The Modern Vegetarian Kitchen

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 farmer's 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, including:

Summer Corn and Vegetable Chowder

Hearts of Romaine with Creamy Miso Dressing

Baby Artichokes in White Wine, Lemon, and Herbs

Fresh Asian-Style Whole-Wheat Noodles in Dashi

Wild Mushroom Stew with Crispy Pan-Fried Tofu

Wintry Root-Vegetable Risotto with Porcini Mushrooms

Authentic Country French Sourdough Bread

Coconut Cream Tart

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