The Modern Vegetarian Kitchen (Paperback)

Author: Berley, Peter

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Product Overview

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


Publisher Harpercollins
Mfg Part# 9780060989118
SKU 36343096
Format Paperback
ISBN10 0060989114
Release Date 10/1/2004
Dimensions (in Inches) 9H x 7.25L x 1T
"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."
From the Publisher
Annotation 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.
Editors Note 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 ChowderHearts of Romaine with Creamy Miso DressingBaby Artichokes in White Wine, Lemon, and HerbsFresh Asian-Style Whole-Wheat Noodles in DashiWild Mushroom Stew with Crispy Pan-Fried TofuWintery Root-Vegetable Risotto with Porcini MushroomsAuthentic Country French Sourdough BreadCoconut Cream TartA 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.
Product Attributes
Book Format Paperback
Number of Pages 0450
Publisher ReganBooks

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