So, I tried them, and now I'm HOOKED! Sopa de Lima is great food for during halftime of basketball and football games -- and I later found out I can make it fast and easy with some simple substitutions (hint: use a jar of salsa instead of a bunch of other ingredients). Saffron Butterflies is SMOOOOOOOTH and good -- with or without some meatballs thrown in. These two were so good I've had to try others and now "Rumpledethumps" (silly name, but GREAT DISH) is a personal favorite -- I just use it as a side dish along with a London Broil. Okay, so I'm a carnivore -- these recipes are great standing alone, and most of them work well with meat added or on the side.

More than just the great recipes, this book is great for the stories, too. I never would have thought cookbooks make good reading, even when I'm not cooking, but this one is.

28 of 28 found the following review helpful:

Vegetarian (and fish) dishes from around the world  Mar 15, 2005
By K. Kasabian
I've had this book for more than 10 years and still return to it periodically when looking for something unusual, yet easy to prepare.

The book is organized into 18 ethnic regions, less a comprehensive collection of world recipes, more like an eclectic, culinary passport to some areas perhaps less familiar to American cooks: Africa South of the Sahara, Caribbean, Finland, Armenia and Eastern Europe. Each chapter features an essay on the region by the contributing writer, followed by a sampling of the region's cuisine, from appetizers and salads to desserts and after-dinner drinks.

The recipes are as varied as the cuisines, though all are fairly straightforward, emphasizing fresh, easily accessible ingredients. Some recipes can be prepared in under 30 minutes, while others can be an hours-long labor of love (assuming one finds meal preparation theraputic, as I do.) I've found the chapter on North Africa to be a favorite; I can't count how many times I've prepared Fatima's Salad, an intoxicating blend of potatoes, carrots, beets, peppers, vinegar and olive oil, each time with raves from my guests. And Mahshi Filfil, a dish of rice-stuffed bell peppers with a creamy feta cheese sauce, has convinced my finicky Armenian family that there's more than one way to stuff a vegetable.

As to the recipes' authenticity, most are modified creations of ethnic dishes, in many cases substituting vegetables or soy products for meat or for hard-to-find ingredients. It is not a book for the cook interested in authentic ethnic cooking; a more accurate description is a collection of Americanized recipes that pay their respects to world cuisines.

An eclectic book, it has a little something for everyone; it specializes in nothing, celebrates everything and encourages the cook to gently step beyond the boundaries of one's own culinary traditions, into exotic cuisines from around the globe.

21 of 23 found the following review helpful:

These recipes are almost as good as eating at the Moosewood  Oct 02, 1997
By Wen Zientek (kaleidos@ultranet.com)
I own all of the Moosewood Cookbooks and this book is most likely my favorite. All of the cookbooks are wonderful and the recipes are always great. This book combines the simple goodness of the Moosewoods normal recipes (vegetarian, but not *weird* vegetarian) with a decided ethnic flare. I am not a vegetarian but with recipes like these you don't even notice that they are vegetarian recipes. This book is especially nice because of the many cultures that are highlighted as well as the in depth information that is given about each area or culture. Because each section is edited by different authors you get a real feel for each region as well as each author. It is truly a delightful book.

12 of 12 found the following review helpful:

Proving that tofu can taste good!  Jun 26, 2000

I had reservations about this book since I usually only buy cookery books with photos, and this book has none. That said, I thought I'd give it a go, since the food at the Moosewood resaurant is so great.

The focus is on cuisine from around the world, with each section including an interesting precursor to the region, detailing a little history of the area/writer/recipes.

The recipes offer a really good variety of international cuisine (including numerous fish dishes for the "pesco-vegetarians" amongst us). I was thrilled to also find a British section included, since this is an area of the world that gets so often slammed for it's cuisine. (The Shepherd's Pie recipe is a must!)

It's a rare cookery book indeed in which all the recipes you try turn out well - but this is certainly one of them. This has now become my staple recipe book, and comes thoroughly recommended.

10 of 10 found the following review helpful:

My favorite  Sep 03, 2006
By Picara
This cookbook is INCREDIBLE! I got it for my birthday 10 years ago and have tried at least half of the recipes in it -- and my copy is battered enough to prove it. I especially recommend the Tapenade, Turkish Spinach & Lentil Soup, Sayra's Greens, Pasta e Fagioli, Pepperpot Soup, Mocha Pecan Pie, Galletas de Nueces, Polvorones de Canela, Mexican Hot Chocolate, Pulla, Ukrainian Almond Crescents (OK, so I have a sweet tooth). The best gift I've ever gotten!!

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