Synopses & Reviews
From award-winning chef Peter Berley: mouthwatering seasonal vegetarian menus that can be created in under an hour. Sophisticated, home-cooked vegetarian meals without the fuss. Is that too much to ask? Absolutely not.
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, an equipment list, and a game plan that takes you step-by-step through the menu. Included are substantial, satisfying meals that will bring pleasure to vegetarians and omnivores alike:
bibb lettuce and radish salad with creme fraiche citronette braised spring vegetables with grits, poached eggs, and chives
spicy corn frittata with tomatoes and scallions cucumber salad
pasta with spicy cauliflower, chickpeas, and cherry tomatoes pan-grilled radicchio salad with honey-balsamic glaze over frise
balsamic-roasted seitan with cipollini onions garlic mashed potatoes and parsnips
Berley also provides delectable dessert recipes for each season, including spring's Warm Honey Lemon Curd over Strawberries, summer's Blueberry-Nectarine Crisp, fall's Roasted Grapes with Red Wine, andwinter's Caramelized Bananas with Blood Orange and Pistachio.
In a world where fast food is generally prepackaged and second-rate, Peter Berley teaches us how we can live without compromise and enjoy fresh, wholesome meals any night of the week as we connect with family and friends.
"[A] superb guide to cooking uncomplicated vegetarian fare....Although simplicity reigns, the dishes do encompass a variety of ethnic cuisines, including Asian, Caribbean, Italian and Mexican flavors." Publishers Weekly
From the James Beard and IACP Award-Winning chef come mouthwatering seasonal vegetarian menus for fresh, creative eating every night of the week. He provides 48 three-course vegetarian meals 12 for each season including the recipes, shopping list, equipment list, and a plan that takes cooks step-by-step through the menu.
Provides forty-eight three-course vegetarian meals twelve for each of the four seasons in a collection by an award-winning chef that provides shopping and equipment lists and step-by-step instructions for each recipe. 25,000 first printing.
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 the owner of The North Fork Kitchen and Garden, a culinary studio where he teaches intensive workshops on modern food craft and wood-fired bread baking and cooking. The former executive chef of the world-renowned Angelica Kitchen restaurant in New York City, he holds classes at The Institute of Culinary Education and Natural Gourmet Institute. Berley has contributed to Edible Brooklyn, Food & Wine, Bon Appétit, Every Day with Rachael Ray, Natural Health, Cooking Light, and Fine Cooking magazines. His groundbreaking first book, The Modern Vegetarian Kitchen, received both the James Beard and IACP Awards. He lives with his family in South Jamesport on the North Fork of Long Island, New York.