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MailTribune.com
  • 'Moosewood' gets an update

  • Back when granola was simple and cobbled together in home kitchens, before cooks learned to pronounce quinoa (KEEN-wah), there was Moosewood restaurant in Ithaca, N.Y.
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  • Back when granola was simple and cobbled together in home kitchens, before cooks learned to pronounce quinoa (KEEN-wah), there was Moosewood restaurant in Ithaca, N.Y.
    There have been more than a dozen cookbooks associated with the iconic eatery. The latest, "Moosewood Restaurant Favorites: The 250 Most-Requested, Naturally Delicious Recipes from One of America's Best-Loved Restaurants" (St. Martin's Griffin, $29.99), taps that history, offering home-style food "with fresh ingredients and plenty of seasonings and bright flavors."
    Recipes have been updated. Gluten-free diets addressed. Newly available vegetables and grains added. "We had employees who were from Peru back in the early '80s. They told us about quinoa," says Wynnie Stein, one of the Moosewood Collective's 19 current co-owners. "We started cooking with it way before anybody had it on their radar."
    The quinoa story reflects the Moose's approach: embrace the roots of their families and friends and their travels to create comfort foods, using what's fresh and what's good, perhaps an eggplant mushroom marsala, zucchini-feta casserole or their famous brownie. There's also a guide to ingredients and basic cooking, including how to grate tofu and chiffonade.
    Vegetarians — and those who are not — should find something to savor in the new book.
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