- Paperback: 464 pages
- Publisher: William Morrow Cookbooks; Reprint edition (September 28, 2004)
- Language: English
- ISBN-10: 0060989114
- ISBN-13: 978-0060989118
- Product Dimensions: 7.4 x 1.2 x 9.1 inches
- Shipping Weight: 1.7 pounds (View shipping rates and policies)
- Average Customer Review: 44 customer reviews
- Amazon Best Sellers Rank: #819,094 in Books (See Top 100 in Books)
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Modern Vegetarian Kitchen, The Paperback – September 28, 2004
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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.
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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.