Details
Synopsis
A chef who cooked at the Angelica Kitchen in New York, Peter Berley is a vegan cooking expert. Here he supplies recipes for vegan delicacies like Corn-Vegetable Chowder, Pear-Cranberry Crisp, breads made with wild yeast, miso and tofu dishes, and variations on traditional themes like Basil-Almond Pesto.
| Size | | Length: | 450 pages | | Height: | 9.0 in | | Width: | 7.3 in | | Thickness: | 1.0 in | | Weight: | 29.4 oz |
Industry Reviews
"Peter Berley's book is just as much for people who, like me, love to cook with fresh, healthful ingredients, as it is for committed vegetarians....What I liked most was Berley's attitude toward cooking and eating....At a time when everyone eats on the run and even very young children eat their breakfast bagels in the car on the way to preschool, it's good to be reminded that cooking and eating can be civilizing and life-affirming rituals."
Epicurious - Irene Sax (01/01/2001)
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