The Modern Vegetarian Kitchen. - Review - book review

Vegetarian Journal, Nov, 2000 by Debra Wasserman

THE MODERN VEGETARIAN KITCHEN

By Peter Berley with Melissa Clark

Peter Berley is a cooking instructor and former chef of Angelica Kitchen, a terrific vegan restaurant located in New York City. His new cookbook is primarily vegan; one of the exceptions is the section on making fresh noodles (eggs are used). Occasionally he also uses butter (vegan margarine can be substituted) or optional cheese. The dessert chapter includes several vegan cakes.

The recipes in this cookbook are very creative. Some of the dishes include Creamy Pumpkin Chestnut Soup (non-dairy); Apple, Fennel, and Walnut Soup; Wild Mushroom Stew with Panfried Tofu; Warm Dandelion Salad with Spicy Tempeh and Sage Vinaigrette; Potato, Beet, and Belgian Salad with Toasted Hazelnuts; Caramelized Fennel; Teriyaki-Style Burdock and Carrots; Garlicky Braised Greens with Toasted Pumpkin Seeds; Five-Grain Croquettes with Carrot Glaze with Thyme; Tempeh and Vegetables Braised in a Spicy Lemon-Coconut Broth, plus much more.

This is a gourmet cookbook and is not meant for the new vegetarian cook. Most of the recipes are not quick and easy; however, the time you spend in your kitchen preparing dishes found in this book will certainly be worthwhile.

The Modern Vegetarian Kitchen (ISBN 0060392959) is published by ReganBooks, an imprint of HarperCollins Publisher. Look for this book in your local bookstore. Reviewed by Debra Wasserman.