In the 1970s a cookbook was born that captured the world’s flavors in a new way. It was called the Moosewood Cookbook, revolutionizing how people cooked.
The Moosewood Cookbook was written in 1977 by an artist and self-taught cook Mollie Katzen. This book drew on her experience cooking in her beloved Moosewood natural foods restaurant in Ithaca, New York, and featured recipes inspired by her travels. This cookbook was a major influence on the vegetarian food movement and helped to expand our horizons in the kitchen.
Mollie presented her readers with a wide variety of vegetarian dishes which are both accessible and flavorful. Further, readers were also introduced to ingredients and techniques from around the world. The book helped to make cooking and exploring new ingredients accessible to cooks of all levels.
Creative, flavorful, and inspiring, the Moosewood Cookbook has won many awards and honors and helped raise the vegetarian food profile. Of Mollie’s many books, the Moosewood Cookbook remains her best-known and beloved, inspiring a new generation of cooks to be Gutsy Gourmets and to explore the global table.
In the next few days, I will be posting reviews done by the members of the Cookbook Confidential Cookbook Club. Contained in those reviews will be pictures and recipes from the Moosewood Cookbook that they prepared for their reviews. I know you will enjoy reading these reviews and creating some of these recipes.
I chose to make Mollie’s Ratatouille to showcase the simplicity of her genius.
““Women of my generation were keen – rightly – not to be tied to the stove, but the ramifications of this were that they felt a sense of dread in the kitchen. How can this be good for anyone? I also feel that to denigrate any activity because it has traditionally been associated with the female sphere is in itself anti-feminist.”Nigella Lawson
I hope you have enjoyed meeting Mollie and learning about her groundbreaking cookbook. Our COOKBOOK CONFIDENTIAL COOKBOOK CLUB will be reviewing the Moosewood Cookbooks in April and will be giving you lots of other recipes to try.
28 responses to “COOKBOOK CONFIDENTIAL COOKBOOK CLUB”
I often make ratatouille. It’s a super summer dish, either on its own with crusty bread or as an accompaniment.
Thanks Viv, it is a wonderful thing to make in the summer and with a crust of bread, you are right, just about perfect.
The perfect recipe to kick off this challenge. This is probably the recipe I use the most from this cookbook, which has been my main cookbook for most of my adult life. I look forward to what others pick from the books.
Thanks Darlene. I know everyone wille enjoy your review and recipe for the pineapple corn muffins.
Love it! 🙂
You are very welcome. 🙂
I used to eat lots of ratatouille…now my tummy can’t handle many vegetables, so I slow down LOL…I don’t know about the cookbook and look forward to reading more recipes from it.
Thanks Angie. So sorry to know about the tummy issues.
I love that you chose this dish to start us off, it’s perfect. I’ve made it for decades, and never tire of it!
Thanks Dot, somehow I am not at all surprised. I know everyone will enjoy your review on Gado Gado.
Looks delicious! sharing now!
John, that’s great. Thanks,
This is such tasty classic dish! 🙂
Thanks so much Ronit.
This recipe makes me so very , very hungry!
One of my favourite vegetable dishes…Love it! 🙂
HI Bernadette, this looks like a lovely ratatouille recipe. It is one of my favourite vegetable dishes.
Thanks Robbie, I always like to have ratatouille on hand. It is delicious right out of the bowl but also makes a great garnish for a simple fish or chicken recipe.
the perfect dish to begin with. Thanks for coordinating this.
You are most welcome Jo.
I’ve had this cookbook for many years and i must check it out again soon!
Thanks for stopping by Sherry and let us know what you decide to cook from the Moosewood Cookbook.
This sounds and looks amazing! Thanks for sharing at the What’s for Dinner party – Hope your having a great week.
I’ve never had ratatouille before. I’ll have to give it a try. But I’ll have to leave the eggplant out. I’m not a fan of it.
Christy if you make it without eggplant, can you report back with the recipe and your thoughts. Eggplant isn’t for everyone and I am sure others would like to share in your recipe.
Thanks for sharing this useful and delicious sounding recipe from the book Bernadette. Also it’s great to have you join us for the WBOYC linkup 🙂
It is my pleasure Deb.