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Modern Vegetarian Kitchen, The Paperback – September 28, 2004
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From Publishers Weekly
Copyright 2000 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Top Customer Reviews
A lot of the ingredients used in vegetarian cooking were a mystery to me. They have strange names and I didn't know how to prepare them. What's the difference between tofu and seitan? And what is seitan anyway? This book uncovers many of these mysteries. It's all there and well written.
This is one of those cook books that will be stained with food very quickly. Highly recommended.
Food is everything; it's the source of a great life, of happiness and health. My children (4 and 2) eat everything with a great appetite. So it's also a gift to them.
With that being said, I am obsessed with eating, and occasionally cooking, good food. This cookbook is the one I use over and over again. I have cooked almost every recipe in the book, more than once, which is a true testament to a wonderful cookbook.
The beauty of it is that is is simple -- most ingredients are things you would have on-hand. Most recipes are for the novice cook, but can be challenging enough for a true obsessed gourmet. The other aspect is that he balances flavors and spices perfectly -- nothing is too overly spiced, heavy, etc. When I cook for guests, I use this cookbook because it is manageable but makes me look like a genius. People always say to me, "This tastes better than restaurant food!"
Get the hardback version -- it will last longer and make you feel like a true cook (as we all can be.)
If you've never been to Angelica Kitchen (now or during the 7 years when Peter was executive chef), then this book will be a revelation -- a truly inspired, lucid, and masterful handbook for preparing what is arguably the best-tasting, healthiest cuisine in the world.
While many vegetarian cookbooks (and most vegetarian restaurants) seem stuck in a 1970's time-warp, Peter has created a cuisine which is truly modern, because it is so far ahead of most anything currently practiced -- yet at the same time is accessible, sensible, and practical.
The Modern Vegetarian Kitchen is a must-have for any level of cooking skill, and for any kitchen (vegan, vegetarian or not).
My only regret is that Amazon's rating system has a maximum of 5 stars.
Most Recent Customer Reviews
There are just two cookbooks I would not be without: Julia Child's The Way to Cook and this flawless book by Peter Berley. Read morePublished 1 month ago by NewEnglandScene
I found this gem at a garage sale and it has become one of my favorites. Delicious, classic recipes, common ingredients, new techniques, easy to follow recipes. Read morePublished 15 months ago by JL4321
This was great for educating myself about vegetarian cooking and has some good recipes but other than that I haven't used it much. Read morePublished 15 months ago by amanda goodson
I made two recipes for a recent dinner, and got rave reviews from my guests.
Definitely try more, and love this book.
The book is worth buying just for the vegan spinach mushroom quiche it contains. I made it for vegan relatives who decided they couldn't eat mushrooms that day, but the other 10... Read morePublished on July 16, 2014 by Benny & Jax