The Modern Vegetarian Kitchen

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  • Edition: Reprint
  • Format: Paperback
  • Copyright: 2009-11-05
  • Publisher: HarperCollins Publications
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Peter Berley's mission is to show how the simple act of cooking food can enliven your senses and nourish your lifefrom going to the farmersß­arket and outfitting your kitchen with the simplest, most useful tools to learning techniques and sharing meals with friends and family. The muchadmired former chef of Angelica Kitchen, one of New York City's finest restaurants, Berley takes you through the seasons, with more than two hundred sumptuous recipes that feature each ingredient at its peak.A cooking teacher for many years, Berley has kept the needs of his students continually in mind in this book. The recipes are written to feature the basic techniques and background information needed to create wonderful meals with fresh vegetables, fruits, and grains. He truly inspires both novice and experienced cooks to understand what they are doing and why, to learn to work with ingredients, and to apply their skills creatively. This wonderful book brings vegetarian cuisine to a whole new level.

Author Biography

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

Table of Contents

List of Illustrationsp. ix
Acknowledgmentsp. x
Introductionp. 1
Welcome to Your Kitchenp. 9
Equipment Essentialsp. 11
Pantry Essentialsp. 19
Soups and Stewsp. 25
Stocks and Brothsp. 29
Seasonal Miso Soupsp. 37
Vegetable and Bean Soupsp. 42
Hearty Stewsp. 61
Seasonal Saladsp. 73
Springp. 77
Summerp. 82
Autumnp. 86
Winterp. 90
Vegetablesp. 95
Spring Vegetablesp. 98
Summer Vegetablesp. 105
Mushroomsp. 112
Root Vegetables and Winter Squashp. 114
Cruciferous Vegetables and Greensp. 128
Pastap. 141
Hot Pasta Dishesp. 147
Cold Pasta Dishesp. 170
Whole Grains, Polenta, Risotto, and Porridgep. 181
Cooking Methodsp. 184
Grain Saladsp. 187
Pilafs and Grain Side Dishesp. 194
Polentasp. 200
Seasonal Risottosp. 206
Croquettes and Hearty Grain Dishesp. 212
Porridgesp. 220
Beans and Pulsesp. 225
Cooking Methodsp. 228
Dips and Spreadsp. 231
Bean Saladsp. 238
Hearty Bean Dishesp. 243
Tofu, Tempeh, and Seitan: Protein-Rich Canvasesp. 259
Tofup. 263
Tempehp. 277
Seitanp. 288
Breadsp. 303
Flatbreadsp. 306
Commercial Yeasted Breadsp. 311
Sourdough Breadsp. 322
Quickbreadsp. 349
Condiments and Saucesp. 355
Dessertsp. 393
Cakesp. 398
Pies, Tarts, and Fruit Dessertsp. 403
Puddingsp. 421
Brownies and Cookiesp. 426
Seasonal Menus for Lunch and Dinnerp. 430
Sourcesp. 434
Suggested Inspirational Readingp. 436
Indexp. 438
Table of Contents provided by Rittenhouse. All Rights Reserved.


Modern Vegetarian Kitchen, The

Chestnut Pasta with Porcini Mushrooms, Pumpkin, and Leeks

4 to 6 servings

Solio is a town high in the Swiss Alps that is the nearest thing to heaven that I have ever seen. Locally harvested porcini mushrooms and chestnuts dry in the rafters of the ancient barns that line the winding narrow backstreets of this rustic little village. That was my inspiration for this autumnal dish. The dark, musky aroma and flavor of the dried mushrooms goes particularly well with the sweetness of the pumpkin and leeks. I also add red tomatoes to brighten the color and cut through the intense earthiness of this ragout.

Chestnut flour is perishable, so make sure yours is fresh. It should smell and taste pleasingly sweet and nutty without any trace of bitterness. Store the flour tightly wrapped in the freezer.


For the Pasta:
2/3 cup chestnut flour
1 1/3 cups unbleached all-purpose or white bread flour, plus more for dusting
1/4 teaspoon sea salt
3 large eggs

For the Ragout:
1 ounce dried porcini mushrooms
1 1/2 cups warm water
4 tablespoons unsalted butter or extra-virgin olive oil
1 cup chopped leeks, white and tender green parts
2 tablespoons chopped garlic
4 cups peeled and roughly chopped winter squash or pumpkin
1 tablespoon chopped fresh sage
1 (28-ounce) can peeled tomatoes
Coarse sea salt
Freshly milled black pepper
1 tablespoon butter
Freshly grated Parmesan cheese for garnish
2 tablespoons chopped fresh parsley for garnish


1. To make the pasta, mix the chestnut flour, 1 1/3 cups white flour, and salt in a bowl. Make a well in the center and crack the eggs into it. Beat the eggs with a fork and incorporate the flour from the sides of the bowl until a soft dough forms.

2. Scoop out the dough and place it on a lightly floured surface. Rinse off any flour stuck to your hands. There will probably be some flour clumps left in the bowl. Sift them through a fine strainer onto the dough and discard the scraps. Wash out the bowl.

3. Knead the dough for 15 minutes, adding additional flour if necessary, to form a smooth, firm, elastic dough. Wrap the dough in plastic and set aside to relax for 30 minutes at room temperature. (At this point it can be refrigerated for up to 24 hours.)

4. Divide the dough into four equal pieces. Work with one piece at a time, keeping the remaining dough covered with plastic wrap. Roll the dough on the counter with outstretched palms into a loose 2-foot-long cylinder the width of a thin cigar. You may need to mist the rolling surface with a spray bottle if you don't have enough friction to roll the dough. Cut off 1-inch long pieces of dough and roll them back and forth between your palms until they are approximately 3 inches long. Place the pasta on clean towels and continue to cut and roll until all the dough is used up.

5. While the pasta dries, make the ragout. Place the mushrooms in a bowl and cover with 1 1/2 cups warm water. Set them aside to soften.

6. In a heavy 3-quart saucepan or flameproof casserole over medium heat, melt the butter. Add the leeks and saute for 5 to 7 minutes, until they begin to color. Add the garlic, squash, and sage. Saute, stirring occasionally, for 5 minutes.

7. Gently massage the mushrooms between your fingers. Allow the grit to settle on the bottom of the bowl. Remove the mushrooms and chop them up. Strain off and reserve 1 cup of the soaking liquid. Be careful to stop before you reach the grit.

8. Place a food mill fitted with medium disk over the vegetables and pass the tomatoes with their juice directly into the pan. Add the chopped porcini and the reserved soaking liquid, raise the heat, and bring to a boil. Reduce the heat to low and simmer for 30 to 40 minutes, until the squash is tender and the sauce has thickened. Season with salt and pepper to taste. Keep warm.

9. Bring a large pot of water to a boil and add 1 tablespoon salt. When the water returns to a boil, add the pasta and stir to prevent sticking. Cook for 6 to 8 minutes, until the pasta is al dente. Drain.

10. Transfer the pasta to a warm bowl and toss with 1 tablespoon butter. Toss again with the sauce. Serve with grated cheese and chopped parsley.

Warm Lentil Salad with Sun-Dried Tomatoes

4 servings

Lentils have been grown since 7000 B.C., making them one of the oldest cultivated legumes. They are indigenous to the southwestern region of Asia and southeastern Europe and are now an integral part of the cuisines of India, Eastern Europe, the Middle East, and the Mediterranean. Here, the addition of sun-dried tomatoes gives this dish a decidedly Mediterranean flavor.


6 to 8 dry-pack sun-dried tomatoes
1 cup green lentils, sorted and rinsed
Coarse sea salt
1/3 cup extra-virgin olive oil
1 large red onion, finely diced
1 carrot, finely diced
1/2 celery rib, finely diced
1 garlic clove, minced
Freshly squeezed juice of 1 lemon or 3 to 4 tablespoons red wine vinegar
Freshly milled black pepper
Chopped fresh parsley or cilantro for garnish


1. In a small saucepan, combine the tomatoes with water to cover. Bring to a boil, remove the pan from the heat, and set aside.

2. In a medium saucepan, bring 2 quarts water to a boil. Add the lentils and boil, uncovered, for 15 minutes. Add 1/2 teaspoon salt and continue to boil for 10 to 15 minutes, until the lentils are tender but still hold their shape. Drain, transfer the lentils to a mixing bowl, and toss them with 1 tablespoon of the oil.

3. In a heavy skillet over medium heat, warm the remaining oil. Add the onion, carrot, and celery, and cook, stirring often, until tender, 8 to 10 minutes. Add the garlic and cook 2 minutes longer. Stir the vegetables into the lentils.

4. Drain the tomatoes, slice them into quarters, and add them to the lentil mixture.

5. Season the salad with lemon juice or vinegar, add salt and pepper to taste, and garnish with chopped parsley. Serve.

Modern Vegetarian Kitchen, The. Copyright © by Peter Berley. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.

Excerpted from The Modern Vegetarian Kitchen by Peter Berley, Melissa Clark
All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.

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