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The Modern Vegetarian Kitchen Hardcover – Sep 7 2000


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Product Details

  • Hardcover: 464 pages
  • Publisher: HarperCollins Canada / Non-Fiction; 1 edition (Sept. 7 2000)
  • Language: English
  • ISBN-10: 0060392959
  • ISBN-13: 978-0060392956
  • Product Dimensions: 23 x 19.6 x 3.6 cm
  • Shipping Weight: 998 g
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (13 customer reviews)
  • Amazon Bestsellers Rank: #713,888 in Books (See Top 100 in Books)


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By A. Soares TOP 500 REVIEWER on March 21 2013
Format: Paperback Verified Purchase
This book is a fantastic resource, covering a vast breath of vegetables. There are a lot of recipes in here and all that I have tried have been delicious (except the seitan which I tried to make years ago), but I find myself using this book more as a learning tool for how to work with unfamiliar ingredients, than as a recipe resource. Its perfect for when you have vegetables in the fridge and are not quite sure what to do with them (tons of ideas here). Also included in this book is an extensive introduction to kitchen tools and pantry itens. I also highly recommend Peter's follow-up Fresh Food Fast.

I bought this years ago and its appeal has never faded. It is not the most used book on my shelf, but it is perhaps the best resource. Content is still relevant years after its publication. Last week, I received some artichokes in my CSA box and found myself reaching for this for some good ideas.

If you only buy one vegetarian cookbook, this may be the one to get. It is certainly the most comprehensive!
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1 of 1 people found the following review helpful By Ohio Foodie on April 1 2004
Format: Hardcover
I am a non-vegetarian living in a co-op that requires all shared meals to be vegetarian. I found this book on sale at Sur La Table, and bought it to provide me with more ideas for the dinners I cook for my house. After the first few meals that I made that included 2-3 different recipes from this book, it quickly became my FAVORITE cookbook (all genres). I now select this book more often than any other for my house and other dinner parties with non-vegetarian friends. The flavors are rich, the combinations are unique and work very well, and the instructions are easy to follow and provide you with all the info you need, even if you're not a seasoned macrobiotic chef. I give this book a HUGE "thumbs up"! (Some favorites: Creamy Garlic Miso Salad Dressing, Three Sisters Stew (beans, corn dumplings, and winter squash with toasted pumpkin seeds), Eggplant and Seitan Falafel).
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Format: Hardcover
As someone who is not trained but is also not afraid to spend the day in the kitchen attempting to make something good or learn some new chemistry techniques along the way this book was a perfect fit. I basically read it straight through as a textbook. There is a very informative intro to each chapter that provides some background info as well as information on techniques and ingredients. There are very few general public kitchen books that have given me this amount of useful information in such little time. I imagine it would be great for vegetarian cooking class. For example you learn how to make your own seitan as well as create a starter for making your sourdough bread. The recipes are all keepers and probably worth the price alone. I'm eating the summer miso now, had some carmelized fennel earlier and just finished a batch of the refried beans which will last me all week. Everything i've made so far i'll keep making over and over again.
My only issue with the book is the index should be more fleshed out. There is nothing worse than trying to find something in a cookbook with chipotle paste all over your hands. #;@]
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By A Customer on Dec 27 2003
Format: Hardcover
i'm chef too and this is one of best books and best recepies i ever tried
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Format: Hardcover
A few months ago I was a total 'newcomer' to the world of vegetarian, vegan and macrobiotic cooking. The whole idea of starting on this new culinary journey was very overwhelming. Now, thanks to this wonderful book from Peter Berley I can say that this culinary journey is turning out to be spectacular and is opening up some amazing new paths into some of the most delicious foods out there that really need to be investigated by any serious cook - be it vegetarian or carnivorous. Peter's recipes very easy to follow. The diagrams and explanations of how to prepare food are wonderful, simple and uncluttered. EVERYTHING that I have made out of this book has been a success. Peter has a knack of adding that certain 'je ne sais quoi' to recipes to make them taste totally yummy. You'll want to make it again and again. If you are looking for the ultimate vegetarian cookbook, then look no further. You won't be disappointed! IT'S BRILLIANT!
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Format: Hardcover
This is the ultimate cookbook for anyone who loves the art of cooking and is willing to bond with food in order to create delicious labors of love. Also excellent for stocking the kitchen with necessary ingredients and utensils. The recipes are fantastic, but it also aids the reader in learning how to branch out and become a creative cook herself/himself. GOT TO GET THIS!
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By A Customer on April 10 2002
Format: Hardcover
I previously rated this book 4 out of 5 stars, but I've decided that was wrong. This book deserves every star I can give! Every one of the recipes I've tried since I got this book have been delicious.
This book is 94% vegan, including the dessert recipes. Peter goes out of his way to make this book vegan friendly and it shows.
This book is the perfect companion to The Angelica Home Kitchen and The Voluptuous Vegan. The former is by the owner of Angelica Kitchen and the latter is by one of the former head chefs.
I highly recommend this book! It's worth every penny.
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