Synopses & Reviews
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.
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.
"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.
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.