The‎ Moosewood Restaurant Table: Revolutionizing Natural Food Eating

With the restaurant now in its fifth decade, the Moosewood chefs continue to remain faithful to the farm-to-table philosophy that has governed the restaurant since its founding, while also keeping an eye on today's gastro-trends. As they say “We’ve gotten to know our customers and readers pretty well… their curiosity and culinary IQ have grown exponentially...We’ve been on some adventures developing this book…” Indeed, they have, working with some less common fruits and vegetables that you might find in your CSA, like Romanesco broccoli and watermelon radishes. They’ve begun cooking with a wider variety of grains like freekeh and millet.  All this experimentation has led them to some great new recipes: Two Potato Tomato Curry Cashew-Crusted Chickpea Burgers Cuban Picadillo with Tofu Pot Pies for Autumn Winter and Spring Butternut Latkes Jamaican Jerk Tempeh Patties and plenty more.  Of course, a Moosewood cookbook wouldn’t be complete without desserts like Turkish Coffee Brownies, Orange Pistachio Cornmeal Cake or Cherry Tomato Upside Down Cake to mention just a few. Including a healthy number of both vegan and gluten-free recipes, The Moosewood Restaurant Table is the next classic from the restaurant that revolutionized natural eating in the US.  *NWOT