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Moosewood Cookbook

Any suggestions/must try recipes? I've got what I think is the original original coming to me in the mail some time this week....meaning the non-revised edition if that makes a difference. Thanks in advance!

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  1. I have the second cookbook they published. What makes the original so much better and how can you tell you have the right one? Publishing dates?

    2 Replies
    1. re: niki rothman

      Publishing dates and the fact that it doesn't say "revised" on the cover. I have no idea if one is better than the other, but I have heard they are slightly different. Do you any recipe recs?

      1. re: eLizard

        What's the earliest date and latest date that you know of for that first edition? As I'll be buying at alibris.com - I can't question before buying and they don't state whether it's revised in the ad. Thanks. Sorry, no recs for #2.
        I didn't think #2 was all that great a book but have heard #1 WAS. You reminded me that I wanted to buy it (but had forgotten).

    2. the soup recipes are really great. they generally call for too much water, but you can always cut some out or reduce. the other recipes are great, too. all might need to be doctored for your taste, but methinks that's par for the course w/recipes.

      1. I have the moosewood low fat favourites and the mac and cheese recipe is a staple in our house - now even tho it's low fat it still has 14 grams of fat per serving - but it's delicious and wonderful - the only thing we do is add a 1/2 cup of crushed cornflakes mixed with some melted butter to the topping.

        My only complaint with their books are there are no pictures - I know I sound simple but that's usually how I pick recipes! all the recipes I've tried from mooswood is after having tried them at a friend's house and seeing it live!

        1. I believe the publication date of the original Mossewood Cookbook is 1977. Thanks to a long-ago roommate who was a 1978 Cornell graduate who used to frequent the Moosewood restaurant in Ithaca, I've been cooking out of the book almost since then. The updated version, which I don't have, has some new recipes, some color photos, and much less dairy and cheese. Some people prefer the original version, others like the revision.

          Off the top of my head, here are some of my beloved favorites, all from the original edition:

          Scheherezade casserole, which includes ground soybeans, tomatoes, and - if I remeber correctly - bulgur wheat.

          Sri Wasano's Rice Salad is a delicious summertime dish. Lots of ingredients, lots of flavor. On the facing page is Tabbouli, also very good.

          Gypsy Soup is a classic.

          Mushroom Moussaka is delicious, and given its generous use of eggs, cheease and milk, has probably been expelled from the new edition, or radically edited.

          I've been making Moosewood's spinach lasagna for years, using the book's tomato sauce recipe.

          Not glamorous, but very tasty, is Spinach Rice Casserole.

          Most of the desserts are nothing special, but Montana's Mom's Cheesecake is truly stellar.

          There are some awful duds in the book as well. There's a recipe, I think attributed to Mollie Katzen's mother, that involves cubes of bread and cheese. There's something else that I think has beans and cheese and apples that I made once; it was revolting. The index is famous for being quirkily organized and difficult to use.

          Basically, though, I have very fond feelings toward the Moosewood Cookbook. It was one of the first cookbooks I owned. Over the years, my taste has expanded and my sophistication has grown, but Moosewood remains a good friend and a dependable source of vegetarian recipes.

          1. The spinach recipes are good. (I know, but when we can get it again you can try these) I often make the lasagna, adding spinach, and there is another recipe for a sort of spinach ricotta pie with sour cream on top that is very good. I also use their calzone recipe, and occasionally make pita from scratch using their recipe. In the summer if you have zucchini coming out of your ears, the zucchini-crusted pizza is a great way to use some of it up. Many years ago I used to enjoy making the eggplant-almond enchiladas, but I was the only one who liked them :-(.

            Oh! The cranapple-walnut cake is fabulous at Thanksgiving. If any is left, freeze it and later you can cut it into small squares and add it to your Christmas cookie plates :-).

            The bad thing about the original is that the index is very poorly organized and will drive you nuts when you try to find a particular recipe.