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Author:  Peter/ Clark Berley Illustrator:  Laura Hartman Maestro Photographer:  Beth Galton
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The Modern Vegetarian Kitchen Berley, Peter/ Clark, Melissa/ Galton, Beth (PHT)/ Maestro, Laura Hartman (ILT) 1 of 1
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FORMAT: Paperback
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Learn more about The Modern Vegetarian Kitchen:

Format: Paperback
ISBN-10: 0060989114
ISBN-13: 9780060989118
Sku: 36343096
Publish Date: 4/10/2007
Dimensions:  (in Inches) 9H x 7.25L x 1T
Pages:  450
See more in Vegetarian & Vegan
Moving through the seasons with 225 recipes for a wide variety of vegetarian delights, a noted chef shares tips and techniques for preparing mouth-watering meatless meals. Reprint. 25,000 first printing. *Author: Berley, Peter/ Clark, Melissa/ Galton, Beth (PHT)/ Maestro, Laura Hartman (ILT) *Publication Date: 2004/10/01 *Number of Pages: 450 *Binding Type: Paperback *Language: English *Depth: 1.00 *Width: 7.25 *Height: 9.00
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 farmers' 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
  • Wintery 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 ingredients, and to apply their skills creatively. This wonderful book brings vegetarian cuisine to a whole new level.

A chef who cooked at the Angelica Kitchen in New York, Peter Berley is a vegan cooking expert. Here he supplies recipes for vegan delicacies like Corn-Vegetable Chowder, Pear-Cranberry Crisp, breads made with wild yeast, miso and tofu dishes, and variations on traditional themes like Basil-Almond Pesto.


"Peter Berley's book is just as much for people who, like me, love to cook with fresh, healthful ingredients, as it is for committed vegetarians....What I liked most was Berley's attitude toward cooking and eating....At a time when everyone eats on the run and even very young children eat their breakfast bagels in the car on the way to preschool, it's good to be reminded that cooking and eating can be civilizing and life-affirming rituals." - Irene Sax 01/01/2001

Product Attributes

Product attributeBook Format:   Paperback
Product attributeNumber of Pages:   0450
Product attributePublisher:   ReganBooks
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