The Modern Vegetarian Kitchen
The Modern Vegetarian Kitchen by Peter Berley, published by HarperCollins on September 19, 2000, is a comprehensive guide that emphasizes the joy of cooking with fresh ingredients. This 464-page book invites readers to explore the art of vegetarian cooking, showcasing over two hundred recipes that highlight seasonal produce. Berley, a former chef at Angelica Kitchen in New York City, shares his expertise in creating dishes that not only nourish the body but also enliven the senses.
In this edition, readers will find a variety of recipes that cater to both novice and experienced cooks, focusing on essential techniques and background information. The book covers a range of dishes, from Summer Corn and Vegetable Chowder to Wild Mushroom Stew with Crispy Pan-Fried Tofu, encouraging a deeper understanding of ingredients and cooking methods. Berley’s approach aims to inspire creativity in the kitchen, making it a valuable resource for anyone interested in enhancing their vegetarian cooking skills.
Official synopsis 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 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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