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Sundays at Moosewood Restaurant

Sundays at Moosewood Restaurant

Sundays at Moosewood Restaurant

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.
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  • Touchstone | 
  • 736 pages | 
  • ISBN 9780671679903 | 
  • October 1990
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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...
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About the Author

Moosewood Collective

The Moosewood Collective has nineteen members who share responsibilities and participate in the various jobs necessary to run what has grown from a very small natural foods restaurant to a larger and more diversified company. Most members of the Collective have worked together for at least 15 years, and some have worked for the restaurant since it was founded in 1973. The Moosewood Collective is the recipient of three James Beard Awards and numerous nominations. Moosewood Restaurant Cooking for Health is its twelfth book.




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