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1 Home & Garden Cooking and Food- Vegetarian and Natural

The Modern Vegetarian Kitchen

by

The Modern Vegetarian Kitchen Cover

 

Synopses & Reviews

Publisher Comments:

The Modern Vegetarian Kitchen features 225 sumptuous vegetarian recipes by Peter Berley, the much-admired cooking instructor and former chef of Angelica Kitchen, one of New York City’ s finest vegetarian restaurants. The Modern Vegetarian Kitchen is much more than a collection of recipes. It is a guide to the processes of cuisine: getting to market, outfitting a kitchen, applying technique, sharing food, enlivening the senses, and getting in touch with the seasons. While many cookbooks emphasize the end product--the fancy dish--or analyze the nutritional value of food as fuel or the authenticity of recipes, Berley focuses on how the simple act of cooking food can nourish your life. Berley takes you through the seasons, with recipes that feature each ingredient at its peak, including: * Summer Corn and Vegetable Chowder * Millet, Sweet Corn, and Avocado Salad * Hearts of Romaine with Creamy Miso Dressing * Baby Artichokes in White Wine, Lemon, and Herbs * Fresh Asian-Style Whole-Wheat Noodles in Dashi * Beer-Braised Seitan with Sauerkraut * Wild Mushroom Stew with Crispy Pan-Fried Tofu * Wintery Root-Vegetable Risotto with Porcini Mushrooms * Pear-Cranberry Crisp * Rustic Country Breads A cooking teacher and chef for twenty years, Berley has kept the needs of his students constantly in mind while writing the book. The recipes are written great attention to detail, so that every one gives a wealth of technique and background information. He truly inspires both novice and experienced vegetarian cooks to understand what they are doing and why, and learn to really understand the ingredients and apply their new skills to other recipes. This inspiring book brings a new level ofunderstanding to vegetarian cuisine.

Synopsis:

"This book is about my love of home cooking. Each recipe is rooted in the traditional techniques and collective imaginations of cooks throughout the ages who have shared the harvests of earth and sea". — Peter Berley. Includes 225 vegetarian recipes that feature each ingredient at its peak. Line drawings throughout.

Synopsis:

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 chef, caterer, and cooking teacher who holds classes at the Culinary Loft, the Natural Gourmet Institute for Food and Health, and the EarthPledge Foundation in New York City. The former executive chef of world-renowned Angelica Kitchen restaurant in New York City, he is one of the founding members of Chef Collaborative, a group of chefs who work to maintain traditions in cuisine and promote sustainable methods of food cultivation and production. He lives with his wife and two daughters in Dobbs Ferry, New York.

Product Details

ISBN:
9780060392956
With:
Clark, Melissa
Author:
Clark, Melissa
Author:
Berley, Peter
Publisher:
William Morrow Cookbooks
Location:
New York :
Subject:
Vegetarian
Subject:
Vegetarian cookery
Subject:
Vegetarian - General
Copyright:
Edition Number:
1st ed.
Edition Description:
Hardcover
Series Volume:
239
Publication Date:
20000919
Binding:
Hardback
Grade Level:
General/trade
Language:
English
Illustrations:
Yes
Pages:
464
Dimensions:
9.40x7.66x1.26 in. 2.28 lbs.

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Related Subjects

Cooking and Food » Vegetarian and Vegan » Vegetarian and Natural

The Modern Vegetarian Kitchen Used Hardcover
0 stars - 0 reviews
$12.95 In Stock
Product details 464 pages ReganBooks - English 9780060392956 Reviews:
"Synopsis" by , "This book is about my love of home cooking. Each recipe is rooted in the traditional techniques and collective imaginations of cooks throughout the ages who have shared the harvests of earth and sea". — Peter Berley. Includes 225 vegetarian recipes that feature each ingredient at its peak. Line drawings throughout.

"Synopsis" by , 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.

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