Since its opening in 1973, Moosewood Restaurant in Ithaca, New York, has been synonymous with creative cuisine with a healthful, vegetarian emphasis.
Each Sunday at Moosewood Restaurant, diners experience a new ethnic or regional cuisine, sometimes exotic, sometimes familiar. From the highlands and grasslands of Africa to the lush forests of Eastern Europe, from the sun-drenched hills of Provence to the mountains of South America, the inventive cooks have drawn inspiration for these delicious adaptations of traditional recipes.
Including a section on cross-cultural menu planning as well as an extensive guide to ingredients, techniques, and equipment, Sundays at Moosewood Restaurant offers a taste for every palate.
Moosewood Restaurant is run by a group of 18 people who rotate through the jobs necessary to make a restaurant work. They plan menus, set long-term goals, and wash pots.
Moosewood Restaurant contributes 1 percent of its profits from the sale of this book to the Eritrean Relief Fund, which provides food and humanitarian assistance to the Eritrean people.
Moosewood Restaurant supports 1% For Peace, an organization working to persuade the government to redirect 1 percent of the Defense Department budget towards programs that create and maintain peace in positive ways.
Africa South of the Sahara by Nancy Lazarus
Armenia and the Middle East by Laura Ward Branca
British Isles by Tom Walls
The Caribbean by Ned Asta
Chile by Eliana Parra
China by David Hirsch
Eastern Europe by Maureen Vivino
Finland by Susan Harville
India by Linda Dickinson
Italy by Anthony Del Plato
Japan by Andi Gladstone
Jewish by Wynelle Stein
Mexico by Lisa Wichman
New England by Maggie Pitkin
North Africa and the Northeast African Highlands by Fouad Makki
Provence by Kip Wilcox
Southeast Asia by Bob Love
Southern United States by Sara Robbins
GUIDE TO INGREDIENTS, TECHNIQUES, AND EQUIPMENT
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