Product Description

Provides over two hundred recipes arranged by season for a wide variety of vegetarian dishes, and shares tips and techniques for preparing flavorful meatless meals.

Product Details

• Amazon Sales Rank: #1222980 in Books
• Published on: 2001-01-11
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 464 pages

Review
"Peter Berley has been cooking for thirty years, and his vast experience shows in this excellent book. There is something here for everyone: sound instruction on ingredients and techniques for the beginner, inspiration and good technical information for the seasoned cook. This is an indispensable book not only for vegetarians but also for professional chefs who want to add quality vegetarian dishes to their menus."-- Annemarie Colbin, founder of the Natural Gourmet Cookery School and author of "Food and Our Bones""Peter Berley's commitment to home cooking is clearly a strong one. The recipes--and information--in this book will serve the home cook well indeed."-- Deborah Madison, author of "Vegetarian Cooking for Everyone" and "The Savory Way""What a wonderful book! In his days as a restaurant chef, Peter Berley never failed to provide me and countless others with soulful and delicious food. Cooking from this book, you'll be able to bring that same thoughtful, nourishing, and informative attitude into your home. This book will change the way you regard your kitchen, both in its physical aspect and in the wholesome, seasonal fare you'll serve your family and friends."-- Michael Romano, chef-owner, Union Square Caf?"Peter Berley cooks with an artist's touch and a philosopher's passion, then writes up the results with a joyful, clear, and personal voice. The enthusiasm here is contagious!"-- Mollie Katzen, author of "The Moosewood Cookbook" and host of "Mollie Katzen's Cooking Show" on public television

Customer Reviews

Inspired vegetarian eating
Most books out there that sport the name vegetarian (with the exception of Moosewood's and Deboriah Madison) forget that just because it's veggie doesn't mean that the food has to be less creative. That is what so great about this book. Peter goes through great length to tell about how to use specific new ingredients that have become main stays in the veggie world. But, best of all, he transforms them into something outstanding (no bland tofu here).
I usually just read cookbooks to get ideas, but these are definitly ones to try and re-create. If you like french food, try the tempeh with 40 cloves of garlic, it's in a class of it's own.