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.
There are just three cookbooks I would not be without: Julia Child’s The Way to Cook , Marion Cunningham’s The Fannie Farmer Cookbook: Anniversary (my American food staple), and this flawless book by Peter Berley. This book is a beautiful journey into vegetarian cooking that evokes the balance and harmony of a zen garden. Julia Child covers all the basics in her wonderful book. Peter Berley’s cooking induces the essential flavors of the vegetarian ingredients in inspired combination. There is a theme in Berley’s cooking that I find it hard to describe, a philosophy and sensibility quite different from Deborah Madison or Alice Waters. There is a feeling of pedagogical intimacy that develops with Mr. Berley working through the book. His prose makes the reader feel as if he/she were in in Berley’s instructional kitchen. Deborah Maidson has a trove of good recipes; Peter Berley’s book has a kind of philosophical/spiritual unity. I had cooked my way through this book for entrees, side dishes, trying this and that [pressure cooker dishes, soups, risottos, curries…] and then low and behold I discover near the back of the book that Peter Berley’s bread using the dutch oven method is similar to bread by Ken Forkish ] and Chad Roberson ]. I didn’t think Peter Berley did bread, but he does, and he does it well. The entire book has been a revelation for me. A copy of this book stays out on my countertop at all times because I use it so frequently. I have bought extra copies to give to my friends who ask, “Where did you get this recipe?”. I simply cannot say enough good things about this book. Just perfect. Every vegetarian cook should have a copy of this on her/his shelf. The book is a timeless classic. My personal favorite recipe in the book is the winter root vegetable risotto. I don’t include the burdock, since I can’t get that in the market. Adding a little more turnip and carrot works just fine for me.
- Title: The Modern Vegetarian Kitchen
- Autor: Peter Berley
- Publisher (Publication Date): William Morrow Cookbooks; 1 edition (September 19, 2000)
- Language: English
- Download File Format: PDF, EPUB, MOBI, AZW3 (Kindle)