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Moosewood Cookbook, New Revised Edition by Mollie Katzen

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Notes about this book

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Notes about Recipes in this book

  • Curried squash & mushroom soup

    • rwoods18 on October 16, 2011

      I double the spices and add lemon juice, cider vinegar, and a bay leaf.

  • Marinated vegetables

    • Nancith on December 27, 2016

      This is a nice combination of vegetables; I added several optional items--artichoke hearts, grape tomatoes, feta cheese. The dressing was quite bland, however, & did not add much to the finished dish. Definitely needed something to perk it up. Size-wise, this is good for a crowd.

  • Gingery marinated chick peas

    • michalow on April 07, 2013

      Easy and delicious. Cooked chickpeas with sage, bay leaf, and black pepper before marinating.

  • Roasted green beans with garlic & pine nuts

    • Nancith on January 20, 2014

      Very yummy, used the red wine vinegar instead of balsamic. This was good at room temp, as well as hot.

  • Rarebit

    • jbuchman on July 10, 2017

      Excellent and easy. Great with toasted rye or pumpernickel bread. Also good with steamed broccoli or small potatoes.

  • Focaccia

  • Pita bread (Arabic pocket bread)

    • michalow on January 03, 2013

      Variation = optional sesame seeds?

  • Broccoli mushroom noodle casserole

    • debriser on May 28, 2018

      Great casserole recipe from Moosewood! I added some pre-cooked kale as well. I used part skim ricotta rather than cottage cheese. The recipe was a bit watery when I put it in the oven, but the casserole set perfectly in the oven. Crowd pleaser!

  • Sweet potato pancakes

    • macfadden on September 21, 2016

      These were alright; nothing extraordinary, but perfectly satisfactory. Some spices might make them a bit more interesting, but I wasn't kicking myself for not adding any.

  • Swiss cheese & mushroom quiche

    • macfadden on November 03, 2016

      This has a great combination of flavors. The texture is not as dense and decadent as other, richer quiche recipes, but nothing shocking considering the ingredients.

  • Old country pie

    • macfadden on November 03, 2016

      Good stuff. The crust was a bit soggy the first time I made it, so now I blind bake it before adding the filling. Problem solved. I've made it without the caraway seed when I didn't have any and not noticed any great loss.

  • Broccoli strudel

    • dinnermints on December 19, 2015

      Yum! This took longer to make than I'd initially thought, since my filo dough was a bit aged and the sheets had broken into strips. The strudel looked a bit mummy-like, but the flavor was good. I sprayed olive oil on with a pump spray instead of brushing with oil, worked great. All chopped up, used about 1 1/4 lb broccoli, 6oz whole wheat bread for the crumbs, and 8oz cheddar.

  • Spanakopita

    • Hellyloves2cook on October 13, 2013

      Love this recipe- made many many times.

  • Samosas

    • eliza on January 02, 2014

      I love the filling recipe. Very adaptable, for example you can use powdered ginger if you don't have fresh. I don't use the dough recipe, instead I use kittencal's from the Internet.

  • Carrot-mushroom loaf

    • debriser on February 03, 2018

      Great vegetarian lunch idea. Had it along with a green salad and it was great.

  • Apple strudel

    • debnharold on November 13, 2013

      use this filling but deep dish style (see crescent dragonwagon)

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  • ISBN 10 0898154901
  • ISBN 13 9780898154900
  • Published Oct 14 1992
  • Format Paperback
  • Page Count 256
  • Language English
  • Edition 2nd Revised edition
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

Among the most influential cookbooks of our time, the Moosewood Cookbook is such a powerful symbol that the publishers were tempted not to tamper with it. But times have changed, and knowledge about the foods we eat and their nutritional value has increased. So, after many inquiries and requests, the author has revised many of her recipes to be lighter and healthier. Illustrated.

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