Moosewood Restaurant Cooks for a Crowd: Recipes with a Vegetarian Emphasis for 24 or More

So your daughter's coming home from college and bringing the entire crew team--and they're all vegetarians. What you need are 24 11-oz. servings of Rumpledethumps. This casserole of potato, cabbage, broccoli and leek (spiced with nutmeg and horseradish) is just one of the dishes--okay, vats--offered by members of Ithaca, N.Y.'s, Moosewood Collective (Sundays at Moosewood Restaurant, etc.) in a book they hope will be ""useful to foodservices of all sizes-from a small catering firm to a large, institutional facility."" While a large, institutional refrigerator may be needed by home cooks looking to store, for example, the six quarts of cubed eggplant for Eggplant-Spinach Curry, the 300-plus recipes are mainly vintage Moosewood: clear, easy (at least when converted to smaller amounts) and tasty. Additional offerings include tips for purchasing in volume, an ingredient glossary and conversion charts following each recipe giving nutritional information per serving. With chapters on Soups, Legumes, Pasta, Sauces and Salsas, Stuffed Vegetables and more, the Collective is ready for even the hungriest herd of vegans. For larger schools of less tightly defined vegetarians, there's also a section on fish. (Apr.)