The Moosewood Cookbook: 40th Anniversary Edition
The Moosewood Cookbook has inspired generations to cook simple, healthy, and seasonal food. A classic listed as one of the top ten best-selling cookbooks of all time by the New York Times, this 40th anniversary edition of Mollie Katzen's seminal book will be a treasured addition to the cookbook libraries of fans young and old.
In 1974, Mollie Katzen hand-wrote, illustrated, and locally published a spiral-bound notebook of recipes for vegetarian dishes inspired by those she and fellow cooks served at their small restaurant co-op in Ithaca, NY. Several iterations and millions of copies later, the Moosewood Cookbook has become one of the most influential and beloved cookbooks of all time—listed by the New York Times as one of the best-selling cookbooks in history, inducted into the James Beard Award Cookbook Hall of Fame, and coined a Cookbook Classic by the International Association of Culinary Professionals. Mollie’s Moosewood Cookbook has inspired generations to fall in love with plant-based home cooking, and, on the fortieth anniversary of that initial booklet, continues to be a seminal, timely, and wholly personal work. With a new introduction by Mollie, this commemorative edition will be a cornerstone for any cookbook collection that long-time fans and those just discovering Moosewood will treasure.
after-shift notations with material from my own personal illustrated recipe journals. Backing from a neighboring independent bookstore (“McBooks”) afforded the photocopying of a few hundred copies, which were then hand-collated and bound with plastic spiral spines, one at a time. Eight hundred copies of the resulting booklet sold out in a week. Second and third printings totaled another four thousand or so copies that sold out over the next year. Meanwhile, I had begun receiving unofficial mail
tsp. salt 1 to 2 medium cloves garlic, minced Combine everything in a jar. Cover tightly and shake well. VINAIGRETTE VARIATIONS: (These are just a few suggestions. You can experiment even further with your own ideas.) add 3 to 4 Tbs. orange or apple juice, or 2 Tbs. lemon juice plus a little grated lemon rind, plus very finely minced parsley and/or very finely minced other herbs (fresh or dried basil, dill, marjoram, chives, thyme) substitute some of the olive oil with a nut oil
For a smoother sauce, purée the tomatoes in their liquid in a blender or food processor. For a chunkier sauce, cut the tomatoes into chunks with a knife, saving the liquid. (Skip this step if using crushed tomatoes.) 2) Combine tomatoes, their liquid, tomato paste, garlic, olives, and anchovies in a medium-sized saucepan, and gradually heat to a boil. Reduce heat, season to taste with black and crushed red pepper, and simmer about 10 minutes. (You can cook the pasta during this time.) 3) Drain
coriander (optional), 1 tsp. chili powder, 2 cups corn (frozen/defrosted = OK) Top with: 1 cup grated cheddar --> Top with: 1 cup grated cheddar SCHEHERAZADE CASSEROLE Preparation time: 1¼ hours after soybeans are soaked Yield: 6 to 8 servings This is one of my favorite recipes, and I strongly recommend it: ground soybeans baked with bulgur, vegetables, garlic, tomatoes, feta cheese. The texture is deeply satisfying, and the seasonings are bold. It tastes great! Few changes have been made
week—just fill and heat as desired. Wrap crêpes around many varieties of foods (a great way to use leftovers!) for different occasions, different times of day. They can quickly transform otherwise ordinary food into something special. 1 large egg 1¼ cups milk (can be lowfat) 1 cup flour � tsp. salt a few drops of oil for the pan NOTE: You will need a 6- or 7-inch crêpe or omelette pan—ideally a heavy one with a nonstick surface. 1) Place egg, milk, flour, and salt in a blender or food