Modern Vegetarian Kitchen

by Peter Berley

HARPERCOLLINS PUBLISHERS | September 7, 2000 | Hardcover

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Peter Berley's mission is to show how the simple act of cooking food can enliven your senses and nourish your life--from going to the farmer's market and outfitting your kitchen with the simplest, most useful tools to learning techniques and sharing meals with friends and family. The much-admired former chef of Angelica Kitchen, one of New York City's finest restaurants, Berley takes you through the seasons, with more than two hundred sumptuous recipes that feature each ingredient at its peak, including:

  • Summer Corn and Vegetable Chowder

  • Hearts of Romaine with Creamy Miso Dressing

  • Baby Artichokes in White Wine, Lemon, and Herbs

  • Fresh Asian-Style Whole-Wheat Noodles in Dashi

  • Wild Mushroom Stew with Crispy Pan-Fried Tofu

  • Wintry Root-Vegetable Risotto with Porcini Mushrooms

  • Authentic Country French Sourdough Bread

  • Coconut Cream Tart


A cooking teacher for many years, Berley has kept the needs of his students continually in mind in this book. The recipes are written to feature the basic techniques and background information needed to create wonderful meals with fresh vegetables, fruits, and grains. He truly inspires both novice and experienced cooks to understand what they are doing and why, to learn to work with the ingredients, and to apply their skills creatively. This wonderful book brings vegetarian cuisine to a new level.

Format: Hardcover

Dimensions: 464 pages, 9.41 × 7.69 × 1.25 in

Published: September 7, 2000

Publisher: HARPERCOLLINS PUBLISHERS

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0060392959

ISBN - 13: 9780060392956

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– More About This Product –

Modern Vegetarian Kitchen

by Peter Berley

Format: Hardcover

Dimensions: 464 pages, 9.41 × 7.69 × 1.25 in

Published: September 7, 2000

Publisher: HARPERCOLLINS PUBLISHERS

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0060392959

ISBN - 13: 9780060392956

From the Publisher

Peter Berley's mission is to show how the simple act of cooking food can enliven your senses and nourish your life--from going to the farmer's market and outfitting your kitchen with the simplest, most useful tools to learning techniques and sharing meals with friends and family. The much-admired former chef of Angelica Kitchen, one of New York City's finest restaurants, Berley takes you through the seasons, with more than two hundred sumptuous recipes that feature each ingredient at its peak, including:

  • Summer Corn and Vegetable Chowder

  • Hearts of Romaine with Creamy Miso Dressing

  • Baby Artichokes in White Wine, Lemon, and Herbs

  • Fresh Asian-Style Whole-Wheat Noodles in Dashi

  • Wild Mushroom Stew with Crispy Pan-Fried Tofu

  • Wintry Root-Vegetable Risotto with Porcini Mushrooms

  • Authentic Country French Sourdough Bread

  • Coconut Cream Tart


A cooking teacher for many years, Berley has kept the needs of his students continually in mind in this book. The recipes are written to feature the basic techniques and background information needed to create wonderful meals with fresh vegetables, fruits, and grains. He truly inspires both novice and experienced cooks to understand what they are doing and why, to learn to work with the ingredients, and to apply their skills creatively. This wonderful book brings vegetarian cuisine to a new level.

About the Author

Peter Berley is a private chef, caterer, and cooking instructor. The former executive chef of the world-renowned Angelica Kitchen restaurant in New York City, he holds classes at the Institute of Culinary Education, the Natural Gourmet Institute for Food and Health, and the Miette Culinary Studio. He is a contributor to Cooking Light and Fine Cooking magazines and the author of The Modern Vegetarian Kitchen, winner of the James Beard Foundation and IACP Cookbook awards. He lives with his family in Dobbs Ferry, New York.

From Our Editors

A cheerful counterpoint to the growing obsession with analyzing food as an energy source and evaluating completed dishes as works of art, this book celebrates the pure joy of cooking. Featuring 225 recipes appropriate for the various growing seasons, The Vegetarian Kitchen offers enough culinary wisdom to last a lifetime. Compiled by Peter Berley and Melissa Clark, these recipes exploit the nutritional value of vegetarianism without compromising on flavour. An excellent reference material for certified chefs and stovetop novices alike, this book is loaded with background information, technical instruction and advice on how to make healthy food fun.

Editorial Reviews

"Peter Berley has been cooking for thirty years, and his vast experience shows in this excellent book. There is something here for everyone: sound instruction on ingredients and techniques for the beginner, inspiration and good technical information for the seasoned cook. This is an indispensable book not only for vegetarians but also for professional chefs who want to add quality vegetarian dishes to their menus."-- Annemarie Colbin, founder of the Natural Gourmet Cookery School and author of "Food and Our Bones""Peter Berley''s commitment to home cooking is clearly a strong one. The recipes--and information--in this book will serve the home cook well indeed."-- Deborah Madison, author of "Vegetarian Cooking for Everyone" and "The Savory Way""What a wonderful book! In his days as a restaurant chef, Peter Berley never failed to provide me and countless others with soulful and delicious food. Cooking from this book, you''ll be able to bring that same thoughtful, nourishing, and informative attitude into your home. This book will change the way you regard your kitchen, both in its physical aspect and in the wholesome, seasonal fare you''ll serve your family and friends."-- Michael Romano, chef-owner, Union Square Caf?"Peter Berley cooks with an artist''s touch and a philosopher''s passion, then writes up the results with a joyful, clear, and personal voice. The enthusiasm here is contagious!"-- Mollie Katzen, author of "The Moosewood Cookbook" and host of "Mollie Katzen''s Cook
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