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Fresh Food Fast: Delicious, Seasonal Vegetarian Meals in Under an Hourby Peter Berley
Synopses & Reviews
Stylish, seasonal, home-cooked vegetarian meals—in no time at all!
True to his roots as a restaurant chef, cooking teacher, and family man, award-winning vegetarian chef Peter Berley has a passion for meals that taste incredible, salute the seasons, and are easy to prepare in under an hour. In Fresh Food Fast, he provides forty-eight meals—twelve for each season—including recipes, a shopping list, and a game plan that takes you step-by-step through the menu. These substantial, satisfying meals will bring pleasure to vegetarians and omnivores alike, from spring's Orzo with Baby Mustard Greens, Lemon, and Asiago to summer's Spicy Corn and Tomato Frittata with Scallions and Basil, to fall's Creamy Pumpkin, Pear, and Chestnut Soup, to winter's Caramelized Bananas with Blood Orange and Pistachios.
In a world in which fast food is generally prepackaged and second-rate, Peter Berley teaches us how we can live without compromise, enjoying fresh, wholesome meals any night of the week as we connect with family and friends.
From the James Beard and IACP award-winning chef comes this collection of 48 mouthwatering, seasonal vegetarian meals that can be created in under an hour.
Fresh Food Fast is a collection of mouthwatering seasonal vegetarian menus that can be created in under an hour, from James Beard and IACP Award-winning chef Peter Berley, a culinary instructor, family man, and chef with a passion for delicious meals that use seasonal produce and are easy to prepare.
In Fresh Food Fast, a Food & Wine Best of the Best Cookbook, Berley provides 48 sophisticated home-cooked vegetarian meals—12 for each season. Youll find recipes for appetizers, mains, side dishes, and desserts, as well as shopping lists, lavish color photos, and game plans that take you step-by-step through each menu.
“Fast” food does not have to be prepackaged and bland. Peter Berley teaches us how we can live without compromise, enjoying fresh, wholesome meals any day of the week.
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.
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