Ads
related to: moosewood cookbook ratatouille recipe book free print out download
Search results
Results From The WOW.Com Content Network
The Moosewood Cookbook Recipes from Moosewood Restaurant In the Dewitt Mall Ithaca, New York. Moosewood Restaurant. (self-published) Katzen, Mollie (1977). Moosewood Cookbook. Ten Speed Press. ISBN 0-913668-68-0. Katzen, Mollie (1982). The Enchanted Broccoli Forest: And Other Timeless Delicacies. Berkeley, CA: Ten Speed Press. ISBN 978-0898150780.
Mollie Katzen (born October 13, 1950, in Rochester, New York, U.S.) is an American cookbook author and artist. The author of twelve cookbooks (all of which she also illustrated), she is best known for the hand-lettered, illustrated Moosewood Cookbook (1977) and The Enchanted Broccoli Forest (1982).
Moosewood was established in "the ground level of the Dewitt Building at 215 N. Cayuga St," [3] and sits "[in the] southeast corner of the building [...] its décor included barn board wainscoting, fifteen wooden tables, mix-matched chairs, and tie-dyed curtains."
In a large frying pan, heat the oil over moderate heat. Add the onion and bell pepper and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
This fall ratatouille recipe works perfectly as a hearty side dish or a delicious vegetarian main. The different colored vegetables look great on the table, too. TOTAL TIME: 1 hour 20 minutes
If cooking the same five dishes over and over is starting to wear on your nerves, check out these cookbook recommendations from kitchen-savvy Redditors. Everyone Needs These 10 Cookbooks in Their ...
The original ratatouille recipe has the vegetables fried before baking. Since at least 1976, some French chefs have prepared the ratatouille vegetables in thin slices instead of the traditional rough-cut. Michel Guérard, in his book founding cuisine minceur (1976), [3] recreated lighter versions of the traditional dishes of nouvelle cuisine. [4]
Modern ratatouille uses tomatoes as a foundation for sautéed garlic, onion, zucchini (courgette), aubergine (eggplant), bell pepper, marjoram, fennel and basil. Instead of basil, bay leaf and thyme, or a mix of green herbs like herbes de Provence can be used. The modern version does not appear in print until c. 1930. [5]