New Moosewood Cookbook Coming Out
Attention: Baby boomer, vegetable-loving hippies
Moosewood Releases 14th Cookbook 'Restaurant Table'
Ithaca, N.Y. – Moosewood, the iconic vegetarian restaurant, once introduced many home cooks to such exotic ingredients as couscous and daikon and kale.
This fall, the collective of Moosewood owners and cooks have a new book out — “The Moosewood Restaurant Table” — that continues to widen pantries and paletes.
Yes, the kale is still there. But this time, it’s inside Japanese-inspired nori rolls.
The latkes now rely on butternut squash. Cracked freekeh and black rice are the newer, hipper grains. Persian kuku, Burmese thoke and Cuban picadillo have earned spots next to the Vietnamese soup, Mexican mole and Indian samosas that once seemed so exotic to many Americans. Today, they simply taste like supper.
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Some nice pictures at the link.
As you know, Mollie went her own way and the restaurant is owned by a collective now.
Cher
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