Since its opening in 1973, Moosewood Restaurant in Ithaca, New York, has been synonymous with creative cuisine with a healthful, vegetarian emphasis. Each Sunday at Moosewood Restaurant, diners experience a new ethnic or regional cuisine, sometimes exotic, sometimes familiar. From the highlands and grasslands of Africa to the lush forests of Eastern Europe, from the sun-drenched hills of Provence to the mountains of South America, the inventive cooks have drawn inspiration for these delicious adaptations of traditional recipes. Including a section on cross-cultural menu planning as well as an extensive guide to ingredients, techniques, and equipment, Sundays at Moosewood Restaurant offers a taste for every palate. Moosewood Restaurant is run by a group of 18 people who rotate through the jobs necessary to make a restaurant work. They plan menus, set long-term goals, and wash pots. Moosewood Restaurant contributes 1 percent of its profits from the sale of this book to the Eritrean Relief Fund, which provides food and humanitarian assistance to the Eritrean people. Moosewood Restaurant supports 1% For Peace, an organization working to persuade the government to redirect 1 percent of the Defense Department budget towards programs that create and maintain peace in positive ways. The Moosewood Restaurant in Ithaca, New York has a national reputation, gained in large part from Mollie Katzen's collections of its recipes, The Moosewood Cookbook ( LJ 3/15/78) and The Enchanted Broc coli Forest ( LJ 10/15/82). This latest collection is a celebration of ethnic and regional fare, and here each of Moosewood's 18 cooks has contributed a chapter featuring a different cuisine. The resulting mix of mostly vegetarian dishes is an interesting one, from Croation Sour Soup to Rhode Island Cornmeal Bread. Destined to be widely popular, this is recommended for most collections. Copyright 1990 Reed Business Information, Inc.