While many cookbooks emphasize the end productthe fancy dishor analyze the nutritional value of food as fuel, The Vegetarian Kitchen focuses on how the simple act of cooking food can nourish one's life. It journeys through the seasons with 225 recipes that feature each ingredient at its peak, including: Summer Corn and Vegetable Chowder, Hearts of Romaine with Creamy Miso Dressing, Fresh Asian-Style Whole-Wheat Noodles in Dashi, Baby Artichokes in White Wine, Lemon and Herbs, Pear-Cranberry Crisp, and Rustic Country Breads.
The much-admired cooking instructor and former chef of Angelica Kitchen, one of New York City's finest vegetarian restaurants, Peter Berley crafts the recipes with great attention to detail, so that each one provides a wealth of technique and background information. He truly inspires both novice and experienced cooks and his book brings a new level of understanding to vegetarian cuisine.
Peter Berley's commitment to home cooking is clearly a strong one. The recipesand informationin this book will serve the home cook well indeed.