This is a great vegetarian cookbook. If you are used to cooking from the classic Moosewood Cookbook, this will have recipes lower in fat, and has a surprising number of new recipes. This book is very helpful in showing how to cook dairy and egg-free for many of the recipes. If you are soy intolerant, the replacement of Tamari with salt is helpful, but in the sauce section, four sauces are converted to a base of tofu, so for me, the original recipes for those sauces worked better. I like the addition of many new recipes. I also like the fact that almost every recipe in the book has some changes which is probably why most of them turned out so well. Most recipes either have suggestions for variations or a range of certain ingredients so that you can make it to your taste. The problem this presents is that if you like how it turned out, it is important to note how you did it so you can recreate it. I like the fact that after cooking almost exclusively from this cookbook for over a month I...
This is a great vegetarian cookbook. If you are used to cooking from the classic Moosewood Cookbook, this will have recipes lower in fat, and has a surprising number of new recipes. This book is very helpful in showing how to cook dairy and egg-free for many of the recipes. If you are soy intolerant, the replacement of Tamari with salt is helpful, but in the sauce section, four sauces are converted to a base of tofu, so for me, the original recipes for those sauces worked better. I like the addition of many new recipes. I also like the fact that almost every recipe in the book has some changes which is probably why most of them turned out so well. Most recipes either have suggestions for variations or a range of certain ingredients so that you can make it to your taste. The problem this presents is that if you like how it turned out, it is important to note how you did it so you can recreate it. I like the fact that after cooking almost exclusively from this cookbook for over a month I still have a lot of recipes I look forward to cooking and many that have become family favorites. It would be very difficult to get bored with this cookbook. The emphasis on lightening the recipes with the reduction of fat used is great.
As Andrew mentioned in his review of the original Moosewood Cookbook and still holds true for this cookbook is that there is a bit of a repetition of certain ingredients and flavors. After cooking from this cookbook for the duration of the contest the recipes I choose to cook often had: apple cider vinegar, dill and parsley, or mustard and horse radish. But for cooking purposes, it was useful in stocking up ingredients: cider vinegar (I went through 2 bottles) instead of 5 types of vinegar, walnuts (I never got tired of the walnuts) yogurt, dill, parsley, mushrooms, lots and lots of onions, etc. The index is more traditional and straightforward than the original book which is organized by major food component, rather than by name or type of dish. The photographs of the food really help inspire you to want to cook the dishes. The New Moosewood Cookbook has such a wealth of delicious, healthful and unique recipes that it would make a great addition to anyone’s cookbook collection whether or not you are vegetarian and whether or not you own the original Moosewood Cookbook.
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