Sundays at Moosewood Restaurant by Carolyn B. Mitchell

It is suggested that one might make different combinations from various cuisines, as long as one takes some care in seeing that they will match well. There are no pictures.īesides the recipes, there is at the end some menu planning idea (with seafood dishes marked), ingredients list with explanation, techniques, tools, plus measurements list of some ingredients, and further reading (pre-1990 stuff). Each cuisine gets its own introduction, and most recipes also. In this book they are: Africa south of the Sahara, Armenia & the Middle East, British Isles, the Caribbean, Chile, China, Eastern Europe, Finland, India, Italy, Japan, Jewish food (Ashkenazi & Sephardic foods each having their part), Mexico, New England, North Africa & Northeast African highlands, Provence, Southeast Asia, and Southern United States. With a few exceptions, each cuisine presented here has both seafood and vegetarian recipes. Synopsis of Sundays At Moosewood RestaurantEach Sunday, a new ethnic or regional cuisine has its time to be the theme of the day. Now, 400 of these culinary adventures are available to the home cook. Each Sunday, the restaurant presents diners with a new ethnic or regional cuisine, deliciously adapted from traditional recipes. Since its opening in 1973, Moosewood has been famous for creative foods which offer a healthful, vegetarian emphasis. Moosewood Restaurant supports 1% For Peace, an organization working to persuade the government to redirect 1 percent of the Defense Department budget towards programs that create and maintain peace in positive ways. Moosewood Restaurant contributes 1 percent of its profits from the sale of this book to the Eritrean Relief Fund, which provides food and humanitarian assistance to the Eritrean people. They plan menus, set long-term goals, and wash pots.

Moosewood Restaurant is run by a group of 18 people who rotate through the jobs necessary to make a restaurant work. Including a section on cross-cultural menu planning as well as an extensive guide to ingredients, techniques, and equipment, Sundays at Moosewood Restaurant offers a taste for every palate. From the highlands and grasslands of Africa to the lush forests of Eastern Europe, from the sun-drenched hills of Provence to the mountains of South America, the inventive cooks have drawn inspiration for these delicious adaptations of traditional recipes. Since its opening in 1973, Moosewood Restaurant in Ithaca, New York, has been synonymous with creative cuisine with a healthful, vegetarian emphasis.Įach Sunday at Moosewood Restaurant, diners experience a new ethnic or regional cuisine, sometimes exotic, sometimes familiar. Overview of Sundays At Moosewood Restaurant

Sundays at Moosewood Restaurant by Carolyn B. Mitchell