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Cooking, Food & Wine |
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The New Moosewood Cookbook (Mollie Katzen's Classic Cooking)
written by Mollie Katzen
Studio : Ten Speed Press
by Ten Speed Press
Publisher : Ten Speed Press
Released : 2000-01
Availability : Usually ships in 1-2 business days
Number of Items : 1
EAN : 9781580081306
UPC : 028195081307
Avg. Customer Rating: (based on 74 reviews)
List Price : $19.95
Our Price : $12.89
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Product Description |
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Among the most influential cookbooks of our time, the Moosewood Cookbook is such a powerful symbol that the publishers were tempted not to tamper wi th it. But times have changed, and knowledge about the foods we eat and their nutritional value has increased. So, after many inquiries and requests, the author has revised many of her recipes to be lighter and healthier. Illustrated. |
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YUMMY!!!! |
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My wife makes the best meals out of this book. It should be a staple in all kithchens!! You won't be able to live without it! |
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Passionate for Moosewood |
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I've owned this cookbook for 15 years, and the pages are stained from my attempts to make the recipes. I believe in the tenants of this book. I enjoy these recipes on a regular basis: the pesto, the hummus, the gazpacho, the calzone, the lentil soup and minestrone. This book is the answer to the fast food, instant gratification world we live in. It just slows everything down with quality recipes and fresh ingredients. |
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Find it, buy it, try it |
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Yummy, substantial vegetarian dishes. Easy-to-follow instructions. Big, clear writing. No exotic ingredients you can't find in a month of searching. |
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Good Cookbook for Beginners, Eaters, and Busy People |
Unlike a lot of vegetarian books and tracts, which drown in a kind of eat-your-spinach wholesomness, Mollie Katzen's New Moosewood Cookbook has a diverse cross-section of cuisines and tasty, uncomplicated recipes that a novice cook with a day job can savvy with a minimum of effort. Even a schlub like me, who previously considered browning the ground beef to be the height of culinary accomplishment, was able to dive in and produce rich, flavorful vegetarian food on the first effort. Suddenly I'm whipping out eggplant parmesian, cauliflower curry, pita bread, and lard-free refried beans between grading papers and keeping house.
This book is not vegan; many recipes include eggs and dairy products. And it fudges a little on vegetarianism. One recipe calls for anchovies, a nod, I guess, to pescavegetarians (the vegetarians who seem to think that fish are a plant product). But you don't have to make the recipes you don't agree with. I find these problems to be quibbles against the book's stylish layout, helpful menu arrangements, and steps so simple that I don't have to be a full-time housewife to make a full, nutritious dinner for my family.
Even if you're not a vegetarian, this is a good book if you're interested in healthy, tasty meals that can feed a family. And if you're curious about vegetarianism and want to see if it's right for you, this is the book to get you started learning how to cook in that way. I don't often say this, but this is one of the few books that I can recommend unreservedly for virtually everybody, because it has something everybody needs and can use. |
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Vegetarian? No. Healthy? No. |
First of all, I would like to say that I am not biased against this book because I am vegan. I was vegetarian for 2 years before going vegan, so that has nothing to do with it.
Having said that, I would like to express my opinions.
First, it offends me to no end that the author uses fish in the Puttanesca sauce. She also uses the term "strict, not even fish vegetarian", which is ignorant. Vegetarians DO NOT EAT FISH! By definition, vegetarianism is abstaining from eating the flesh of any animals or eating anything that results from the death of an animal. FISH IS MEAT! Period!
Secondly, I can't put my support behind any book claiming over and over to be healthful that includes dairy and eggs in almost every recipe. From a health standpoint, you can include eggs and dairy in a well balanced diet and still be okay. But not in the LARGE amounts used in these recipes.
Frankly, I detest this book. |
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