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More copies of this ISBN:Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurantby Moosewood Collective
Synopses & ReviewsPublisher Comments: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. Synopsis: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. Synopsis:Since its opening in 1973, Moosewood has been famous for creative foods which offer a healthful, vegetarian emphasis. Each Sunday, the restaurant presents diners with a new ethnic or regional cuisine, deliciously adapted from traditional recipes. Now, 400 of these culinary adventures are available to the home cook. Illustrations. About the AuthorMoosewood Restaurant is run by a group of 18 women and men who rotate through the jobs necessary to make a restaurant go. We plan menus, set long-term goals, and wash pots. Our ranks are bolstered by about half a dozen employees. Major decisions are made collectively, and while democracy at work and at meetings has required effort and determination, the payoffs have been rich. Most of us have worked together for nearly ten years, and some of us since the restaurant's inception in 1973. Personally, we are an assortment of individuals who have become a family — caring deeply for one another, striving for fairness and consensus, and putting-up-with and letting-go-of various human foibles. Professionally, our collective process has worked well for seventeen years. Come visit! If you have enjoyed Sundays at Moosewood Restaurant, you will want to read The Moosewood Restaurant Kitchen Garden by David Hirsch. Table of ContentsContents GENERAL INTRODUCTION THE CUISINES Africa South of the Sahara by Nancy Lazarus Armenia and the Middle East by Laura Ward Branca British Isles by Tom Walls The Caribbean by Ned Asta Chile by Eliana Parra China by David Hirsch Eastern Europe by Maureen Vivino Finland by Susan Harville India by Linda Dickinson Italy by Anthony Del Plato Japan by Andi Gladstone Jewish by Wynelle Stein Mexico by Lisa Wichman New England by Maggie Pitkin North Africa and the Northeast African Highlands by Fouad Makki Provence by Kip Wilcox Southeast Asia by Bob Love Southern United States by Sara Robbins MENU PLANNING GUIDE TO INGREDIENTS, TECHNIQUES, AND EQUIPMENT WHAT WE MEAN WHEN WE SAY, "ONE MEDIUM ONION..." SUGGESTED READING LIST INDEX What Our Readers Are SayingAdd a comment for a chance to win!
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