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

Product Description Chefs at the legendary vegetarian restaurant offer favorite recipes that will feed a crowd Millions around the world have been stirring up healthy vegetarian meals thanks to the cookbook classic, The Moosewood Cookbook. Once the favorite of the countercultural generation, the culinary styles of the Moosewood Collective are now the popular choice of a mainstream public acutely aware of the importance of eating healthy. And now the distinctive Moosewood style comes to quantity cooking. Whether you are planning the menu for a holiday dinner party, developing the menu for a small catering operation, or responsible for running a large-scale eatery, Moosewood Restaurant Cooks for a Crowd is filled with recipes that feed 24 or more and still retain the charming simplicity that is Moosewood's hallmark. All of the recipes have been developed and tested in the restaurant itself, and can be adapted for smaller groupings or large scale events. After leading the way to a healthier diet, Moosewood is proud to be serving up its signature brand of healthy cooking to an even larger audience. *Over 300 recipes include salads, casseroles, pasta, sandwiches, stews, desserts, and more *Recipes feature the full spectrum of vegetables, herbs, grains, beans, nuts, soy and dairy products, and avoid foods that are heavily processed or have chemical additives *Includes a menu planning section and a guide to ingredients *Features complete nutritional analyses for all recipes *Includes an 8 page color insert MOOSEWOOD COLLECTIVE (Ithaca, New York) is the legendary vegetarian restaurant that has inspired a nationwide return to a healthier diet. Recipes developed by chefs of the collective have been collected in a best selling list of cookbooks, including The Moosewood Cookbook, New Recipes from Moosewood Restaurant, and Sundays at Moosewood Restaurant. From Publishers Weekly So your daughter's coming home from college and bringing the entire crew team?and they're all vegetarians. What you need are 24 11-oz. servings of Rumpledethumps. This casserole of potato, cabbage, broccoli and leek (spiced with nutmeg and horseradish) is just one of the dishes?okay, vats?offered by members of Ithaca, N.Y.'s, Moosewood Collective (Sundays at Moosewood Restaurant, etc.) in a book they hope will be "useful to foodservices of all sizes-from a small catering firm to a large, institutional facility." While a large, institutional refrigerator may be needed by home cooks looking to store, for example, the six quarts of cubed eggplant for Eggplant-Spinach Curry, the 300-plus recipes are mainly vintage Moosewood: clear, easy (at least when converted to smaller amounts) and tasty. Additional offerings include tips for purchasing in volume, an ingredient glossary and conversion charts following each recipe giving nutritional information per serving. With chapters on Soups, Legumes, Pasta, Sauces and Salsas, Stuffed Vegetables and more, the Collective is ready for even the hungriest herd of vegans. For larger schools of less tightly defined vegetarians, there's also a section on fish. Copyright 1996 Reed Business Information, Inc. From Library Journal Here are more than 300 new, mostly vegetarian recipes from the much-loved restaurant in Ithaca, New York (previous books featuring the restaurant include Sundays at Moosewood Restaurant, LJ 9/15/90, as well as Mollie Katzen's two Moosewood cookbooks). Most are simple and appealing, but the book is really directed to chefs and other food service professionals, with the "crowd" of the title more likely to be restaurant patrons than a big gathering at home. Entrees serve at least 24; the soup recipes make 50 portions; sauces and dressings often yield two to five quarts-and converting these to smaller quantities is not always easy. The recipe instructions are abbreviated, assuming a cooking background on the part of the reader. Dedicated Moosewood fans will be interested, but the book's useful