Since its opening in 1973, Moosewood Restaurant has been famous for creative food with a health conscious, vegetarian emphasis. Each Sunday diners have been offered a new ethnic or regional cuisine, deliciously adapted from traditional recipes. In this cookbook, each of Moosewood's 18 collective members who prepare and serve its meals has contributed a chapter on his or her regional or ethnic speciality from Northern Africa to China and Japan, from Scandinavia to the Caribbean and from the south of France to the Southern USA. Each chapter includes a cultural history, characteristic ingredients and cooking styles, and a tantalizing array of easy-to-prepare recipes for every course.
Sprache
Verlagsort
Produkt-Hinweis
Illustrationen
Maße
Höhe: 236 mm
Breite: 186 mm
Dicke: 43 mm
Gewicht
ISBN-13
978-0-671-67990-3 (9780671679903)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
The Moosewood Collective has nineteen members who share responsibilities and participate in the various jobs necessary to run what has grown from a very small natural foods restaurant to a larger and more diversified company. Most members of the Collective have worked together for at least 15 years, and some have worked for the restaurant since it was founded in 1973. The Moosewood Collective is the recipient of three James Beard Awards and numerous nominations. Moosewood Restaurant Cooking for Health is its twelfth book.
Contents
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
