Modern Vegetarian Kitchen -- my thoughts and a recipe

[Guest guest]

This is a nice book by Peter Berley. It is a good primer for

beginning vegetarians, as well as it contains some more sophisticated

recipes for more advanced cooks. I am particularly impressed with his

vegetable recipes -- simple, yet not so much of the same ol' same ol.

And I like his broths -- many are Japanese in nature. This comes from

his macrobiotic training, I'm sure. Likewise, from the macrobiotic

world, the book is dairy free (with an occasional optional butter or

cheese), although they don't advertise this. While he doesn't

particularly feature it, he isn't afraid of seaweed, which is also

from his macrobiotic background.

 

The book is focused on seasonal eating, and the salad and vegetable

sections are divided by season. He includes seasonal miso soups, and

even seasonal risottos. He also has several seasonal menus in the

back of the book. There are some interesting grain dishes, both hot

and cold, and there are subsections focusing on polenta and risottos.

 

Berley does use a good amount of (healthful) oils, but from what I've

seen so far, it would be easy to reduce or eliminate it in most

cases. Otherwise, because of no dairy, this book is lowfat.

 

What do you think of this new book?

 

Here's a warming soup for our current season.

 

Ellen

 

* Exported from MasterCook Mac *

 

Winter Miso Soup

 

Recipe By : The Modern Vegetarian Kitchen, Peter Berley p41

Serving Size : 6 Preparation Time :0:00

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 burdock root -- grated

1 carrot -- grated

1 parsnip -- grated

1 onion -- cut into thin

crescents

4 cups Kombu Dashi -- see recipe

- or Roasted Root Vegetable Stock -- see recipe

1/4 pound firm tofu

1/2 cup light sesame oil

1/2 cup unpasteurized dark barley (mugi) miso

1 scallion -- thinly sliced

 

In a medium saucepan over high heat, combine the burdock, carrot,

parsnip, onion, and Kombu Dashi and bring to a boil. Reduce the heat

to low and simmer, covered, for 25 to 30minutes.

 

While the soup simmers, drink the tofu and pat dry with a clean

towel. Cut the tofu into 1/2-inch cubes. In a heavy saute pan over

medium heat, warm the oil. Add the tofu and fry 8 to 10 minutes,

stirring frequently, until golden brown. Remove the tofu and drain on

a paper towel.

 

When the vegetables are tender, add the tofu to the soup. Pour 1/4

cup of the broth into a small bowl. Add 1/2 cup miso and stir to

dissolve. Add the miso mixture to the soup and simmer for 1 minute

longer. Add more miso to taste, or water if the soup is too strong.

 

Serve immediately, garnished with scallions.

 

- - - - - - - - - - - - - - - - - -

 

 

Per serving (excluding unknown items): 60 Calories; 2g Fat (25%

calories from fat); 4g Protein; 8g Carbohydrate; 0mg Cholesterol;

10mg Sodium

Food Exchanges: 1/2 Lean Meat; 1/2 Vegetable

 

 

_____

[Guest guest]

Ellen:

 

I appreciate this information about a book that I don't own. I want to

find it at the bookstore now and at least look at it. I'm hoping that you

will post the seasonal menus and the recipes that go with them.

 

Kathleen

 

At 10:24 AM 2/4/01 -0500, Ellen C. wrote:

>This is a nice book by Peter Berley. It is a good primer for

>beginning vegetarians, as well as it contains some more sophisticated

>recipes for more advanced cooks.

[Guest guest]

Hi, Ellen!

 

Thanks for your review and information on this cookbook. I purchased it

a month or so ago, but haven't tried anything from it yet.

 

I have been *anxiously awaiting* the release of the " Angelica Home

Kitchen " (the NY restaurant where Berley used to be the chef) cookbook

that was supposed to be released quite some time ago. Both Amazon and

Barnes & Noble kept changing the release date, and now it appears that

they have removed it from their book lists entirely. Anyone heard

anything about this book?

 

Karen

List Owner

 

 

" Ellen C. " wrote:

 

> This is a nice book by Peter Berley. It is a good primer for

> beginning vegetarians, as well as it contains some more sophisticated

> recipes for more advanced cooks. I am particularly impressed with his

> vegetable recipes -- simple, yet not so much of the same ol' same ol.

> And I like his broths -- many are Japanese in nature. This comes from

> his macrobiotic training, I'm sure. Likewise, from the macrobiotic

> world, the book is dairy free (with an occasional optional butter or

> cheese), although they don't advertise this. While he doesn't

> particularly feature it, he isn't afraid of seaweed, which is also

> from his macrobiotic background.

>

> The book is focused on seasonal eating, and the salad and vegetable

> sections are divided by season. He includes seasonal miso soups, and

> even seasonal risottos. He also has several seasonal menus in the

> back of the book. There are some interesting grain dishes, both hot

> and cold, and there are subsections focusing on polenta and risottos.

>

> Berley does use a good amount of (healthful) oils, but from what I've

> seen so far, it would be easy to reduce or eliminate it in most

> cases. Otherwise, because of no dairy, this book is lowfat.

>

> What do you think of this new book?

>

> Here's a warming soup for our current season.

>

> Ellen

[Guest guest]

Karen, Haven't heard of the Angelica Home Kitchen book. I wonder if

The Modern Vegetarian Kitchen took its place? Or if several recipes

from the proposed book made it into Berley's new one?

 

Curious. You know, Mollie Katzen's breakfast book has been delayed

for over a year, too. She says she's been at work on it for 4 years,

and it is now targeted for early next year.

 

I hadn't looked at The Modern Vegetarian Kitchen, either, before I

started formatting recipes for the theme this week. That's something

I like about the themes -- they motivate me to take a close look at

books I've put aside.