EUR 17,13
  • Tous les prix incluent la TVA.
Il ne reste plus que 15 exemplaire(s) en stock (d'autres exemplaires sont en cours d'acheminement).
Expédié et vendu par Amazon.
Emballage cadeau disponible.
Quantité :1
Amazon rachète votre
article EUR 3,45 en chèque-cadeau.
Vous l'avez déjà ?
Repliez vers l'arrière Repliez vers l'avant
Ecoutez Lecture en cours... Interrompu   Vous écoutez un extrait de l'édition audio Audible
En savoir plus
Voir les 2 images

Modern Vegetarian Kitchen, The (Anglais) Broché – 28 septembre 2004

Voir les 2 formats et éditions Masquer les autres formats et éditions
Prix Amazon Neuf à partir de Occasion à partir de
"Veuillez réessayer"
EUR 64,70 EUR 14,98
"Veuillez réessayer"
EUR 17,13
EUR 14,13 EUR 15,99

Offres spéciales et liens associés

Descriptions du produit

Présentation de l'éditeur

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 farmers߭arket 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.

Biographie de l'auteur

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.

Vendez cet article - Prix de rachat jusqu'à EUR 3,45
Vendez Modern Vegetarian Kitchen, The contre un chèque-cadeau d'une valeur pouvant aller jusqu'à EUR 3,45, que vous pourrez ensuite utiliser sur tout le site Les valeurs de rachat peuvent varier (voir les critères d'éligibilité des produits). En savoir plus sur notre programme de reprise Amazon Rachète.

Détails sur le produit

En savoir plus sur les auteurs

Découvrez des livres, informez-vous sur les écrivains, lisez des blogs d'auteurs et bien plus encore.

Commentaires en ligne

Il n'y a pas encore de commentaires clients sur
5 étoiles
4 étoiles
3 étoiles
2 étoiles
1 étoiles

Commentaires client les plus utiles sur (beta) 37 commentaires
51 internautes sur 51 ont trouvé ce commentaire utile 
A truly inspirational book... a pleasure to read and use 1 avril 2004
Par Synaptorita - Publié sur
Format: Relié Achat vérifié
I am a non-vegetarian living in a co-op that requires all shared meals to be vegetarian. I found this book on sale at Sur La Table, and bought it to provide me with more ideas for the dinners I cook for my house. After the first few meals that I made that included 2-3 different recipes from this book, it quickly became my FAVORITE cookbook (all genres). I now select this book more often than any other for my house and other dinner parties with non-vegetarian friends. The flavors are rich, the combinations are unique and work very well, and the instructions are easy to follow and provide you with all the info you need, even if you're not a seasoned macrobiotic chef. I give this book a HUGE "thumbs up"! (Some favorites: Creamy Garlic Miso Salad Dressing, Three Sisters Stew (beans, corn dumplings, and winter squash with toasted pumpkin seeds), Eggplant and Seitan Falafel).
36 internautes sur 37 ont trouvé ce commentaire utile 
Simply wonderful - even for a non-vegetarian 19 novembre 2000
Par John Morton - Publié sur
Format: Relié
I am not a vegetarian but like to eat that way some times because it seems like it should be healthier. But I've been disappointed in a lot of the vegetarian food I've tried. Luckily, Peter Berley has a great philosophy about food: Healthy eating is also the most pleasurable eating. Hey, that works for me and this book delivers. I've prepared quite a few of the dishes here for friends and the food has always been well received.
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.
25 internautes sur 26 ont trouvé ce commentaire utile 
Finally, something new! 25 mars 2008
Par black_lager - Publié sur
Achat vérifié
This book is a find in a world of mediocre and redundant vegan cookbooks. Berley embellishes old vegetarian standbys- seitan, tempeh and tofu - and turns them into complete, appetizing, diverse and professional dishes that you might find at a restaurant: for example, Spicy Stir-Fried Broccoli Rabe with Lemon-Basil Tofu, Apple-Mustard Baked Tempeh Sandwich Filling, and Savory Seitan-Stuffed Summer Squash Provencal. I've finally graduated from vegan chili and vegan french toast! The author comes up with many creative dishes, salads, spreads (try Pumpkin-Walnut Pate), casseroles, pasta and homemade breads. To someone whose concept of vegetable sides ends with boiled carrots, the author's recipes for Caramelized Fennel, Braised Red Cabbage with Apples, and Stuffed Collards Baked in Zesty Tomato Sauce opened up a whole new world. Berley doesn't neglect the desserts, either; his Lemon Tart with Toasted Almond Crust was delicious, easy, and cholesterol-free. Also, I appreciate the fact that the author does not use soy in his cake ingredients; he uses alternative binders to replace eggs. Before each chapter the author includes helpful tips on how to use and prepare each type of food, whether it be quinoa, beans or yeast. Most of the recipes in this book are vegan, but, more importantly, they are original and take vegetarian cooking to another level. The author doesn't attempt to recreate beloved meat and dairy dishes; he simply creates delicious, meatless cuisine that anyone will like.
25 internautes sur 27 ont trouvé ce commentaire utile 
This cookbook changed my life. 17 décembre 2004
Par Martine - Publié sur
Format: Relié
Peter Berley, through this book has taught me to have a great respect and love for food and the art of cooking. It has dramatically changed my life. I have been a vegetarian for nearly all of my life, but not very well educated culinary-wise. None of my other cookbooks have ever motivated me to do the best I can. You feel like you have a teacher and friend with you in the kitchen since every recipe comes with helpful hints and interesting stories of how he created them. My friends and family now think I am a goddess. This is the first of Peter Berley's cookbooks that I bought. The second one is as amazing.

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.
27 internautes sur 30 ont trouvé ce commentaire utile 
the only cookbook (out of hundreds) that I use weekly. 26 novembre 2005
Par Constance E. Mayer - Publié sur
Format: Relié
My father was a chef, and although we did not have much money, I was brought up appreciating good, fresh, healthy food as well as cookbooks -- my father had a library of cookbooks, gastronomic dictionaries, even cookbooks in French (he was trained by a french chef in the 1950's).

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.)
Ces commentaires ont-ils été utiles ? Dites-le-nous


Souhaitez-vous compléter ou améliorer les informations sur ce produit ? Ou faire modifier les images?