Learn to COOK - Moosewood Restaurant Daily Special: More Than 275 Recipes for Soups, Stews, Salads and Extras
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List Price: $24.95
Our Price: $16.47
Your Save: $ 8.48 ( 34% )
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Manufacturer: Clarkson Potter
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Average Customer Rating:  
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Binding: Paperback
Dewey Decimal Number: 641.813
EAN: 9780965031424
ISBN: 0609802429
Label: Clarkson Potter
Manufacturer: Clarkson Potter
Number Of Items: 1
Number Of Pages: 416
Publication Date: 1999-10-05
Publisher: Clarkson Potter
Release Date: 1999-10-05
Studio: Clarkson Potter
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Editorial Reviews:
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A steaming bowl of soup with fresh bread and a green salad, a tempting combo plate of crisp, complementary salads--these Daily Specials have been staples of Moosewood's ever-changing menu board since the restaurant opened its doors more than twenty-five years ago.
Over the years the creative chefs of the Moosewood Collective have introduced literally thousands of new soups and as many salads, all devised to showcase the fresh seasonal produce, vibrant ethnic flavors, and meatless food products that form the core of their cuisine. Now, for the first time, they have gathered the very best offerings from their vast soup and salad repertoire, as well as the ingenious extras that transform these simple dishes into world-class meals. Here are classics like Very Creamy Vegetable Chowder and Tuscan Bean Soup, as well as intriguing new creations like Caribbean Sweet Potato Coconut Soup, Golden Gazpacho, and Fennel Vichyssoise. Salads range from straightforward choices that are easy to mix and match, such as Spinach with Cilantro Cashew Dressing, Mexican Chickpea Salad, or Tunisian Carrot Salad, to satisfying one-dish meals like Broiled Tofu & Sugar Snap Peas or Persian Rice & Pistachio Salad. Each recipe is followed by helpful suggestions for selecting dishes so that creating well-balanced combo plates at home is a snap.
There are easy-to-use indexes of recipes by categories including children's favorites, quickly made, low-fat, low-carbohydrate, and vegan dishes. And each recipe has a complete nutritional breakdown, so it's simple to create menus for those with special health or dietary concerns. The section on transforming leftovers into sprightly new dishes also makes Moosewood Restaurant Daily Special a practical primer for those who want to make the most of seasonal bounty.
Few foods are more comforting--or satisfying--than a good soup and a well-made salad, and because many can be made ahead and served on demand, they are perfectly suited to the way we eat and live today. With more than 275 kitchen-tested recipes to fit any occasion, Moosewood Restaurant Daily Special offers years' worth of inspiration for Daily Specials every cook will be delighted to serve.
Moosewood Inc. and the authors of this book have donated 1 percent of their royalties from Moosewood Restaurant Daily Special to the community food and nutrition programs of the Greater Ithaca Activities Center (G.I.A.C.) in Ithaca, New York.
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Spotlight customer reviews:
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Customer Rating:
Summary: mix-up
Comment: Although the books are fine, there was a mix-up with the order and delivery.
I wanted the two Moosewood books to be billed to me but shipped to my friend in Raleigh, North Carolina.
I realized that you had recorded TWO shipments, one set of books to me, and
a duplicate set to my friend. When I reported this, you mistakenly cancelled the North
Carolina shipment and sent the books to me. Moreover, the North Carolina
shipment would have been free of shipping charge, but the books mistakenly sent to
me had $4.98 in shipping charges. I took it upon myself to re-ship the books
to my friend in North Carolina and pay the second shipping charge.
Customer Rating:
Summary: A terrific whole foods cookbook
Comment: Last spring I visited Ithaca, NY and had dinner at the Moosewood Restaurant. It was amazing! We went back for lunch the next day before heading home. Eating there was truly a life-changing experience for me. While there, I picked up this book - my first Moosewood book.
I have always been whole foods minded, but tended to make the same old things over and over. This cookbook really helped to open up my meal repertoire. In a year, I've made a few dozen recipes and so far they have all been winners - they have ranged from good to "holy cow!!!"
While I'm not a vegetarian, I'm a picky eater and generally don't eat much meat. I love this book because I can eat almost every recipe in it with no modification - this is a first for me! I am not into soy products, and unlike many vegetarian cookbooks, the recipes here aren't centered around soy or other meat-replacements. This is such a refreshing change!
Like another reviewer mentioned, most of the salads aren't what you would normally think of as salads, and can really stand on their own as entrees. There are dozens of different soups. Our favorite dishes are the Tibetan Lentil Soup, Balinese Rice Salad, and Orzo Pesto stuffed tomatoes.
Customer Rating:
Summary: The first Moosewood Book I ever bought... and the reason I bought more!
Comment: This book is the best cookbook in my entire collection. NOT because the meals are easy to prepare or the ingredients easy to find -- because frequently these meals take some time and effort, and a little searching to make sure you have all of the ingredients.
But these recipes are absolutely fabulous, and all are well worth the time it takes to prepare them. They are all very unique, and the book is filled with combinations of ingredients I never would have thought to put together myself on a whim, like the Indian Fruit Salad or the Warm Potato Salad. When I was first beginning to learn how to cook, THIS is the cookbook that turned me into a good cook! AND these are all mostly vegetarian, very healthy meals.
Interspersed with the recipes are also little vignettes / ramblings on food, eating, cooking and meal preparation, as well as guides to putting together your own food without a recipe, like what salad greens go well together. If you're not in the mood to cook, you can still sit down and just READ this book, because the little sections are really delightful to chew on. Along the bottoms of pages are menu ideas, complete with page references to the other recipes, and at the end of the book is an extensive index.
If there was a 6 star rating, I would gladly give this book 6 stars! There is nothing like it.
Customer Rating:
Summary: I love it, I use it.
Comment: Sure, there are two tiny chapters of recipes including seafood, which I never use, not being a seafood lover, and there are recipes that include clam juice or whatever, but I find that those are so easily substituted or simply left out that it doesn't make a difference. This is one of the cookbooks I use most on the fly, when I haven't thought out the menu in advance. Many of the recipes can be prepared without a dash to the store, with just stuff I have in the cupboards. There are many good pairing suggestions, and lots of the recipes go over well with my 4 and 2 year olds. We love the Baked Bean soup, Vegetable Pistou, Artichoke Avgolemono (this is a big hit with everone I've ever made it for), Classic Sichuan noodles, Persian Rice and Pistachio salad, Nepalese Egg salad, North African Roasted Cauliflower, I could go on. My kids favorite snack is the Baked seasoned tofu, we love the spiced paneer, and the shortening-free biscuits are great. This is a good cookbook to have.
Customer Rating:
Summary: Simply delicious!
Comment: The recipes are reliable and easy to follow.Personal favorites: Butternut squash soup with sizzled sage, Jamaican tomato soup, Spicy carrot peanut soup, Black bean and chipotle soup, Tortilla soup, Corn chowder, Cream of mushroom, and Creamy herbed potato. There's a large chapter on salads. Try the Asparagus and fennel pasta salad, Caesar salad, Chef salad a la Moosewood, Tomato flowers and the Tostada salad. At the end of each page it will give menu ideas as to which salads go with which soups. Very helpful. Their salad dressings are very good but my all time favorite which I make once a week is the Moosewood house dressing. A delicious combination of canola oil, cider vinegar, honey, spinach leaves, basil leaves, dijon mustard, a little salt, fresh ground black pepper and buttermilk. All whirled together in a blender and tossed on fresh greens. It will keep in the fridge for about a week. Very easy directions. Lovely.
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