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Modern Vegetarian Kitchen, The [Anglais] [Broché]

Peter Berley

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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.


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Amazon.com: 4.9 étoiles sur 5  36 commentaires
51 internautes sur 51 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 A truly inspirational book... a pleasure to read and use 1 avril 2004
Par Ohio Foodie - Publié sur Amazon.com
Format:Relié
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 
5.0 étoiles sur 5 Simply wonderful - even for a non-vegetarian 19 novembre 2000
Par John Morton - Publié sur Amazon.com
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.
23 internautes sur 24 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Finally, something new! 25 mars 2008
Par black_lager - Publié sur Amazon.com
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.
21 internautes sur 22 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 A must have for any culinary enthusiast 30 novembre 2000
Par Frank Giannantonio - Publié sur Amazon.com
Format:Relié
Peter Berleys new book is a godsend. Not only for vegetarians and vegans, but for any chef who wants to meet the demands for healthy cuisine in the mainstream. After reading this cookbook, any intimidation you have about natural ingredients and whole foods will go right out the window. Mr. Berley really sums it up in a no nonsense, cool style. If you want to impress your cynical carnivore friends, just prepare a meal from this book, and I guarantee you'll convert at least one person. This book shows that vegan and vegetarian cuisine is about as cutting-edge as you can get, and there are no boundaries. I rate Peter Berley right up there with the best chefs in this country.
25 internautes sur 27 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 This cookbook changed my life. 17 décembre 2004
Par Martine - Publié sur Amazon.com
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.
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