Australasia's Biggest Online Store

Shop over a million Toys in our Huge New Range

The Modern Vegetarian Kitchen


Product Description
Product Details


This is definitely a "back to basics" vegetarian cookbook with a unique twist. Berley, former chef and instructor at Angelica's Kitchen in New York, organizes his recipes first by type (e.g., soups, salads, pasta, and beans) and then by season, which this reviewer found to be extremely helpful. He also provides lots of background information and recommendations on ingredients, necessary utensils and appliances, and techniques. The recipes themselves are reminiscent of more traditional vegetarian cookbooks (such as Mollie Katzen's Moosewood titles) in that they are heartier and much less fancy than some of the recent vegetarian collections. As Berley points out in his introduction, even though these recipes are not all vegan, his book is still vegan-friendly since most of the dairy products are used as garnishes and can be eliminated. A great addition to any public library's cookbook collection.DDebra Mitts Smith, Jamaica Plain, MA Copyright 2000 Cahners Business Information.

A chef for seven years at the Angelica Kitchen, New York City's hip vegan restaurant, Berley focuses on how the act of cooking can nourish one's life in this (mostly) vegan cookbook. Emphasizing home-cooked meals as opposed to gourmet feasts, Berley articulates the principles and techniques behind each recipe. Based on fresh and seasonally available ingredients, the cookbook reads like a valentine to Berley's grandmother, who cooked and baked using foods from her organic garden. Although dashi, miso and tofu are becoming more familiar to American cooks, other ingredients he calls for, such as spelt, kombu and nabe mono, aren't as well known. It's impossible to appreciate Berley's world without making several special shopping tripsÄthere's always that one ingredient you can't get at the grocery store. Berley includes instructions for broths, roll pastas and bake breads using "wild" yeast. Following his recipes to the letter requires tremendous amounts of time, as well as patience. But his recipes reward: Roasted Red Peppers are sweeter and more luscious than anything bottled, Basil-Almond Pesto is sublime for having freshly peeled almonds, and Corn and Vegetable Chowder evokes a perfect summer afternoon. For vegans, vegetarians and interested cooks seeking to explore seasonal vegetarian cuisine, this book is a must have. Illustrations not seen by PW. (Sept.) Copyright 2000 Cahners Business Information.

Ask a Question About this Product More...
Write your question below:
How Fishpond Works
Fishpond works with suppliers all over the world to bring you a huge selection of products, really great prices, and delivery included on over 25 million products that we sell. We do our best every day to make Fishpond an awesome place for customers to shop and get what they want — all at the best prices online.
Webmasters, Bloggers & Website Owners
You can earn a 5% commission by selling The Modern Vegetarian Kitchen on your website. It's easy to get started - we will give you example code. After you're set-up, your website can earn you money while you work, play or even sleep! You should start right now!
Authors / Publishers
Are you the Author or Publisher of a book? Or the manufacturer of one of the millions of products that we sell. You can improve sales and grow your revenue by submitting additional information on this title. The better the information we have about a product, the more we will sell!
Item ships from and is sold by Fishpond World Ltd.
Back to top