Here are 26 books that Sundays at Moosewood Restaurant fans have personally recommended if you like
Sundays at Moosewood Restaurant.
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I love to cook and it’s difficult to find something beyond chicken and salad when you’re trying to lose weight. Over the years I’ve assembled a cookbook library that covers many topics (interested in how the Georgians ate green beans? I can help you out!), many of them as off-topic from weight-loss as my cookie cookbook collection. But I still return to what I call “abstinent” favorites, simply because they are so tasty.
If you discount Northern Europe and North America, it’s amazing that most of the world has such clean food. I love Indian food and Madhur Jaffrey knows how to make it accessible and easy for the rest of us. You’ll find dishes here that are not part of your local Indian spot: Dry Moong Dal, Goan-style Hot and Spicy Pork, Cold Yogurt Soup with Mint.
Chef magazine called this book�s author �the best-known ambassador of Indian food in the United States� . . . and the Boston Herald referred to her as �the renowned author and actress [who] teaches home cooks about the sophistication and infinite diversity of Indian fare.� The New York Times described her simply and succinctly as �the Indian cuisine authority.� For many years a best-selling cookbook, Madhur Jaffrey�s seminal title on Indian cuisine now has been totally revised, redesigned, enlarged, and enhanced with 70 brand-new full-color photos. With chapters on meat, poultry, fish, and vegetables, as well as pulses, relishes, chutneys,…
It is April 1st, 2038. Day 60 of China's blockade of the rebel island of Taiwan.
The US government has agreed to provide Taiwan with a weapons system so advanced that it can disrupt the balance of power in the region. But what pilot would be crazy enough to run…
I love to cook and it’s difficult to find something beyond chicken and salad when you’re trying to lose weight. Over the years I’ve assembled a cookbook library that covers many topics (interested in how the Georgians ate green beans? I can help you out!), many of them as off-topic from weight-loss as my cookie cookbook collection. But I still return to what I call “abstinent” favorites, simply because they are so tasty.
This was published in 1988, before anyone had heard of quinoa, and yet there it is: seven pages of the “new” grain. These are homey recipes using barley, bran, and oat bran buckwheat, cornmeal, grits and hominy, millet, oats, different kinds of rice, semolina, amaranth, triticale, and, yes, about fifty pages of healthier wheat.
Published posthumously, The Grains Cookbook is Bert Greene's tribute to the healthy grain with over 400 delectable recipes. Selection of the Book-of-the-Month Club's HomeStyle Books, The Quality Paperback Book Club, and Better Homes & Gardens Family Book Service. Winner of a 1988 IACP/ Seagrams Food and Beverage Book Award. 95,000 copies in print.
I love to cook and it’s difficult to find something beyond chicken and salad when you’re trying to lose weight. Over the years I’ve assembled a cookbook library that covers many topics (interested in how the Georgians ate green beans? I can help you out!), many of them as off-topic from weight-loss as my cookie cookbook collection. But I still return to what I call “abstinent” favorites, simply because they are so tasty.
Spear goes through the vegetable (and vegetables-that-are-really fruits) table alphabetically, explaining ways to steam, roast, boil, cut, blanche, and dress the plain vegetable, as well as recipes that use the vegetable in fancier ways. I’ve got to get an artichoke and finally learn the finesse.
A Duke with rigid opinions, a Lady whose beliefs conflict with his, a long disputed parcel of land, a conniving neighbour, a desperate collaboration, a failure of trust, a love found despite it all.
Alexander Cavendish, Duke of Ravensworth, returned from war to find that his father and brother had…
I love to cook and it’s difficult to find something beyond chicken and salad when you’re trying to lose weight. Over the years I’ve assembled a cookbook library that covers many topics (interested in how the Georgians ate green beans? I can help you out!), many of them as off-topic from weight-loss as my cookie cookbook collection. But I still return to what I call “abstinent” favorites, simply because they are so tasty.
These are one-pot meals that have extremely clean ingredients. Many of the recipes will call for couscous, which is a high-gluten marriage of wheat and semolina wheat, so you may want to put that rice cooker to work. Other than that, this is tasty, spicy, soul-warming food not always available in a big town like Missoula, Montana.
These hearty one-pot meals, flavoured with fragrant spices, are cooked and served from an elegant, specially designed cooking vessel, also called a tagine. In Ghillie Basan's collection of deliciously authentic recipes you will find some of the best-loved classics of the Moroccan kitchen.
Try the sumptuous Lamb Tagine with Dates, Almonds and Pistachios, and the tangy Chicken Tagine with Preserved Lemon, Green Olives and Thyme. Also included are less traditional but equally delicious recipes for beef and fish - try Beef Tagine with Sweet Potatoes, Peas and Ginger or a tagine of Monkfish, Potatoes, Tomatoes and Black Olives. Hearty vegetable…
I’m a traveler. For me, there’s nothing like that moment when your plane lands on foreign soil. I feel free when I’m somewhere I’ve never been, where I don’t speak the language, understand the menu, or know a single person. It is the ultimate sense of release. I’ve done a great deal of solo traveling, which I thoroughly enjoy, and fortunately for me, my family understands (or at least accepts). From the Congo to Xian to Paris, I’ve never seen enough.
Okay, cards on the table, I cannot be trusted when recommending this book. I have learned more from Anthony Bourdain than from any other traveler, chef, citizen of the world. His open-minded approach to the world is contagious and inspiring. He lets his readers into the untraveled unknown corners of the planet and I’m grateful he shared his journey. I can recommend all of his books, his TV shows, and his essays. The world is sadder without him.
'Terrific ... His love for his subjects - both the food and the cook - sings' Telegraph
'Christ, could Bourdain weave words ... the guy wrote like a poet' Guardian
A celebration of the life and legacy of one of the most important food writers of all time - the inimitable Anthony Bourdain
Anthony Bourdain saw more of the world than nearly anyone. His travels took him from his hometown of New York to a tribal longhouse in Borneo, from cosmopolitan Buenos Aires, Paris, and Shanghai to the stunning desert solitude of Oman's Empty Quarter - and many places beyond.…
By Andrew T. Huse, Bárbara Cruz, and Jeff HouckAuthor
Why are we passionate about this?
Our obsessions with food and history mean that recipes are not the end of the journey, but the beginning. Recipes are an answer to a whole host of questions, challenges, and opportunities, and those are the stories that interest us. A recipe with no history is like the punch line with no preceding joke, incomplete at best.
Norman Van Aken is known internationally for introducing "fusion" into the lexicon of modern cookery as the founding father of New World Cuisine.
Van Aken found his cooking voice in Key West by marrying Caribbean ingredients and spices with classic cooking techniques.
He wrote this landmark book while helming Key West's Mira restaurant, where he showcased lobster terrine with caviar on a champagne yogurt dressing, curried carrot and chicken soup, and grilled marinated shrimp and chorizo.
Chef Charlie Trotter once called Van Aken, “the Walt Whitman of American Cuisine.” That would make this book his “Leaves Of Grass.” Poetry indeed.
Welcome to the New World. The tastiest, most imaginative cooking in America today comes not from the East Coast or the West Coast but the South Coast, especially Florida. That's where Norman Van Aken, Florida's most celebrated chef, has created New World Cuisine, a passionate marriage between the vibrant flavours of the South, Southwest, Latin America, and the Caribbean and the classic techniques of Europe and the Mediterranean. Here are big, bold flavours exquisitely prepared and beautifully presented, from a true master who, in these 200 glorious recipes, happily reveal his secrets to the home cook.
The Duke's Christmas Redemption
by
Arietta Richmond,
A Duke who has rejected love, a Lady who dreams of a love match, an arranged marriage, a house full of secrets, a most unneighborly neighbor, a plot to destroy reputations, an unexpected love that redeems it all.
Lady Charlotte Wyndham, given in an arranged marriage to a man she…
Being an avid traveler and foodie, I love recreating dishes I had during my travels when I come back home. Having been to all 7 continents and over 130 countries, it's tough to remember all of the dishes I fell in love with which is why I am a collector of international cookbooks. These are some of my favorites!
I love this cookbook because it’s such a great way to introduce international foods to kids and get them involved. The step-by-step photos are ingenious and great for kids, as well as all cooks learning new techniques in the kitchen.
It’s really a fun book and the best when it comes to visual tutorials.
Take a culinary trip around the world without leaving home! This children’s cookbook invites the whole family to explore new flavors and cultures through over 60 recipes tailored for cooking enthusiasts of all ages.
AS SEEN IN THE NEW YORK TIMES
"A Taste of the World is an attractive global cooking introduction—an amuse-bouche to give budding cooks a taste for international flavors and world cultures." —Foreword Reviews
From Rowena Scherer, founder of Eat2Explore, A Taste of the World is a carefully curated collection of recipes celebrating global cuisine and designed to be made by families with kids of all ages.…
Laura Calder is a recognized advocate for living well at home. She is the author of four cookbooks and received a James Beard Award for her long-running television series, French Food at Home.
Menu cookbooks can be tricky, but Tanis has produced this and another masterpiece (The Heart of the Artichoke 2010) both of which will up the game of any dinner-party host. The recipes are varied, imaginative, and infallible (Fish Tacos with Shredded Cabbage and Lime, Chicken Tagine with Pumpkin and Chickpeas, Rum Baba with Cardamom) and the menus sheer poetry.
In "A Platter of Figs and Other Recipes", David Tanis shows readers how to slow down, pay attention, and give ingredients their due. Worlds away from showy "Food Network" personalities and chefs who preach fussy techniques, Tanis serves up charming, unassuming meals for friends and family: couscous with rabbit and turnip for a special birthday fete, clam and chorizo paella to eat by the fireplace, and turkey with duck confit for Thanksgiving. Tanis has an elemental, unpretentious finesse with ingredients and a genuine gift with words."Dinner with Friends" is deliciously down-to-earth in covering such topics as 'Pretty vs. Beautiful Food,'…
Being an avid traveler and foodie, I love recreating dishes I had during my travels when I come back home. Having been to all 7 continents and over 130 countries, it's tough to remember all of the dishes I fell in love with which is why I am a collector of international cookbooks. These are some of my favorites!
Not only is the cover of this book so cute, but I love it because it’s not a recipe book for dishes but how to stock your pantry and create the bases needed for great international cooking.
I think this book is a necessity for all food lovers as it showcases the basics that make up some of our favorite foods.
This book follows the journey of a writer in search of wisdom as he narrates encounters with 12 distinguished American men over 80, including Paul Volcker, the former head of the Federal Reserve, and Denton Cooley, the world’s most famous heart surgeon.
In these and other intimate conversations, the book…
As a child of divorce who moved around often, cooking and entertaining was consistent in my life on both sides of my family. The comforting smells and traditions around food in the home became a religion to me—something I could count on. My grandmother was a hostess to be admired—her impeccable entertaining etiquette was where my love of hosting was born. My degree in psychology lends itself to sharing what’s so important about creating intentional gatherings at the table. My education and passion for creative arts pair well with my husband’s expertise as an Architect, where we understand the importance of creating inviting spaces for people to occupy.
What a beautiful tribute this cookbook is to immigrant women from around the world. This book is a collection of family recipes from around the world—Anna’s realization that she didn’t know how to make her mother’s meatballs led to the curiosity of how many other family recipes would be lost or forgotten if not written down. The result is a collection of delicious international recipes with beautiful stories behind them that inspire you to want to get in the kitchen and also write down your favorite beloved family recipes.
A gorgeous, full-color illustrated cookbook and personal cultural history, filled with 100 mouthwatering recipes from around the world, that celebrates the culinary traditions of strong, empowering immigrant women and the remarkable diversity that is American food.
Born in Italy, Anna Francese Gass came to the United States as a young child and grew up eating her mother's Italian cooking. But when this professional cook realized she did not know how to make her family's beloved meatballs-a recipe that existed only in her mother's memory-Anna embarked on a project to record and preserve her mother's recipes for generations to come.
