The Moosewood Restaurant Table

250 Brand-New Recipes from the Natural Foods Restaurant That Revolutionized Eating in America

Nonfiction, Food & Drink, Professional, Vegetarian
Cover of the book The Moosewood Restaurant Table by The Moosewood Collective, St. Martin's Press
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Author: The Moosewood Collective ISBN: 9781466885974
Publisher: St. Martin's Press Publication: September 26, 2017
Imprint: St. Martin's Griffin Language: English
Author: The Moosewood Collective
ISBN: 9781466885974
Publisher: St. Martin's Press
Publication: September 26, 2017
Imprint: St. Martin's Griffin
Language: English

"It's Moosewood's world. We're just eating in it." —Christine Muhlke, The New York Times

The creators of America’s beloved natural foods restaurant, Moosewood, are back with The Moosewood Restaurant Table, their new book with over 250 brand new, never-before-published recipes.

With the restaurant now in its fifth decade, the Moosewood chefs continue to remain faithful to the farm-to-table philosophy that has governed the restaurant since its founding, while also keeping an eye on today's gastro-trends. As they say “We’ve gotten to know our customers and readers pretty well… their curiosity and culinary IQ have grown exponentially...We’ve been on some adventures developing this book…” Indeed, they have, working with some less common fruits and vegetables that you might find in your CSA, like Romanesco broccoli and watermelon radishes. They’ve begun cooking with a wider variety of grains like freekeh and millet. All this experimentation has led them to some great new recipes:
Two Potato Tomato Curry
Cashew-Crusted Chickpea Burgers
Cuban Picadillo with Tofu
Pot Pies for Autumn
Winter and Spring
Butternut Latkes
Jamaican Jerk Tempeh Patties
and plenty more.

Of course, a Moosewood cookbook wouldn’t be complete without desserts like Turkish Coffee Brownies, Orange Pistachio Cornmeal Cake or Cherry Tomato Upside Down Cake to mention just a few. Including a healthy number of both vegan and gluten-free recipes, The Moosewood Restaurant Table is the next classic from the restaurant that revolutionized natural eating in the US.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

"It's Moosewood's world. We're just eating in it." —Christine Muhlke, The New York Times

The creators of America’s beloved natural foods restaurant, Moosewood, are back with The Moosewood Restaurant Table, their new book with over 250 brand new, never-before-published recipes.

With the restaurant now in its fifth decade, the Moosewood chefs continue to remain faithful to the farm-to-table philosophy that has governed the restaurant since its founding, while also keeping an eye on today's gastro-trends. As they say “We’ve gotten to know our customers and readers pretty well… their curiosity and culinary IQ have grown exponentially...We’ve been on some adventures developing this book…” Indeed, they have, working with some less common fruits and vegetables that you might find in your CSA, like Romanesco broccoli and watermelon radishes. They’ve begun cooking with a wider variety of grains like freekeh and millet. All this experimentation has led them to some great new recipes:
Two Potato Tomato Curry
Cashew-Crusted Chickpea Burgers
Cuban Picadillo with Tofu
Pot Pies for Autumn
Winter and Spring
Butternut Latkes
Jamaican Jerk Tempeh Patties
and plenty more.

Of course, a Moosewood cookbook wouldn’t be complete without desserts like Turkish Coffee Brownies, Orange Pistachio Cornmeal Cake or Cherry Tomato Upside Down Cake to mention just a few. Including a healthy number of both vegan and gluten-free recipes, The Moosewood Restaurant Table is the next classic from the restaurant that revolutionized natural eating in the US.

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