The recipes are amazing. Granted, I don't like the taste of meat, so their vegetarian recipes are beautiful. I can get carnivores to eat these foods. One day I hope to go to their restaurant and try their foods made by the authors of my cookbook.
This is actually a practical cookbook, and everything I've tried from it has been delicious. The Oven Roasted Ratatouille in particular was outstanding, and took very little effort. There are plenty of pictures, the recipes are indeed simple, but very creative, and the prep times given are realistic. There aren't many weird ingredients, and thumbing through this book is inspiring.There are a lot of tofu recipes. We're a tofu-free family, but the photographs have almost convinced me to give it a try.
This is exactly what it says: Simple suppers. Tasty meals. I'm partial to soups and this one makes it all so simple that I actually remember how to make them without looking up in the book. Mushroom miso and the avgolemono are staples. It is a bridal shower gift as well.A Good Thing, to quote Ms. Stewart.
I just looked through the recipes and they look yummy. All appeared to be simple and many of them can be made with ingredients in my pantry. I particularly liked the suggestions to modify the recipes. This weekend I made the Pasta with Blue Cheese and Carmelized Onions. Loved it. Next time I may crumble walnuts on top.
Neither my husband nor I am vegetarians, but we wanted to cut down on meat costs. I checked this out at our library first to see if we would like it. Almost all of the recipes have common ingredients, and if they do call for something harder to find, it suggests a substitute. That is the first thing I liked about this vegetarian cookbook; others I had looked through called for really random, obscure ingredients I didn't want to hunt down. The recipes we have tried have been very tasty, relatively quick to make, don't call for a ton of ingredients, and they are simple to prepare. I liked this cookbook so much I decided to buy it.
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