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Moosewood Restaurant Cooks for a Crowd: Recipes with a Vegetarian Emphasis for 24 or More

The Moosewood Collective

Editore: John Wiley & Sons, 1996
ISBN 10: 0471238775 / ISBN 13: 9780471238775
Usato / Quantità: 1
Da Nearfine Books (Brooklyn, NY, U.S.A.)
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Titolo: Moosewood Restaurant Cooks for a Crowd: ...

Casa editrice: John Wiley & Sons

Data di pubblicazione: 1996

Condizione libro: very good


Gently used. Expect delivery in 2-3 weeks. Codice inventario libreria 9780471238775-3

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Riassunto: Since 1973 Moosewood Restaurant, in Ithaca, New York, has been famous for its innovative vegetarian cooking. Throughout the years, the restaurant has been at the forefront of a movement that has had a profound impact on the American diet. Gone are the days when the phrase "I don't eat meat" brought a grimace from host or hostess and quizzical stares from fellow guests--vegetarian cooking is no longer a novelty.

Vegetarian dishes are now a must at large social gatherings and catered events, and often a mainstay of menus at restaurants and institutions. Vegetarian cooks are increasingly called upon to produce favorite vegetarian fare in quantity. But the cooks at Moosewood Restaurant know that you can't always expand a recipe simply by multiplying the amount of each ingredient by six.

Moosewood Restaurant Cooks for a Crowd is the first vegetarian cookbook and menu-planning guide designed exclusively for quantity cooking. Each of its 250 recipes has been prepared in the Moosewood kitchen and savored in the Moosewood dining room.

Whether you're entertaining in your home, planning a catered affair, or developing the menu for a large-scale restaurant, this groundbreaking cookbook will inspire anyone who enjoys cooking imaginative vegetarian meals for a crowd.

Dall'editore: Famous for its vegetarian cooking and trade cookbooks, the Moosewood Restaurant has been offering an innovative whole foods cuisine since 1973. This superlative cookbook contains an extensive repertoire of quantity recipes with an emphasis on vegetarian meals as well as several fish and seafood dishes. The recipes feature the full spectrum of vegetables, herbs, grains, beans, nuts, soy and dairy products, avoiding foods that are heavily processed or have chemical additives. Each of the 250+ recipes includes introductory material providing specific information and tips, a nutritional analysis and serving or menu suggestions. An introductory chapter explains how to plan and prepare menus featuring whole foods, natural ingredients and vegetarian dishes and suggests sample menus using the recipes in the book.

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