Describe your new book: This book is the story of my life — the ups, the downs, and the music. If someone were to write your biography, what...
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I’m a renegade vegetarian from a North Carolina family proud of their carnivore tradition. (My grandmother, Mama Nellie, used to grab me by the beard and say with conviction “you’ll eat meat again,” but that was 31 years ago, and her prophecy hasn’t proved true yet). What first drew my attention to this wonderful cookbook were the vegetarian versions of my family’s Southern classics – Brunswick stew, Hoppin’ John, and my favorite biscuit recipie of all time. And the cornbread, well, it rivals Mama Nellie’s fried fritter version. They truly captured the flavor of the food I grew up with, sans meat. Amazing. Sundays at Moosewood creates vegetarian versions of favorites from 19 different regional and international cuisines, including sub-Saharan Africa, Britain, New England, India, Finland, North Africa, Provenance, and others. Each section includes recipes to create a multi-course meal with variations. It’s been a staple in my house for nearly 20 years.
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Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant by Moosewood Collective
Gene, April 21, 2008
I’m a renegade vegetarian from a North Carolina family proud of their carnivore tradition. (My grandmother, Mama Nellie, used to grab me by the beard and say with conviction “you’ll eat meat again,” but that was 31 years ago, and her prophecy hasn’t proved true yet). What first drew my attention to this wonderful cookbook were the vegetarian versions of my family’s Southern classics – Brunswick stew, Hoppin’ John, and my favorite biscuit recipie of all time. And the cornbread, well, it rivals Mama Nellie’s fried fritter version. They truly captured the flavor of the food I grew up with, sans meat. Amazing. Sundays at Moosewood creates vegetarian versions of favorites from 19 different regional and international cuisines, including sub-Saharan Africa, Britain, New England, India, Finland, North Africa, Provenance, and others. Each section includes recipes to create a multi-course meal with variations. It’s been a staple in my house for nearly 20 years.(4 of 7 readers found this comment helpful)