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Ratings and reviews

She does not live in Ithaca, N. She has lived in Berkeley, Calif.

Katzen, 62, has definitely evolved; she has had two marriages, two divorces and two children. Her long brown locks, once held back by barrettes, are shorn and gray, and instead of using copious sour cream, she dresses her dishes up with fancy vinegars and roasted garlic.

Cookbooks: Moosewood Restaurant Favorites Review - Hilah Cooking

None have come close to matching the power of the first, which still sells 20, to 30, copies a year. But for all the gratitude, there is the odd fact that Ms. Katzen is one of those visionaries who have been rendered almost invisible because they succeeded in making the unheard-of commonplace. When the Moosewood Restaurant opened, America was a very different place. For almost 30 years, Moosewood Restaurant in Ithaca, New York, has been at the epicenter of America's evolving vegetarian cuisine. These classic dishes are as sophisticated and eclectic as the first time the innovative cooks of the Moosewood Collective served them.

Bon App? From soups and sandwiches to main dishes, this spirited collection of creative and accessible recipes will liven up your table.

Moosewood Restaurant, Ithaca

Ten years ago, Mollie Katzen's Moosewood Cookbook popularized the meatless fare of the Ithaca restaurant, and this latest effort proves that the Moosewood Collective still has its finger on the pulse of superior, innovative vegetarian cuisine. A new sophistication is evident: Katzen's hand lettering, a much-imitated cookbook motif, is replaced by more practical, conventional type, and dishes like chilled buttermilk and berry soups are surpassed by chilled cantaloupe-amaretto and avocado-grapefruit offerings.

http://stop-construction-now-500-miles-from-my-town.com/includes/cookbooks/richard-the-lionheart-englands-crusader-king-just-the-facts.php Inspired by ethnic and international traditions, and enhanced by fresh, seasonal ingredients, the delicious recipes feature fish with Cantonese black-bean sauce, Japanese braised eggplant, West African groundnut stew, Russian vegetable strudel, Tuscan potato salad and apricot baklava. Directions are lucid and straightforward, and even the more complicated dishes are accessible to novices.

A detailed appendix defines ingredients, equipment and techniques, but preparation times are omitted from this Moosewood version. Illustrations not seen by PW.


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