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.Ethnic and Regional Recipes from the Cooks at the Moosewood Collective. Sbepberfla#39;a Pie ... At Moosewood we serve a dish called aThe Blue Plate Special, aquot; which consists of tofu aquot;meatloaf, aquot; mashed potatoes, and mushroom gravy. ... Mash the potatoes with the hotter and For the gravy, heat the oil in a skillet. Stir.
|Title||:||Sundays at Moosewood Restaurant|
|Publisher||:||Simon and Schuster - 2013-10-29|