Love this update! I've cooked my way throught the original Moosewood Cookbook, and was very happy with the results. To say I was NOT excited about a 'New' Moosewood would be an understatement. My original copy was in storage so I was 'forced' to purchase this edition if I wanted to cook my favorites again. I was expecting 'lite' as in no yum-factor, as Mollie had re-worked the recipes to reduce the fat. There are a few recipes that I still cook from the original Moosewood, as their translation just didn't work for me, but mostly, the extra fat and calories in this new Moosewood are not missed. So, this cookbook is on the shelf in my kitchen, not in the other room in my library.
The food you cook from the Moosewood books will be better than food at the restaurant. This is for two reasons:
1) they are all very flexible, casual, simple (but delicious) and easy to adjust to your tastes.
2) (less importantly) the restaurant isn't all that great.
This was the first real cookbook that I used regularly and it really opened up a whole world of creativity for me.
I also have a soft spot for hand written books.
This is my go to cookbook for broccoli and other cream-of vegetable soups--they are easier than most recipes and healthier. There is a really good mushroom soup--"Hunters" or Hungarian that kicks the ass of more complicated recipes I've encountered other places. I got this as a gift and was surprised to really like it as much as I do: when I think Moosewood I think 70s boring vegetarian.
The New Moosewood Cookbook is my Driving Miss Daisy, my Jerry McGuire of cookbooks. Everyone raves about this book/movie, expectation are subsequently almost impossibly high, and hopes are dashed. And I end up feeling like, "Why I don't like this, everyone loves it."
The things I've made seem lacking in flavor complexity, "blah" if you will. The cookbook is so beloved that I take full responsibility for the final products, but after a few I've come to own the fact that it's just not my favorite. The cost benefit analysis of what you put into the recipe and what you get out of it, just don't add up for me. That said, almost everything sounds like it's going to be delectable and how can you not love the handwrittenness of it!
The original edition of this book was written in 1977, and it has been updated several times since then. I have both the original and the newer version. Although tastes have changed as to complexity of recipes and ingredients, this book remains a go-to reference and starting point for ideas as well as a collection of many adaptable recipes. My fave recipe in it is the potato samosa filling.