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Beschreibung
Since its opening in 1973, Moosewood has been famous for creative foods which offer a healthful, vegetarian emphasis. Each Sunday, the restaurant presents diners with a new ethnic or regional cuisine, deliciously adapted from traditional recipes. Now, 400 of these culinary adventures are available to the home cook. Illustrations.
Since its opening in 1973, Moosewood has been famous for creative foods which offer a healthful, vegetarian emphasis. Each Sunday, the restaurant presents diners with a new ethnic or regional cuisine, deliciously adapted from traditional recipes. Now, 400 of these culinary adventures are available to the home cook. Illustrations.
Über den Autor
The Moosewood Collective has nineteen members who share responsibilities and participate in the various jobs necessary to run what has grown from a very small natural foods restaurant to a larger and more diversified company. Most members of the Collective have worked together for at least 15 years, and some have worked for the restaurant since it was founded in 1973. The Moosewood Collective is the recipient of three James Beard Awards and numerous nominations. Moosewood Restaurant Cooking for Health is its twelfth book.
Inhaltsverzeichnis
Contents
GENERAL INTRODUCTION
THE CUISINES
Africa South of the Sahara by Nancy Lazarus
Armenia and the Middle East by Laura Ward Branca
British Isles by Tom Walls
The Caribbean by Ned Asta
Chile by Eliana Parra
China by David Hirsch
Eastern Europe by Maureen Vivino
Finland by Susan Harville
India by Linda Dickinson
Italy by Anthony Del Plato
Japan by Andi Gladstone
Jewish by Wynelle Stein
Mexico by Lisa Wichman
New England by Maggie Pitkin
North Africa and the Northeast African Highlands by Fouad Makki
Provence by Kip Wilcox
Southeast Asia by Bob Love
Southern United States by Sara Robbins
MENU PLANNING
GUIDE TO INGREDIENTS, TECHNIQUES, AND EQUIPMENT
WHAT WE MEAN WHEN WE SAY, "ONE MEDIUM ONION..."
SUGGESTED READING LIST
INDEX
GENERAL INTRODUCTION
THE CUISINES
Africa South of the Sahara by Nancy Lazarus
Armenia and the Middle East by Laura Ward Branca
British Isles by Tom Walls
The Caribbean by Ned Asta
Chile by Eliana Parra
China by David Hirsch
Eastern Europe by Maureen Vivino
Finland by Susan Harville
India by Linda Dickinson
Italy by Anthony Del Plato
Japan by Andi Gladstone
Jewish by Wynelle Stein
Mexico by Lisa Wichman
New England by Maggie Pitkin
North Africa and the Northeast African Highlands by Fouad Makki
Provence by Kip Wilcox
Southeast Asia by Bob Love
Southern United States by Sara Robbins
MENU PLANNING
GUIDE TO INGREDIENTS, TECHNIQUES, AND EQUIPMENT
WHAT WE MEAN WHEN WE SAY, "ONE MEDIUM ONION..."
SUGGESTED READING LIST
INDEX
Details
| Erscheinungsjahr: | 1990 |
|---|---|
| Genre: | Importe, Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Gesunde & schlanke Küche |
| Medium: | Taschenbuch |
| ISBN-13: | 9780671679903 |
| ISBN-10: | 0671679902 |
| Sprache: | Englisch |
| Einband: | Kartoniert / Broschiert |
| Autor: | Moosewood Collective |
| Hersteller: | Atria Books |
| Verantwortliche Person für die EU: | Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de |
| Maße: | 236 x 186 x 43 mm |
| Von/Mit: | Moosewood Collective |
| Erscheinungsdatum: | 15.10.1990 |
| Gewicht: | 1,188 kg |