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Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes for Healthful Meals
This is the low-fat book cooks who care about wholesome, vegetarian-inspired food have been waiting for, with more than 280 recipes that are as delicious and trustworthy as those in the Moosewood Collective's previous books.
With fourteen chapters, ranging from savory soups and main course salads to creative side dishes and aromatic Mediterranean and Asian-inspired dishes, fat will not be missed in mouthwatering recipes like Guacamole with Asparagus, Chinese Orzo Vegetable Salad, Spring Vegetable Paella, Indian Potato Pancakes, and Creamy Dairyless Rice Pudding. Along with those creative dishes, there are also low-fat variations on familiar favorites such as Macaroni and Cheese, Shephard's Pie, and Dark Chocolate Pudding. An added the Moosewood Collective has made sure that the ingredients used in the recipes throughout the book are easily found in most well-stocked supermarkets.
Along with nutritional and glossary guides that provide explanations of nutritional terms, instructions for how to glean the information you need from nutrition labels, a brief overview of vitamins and minerals, and guides to ingredients and cooking techniques, the Collective also offers tips and ideas for sustaining a low-fat lifestyle. They bake rather than fry, replace high-fat ingredients with healthy substitutes (no artificial ingredients allowed!), and use butter and oil very moderately, so that what is lost in fat is gained in bold, intense flavors.
Moosewood Restaurant Low-fat Favorites is sure to set the kitchen standard not only for health-conscious cooks, but also for those who have come to rely on the Moosewood Collective's easy, earthy approach to cooking.
With fourteen chapters, ranging from savory soups and main course salads to creative side dishes and aromatic Mediterranean and Asian-inspired dishes, fat will not be missed in mouthwatering recipes like Guacamole with Asparagus, Chinese Orzo Vegetable Salad, Spring Vegetable Paella, Indian Potato Pancakes, and Creamy Dairyless Rice Pudding. Along with those creative dishes, there are also low-fat variations on familiar favorites such as Macaroni and Cheese, Shephard's Pie, and Dark Chocolate Pudding. An added the Moosewood Collective has made sure that the ingredients used in the recipes throughout the book are easily found in most well-stocked supermarkets.
Along with nutritional and glossary guides that provide explanations of nutritional terms, instructions for how to glean the information you need from nutrition labels, a brief overview of vitamins and minerals, and guides to ingredients and cooking techniques, the Collective also offers tips and ideas for sustaining a low-fat lifestyle. They bake rather than fry, replace high-fat ingredients with healthy substitutes (no artificial ingredients allowed!), and use butter and oil very moderately, so that what is lost in fat is gained in bold, intense flavors.
Moosewood Restaurant Low-fat Favorites is sure to set the kitchen standard not only for health-conscious cooks, but also for those who have come to rely on the Moosewood Collective's easy, earthy approach to cooking.
465 pages, Paperback
First published October 29, 1996
46 people are currently reading
5090 people want to read
About the author
The Moosewood Collective
22 books51 followersThe Moosewood Collective is a crew of fourteen women and five men. Some of us moonlight from Moosewood, and among us we have a broad range of interests and avocations. Our group comprises musicians, singers, dancers, actors, performers, mediators, meditators, activists, teachers, trainers, consultants, writers, gardeners, editors, poets, artists, quilters, calligraphers, martial arts instructors and enthusiasts, health advocates, parents, grandparents, good cooks, and really good eaters.
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Displaying 1 - 30 of 78 reviews
November 10, 2021
Another Moosewood cookbook, this time with low-fat, but tasty, recipes (300+). Vegetarian and seafood; no pictures. At the beginning are tips for going low-fat (and going on particularly about nonstick cookware and cooking spray, you may ignore it), and a little on the recipes. At the end is more information on low-fat, nutritional terms, food labels (as they are in US), vitamins and minerals, cooking techniques and terms, ingredients list, recipes by type (very low-fat, quick and easy, vegan, for kids), menu ideas, and lists of common food nutritional analysis (calories, fat, cholesterol), and a bibliography (as it was in 1996 when this book came out). At the very end is a conversion chart.
Each recipe grouping comes with an introduction. Each recipes takes about 1-2 pages, with time for making it, nutritional information, and occasionally variation and menu suggestions, and short notes with information or tips. Sometimes certain US brands are mentioned, especially those that appear in the area where the restaurant is. In the recipes canned tomatoes are always whole not chopped, knife is used to test how done a baked item is (not a cocktail stick). Some availability information has of course also changed.
The recipes being low-fat does not mean these recipes are boring or not tasty-sounding. I found plenty to attract my usual picky self. Appetizers, breakfast/brunch, side dishes, side stuff, desserts. Soups, bread stuff, salads, beans, grains, pasta, stews, fish… everywhere good stuff. And the book is thick enough that anyone can be satisfied by the amount of recipes in each section. Not listing any this time, but my notes tell me there would’ve been a lot, and I feel quite inspired to keep some in mind when I start cooking properly again.
The recipes may be light, but they are quite tasty sounding and nowhere near boring. Well worth it.
Each recipe grouping comes with an introduction. Each recipes takes about 1-2 pages, with time for making it, nutritional information, and occasionally variation and menu suggestions, and short notes with information or tips. Sometimes certain US brands are mentioned, especially those that appear in the area where the restaurant is. In the recipes canned tomatoes are always whole not chopped, knife is used to test how done a baked item is (not a cocktail stick). Some availability information has of course also changed.
The recipes being low-fat does not mean these recipes are boring or not tasty-sounding. I found plenty to attract my usual picky self. Appetizers, breakfast/brunch, side dishes, side stuff, desserts. Soups, bread stuff, salads, beans, grains, pasta, stews, fish… everywhere good stuff. And the book is thick enough that anyone can be satisfied by the amount of recipes in each section. Not listing any this time, but my notes tell me there would’ve been a lot, and I feel quite inspired to keep some in mind when I start cooking properly again.
The recipes may be light, but they are quite tasty sounding and nowhere near boring. Well worth it.
May 10, 2010
For years, two of my favorite cookbooks were the original Moosewood Cookbook and The Enchanted Brocoli Forest, another Moosewood title. I loved the recipes, the quirky illustrations, and the whole philosophy behind these books. Several dozen recipes from the books became family favorites.
Alas, as the years progressed and the pounds accumulated, I found that those recipes became reserved for special occasions or splurges, as almost invariably they contained too much fat -- butter in particular. When I switched to (mostly) low-fat cooking, I pretty much gave up on Moosewood.
Then, lo and behold, while perusing the cookbooks at the library the other day, what should I spy but this title. I immediately checked it out, took it home, and began to pour over the recipes, marking ones I wanted to try with scraps of paper. Soon I had a book stuffed full of paper markers, so I knew I needed a copy, which I promptly ordered.
Since that initial paper bookmark binge, I've had a chance to sample several of the recipes in the book, and so far the results have been promising. What I especially like about the Moosewood Cookbooks is that there isn't great emphasis on following recipes exactly. I've never been able to follow any recipe exactly (which is why I never make soufflés), so I like that Moosewood recipes invariably say, "If you wish, you can add..." or "Season with (X) to taste." "(X) can be substituted..." "Or any (x) you prefer..." That's my kind of recipe.
But a good cookbook does more than provide recipes. It provides inspiration. This cookbook makes me excited about low-fat cooking. Not once but twice in the past week I've gone out to shop for new ingredients, and I have another shopping trip planned tomorrow to get some specialty items I've never cooked with (seitan [a kind of wheat gluten:], konbu [a kind of seaweed:], and arborio rice [for risotto:]). Don't get me wrong - this isn't the sort of cookbook that relies on a lot of exotic ingredients. In fact, I planned this evening's meal centered on a lovely dried-and-fresh mushroom soup, and I have all the ingredients in the pantry already. But it's the kind of book that makes me think, "Wow, that sounds neat. Let's try it."
By the way, if you're not familiar with the Moosewood Cookbooks, they are mostly vegetarian. In fact, my original two Moosewood Cookbooks were completely vegetarian, but this low-fat book has a chapter devoted to fish. We happen to eat fish and chicken, but I'd say at least a third of our dinners are entirely vegetarian. However, even meat lovers will find some great ways to prepare side dishes, breads, and soups in this book.
Alas, as the years progressed and the pounds accumulated, I found that those recipes became reserved for special occasions or splurges, as almost invariably they contained too much fat -- butter in particular. When I switched to (mostly) low-fat cooking, I pretty much gave up on Moosewood.
Then, lo and behold, while perusing the cookbooks at the library the other day, what should I spy but this title. I immediately checked it out, took it home, and began to pour over the recipes, marking ones I wanted to try with scraps of paper. Soon I had a book stuffed full of paper markers, so I knew I needed a copy, which I promptly ordered.
Since that initial paper bookmark binge, I've had a chance to sample several of the recipes in the book, and so far the results have been promising. What I especially like about the Moosewood Cookbooks is that there isn't great emphasis on following recipes exactly. I've never been able to follow any recipe exactly (which is why I never make soufflés), so I like that Moosewood recipes invariably say, "If you wish, you can add..." or "Season with (X) to taste." "(X) can be substituted..." "Or any (x) you prefer..." That's my kind of recipe.
But a good cookbook does more than provide recipes. It provides inspiration. This cookbook makes me excited about low-fat cooking. Not once but twice in the past week I've gone out to shop for new ingredients, and I have another shopping trip planned tomorrow to get some specialty items I've never cooked with (seitan [a kind of wheat gluten:], konbu [a kind of seaweed:], and arborio rice [for risotto:]). Don't get me wrong - this isn't the sort of cookbook that relies on a lot of exotic ingredients. In fact, I planned this evening's meal centered on a lovely dried-and-fresh mushroom soup, and I have all the ingredients in the pantry already. But it's the kind of book that makes me think, "Wow, that sounds neat. Let's try it."
By the way, if you're not familiar with the Moosewood Cookbooks, they are mostly vegetarian. In fact, my original two Moosewood Cookbooks were completely vegetarian, but this low-fat book has a chapter devoted to fish. We happen to eat fish and chicken, but I'd say at least a third of our dinners are entirely vegetarian. However, even meat lovers will find some great ways to prepare side dishes, breads, and soups in this book.
April 15, 2008
I know, right, low-fat? But when I was flipping through it in the bookstore I couldn't find a single recipe I wouldn't make. And so far all of them have been really delicious, except the muffins where you replace the butter with applesauce. They had a weird texture. Butter is best. But the Vietnamese hot & sour soup was/is awesome. I might sprinkle the leftover on my peas to keep the squirrels away...
February 17, 2012
I've tried:
~Savory Stuffed Mushrooms 4*s
~Roasted Garlic 5*s
~Peach Berry Shake 5*s
~Callaloo 4*s
~Almost Fat-Free Cornbread 3*s
~Tuscan Sandwich 4*s
~White Bean and Red Pepper Spread 4*s
~Mexican Pasta Salad 4*s
~Cassoulet 3*s
~Tuscan Beans with Sage 4*s
~Garlicky Black-Eyed Peas 'n' Greens 3*s
~Orzo and Green Herbs 3*s
~Macaroni and Cheese 4*s
~Mushroom Polenta Pie 3*s
~Greek Stew 3*s
~Carolina Kale 4*s
~Red Berry Kissel 3*s
~Dark Chocolate Pudding 4*s
~Savory Stuffed Mushrooms 4*s
~Roasted Garlic 5*s
~Peach Berry Shake 5*s
~Callaloo 4*s
~Almost Fat-Free Cornbread 3*s
~Tuscan Sandwich 4*s
~White Bean and Red Pepper Spread 4*s
~Mexican Pasta Salad 4*s
~Cassoulet 3*s
~Tuscan Beans with Sage 4*s
~Garlicky Black-Eyed Peas 'n' Greens 3*s
~Orzo and Green Herbs 3*s
~Macaroni and Cheese 4*s
~Mushroom Polenta Pie 3*s
~Greek Stew 3*s
~Carolina Kale 4*s
~Red Berry Kissel 3*s
~Dark Chocolate Pudding 4*s
October 25, 2009
Moosewood Low Fat Favorites is simply the best cookbook I own. The recipes are vegetarian (not vegan) but you definetly do not have to be a vegetarian to enjoy these wonderful, delicious recipes. I am a mother of four children ranging from ages 16-5 years and I usually look for easy to prepare, visually appealing, great tasting meals and this book delivers on all fronts.
Here are just a few of my families favorites; Spanish Pepper Frittata, Middle Eastern Chickpeas with Spinach, Lighter Lasagna, Stuffed Manicotti Verde and Eggplant Parmesan. We have a garden that overflows with vegetables and last night I made the Cucumbers Vinagrette a simple dish that was completely gone by the end of the meal. Broiled Zucchini with Herbs is a fantastic way to use up this over abundant veggie.
Each recipe is accompanied by the serivng analysis which includes; calories, fat, protein, carbohydrates, and fiber as well as others items. The back of the book has a Glossary of Cooking Techniques and Terms which is helpful if you are unfamiliar with preparing some of the items in the recipes such as tofu, tempeh, bulgur etc. A Guide to Ingredients section gives a detailed description of ingredients that may be unfamiliar including; asian fish sauce, berbere, cornichons and fenugreek seeds to name a few.
One of the best details is that each recipe has menu suggestions listed under it, for example, Seasoned Steamed Artichokes menu suggestions include; "Try them drizzled with Yogurt Tahini Dressing before Middle Eastern Chickpeas with Spinach or with Tabouli Salad with greens." It takes the guesswork out of meal planning. This is a great cookbook!
Here are just a few of my families favorites; Spanish Pepper Frittata, Middle Eastern Chickpeas with Spinach, Lighter Lasagna, Stuffed Manicotti Verde and Eggplant Parmesan. We have a garden that overflows with vegetables and last night I made the Cucumbers Vinagrette a simple dish that was completely gone by the end of the meal. Broiled Zucchini with Herbs is a fantastic way to use up this over abundant veggie.
Each recipe is accompanied by the serivng analysis which includes; calories, fat, protein, carbohydrates, and fiber as well as others items. The back of the book has a Glossary of Cooking Techniques and Terms which is helpful if you are unfamiliar with preparing some of the items in the recipes such as tofu, tempeh, bulgur etc. A Guide to Ingredients section gives a detailed description of ingredients that may be unfamiliar including; asian fish sauce, berbere, cornichons and fenugreek seeds to name a few.
One of the best details is that each recipe has menu suggestions listed under it, for example, Seasoned Steamed Artichokes menu suggestions include; "Try them drizzled with Yogurt Tahini Dressing before Middle Eastern Chickpeas with Spinach or with Tabouli Salad with greens." It takes the guesswork out of meal planning. This is a great cookbook!
November 27, 2009
Just about all of the cookbooks from the Moosewood Collective are wonderful. Lots of veggies, simple straight forward recipes, and clear descriptions. This one has some great recipes. Savory Onion Marmalade is awesome on foccacia, Middle eastern Cannellini Patties and the Middle Eastern Chickpeas with Spinach are tasty and I love the Fat Tuesday Red Beans and Rice. But, this collection feels dated with it's discussion of the importance of low/no fat and quite a few of the recipes would have me scrambling for fussy additions to recipes: things like fruit puree, applesauce, cottage cheese and egg whites in order to get to that "low-fat" qualification. Why mess up Avocado guacamole with the addition of cottage cheese? The book is a keeper but it doesn't match up to Moosewood Cooks At Home for simple ease. And the new Moosewood Cooking for Health has captured my attention for now.
October 26, 2007
What I like about this cookbook is that included with each recipe are suggestions for other recipes in the book that go well with it. This makes it very easy to plan meals in advance and have all the different dishes go together. Also, the recipes are simple and delicious.
May 3, 2016
Thanks to a library book sale I own a copy. Uses old school measurements and has nutritional data. Also contains fish recipes, most Moosewood books contain only vegetarian recipes, surprise! Has an OK chapter on nutrition.
January 18, 2024
Illustrated Thorina Rose
Book design Sheri G Lee
This huge 466 page coffee table style book has hundreds of recipes from the famous New York restaurant. Recipes include appetizers, soups, fish, beans, grains, pasta, salads, side dishes, stews, desserts, vegetarian/vegan and, of course, espousing the then popular “low fat” as the all-important concept. Includes Glossary, Guide to Ingredients, a some Sample Menus, Index, and Bibliography as well as nutritional “facts” (again the emphasis on now debunked insistence that natural fats are BAD). Some of the illustrations are quite striking – oranges with black/white and grey.
Book design Sheri G Lee
This huge 466 page coffee table style book has hundreds of recipes from the famous New York restaurant. Recipes include appetizers, soups, fish, beans, grains, pasta, salads, side dishes, stews, desserts, vegetarian/vegan and, of course, espousing the then popular “low fat” as the all-important concept. Includes Glossary, Guide to Ingredients, a some Sample Menus, Index, and Bibliography as well as nutritional “facts” (again the emphasis on now debunked insistence that natural fats are BAD). Some of the illustrations are quite striking – oranges with black/white and grey.
April 23, 2025
If you read Moosewood cookbooks for the interesting vegetarian recipes, this fat volume has them. (There's even a chapter on fish, which won't help a vegetarian's cause when trying to convince relatives that vegetarians don't eat fish.)
If you read Moosewood cookbooks for Mollie Katzen's delightful drawings and loopy, fun culinary comments, this book has none. Notice that the author is "The Moosewood Collective." Ms. Katzen doesn't appear to be a member. Thus, the words are all in boring typeface, and the pictures are mid.
If you read Moosewood cookbooks for Mollie Katzen's delightful drawings and loopy, fun culinary comments, this book has none. Notice that the author is "The Moosewood Collective." Ms. Katzen doesn't appear to be a member. Thus, the words are all in boring typeface, and the pictures are mid.
October 12, 2021
Moosewood- Always good. I love this cookbook for the healthier/vegetarian dishes. I have notes on most of the pages from things that we have loved/not loved... what to add, what to put in less of, etc. There are many wonderful recipes, from frittatas to soups, from pastas to grains! This should be a staple to any cookbook collection.
April 7, 2021
This book is too ****ing confusing!!!!!!!!!!!!!!!!!!
This entire review has been hidden because of spoilers.
May 14, 2021
The low-fat craze is over, but this cookbook offers amazing [sounding] recipes for vegetarian (and pescatarian) deliciousness. And we can use full-fat cheeses, milks, and add oils if we decide to.
November 11, 2024
Fabulous recipes for vegetarian meals. Yum!!
April 3, 2025
This is a really good cookbook, and even though it's listed as "low-fat," it's mainly healthy, delicious food! I would've liked some pictures, but all of the recipes sound delicious!
January 6, 2017
I have had this cookbook forever - everyone should have a copy.
August 30, 2013
When the iconic Moosewood Restaurant first opened for business in Ithaca, New York in 1973, it changed the way that many people viewed the vegetarian lifestyle. Eating healthy won new acceptance, and vegetables gained celebrity status. Four decades later, the restaurant is still going strong. The menu changes daily based on fresh, locally available seasonal foods. The "Moosewood Collective" is the group of people who cook and create the menus for the restaurant. From all walks of life and varying professions, they share a love of cooking and eating and an appreciation for healthy, delicious food. "Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes for Healthful Meals" offers more than 300 recipes to tempt your taste buds. Preparation methods, cooking techniques, and cookware suggestions are provided along with helpful hints and tasteful tidbits. The book is charmingly illustrated with sepia and umber toned rustic drawings on parchment-colored pages. Here's just a sampling of the recipes you'll find: "Garlic Basil Cheese Spread"; "Savory Stuffed Mushrooms"; "Indian Potato Pancakes"; "Applesauce Cranberry Muffins"; "Spring Soup"; "New England Squash Soup"; "Brown Bread"; "Cucumbers Vinaigrette"; "Cassoulet"; "Golden Basmati Rice"; "Pasta Primavera"; "Savory Indian Sweet Potatoes"; "Three Sisters Stew"; and "Garlic Mashed Potatoes". The desserts are your reward for eating well: "Pumpkin Custard"; "Lemon Pudding Cake"; "Ginger Peach Crumble"; "Chocolate Hazelnut Biscotti"; and "Red Berry Kissel". Also included are a chapter of fish recipes, nutrition facts, and an ingredients guide. "Light" is a delight when it is done just right!
August 21, 2010
I love recipe books. I only cook occasionally, but I love to read recipes and think about shopping for the items and preparing the food. So I purchase recipe books when I find them for reasonable prices.
I also have have a fascination for Moosewood Restaurant. I think it started when we lived in BC. We had a friend there who was a fantastic cook, often cooked vegetarian, and had several Moosewood recipe books on his kitchen shelf.
So, I was a sucker for this book when I saw it recently at a used book sale. I love the potential of the recipes. And there are some fantastic ideas on vegetarian eating.
There are two things I wish for from the book. First, I love pictures. Second, I wish there was some low-carb recipes as well. But I shouldn't complain. Nothing better than a deal! I'm looking forward to trying a few of the recipes.
Enjoy!
Peter Scholtens
I also have have a fascination for Moosewood Restaurant. I think it started when we lived in BC. We had a friend there who was a fantastic cook, often cooked vegetarian, and had several Moosewood recipe books on his kitchen shelf.
So, I was a sucker for this book when I saw it recently at a used book sale. I love the potential of the recipes. And there are some fantastic ideas on vegetarian eating.
There are two things I wish for from the book. First, I love pictures. Second, I wish there was some low-carb recipes as well. But I shouldn't complain. Nothing better than a deal! I'm looking forward to trying a few of the recipes.
Enjoy!
Peter Scholtens
December 29, 2008
My father is on the cardiac diet, and it's been a challenge finding recipes that either have 125mg/sodium per serving or can be adapted to fit that dosage.
This cookbook is great because it has so many low-fat and low-sodium dishes - my family doesn't feel like they're suffering!
Southwestern Corn and Potato Soup (pg. 102), Sweet Potato and Black Bean Burritos (pg. 172), Curried Sweet Potato Roti (pg. 230), and Caribbean Stew (pg. 260) are just a few of the recipes we've tried so far.
Disclaimer: The Burritos have a horrific amount of salt (1401 mg), but I omitted the salt and rinsed the black beans, which cut down the salt content a LOT. The dinner still tasted delicious.
This cookbook is great because it has so many low-fat and low-sodium dishes - my family doesn't feel like they're suffering!
Southwestern Corn and Potato Soup (pg. 102), Sweet Potato and Black Bean Burritos (pg. 172), Curried Sweet Potato Roti (pg. 230), and Caribbean Stew (pg. 260) are just a few of the recipes we've tried so far.
Disclaimer: The Burritos have a horrific amount of salt (1401 mg), but I omitted the salt and rinsed the black beans, which cut down the salt content a LOT. The dinner still tasted delicious.
February 9, 2011
Studies show that vegetarians tend to gain weight initially once they stop eating meat. Due to the lack of meat protein, they compensate with fat and carbs. Also, certain vegetarian classics like heavy Eggplant Parmigiana may always not be the most diet-friendly.
I was glad to acquire this cookbook, a collection of lighter vegetarian dishes from the legendary Ithaca, NY vegetarian Moosewood restaurant. Based on whole grains and vegetables, with a wide range of ethnic influences, the cookbook offers up many tasty-sounding meatless dishes for everyday dinners and company-worthy fare. Not too much soy products here - the emphasis is on fresh, easily recognizable foods.
I was glad to acquire this cookbook, a collection of lighter vegetarian dishes from the legendary Ithaca, NY vegetarian Moosewood restaurant. Based on whole grains and vegetables, with a wide range of ethnic influences, the cookbook offers up many tasty-sounding meatless dishes for everyday dinners and company-worthy fare. Not too much soy products here - the emphasis is on fresh, easily recognizable foods.
January 23, 2008
It's a great collection of recipes for anyone looking for low-fat recipes. There are sections on describing ingredients, their uses, and their nutritive value, and each recipe has its own nutrition label based on standard serving sizes. There are certain caveats about using this book, however. The recipes themselves are easy to execute, but I often find it difficult locating or justify paying for certain (expensive) ingredients given a limited budget and sometimes a time constraint. If these aren't a problem, however, then I would say this would be a good book to own.
April 18, 2014
This has been a go-to cookbook in my household for years. Despite that, I have only really used it for two recipes - the New England squash soup and the three sisters stew. The squash soup is a great winter soup and it freezes really well. I would recommend doubling up on the mushrooms that garnish it since they are pretty tasty. The three sisters stew is a total colon blower - so beware. We lovingly refer to it as "soupy poopy." But don't let that scare you away, it is a hearty dish that will keep you coming back for seconds and thirds.
October 24, 2010
This is one of my all-time favorite, go-to cookbooks. I know that "low-fat" and "vegetarian" will send many people running to the hills, but I have tried so many recipes from this cookbook, and let me assure you that you won't miss the meat and you won't notice it's low-fat. No, really!
There are a ton of recipes in this book, and there's a recipe for every palate...the flavors span the globe several times over.
I love Moosewood!
There are a ton of recipes in this book, and there's a recipe for every palate...the flavors span the globe several times over.
I love Moosewood!
August 31, 2011
My current favorite cookbook...I have loved everything I've made in it. I do wish there were some pretty pictures and a chunk of the ingredient lists are overwhelmingly long, but overall, easy and flavorful recipes abound. Yummmm.
Most satisfying recipes thus far:
-Southwestern Corn and Potato Soup
-Black Bean Chilaquile
-Macaroni and Cheese
-Penne with Creamy Walnut Sauce
-Stuffed Baked Potatoes
Most satisfying recipes thus far:
-Southwestern Corn and Potato Soup
-Black Bean Chilaquile
-Macaroni and Cheese
-Penne with Creamy Walnut Sauce
-Stuffed Baked Potatoes
June 13, 2008
I love so many recipes in this book. They put together combinations of different vegetables that I would never have imagined. I love how they list the nutritional info and recommend other dishes to go along with each recipe. My favorite recipe right now is the seasoned steamed artichokes on page 311. So easy and tasty! I make it at least once a month.
June 29, 2008
This is a good cookbook for inspiration and to get out of a cooking rut. Everything I've made from it has turned out really well. I'd give it 5 stars if it was a little more accessible. The recipes have a tendency to have a lot of ingredients that I don't normally stock and require a bit more time than I have. I generally can only use on the weekends.
March 4, 2010
I rarely buy cookbooks since many of them only have a handful of recipes I want to try. Well, I'm glad I now own this one! It is FULL of delicious looking recipes. My copy is feathered with bookmarks of all the dishes I want to try. There are also a ton of great tips and the glossaries in the back are fabulous.
June 11, 2010
Absolutely delicious, healthy recipes. I love that full nutritional information is given for each recipe.
Warning though: the recipes in this book tend to be pretty complicated, so I wouldn't work with this cookbook unless you had a fair amount of time to prepare meals. I tend to cook from this on the weekends, and go with something simpler for during the week.
Warning though: the recipes in this book tend to be pretty complicated, so I wouldn't work with this cookbook unless you had a fair amount of time to prepare meals. I tend to cook from this on the weekends, and go with something simpler for during the week.
Read
January 7, 2011I know some people won't consider this a book you really read, but as far as cookbooks go, I love it!!! This cookbook has so many great recipes and almost all of them are healthy. Many of the recipes are also pretty quick and easy. Also, although this is a vegetarian cookbook, they do cook with fish which I love. Really, I can't say enough good things about this cookbook!
September 16, 2011
I am glad I borrowed this from the library. I did NOT like this cookbook at all. The recipes didn't seem appealing, there were no pictures (though pictures are not a requirement for my cookbooks), and I felt like the book played heavily on the renown of the restaurant. Until I picked up the cookbook, I'd never heard of the restaurant.
Displaying 1 - 30 of 78 reviews