The Modern Vegetarian Kitchen

by Peter Berley, Melissa Clark

ISBN-10: 0060392959
ISBN-13: 9780060392956
Region: USA
Publication Date: September, 2000
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Publishers Information

About The Modern Vegetarian Kitchen

Publisher Web Link: http://www.harpercollins.com/

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.

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 ingredients, and to apply their skills creatively. This wonderful book brings vegetarian cuisine to a whole new level.

Author Information

About Peter Berley

Author Web Link: http://peterberley.com/

Peter Berley is a working chef, cookbook author, and culinary instructor. Peter’s foremost concern is the development of local sustainable food systems and the fate of  home cooking in America. Former executive chef of the world-renowned Angelica Kitchen restaurant in New York City, he is Chef at The Culinary Loft in NYC, holds classes at The Institute of Culinary Education and The Natural Gourmet Institute and works as a personal chef in East Hampton in the summer.

Berley has contributed to Edible Brooklyn, Food and Wine, Bon Appetit, Everyday with Rachel Ray, Natural Health, Cooking Light, and Fine Cooking magazines.

His ground breaking “The Modern Vegetarian Kitchen” received both James Beard and IACP Awards. A second book “Fresh Food Fast” was chosen as one of the 25 Best of 2005 by Food and Wine Magazine.

“The Flexitarian Table; Inspired Flexible Meals for Vegetarians, Meat lovers and Everyone In Between,” was released in 2007.

He can be seen in Vegetarian Cooking segments of Conscious Cuisine series for the Food Network.com.

Peter cooks, bakes bread, and pickles vegetables for family and friends in his home in Brooklyn, New York.

Cookbooks by Peter Berley


About Melissa Clark

Author Web Link: http://melissaclark.typepad.com/blog/

Melissa Clark writes about cuisine and other products of appetite. After brief forays working as a cook in a restaurant kitchen, and as a caterer out of her fifth floor walk-up, Clark decided upon a more sedentary path. She earned an M.F.A. in writing from Columbia University, and began a freelance food writing career. Currently, she writes for such publications as the New York Times, Bon Appetit, Food & Wine, and Martha Stewart. She also just finished a cookbook with essays based on her popular New York Times Dining section column, A Good Appetite. Entitled In the Kitchen with A Good Appetite, it will be published in September by Hyperion.

In addition, Clark has written 29 cookbooks, many of them in collaboration with some of New York’s most celebrated chefs including Daniel Boulud (Braise), David Bouley (East of Paris), Claudia Fleming (The Last Course), and Bruce and Eric Bromberg (The Blue Ribbon). A book of dessert recipes, The Perfect Finish, written with White House pastry chef Bill Yosses, is forthcoming this June. Her collaboration with chef Peter Berley, The Modern Vegetarian Kitchen, received both a James Beard award and Julia Child Cookbook award in 2000. Clark was born and raised in Brooklyn, New York, where she now lives with her husband, Daniel Gercke, their toddler daughter Dahlia, and their formerly cosseted cat. (http://melissaclark.typepad.com/blog/)

Cookbooks by Melissa Clark


Recipe Index

Recipe index coming soon.