Peter Berley
Autor de The Modern Vegetarian Kitchen
Sobre El Autor
Peter Berley is a private chef, caterer, and cooking instructor. The former executive chef of the world-renowned Angelica Kitchen restaurant in New York City, he holds classes at the Institute of Culinary Education, the Natural Gourmet Institute for Food and Health, and the Miette Culinary Studio. mostrar más He is a contributor to Cooking Light and Fine Cooking magazines Melissa Clark is a food writer and cookbook author. A regular contributor to the New York Times and Food and Wine, she has written fourteen cookbooks mostrar menos
Obras de Peter Berley
Etiquetado
Conocimiento común
- Género
- male
Miembros
Reseñas
The Flexitarian Table: Inspired, Flexible Meals for… por Peter Berley
Nice pictures and great ideas for flexible meals.
Some really good recipes here- though I maintain there is no reason to eat tempeh if you're not starving to death on a deserted island. I'll stick to the all veggie dishes!
Thank you Peter Berley!: The mans a genious.
My whole life I have been a meat eating vegeterian. Sounds like an oxy moron, right? Let me explain. I eat meat, grass fed, organic meat, and that doesnt mean just chicken. However, I get very exited about a refreshing grilled tofu salad, or roasted tempeh. Granola, Brussel Sprouts, rice and beans, bring it on! I'm the middle man when it comes between veg heads and carnivores, and Peter Berley wrote a book about it. He understands the beauty of food to the fullest, you can have your meat, and seaweed too. Now I can cook a meal and invite my radical raw foodist friends, as well as my mid western pals who love meatloaf. I'm just happy a chef was able to grasp the concept the there is no "better" way to eat.
P.S. his recipes pan out very well, try the lamb/tempeh kebabs in his summer section!… (más)
My whole life I have been a meat eating vegeterian. Sounds like an oxy moron, right? Let me explain. I eat meat, grass fed, organic meat, and that doesnt mean just chicken. However, I get very exited about a refreshing grilled tofu salad, or roasted tempeh. Granola, Brussel Sprouts, rice and beans, bring it on! I'm the middle man when it comes between veg heads and carnivores, and Peter Berley wrote a book about it. He understands the beauty of food to the fullest, you can have your meat, and seaweed too. Now I can cook a meal and invite my radical raw foodist friends, as well as my mid western pals who love meatloaf. I'm just happy a chef was able to grasp the concept the there is no "better" way to eat.
P.S. his recipes pan out very well, try the lamb/tempeh kebabs in his summer section!… (más)
Great: This cookbook is wonderful! It is great for the beginning cook and for learning how to multitask in the kitchen. The recipes are very good and take about an hour (or less) to make. It is wonderful to see a vegetarian cookbook with fresh flavors and new ideas. Would recommend.
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Estadísticas
- Obras
- 3
- Miembros
- 415
- Popularidad
- #58,725
- Valoración
- 4.0
- Reseñas
- 4
- ISBNs
- 9
- Idiomas
- 1