Cover image for Moosewood Restaurant daily special : more than 275 recipes for soups, stews, salads & extras
Moosewood Restaurant daily special : more than 275 recipes for soups, stews, salads & extras
Moosewood Collective.
First edition.
Publication Information:
New York : Clarkson Potter, [1999]

Physical Description:
xi, 402 pages : illustrations ; 24 cm
General Note:
Includes index.
Corporate Subject:
Subject Term:

Added Corporate Author:

Format :


Call Number
Material Type
Home Location
Item Holds
TX757 .M68 1999 Adult Non-Fiction Central Closed Stacks
TX757 .M68 1999 Adult Non-Fiction Open Shelf
TX757 .M68 1999 Adult Non-Fiction Open Shelf
TX757 .M68 1999 Adult Non-Fiction Open Shelf

On Order



A steaming bowl of soup with fresh bread and a green salad, a tempting combo plate of crisp, complementary salads--these Daily Specials have been staples of Moosewood's ever-changing menu board since the restaurant opened its doors more than twenty-five years ago. Over the years the creative chefs of the Moosewood Collective have introduced literally thousands of new soups and as many salads, all devised to showcase the fresh seasonal produce, vibrant ethnic flavors, and meatless food products that form the core of their cuisine. Now, for the first time, they have gathered the very best offerings from their vast soup and salad repertoire, as well as the ingenious extras that transform these simple dishes into world-class meals. Here are classics like Very Creamy Vegetable Chowder and Tuscan Bean Soup, as well as intriguing new creations like Caribbean Sweet Potato Coconut Soup, Golden Gazpacho, and Fennel Vichyssoise. Salads range from straightforward choices that are easy to mix and match, such as Spinach with Cilantro Cashew Dressing, Mexican Chickpea Salad, or Tunisian Carrot Salad, to satisfying one-dish meals like Broiled Tofu & Sugar Snap Peas or Persian Rice & Pistachio Salad. Each recipe is followed by helpful suggestions for selecting dishes so that creating well-balanced combo plates at home is a snap. There are easy-to-use indexes of recipes by categories including children's favorites, quickly made, low-fat, low-carbohydrate, and vegan dishes. And each recipe has a complete nutritional breakdown, so it's simple to create menus for those with special health or dietary concerns. The section on transforming leftovers into sprightly new dishes also makesMoosewood Restaurant Daily Speciala practical primer for those who want to make the most of seasonal bounty. Few foods are more comforting--or satisfying--than a good soup and a well-made salad, and because many can be made ahead and served on demand, they are perfectly suited to the way we eat and live today. With more than 275 kitchen-tested recipes to fit any occasion,Moosewood Restaurant Daily Specialoffers years' worth of inspiration for Daily Specials every cook will be delighted to serve.

Reviews 2

Publisher's Weekly Review

The famous Ithaca, N.Y., restaurant produces another spin-off of its wildly popular 1977 Moosewood Cookbook, one of the first to present vegetarianism as a viable option to the meat-eating masses. Although it has been updated to include portobello mushrooms, wilted greens, kale and quinoa, the Moosewood paradigm remains firmly in place: lots of veggies, beans and lentils, and plenty of ethnic creations mainly in soup and salad specials that range from the predictable, such as North African Couscous Salad, to the unique Korean Pine Nut Porridge and Tomato Rasam. While restaurant regulars will be pleased to have such favorites as Chocklay's Tibetan Lentil Soup at their fingertips, as well as refreshing departures such as Seafood, Soups and Salads sections, some recipes are reworkings of earlier Moosewood dishesÄfor example, Kasha with Mushrooms from Moosewood Restaurant Cooks at Home here becomes Eastern European Kasha & Mushrooms. Excellent organization (recipes are alphabetized within sections), complete nutritional information and menu suggestions, as well as a glossary, make this book easy to navigate; with its plethora of intriguing combinations, cooks may benefit most by skimming for ideas and modifying dishes to taste. Agent, Goodman Associates; 8-city author tour. (Oct.) (c) Copyright PWxyz, LLC. All rights reserved

Library Journal Review

Dishes requested most often. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Table of Contents

Recipes by Chapterp. viii
Introductionp. 1
About the Recipesp. 5
Tips for Lowering Fatp. 6
Transforming Leftoversp. 8
Homemade Stocksp. 16
Vegetable Soupsp. 23
Bean and Crain Soupsp. 61
Creamy Dairy Soupsp. 109
Chilled Soupsp. 137
Seafood Soupsp. 161
Main Dish Saladsp. 185
Simple Vegetable and Side Dish Saladsp. 241
Seafood Saladsp. 297
Dressings, Breads and Biscuits, Tempting Extrasp. 315
Clossary of Ingredients and Techniquesp. 352
Special Listsp. 388
Indexp. 396