Moosewood Cookbook: Recipes from Moosewood Restaurant, Ithaca, New York

xvi, 221, [3] pp. "The Moosewood Cookbook is a recipe book written by Mollie Katzen when she was a member of the Moosewood collective in Ithaca, New York. The original edition, published in 1978 by the then-fledgeling Ten Speed Press in California, was hand-lettered and imaginitively illustrated by Katzen and featured a number of the recipes favored by the restaurant at the time. Moosewood was listed by the New York Times as one of the top ten bestselling cookbooks of all time, and is likely the most popular vegetarian cookbook in the world. Katzen later rewrote the book with leaner recipes in a version published in 1992, long after her original association with the Collective had lapsed, though she kept the title and the hand-lettered style; the later Collective went on to publish its own unrelated series of books. Katzen has written two books that might be considered sequels; the first, called The Enchanted Broccoli Forest, expands on topics such as baking that the Moosewood book does not cover in depth, and is done in the same hand-lettered style as the original. The second, The Vegetable Dishes I Can't Live Without, came out in 2007 and returned to Katzen's original hand-written style after years of more conventionally designed books such as Still Life with Menu and Pretend Soup. In 2007, the book was named to the Cookbook Hall of Fame by the James Beard Foundation. The New York Times has listed it as one of the ten best selling cookbooks of all time." Includes: introduction; shopping list; helpful tools; HOT SOUPS: asparagus, cream of; brazilian black bean; broccoli, cream of; carrot; cauliflower-cheese; celery, cream of; curried squash and mushroom; gypsy; hot and sour; hungarian mushroom; lentil; minestrone; miso; mushroom bisque; onion; russian cabbage borscht; spicy tomatoe; spinach, cream of; split pea; stock, basic vegetable; succotash chowder; summer vegetable; swiss cheese and onion; vegetable chowder; white bean and black olive; zicchini puree; CHILLED SOUPS: buttermilk - beet borscht; cascadilla; chilled berry; chilled buttermilk; chilled dilled; cream of summer green; cucumber-yogurt; fruit; gazpacho; vichyssoise; SALADS: alsatian cheese; balkan cucumber; carrot-yogurt; cole slaw; dressings; fresh fruit; green leafy; indonesian rice; italian antipasto; macedonian; march hare; marinated vegetables; multi-bean; perfect protein; potato (Kristina's); tabouli; tofu; vegetable (raw, fresh); waldorf variations; white rabbit; SAUCES, SANDWICHES, AND SPREADS: aioli (garlic mayonnaise); asparagus mushroom sauce; cashew ginger sauce; cheese sauce; chutney; duck sauce; eggplant pates; egg sauce; guacamole; hot sauce; humus; italian tomato sauce; lemon sauce; lovely sesame sauce; mondon bizzaro sauce; nachos sauce; orange-ginger sauce; pesto; raita; rarebit; salsa yucateco; bleu cheese; broiled openfaced; celebratory fillings; grilled vegetable sandwhiches; pepper and onion shortcake; ENTREES apple-cheese pancakes; arabian squash-cheese cassarole; artichokes, stuffed; broccoli-cheese strudel; broccoli mushroom noodle cassarole; bulgarian peppers and cheese; stuffed cabbage; calzones; carrot-mushroom loaf; cauliflower cheese pie; cauliflower curry; cauliflower marranca; cauliflower sauce for pasta; cheese-beans; cheese-rice strudel; chilean squash; vegetarian chili; cossack pie; crepes; CURRIES: cauliflower; eggplant; mushroom; tomato-egg; eggplant-almond enchiladas; eggplant curry; eggplant lasagna; eggplant parmesan; eggplant riccots;eggplant scallopni; eggplant, tofu, sczewan; vegetarian eggrolls; felafel; gado-gado; gnocchi ricotta; stuffed grap leaves; greek pilaf; green tomato rellenos; lasange; lentil walnut burgers; macaroni, russian style; mexican pepper cassarole; mushroom curry; mushroom moussaka; mushroom strudel; noodle kugel; ode to chang kung; PANCAKES: apple cheese; sweet potato; zucchini-feta; pakora vegetables; pasta al cavolfiore; peppers and cheese, bulgarian; PIZZA: polenta; zucchini-crusted; polenta and