New from Simon & Schuster

Sundays at Moosewood Restaurant

Sundays at Moosewood Restaurant

Sundays at Moosewood Restaurant

  • customer reviews
Since its opening in 1973, Moosewood Restaurant in Ithaca, New York, has been synonymous with creative cuisine with a healthful, vegetarian emphasis.
Each Sunday at Moosewood Restaurant, diners experience a new ethnic or regional cuisine, sometimes exotic, sometimes familiar. 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.
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.
Moosewood Restaurant is run by a group of 18 people who rotate through the jobs necessary to make a restaurant work. They plan menus, set long-term goals, and wash pots.
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.
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.
Choose a format:
  • Touchstone | 
  • 736 pages | 
  • ISBN 9780671679903 | 
  • October 1990
List Price $27.00
This title is temporarily out of stock, please check back soon.

Read an Excerpt

Africa South of the Sahara

By Nancy Lazarus


West African Peanut Soup

If you're a person who loves peanuts, but thinks they were made to eat at baseball games or on bread with jelly, think again and get ready for a culinary adventure.

This peanut soup is rich and spicy. The chopped scallions or chives are an integral element, not just a garnish.

Serves 6 to 8

2 cups chopped onions

1 tablespoon peanut or vegetable oil

1/2 teaspoon cayenne or other ground dried chiles (or to taste)

1 teaspoon grated peeled fresh ginger root

1 cup...
see more

More Books from this Author



Get a FREE eBook
when you join our mailing list!