Publisher's Weekly Review
The Moosewood Collective's latest cookbook deserves a place next to the seminal vegetarian Moosewood Cookbook that was published in 1974. Moosewood excels at creating recipes that layer flavor upon flavor. Each chapter is filled with innovative recipes that pull in techniques and ingredients from around the world, such as spicy phyllo samosas with spinach, fresh mint and cilantro; romaine "tacos" with sweet chili sauce; and Jamaican jerk tempeh patties. The cookbook contains a wide variety of salads, such as a Mediterranean potato salad flavored with za'atar, olives, and artichoke hearts and an invigorating winter salad of greens with citrus-date dressing. Not surprisingly, there are recipes for tofu and granola, but at Moosewood, these dishes overcome their punch-line status and show up in interesting guises, such as in a pineapple-lime glazed tofu with spicy cucumber salad, a vegan Cuban picadillo made with tofu instead of the traditional meat, and peanut butter and honey granola. Entrées are diverse and include a chilled Burmese salad called Tohu Toke, squash polenta with a mushroom and kale stew, and walnut-cheddar-herb meatballs. Among a variety of interesting pastas, a pasta carbonara with zucchini cleverly uses smoked cheddar in place of bacon and a pasta with avocado pesto will inspire avocado lovers to move beyond guacamole and avocado toast. This captivating cookbook doesn't just belong on everyone's bookshelf-it should be next to the stove, ready to inspire vegetarians and omnivores alike. Agent: Arnold Goodman, Goodman Assoc. (Oct.) © Copyright PWxyz, LLC. All rights reserved.
Booklist Review
The latest book from Moosewood, one of the country's most well-known natural foods establishments, is a fount of flavorful, accessible vegetarian recipes that reflect the latest global tastes. The collective focuses on food that's delicious and healthful, but not puritan (or hippie), and it's easy to imagine cooking your way through all 250 recipes. Start with cauliflower quinoa bites made with chickpea flour, or try potato wedges dredged in masala spices. Change up your soup repertoire with Thai corn chowder or watermelon gazpacho. The book covers sandwiches, burgers, pastas, and all manner of salads. Even tofu skeptics (if any remain?) will be intrigued by spiced tofu simmered in sofrito for Cuban picadillo or soy-marinated tofu crusted with black sesame seeds. Especially on-trend is the grain-bowls chapter, whichtackles the meal-in-a-bowl idea from various cuisines, including Indonesian, Middle Eastern, and Mexican. Throughout, recipes are concise and confident, accompanied by helpful preparation tips and serving ideas. Whether vegetarian or not, home cooks looking for fresh inspiration will appreciate this book built on years of experience.--Neumer Lara, Alison Copyright 2017 Booklist
Library Journal Review
Moosewood restaurant in Ithaca, NY, has been serving up influential vegetarian cuisine since 1973. It has also given rise to more than a dozen acclaimed cookbooks, many of which are mainstays of library cooking collections. Following Moosewood Restaurant Favorites, this new title features 250 recipes for globally influenced and liberally spiced dishes, including roasted carrot hummus, Italian cannellini burgers, Japanese curry, and coconut rice pudding with mangos. While its predecessor contained fish dishes, this volume has only vegan and vegetarian foods and also highlights lesser-known fruits and vegetables. There are more choices for gluten-free eaters than in some of the older Moosewood cookbooks. VERDICT The Moosewood editors dependably deliver even more enticing recipes, all of them useful to home cooks and pantry-friendly. © Copyright 2017. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
