VERY strong and VERY sweet!

Reviewed by noah.

Simple recipes, many common ingredients, and tasty results.

Reviewed by noah.

Simple, quick, and tasty!

Reviewed by noah.

This is a pretty preparation-intense dish, because there are a lot of vegetables to be chopped (probably while the rice is cooking.) The final result is pretty impressive, though. Pay attention to what you get for stir-fry sauce; there's some variation in the different styles available, and you'll notice the difference in the final product, so do some experimenting to see which you like best.

Reviewed by parker.

The most important part of this recipe is the chicken preparation; everything else is replaceable. For example, I almost always swap out the cabbage in favor of rice, and sometimes I just serve the chicken over a bowl of rice, leaving out the tortilla.

A significant missing part of the recipe is that it specifies "shredded cooked chicken breast" without describing how one cooks or shreds the chicken breast. A method which dries out the chicken is not necessarily bad, as the chicken is intended to absorb a lot of the oj/hoisin sauce combo.

Reviewed by parker.

I was visiting a friend in Ithaca and requested we have dinner at the restaurant responsible for one of the first cookbooks I owned: the Moosewood cookbook.  I'm a fan of the cookbook, but have found some of the recipes to be a little bland.  So I wasn't expecting much from the restaurant, but I was very pleasantly surprised!  The food there was very tasty.  It was a little pricey by my grad student standards, but well worth it.  I had a lovely ginger tea which was perfect on that blustery day.  I can't remember what entrees we ordered, but I sampled what everyone had and it was delicious.  The coup de grace was the Moosewood brownie a la mode.  I ate way too much, but enjoyed every minute of it.  The tummy ache afterwards was well worth it :)

Reviewed by urebbapr.

We got this book from a used book store, and we love it.  There is a recipe for the famous Moosewood brownies. But other favorite recipes include the orange apple pie.  I was skeptical at first, but adding a hint of orange to apple pie makes it absolutely wonderful.  Just thinking about it makes me wish it were fall right now.  We've also made biscotti and a few kinds of cookies from it.  All have turned out very well (and this is without using pastry flour).  Highly recommended.

Reviewed by urebbapr.

This book is really good.  My husband and I are huge fans of it.  Our absolute favorite is the tandoor cornish hen.  Whenever we make this recipe (sometimes we use chicken), it's a huge hit (although we alter it a bit and use masalas from the Indian store instead of paprika and cayenne).  Other recipes we like as the Lahori chicken, Gobi Tak a Tak and kheer.  I will admit that we do alter the recipes a bit.  For example, all the recipes make gratuitous use of cardamom.  We greatly reduce the amount to usually 2 or 3 pods (crushed).  But other than that, I highly recommend this book. 

Reviewed by urebbapr.

This was one of the first cookbooks I bought when I graduated from college (if not the first). I still own it in fact.  Back in the day, I was intimidated by cooking with meat, so I wanted a vegetarian cookbook and it seemed that everybody had this one.  The recipes are simple enough to make, and the artwork and handwritten recipes make it a welcoming experience - exactly what I needed right out of college.  It was the cookbook I learned to cook on.  I fondly remember making Hungarian mushroom soup., crepes, lasagna, gado gado, gypsy soup and banana bread.  In general, I prefer the North American/European recipes in the book.  I find the Middle Eastern/Asian recipes are either bland or don't taste quite right.  So, there are some things I avoid.  But otherwise, it's a great book.  And even though my cooking skills have progressed in the last 10 years or so, I still flip open the Moosewood cookbook from time and time and make an old favorite.

Reviewed by urebbapr.

This is a great cookbook for basics, and a great reference.  I used to own a very early edition of it, when everything was cooked in bacon fat.  I believe the later editions are updated to be a  lighter and more relevant to today's American cuisine.  This one earns a permanent place on the kitchen shelf.

Reviewed by urebbapr.

Best stir-fry I have ever made.

Reviewed by noah.

Best scone recipe we've tried yet!

Reviewed by noah.

These are very easy to make, and quite delicious too.

Reviewed by noah.

This was relatively poor - I would substitute soy sauce for fish sauce next time.

Reviewed by noah.

Simple, quick, and fairly easy.

Reviewed by noah.