Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table
Author: Moosewood Collectiv
Eating the Moosewood Restaurant way every day has never been easier.
Whole grains. Fresh fruits and vegetables. Lean, nutrient-rich fish. We all know the virtues of a well-balanced diet—of choosing foods that nourish our bodies and respect the environment—but as the world around us gets busier and more complicated, we also know how difficult it can be to prepare a wholesome, satisfying supper. With an emphasis on healthful natural foods, Moosewood Restaurant has operated successfully for more than thirty years and has been acclaimed as a driving force in the world of creative vegetarian cuisine. Now the Moosewood Collective goes back to basics with Moosewood Restaurant Simple Suppers to deliver fresh, imaginative, and quickly prepared dishes for the weeknight table that are also delicious and reliable.
Shortcut Chili. Creamy Lemon Pasta. Warm French Lentil Salad. Pine Nut–Crusted Fish. Mocha Sorbet. From soups and pastas made with just a few pantry essentials to crisp salads, stir-fries, sandwiches, and desserts, these easy-to-prepare recipes are brilliant as is. However, the folks at Moosewood realize that flexibility is the cornerstone of weeknight cooking, so you’ll find clever ingredient substitutions, alternative cooking methods, and serving suggestions alongside the recipes in Simple Suppers—it all depends on what’s in the fridge and what sounds appetizing at the moment. Make extra Fresh Tomato and Mozzarella Salad on Monday and toss leftovers with hot pasta for Tuesday’s supper. No onions for Black Beans with Pickled Red Onions? Try the beans over rice with Quick Avocado and Corn Salsa instead. The175-plus recipes in Moosewood Restaurant Simple Suppers are as flexible as they are flavorful—the perfect go-to for a quick, healthy meal any day of the week, any time of year.
We crave simple food.
We want cooking at home to be a small pleasure—relaxed enough that we can enjoy the process as well as the results. When we mentioned to friends that we were thinking of doing a book of recipes for simple suppers, inevitably they exclaimed, “That’s the one I need” or “Write that book for me.” The idea of simple suppers strikes a chord within us all. We hope this cookbook will help make suppertime a welcome, peaceful time of your day. —from the Introduction
Publishers Weekly
For many baby boomers, Moosewood Restaurant is synonymous with vegetarian cooking, thanks to Mollie Katzen's 1977 classic cookbook, which brought the joys of hummus, tofu and other veggie staples to home kitchens. The Ithaca, N.Y., establishment now publishes books in the name of the collective; this is the 11th. By emphasizing ease of preparation and reliance on as few ingredients as possible, the authors must stretch to find new twists on the vegetarian repertoire they've covered previously. They include new dishes such as Indonesian Sweet Potato and Cabbage Soup, and Cranberry Bulghur Pilaf-but it's ultimately familiar fare like Warm French Lentil Salad that is most appealing. The book's only real surprise is a section devoted to fish, the sole animal protein included. Working parents and students will welcome the consistent use of canned and frozen ingredients, but the quick and easy approach combined with the preponderance of dishes like Corn on the Cob, Greek Salad, Coconut Rice, and Easy Egg Rolls result in a book that might've been better in an inexpensive paperback format than a glossy hardcover. Those seeking a cheap, simple vegetarian supper are better off pulling that old, dog-eared paperback off the shelf. Photos. (On sale Oct. 25) Copyright 2005 Reed Business Information.
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Whole Foods Market® Cookbook: A Guide to Natural Foods with 350 Recipes
Author: Steve Petusevsky
Who else but Whole Foods Market could create a cookbook so fresh, so appealing, so full of valuable information, and so perfect for the way we are all cooking and eating today? Bursting with winning recipes, healthful cooking advice, cheerful guidance through the new language of natural foods, wine and cheese information, and a comprehensive glossary, this is a “thank goodness it’s here” kind of cookbook.
The world’s largest natural and organic supermarket has created 350 contemporary recipes that are destined to become new classics. Whole Foods Market presents the most popular dishes from their prepared foods section, combined with brand-new recipes that showcase the wide variety of delicious ingredients available today. Far from “crunchy granola” fare, sophisticated recipes include Shrimp and Scallop Chalupas, Hazelnut Crusted Pork Loin, Thai-Style Green Curry Chicken, Griddled Sesame and Garlic Tofu with Wilted Bok Choy, Honey Jalapeño Barbecue Sauce, and Maple Butterscotch Macadamia Blondies. From meat and fish to tofu and vegetables, kid-friendly dishes to one-pot meals, the choices are dazzling, and with more than 200 of the recipes either vegetarian or vegan, the options are diverse.
But the recipes are just the beginning. Steve Petusevsky and Whole Foods Market Team Members shed light on the confusing world of natural foods, presenting interesting, accessible information and all kinds of helpful cooking advice. The Whole Foods Market Cookbook is as welcoming and fun as a trip to one of their stores. Find out the answers to questions such as:
How do I cook quinoa?
What are the different kinds oftofu, and how do I know which to buy?
How should I stock a great natural foods pantry?
What are good alternatives to wheat pasta?
What does “organic” mean?
A glossary with more than 150 definitions provides a great reference for all of the terms and ingredients that have been edging their way into our vocabularies and kitchens. With recipe bonuses, tips from the team, variations, sidebars, and 30 menu suggestions, this is the natural foods guide that so many of us have been waiting for.
Publishers Weekly
The Whole Foods Market has been a pioneering natural-foods-oriented alternative supermarket since it opened in 1980, and their broadly appealing cookbook reflects a gourmet approach to healthy food. Appetizers such as the Spicy Chickpea Patties with Cilantro, Lime and Chilies and such soups as Sweet Potato, Corn and Kale Chowder have flavor kicks often missing from other health-conscious cookbooks. One-Pot Meals such as Spicy Mac and Cheese and Thai-Style Green Curry Chicken abound, along with hearty salads and sandwiches like the Mediterranean Tuna Salad and the Mushroom Goat-Cheese Quesadillas. Naturally, there are plenty of vegetarian and vegan recipes, such as Kung Pao Tofu and vegan French Onion Soup. Main courses such as Athenian Chicken Roll-Ups, Lime Seared Scallops over Baby Spinach and Firecracker Shrimp emphasize fish and white meats. Sauces and dips such as the low fat Buttermilk Ranch dressing and the Spinach Artichoke dip double as marinades or toppings. The uneven Cooking with Kids chapter is sandwiched between some great smoothie and drink recipes, and to cap it off there's a dessert chapter with Lemon Lime Bars and Unbaked Brownies. Recipes include nutritional information. A glossary and information panels throughout the book explain how to do everything from storing chilies to keeping vegetables from losing their color. This ambitious book is one of few that both vegetarians and omnivores keen on gourmet-quality organic foods will embrace. (Sept.) Copyright 2002 Cahners Business Information.
Library Journal
Whole Foods markets are part of a national chain of upscale organic groceries that also includes Bread & Circus, Fresh Fields, and other stores. This ambitious cookbook includes information on natural foods, menu suggestions, a brief wine guide, and a glossary, along with hundreds of recipes. Many of these are vegetarian or vegan, but there are also dishes made with meat, poultry, and fish. Some of the recipes have a "Silver Palate" feel (e.g., Raspberry-Stuffed Brie Wrapped in Phyllo, Sonoma Chicken Salad); others are more reminiscent of the early days of the health food movement (Millet and Yam Burgers). The prose is not exactly lyrical, to say the least, though someone on "the team" tried hard ("this potent soup has ardent New Englanders snubbing their taste buds at clam chowder"). The popularity of the markets ensures a good deal of demand.
What People Are Saying
publisher
". . . this is a great compendium of information and recipes . . ."-Jacques PŠ¹pin, cookbook author, teacher, and PBS-TV cooking show host
". . . this is a book to keep in the kitchen and use."-Andrew Weil, M.D., author of The Healthy Kitchen and Eating Well for Optimum Health
". . . a broad-reaching guide that will surely inspire many satisfying meals."-Rick Bayless, chef, author, and PBS-TV host of Mexico: One Plate at a Time
"This book spans the cultural hemisphere with simple, flavorful recipes that are also good for you because, remember, you are what you eat!" -Ming Tsai, chef at Blue Ginger restaurant and author of Blue Ginger
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