Cooking Books -> Salads
Moosewood Restaurant Daily Special: More Than 275 Recipes for Sups, Stews, Salads and Extras
The Moosewood Collective (Editor)
Moosewood Collective (Editor)
Published: October 1999
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Since 1973, The Moosewood Restaurant, well off the beaten path in Ithaca, NY, has been demonstrating how exciting vegetarian cooking can be. Their excellent use of seasonings and the variety of their multiethnic menus have influenced chefs
all over the U.S. Customers come from all over the world to dine at this shrine to natural foods at their best. The collective running the restaurant, whose members put together The Moosewood Restaurant Daily Special--their eight cookbook--spread
meatless inspiration to home cooks, too.
At the restaurant, everything on the menu changes every day, except the daily special, which consists of a bowl of soup, a salad, and a hearty slab of bread. Here, in more than 275 recipes, you can have
comfortable, easily prepared ethnic adventures inspired by places in every corner of the globe, from Tibet to Cuba. Beginning in the east, there's Asian Bean Curd Soup, based on a rich broth, and fanciful Balinese Rice Salad, made with brown rice and a
zippy, chutney-spiked dressing. Moving west, you find briskly chilled Golden Gazpacho, made using mid-summer's sunny, yellow tomatoes, and Alabama Hot Slaw, a classic cabbage salad doused in a warmed-up dressing. For accompaniments, there are cloud-light
buttermilk biscuits, vibrant curried croutons for enlivening soups and salads, and nine of the restaurant's most popular salad dressings.
Every recipe is accompanied by information-packed notes about its ingredients, a nutritional analysis,
suggested accompaniments, and alternatives, such as adding grated cheese, rice, or shrimp to Pepperpot Soup, a stew of greens, sweet peppers, tomatoes and potatoes, spiced with a Caribbean blend of thyme, cinnamon and chiles.
This book is a
perfect way to get pleasantly acquainted with a wide variety of grains and vegetables, from millet and South American quinoa to daikon radish and tomatillos. A useful gift for students, beginning cooks, budget watchers (many of the soups require only
water, not stock), newlyweds, and everyone who wants to eat well and healthfully, this sweetly illustrated book could live happily in any household. It includes some recipes using fish, as well as a good selection of vegan choices. --Dana Jacobi
From Library Journal
Daily Soup is a popular New York City chain that sells an ever-changing menu of main-dish soups. Close to 200 of their recipes are gathered in their cookbook, mostly organized by main ingredient (plus "Really Delicious
Soups That Didn't Fit into Any Chapter"). Wild Mushroom Artichoke Soup, Poblano Corn Chowder, and Bahian Seafood Stew are just some of the wide-ranging, often unusual choices. Recommended for area libraries and other larger collections. Moosewood, the
well-known vegetarian... read more
A steaming bowl of soup with fresh bread and a green salad, a tempting combo plate of crisp, complementary salads--these Daily Specials have been staples of Moosewood's ever-changing menu
board since the restaurant opened its doors more than twenty-five years ago.
Over the years the creative chefs of the Moosewood Collective have introduced literally thousands of new soups and as many salads, all devised to showcase the fresh
seasonal produce, vibrant ethnic flavors, and meatless food products that form the core of their cuisine. Now, for the first time, they have gathered the very best offerings from their vast soup and salad repertoire, as well as the ingenious extras that
transform these simple dishes into world-class meals. Here are classics like Very Creamy Vegetable Chowder and Tuscan Bean Soup, as well as intriguing new creations like Caribbean Sweet Potato Coconut Soup, Golden Gazpacho, and Fennel Vichyssoise. Salads
range from straightforward choices that are easy to mix and match, such as Spinach with Cilantro Cashew Dressing, Mexican Chickpea Salad, or Tunisian Carrot Salad, to satisfying one-dish meals like Broiled Tofu & Sugar Snap Peas or Persian Rice &
Pistachio Salad. Each recipe is followed by helpful suggestions for se! lecting dishes so that creating well-balanced combo plat
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