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|
|Armenia and the Middle East|
|North Africa and the Northeast African Highlands|
|Southern United States|
|Menu Planningguide to Ingredients, Techniques, and Equipment|
|What we Mean when we Say, "One Medium Onion..."|
|Suggested Reading List|
|Table of Contents provided by Publisher. All Rights Reserved.|
Number Of Pages: 768
Published: 1st September 1990
Publisher: Simon & Schuster Ltd
Country of Publication: GB
Dimensions (cm): 23.5 x 19.05 x 4.45
Weight (kg): 1.19
Edition Number: 1