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

3.95 of 5 stars 3.95  ·  rating details  ·  22,904 ratings  ·  285 reviews
Among the most influential cookbooks of our time, the Moosewood Cookbook is such a powerful symbol that the publishers were tempted not to tamper wi th it. But times have changed, and knowledge about the foods we eat and their nutritional value has increased. So, after many inquiries and requests, the author has revised many of her recipes to be lighter and healthier. Illu...more
Paperback, 221 pages
Published October 1st 1977 by Ten Speed Press
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Jul 03, 2007 Leslie rated it 4 of 5 stars
Recommends it for: hungry hippies!
To appreciate this cookbook, which is famous for being hand-lettered and illustrated by the author and covers both the fundamentals and specifics for cooking hearty, earth-crunchy, mostly vegetarian dishes, you have to acknowledge that it is very much a product of its times. Meaning that when it was published (the 1970's), you were pretty groundbreaking if you even knew what samosas and guacamole were, and vegetarianism was still fringe and undefined enough that this book, and the Moosewood rest...more
The first cookbook I ever owned. Actually, I stole it from my mom when I went to college, and the recipies are annotated with her notes from when I was a little kid. I love the dated aspects of the writing, like when Katzen explains what tofu is and how its hard to find, or when she introduces you to this exotic, wonderful dip called hummus. Classic, hearty veggie cooking, this is before TVP or Morning Star, back when being a vegetarian meant eating vegetables. I've used this less as I've aquire...more
My mom's copy has been taped back together, set on fire, and covered in too many ingredients to list. That adds to the appeal for me because I know it is something that she has cherished. When I became a vegetarian I thought "oh yes now Moosewood is mine." Then I realized that probably 350ish days out of the year I don't have time to be a bloody gourmet chef, you know?

This doesn't diminish my love for the cookbook. It does mean that I can't really move past loving anything but the aesthetics bec...more
Oct 18, 2007 Emily added it
Shelves: cookbooks
This cookbook is not without its flaws -- the "ethnic" dishes are frequently repulsive -- but there's some really good, hearty earnest-white-person food up in here. The hummus, pasta sauce, Brazilian black bean soup, refritos, and lasagna recipes are absolute staples.
This is a vegetarian classic and for good reason. The recipes are flavorful, varied, and just plain good. Like the Enchanted Broccoli Forest, this cookbook is hand-written and illustrated, making it an exceptionally charming. Sample recipe below:

Mushroom Curry

4 tbsp butter
2 cloves minced garlic
1 c chopped celery
1 1/2 lb. chopped mushrooms
1 tsp ground cumin
1 tsp cinnamon
1 tsp turmeric
1 tsp powdered ginger
1/2 tsp dry mustard
1/2 tsp ground cloves
3 tbsp shredded, unsweetened coconut
1 tbsp honey
R. C.
I sat down to meal plan one day and ended up reading this book cover to cover. It was a pretty interesting cookbook. I of course knew it would be, having hung out for a decade with interesting cooks who love it. I remember an unschooling advocate using Mollie Katzen as an example of a "glorious generalist," which seems funny to me now: "ZOMG she can cook AND draw!"

After I had read the whole thing, I knew why I had never made anything from this cookbook, and I knew that I never would make anythi...more
I've used this cookbook so much it is falling apart. My favorite: Carrot Soup. Unfortunately, I can't use it much anymore as most of the recipes have milk products and I have a husband who is lactose intolerant. Still, I've been able to substitute for a few of them. A great cookbook and inspiration for eating well.
Sep 30, 2013 Margie rated it 4 of 5 stars
Shelves: food
A classic.
May 25, 2011 Katie rated it 3 of 5 stars
Recommends it for: Expert cooks
Shelves: cookbooks
This is a nice vegetarian cookbook if you can figure out how to make it work. It has some very appealing recipes in it. It’s heavy on vegetable salads and vegetable entrees, and very heavy on tofu and cheese. Katzen tends to recommend tofu as a substitute for cheese. I’ve tried the marinated sweet potato and broccoli salad, which is delicious, and I’m going to try the gado gado next because I love anything with a peanut sauce. (The potato, cabbage, onion and yogurt casserole was awful, but Katze...more
I was introduced to the Moosebook Cookbook in the days when I had vegetarian roommates who'd buy the chow if I did the cooking. I was vegetarian by economic circumstance. Since I was on a tight budget, I ended up the house cook, and in those crunchy granola days I baked my own bread and had gleaning rights in some farm fields outside of Richmond. (When faced with a bushel of cucumbers, you learn to make raita, cucumber sandwiches and pickles.) When I saw The Moosewood Cookbook had been retooled...more
I think that this is my favorite cookbook of all time. My mom had a copy when I was growing up, and even though my family weren't vegetarians, this book was used to a good extent. At some point I became a vegetarian, snd so I used it a good deal more! When I grew up, my aunt bought me a copy of a previously loved hardcover version, which always makes me wonder: who would give this away? I learned to make eggplant parmesan from this book, and will say that yes, it's not the healthiest way to prep...more
Catherine Woodman
While there are many flaws in this cookbook by 21st century standards, it was a miracle in the mid-70's. I went to college n 1977 and this book changed my eating life forever--so while it lacks alot in the way of spicing complexity that would seem altogether common today, it had vegetarian recipes that were easy to follow, and they worked. it is whimsical and wonderful. It had things from my childhood that I could never give up (like quiche and sour cream coffeecake) and things I would never hav...more
I love this cookbook, as well as really all of their cookbooks. But I think that there are a few things to consider when thinking about using it. If you're looking to cook authentic cuisine from different countries, this book is not really the book to use. Moosewood is more of an interpretation of different foods mixed with a hearty / homey / comfort / vegetarian style. Also, the ingredients for the recipes are usually spot on, but can often be adjusted proportion wise to fit personal taste (I o...more
Excellent vegetarian cookbook! I have owned and used this book since it's initial release. It actually made my husband (a meat and potatoes farm boy) appreciate vegetarian meals and we eat meat-free at least once a week. The only downside is that we now know that vegetarian doesn't necessarily mean healthy and several of these recipes are high-fat cholesterol. Just use what you currently know to lighten them up. Still an excellent cookbook. Some favorite recipes are Cream of Asparagus Soup (p.3)...more
I love the Moosewood cookbook. Even though I am not vegetarian anymore, I find cooking meat daunting - cooking in general really, but meat especially - so I like to use this cookbook. Also, the hadwritten, hand-drawn format feels less threatening than most cookbooks and she has these sidenotes that imply that even if you screw this up a bit or don't happen to have gingeroot on hand, it's going to be ok and maybe even delicious. Plus, a lot of these recipes were my mom's staples so it reminds me...more
Our daughter introduced me to this cookbook when she was a teenager and a vegetarian (she now also will eat chicken & turkey- but won't cook it herself!). I love its simplicity and its outlook on cooking. Have made several recipes. Within the last year, we actually got to the Moosewood twice, finally getting our daughter there! It's awesome. Incidentally, I now own at least 5 or 6 books either from the Moosewood Collective or by Mollie Katzen (since she left Moosewood). And I am not and have...more
Mar 10, 2014 Carole added it
Mimi and Me by Carole La Flamme Beighey.

A collection of my family's recipes, along with my favorites, including background of many of the Mimi's in my life starting with my grandmother, Alphosine Ballard recipes, some of which came from her mother Great grandmother Mimi, then her daughter's, a slew of my Mimi, my maternal grandmother', Alphosine Ballard, then all her daughters, my delightful aunts, all wonderful cooks, and of ,course me, Carole Beighey, the author of this delightful book of fam...more
Heather Boyd
This handprinted cookbook, Moosewood Collective's first of many books, is a pleasure to read --the artwork is whimsical, the printing is lovely, the commentary is joyful, and of course the recipes are wonderful. It's already my 'go to' for dips and spreads, and it makes my Moosewood collection seem complete. Found it at the Kincardine Farmer's Market -bought it for $4 from an old guy who said "everybody should have this book". I can't disagree.
Meg Powers
I really enjoy Molly Katzen's books. The recipes are really simple and use easy to find ingredients. Her writing is charming and devoid of the "simplicity snobbery" attitude sometimes found in other California cuisine books. Sometimes I wish she used more seasoning in her recipes, but that's easy enough to figure out on your own. The text is hand-written and she illustrated the book herself. Adorable. A great first vegetarian cook book.
Sabrina Robinson
I first heard about this book about two years ago - it had been explained to me as the "bible of vegetarian cooking." Well, I don't know about that, but there are a lot of fun recipes in here. It's a beautiful book, too, hand-lettered and illustrated. One of those cookbooks I just love to read - way too easy to get so lost in it there's no time to cook dinner! Plan on picking up a copy of my own.
Frank Mcgeough
My very first vegetarian cookbook (along with tons of other people). The recipes are whimsically presented and some are quite delicious. I have made them over and over again in some cases (the lentil soup recipe is excellent). Definitely worth owning. It was re-released in later years with some recipes adjusted to cut down on fat - without losing the flavor.
great cookbook. obviously a reason my mom has called it a fave my whole life. i have been into cookbooks lately and getting stacks at a time from the library and compiling a little book of recipes. lots of these recipes made it into my book, most cookbooks don't make the cut. great for someone who is thinking about trying on vegetarianism too.
I first heard about the idea of vegetarianism from Paul and Linda McCartney when they came to Ames, Iowa and did a stadium concert. I thought it was the craziest idea ever! Then my colleague Sally Reid, who came to Ames to serve as Director of Ames Public Library, turned me on to this cookbook. I love this wonderful hippie classic. My top ten favorite recipes in here are:

1. Russian Cabbage Borscht - I make it once a winter and always double it. If I made it more often, I'd get sick of it. But wo...more
A classic, this version is updated from the original, and so contains less eggs and oil for lighter, modern, healthier versions of vegetarian classics.
Even for non-veggies, there and many wonderfully 'comforting' dishes included within the pages.
For those new to cooking/cooking veg, there is helpful information at the beginning of the book on subjects from technique to measurements to substitution of ingredients for various dietary concerns.
My teenaged son has been learning to make delicious sou...more
Dixie Diamond
I'm a bit torn. I totally agree with other lukewarm reviewers who were put off by the pallid attempts at ethnic food (world's lamest gringo guacamole? Check!), but then I read a reviewer who said she overcame this by thinking of the book not as a compilation of ethnic recipes but as an example of a new (at the time) American regional cuisine. California vegetarian, or whatever you want to call it. I grew up in Quaker meeting, eating from monthly, largely-vegetarian (I am not a vegetarian, but a...more
Destiny Dawn Long
This was pretty much my introduction to vegetarian cooking when I was a young teenager. My mom bought it for me shortly after I decided to become a vegetarian. I selected it from a quite limited selection of vegetarian cookbooks at our small local bookstore. It had a wide variety of recipes and a visually appealing design.

I don't use it as much anymore--but I do still love it. I cried when my roommate left a bag of ice on the counter overnight, and I found this book in the puddle the next morni...more
Kathy Hoss
I love all the Mollie Katzan cookbooks. The recipes are generally very good and the author suggests variation to many recipes. This book is old, but a keeper. She has definitely evolved over the years and her later cookbooks are good, too but I like the older ones. In this book, her recipe for tabouli is fabulous.
finally replacing the copy i let go for a former two moosewood cookbook household

this was one of my first cookbooks after i started my first baking job at the harvest cafe in oxford, mississippi in 1993
a lovely little vegetarian cafe and bakery i still haven't accepted is no more
rip yeast gravy and mushroom melts and the best black bean nachos ever
i won't ever make them quite the same

got this one today at the lovely new rhino booksellers


here's a good one to live...more
I once gave this five stars, but I became vegan and downgraded it to four. If you eat dairy and eggs, go for it. It has lots of Mollie's whimsical art and lots of creative recipes.
The original Moosewood Cookbook is a staple on my shelf. Others might have the Joy of Cooking, but I needed a cookbook that had basic recipes, like how to make my own chapatis and tortillas. I'd known about Moosewood for years, plus my parents lived in Ithaca for school, but only acquired my own copy while living in England. Back in the day when tortillas were not available, or were, but cost more than I could afford.
I love the handwritten style of the book, and I still refer to recipes. I do wa...more
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Educated at the Eastman School of Music, Cornell University, and the San Francisco Art Institute. Although her formal training was as an artist and musician, she exhibited natural cooking inclinations from a very early age, and cooked professionally - in restaurants and as a caterer - for ten years. In 1973 she was one of the founders of the Moosewood Restaurant in Ithaca, New York, and during her...more
More about Mollie Katzen...
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