Most books out there that sport the name vegetarian (with the exception of Moosewood's and Deboriah Madison) forget that just because it's veggie doesn't mean that the food has to be less creative. That is what so great about this book. Peter goes through great length to tell about how to use specific new ingredients that have become main stays in the veggie world. But, best of all, he transforms them into something outstanding (no bland tofu here). I usually just read cookbooks to get ideas, but these are definitly ones to try and re-create. If you like french food, try the tempeh with 40 cloves of garlic, it's in a class of it's own.
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For an introduction to vegetarian "The Modern Vegetarian Kitchen" by Peter Berley is the the way to go. Guides you through ALL the basics with straight forward recipes, puts you in contact with a multitude of vegetables and other plant based ingredients.and has a DIY approach.