Moosewood Restaurant Daily Special: More Than 275 Recipes for Soups, Stews, Salads, & Extras Review

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(More customer reviews)Like to cook? I mean, like discovering new seasonings and playing with interesting ingredients? If so, THIS BOOK IS FOR YOU!
Don't be dismayed that the recipes are all soups and salads. Those are very broad categories!Many "salads" are more like casual meals (such as Bean Puree withSeven Savories, which is pretty much a really cool Middle Eastern-stylenachos, using toasted pita wedges instead of tortilla chips, of course).And as for soups... there are SO MANY different recipes here, no matterwhat your idea of soup may be when you open this book, it'll have expandedten-fold after you've perused these pages.
The best part is, soup andsalad are such forgiving mediums, this book is perfect for the home chefwho wants to explore. Helpful text explains unusual ingredients anddescribes why certain vegetables & seasonings were chosen to enhanceflavor and texture in each recipe. At the bottom of every recipe, theMoosewood editors were kind to include a half dozen or so dishes that wouldcompliment it nicely. Makes meal-planning a snap, and so far, they've beenright on target, every time.
I got this book for Christmas and many ofthe recipes have already become "regulars." I have no qualmsabout trying new dishes, even when serving guests, because you can trustthese recipes to need little, if any, tampering. Though I have severalMoosewood cookbooks (and I like them all), I can't recommend THIS bookenough. Really!
Oh yeah, and I wanted to also mention that Moosewood alsoincludes time estimates & nutritional informaton for every recipe.gotta love that.

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Moosewood Restaurant New Classics Review

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(More customer reviews)Is this a "new classic" and what's in this book for the average cook who wants to cook vegetarian food? This heavy tome is packed with useful recipes and is all over the map, both ethnically and in types of recipes. As other Moosewood cookbooks, this is a vegetarian cookbook, but with asides into fish, which I don't mind--being one who limits meat but has not problem eating it. Some people do view fish as living creatures, which, of course, they certainly are.
What's also new here compared to the dairy-laden earlier books is a venture into a few vegan recipes that leave out all milk, egg and other animal-source product, including a recipe for very useful mock sour cream. So there's a little something for everyone, vegetarian, limited vegetarian and even vegan. The recipes tend to the family-style rather than super-gourmet.
One of the most useful recipes for me is a vegetable broth. This is a very good recipe base all kinds of soups. I despise the taste of canned broths and it's a nuisance to make chicken stock from scratch. Vegetable stock freezes well and this recipe makes a particularly flavorful version, using carrots, onions, celery, potatoes and garlic. The potatoes, in particular add consistency to the broth. The recipe offers either sweet potato or carrot for that sweet-spicy element and the sweet potato version also adds body to the broth. There is a version for mock-chicken broth, and an Asian ginger flavored broth base as well.
Italian dishes dominate the recipes, lots of pasta sauces, including a vegetarian kind of Bolognese (meat gravy), a good basic tomato sauce, frittatas, risottos and cioppino fish stew. There are also plenty of diversions into novelties such as an interesting peach salsa.
The breads lean more to biscuits and cornbread than to yeast breads and the dessert section is loaded with cookies. There are also sections on sandwiches, wraps and mock burgers.
In summary, this is a very good vegetarian-based home cooking book, maybe something like Joy of Cooking - Veggie-Style.In that respect, this is a new classic, and certainly found a welcome home on my cooking bookshelf.

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The New Enchanted Broccoli Forest (Mollie Katzen's Classic Cooking) Review

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(More customer reviews)Many different ethnic and cooking styles are represented in this beautiful cookbook.As with The Moosewood, this book is richly illustrated with hand drawings and includes color photos.The fat, dairy and egg content of manyof the recipes has been significantly reduced without sacrificing taste!There is even a list of all the vegan, low-fat and nonfat recipes in theback of the book for easy reference.Chapters include:Soups, Salads,Breads, Sauces, Dips and Spreads, Entrees, Desserts, Menu Planning Notes,Improvisation Notes (for those chronic experimenters), and Bean and GrainCooking Charts.Each food section has a list of recipes in the beginningin addition to the complete index in the back of the book.It is sure tobecome a favorite in your kitchen.

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This second volume in Mollie Katzen's classic cooking series features over 200 vegetarian recipes and a bounty of kitchen guidance from one of America's dearest cookbook authors. Mollie first revised ENCHANTED BROCCOLI in 1995, adding lighter, easier-to-prepare versions of her signature recipes, plus a selection of new dishes and techniques. As with MOOSEWOOD, this new edition of ENCHANTED BROCCOLI is a companion volume to Mollie's new TV series, and features 16 pages of color food photography, plus 5 new recipes and a new section on making fresh pasta at home. Available in January 2000

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