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Fresh Food Fast: Delicious, Seasonal Vegetarian Meals in Under an Hour, by Peter Berley
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Fresh Food Fast is a collection of mouthwatering seasonal vegetarian menus that can be created in under an hour, from James Beard and IACP Award–winning chef Peter Berley, a culinary instructor, family man, and chef with a passion for delicious meals that use seasonal produce and are easy to prepare.
In Fresh Food Fast, a Food & Wine Best of the Best Cookbook, Berley provides 48 sophisticated home-cooked vegetarian meals—12 for each season. You’ll find recipes for appetizers, mains, side dishes, and desserts, as well as shopping lists, lavish color photos, and game plans that take you step-by-step through each menu.
“Fast” food does not have to be prepackaged and bland. Peter Berley teaches us how we can live without compromise, enjoying fresh, wholesome meals any day of the week.
- Sales Rank: #294015 in Books
- Brand: Berley, Peter
- Published on: 2013-06-11
- Released on: 2013-06-11
- Original language: English
- Number of items: 1
- Dimensions: 9.13" h x .74" w x 7.38" l, 2.31 pounds
- Binding: Paperback
- 304 pages
From Publishers Weekly
At the outset of this superb guide to cooking uncomplicated vegetarian fare, Berley asks a rhetorical question: "Stylish, sophisticated, home-cooked meals without a fussâ€"is that too much to ask for?" If this cookbook is any indication, it isn't too much to ask for; in fact, it's a very simple request that Berley happily fills. The former executive chef of New York's Angelica Kitchen and chef and co-owner of the city's Miette Culinary Studio lays out healthy, quick meals requiring minimum effort. He divides the book by season and gives 12 menus for each. In a minimalist style reminiscent of Mark Bittman's, Berley describes key ingredients to keep in the pantry (herbs, grains, beans, oils, etc.) and important tools (he's particularly fond of the pressure cooker). As the title suggests, the recipes draw on seasonal produce; Berley reminds readers that buying vegetables in season will save money and ensure the best quality. Each menu consists of at least two dishesâ€"a main course and a sideâ€"and some include a third accompaniment or appetizer. Although simplicity reigns, the dishes do encompass a variety of ethnic cuisines, including Asian, Caribbean, Italian and Mexican flavors. Berley gives a brief intro to each dish (e.g., before giving the recipe for Wild Mushroom Fricassee over Farro, he explains what farro is and how to cook it; he also makes a case for saving some Rhubarb Crisp for the next day, since "leftovers are great for breakfast; just substitute yogurt for the whipped cream").
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
From the Back Cover
Stylish, seasonal, home-cooked vegetarian meals—in no time at all!
True to his roots as a restaurant chef, cooking teacher, and family man, award-winning vegetarian chef Peter Berley has a passion for meals that taste incredible, salute the seasons, and are easy to prepare in under an hour. In Fresh Food Fast, he provides forty-eight meals—twelve for each season—including recipes, a shopping list, and a game plan that takes you step-by-step through the menu. These substantial, satisfying meals will bring pleasure to vegetarians and omnivores alike, from spring's Orzo with Baby Mustard Greens, Lemon, and Asiago to summer's Spicy Corn and Tomato Frittata with Scallions and Basil, to fall's Creamy Pumpkin, Pear, and Chestnut Soup, to winter's Caramelized Bananas with Blood Orange and Pistachios.
In a world in which fast food is generally prepackaged and second-rate, Peter Berley teaches us how we can live without compromise, enjoying fresh, wholesome meals any night of the week as we connect with family and friends.
About the Author
Peter Berley is the owner of The North Fork Kitchen and Garden, a culinary studio where he teaches intensive workshops on modern food craft and wood-fired bread baking and cooking. The former executive chef of the world-renowned Angelica Kitchen restaurant in New York City, he holds classes at The Institute of Culinary Education and Natural Gourmet Institute. Berley has contributed to Edible Brooklyn, Food & Wine, Bon Appétit, Every Day with Rachael Ray, Natural Health, Cooking Light, and Fine Cooking magazines. His groundbreaking first book, The Modern Vegetarian Kitchen, received both the James Beard and IACP Awards. He lives with his family in South Jamesport on the North Fork of Long Island, New York.
Most helpful customer reviews
53 of 56 people found the following review helpful.
Amazingly simple & elegant!
By Mooner
I received this book as a gift and immediately put it to use for father's day. I made the cold avocado w/ lime and jalapeño soup to start and seared tofu w/ black beans & mango salsa as the main dish. They were really both fantastic, and even my extremely carnivorous father was pleased! The meals are very quick and yet are slick and sophisticated. The book itself is gorgeous, and Peter Berley did a very interesting thing with the organization, where it is organized seasonally into menus. Whats so nice about this is that it makes making an entire meal even easier because you are given the ingredient list for everything (in addition to individual recipes), and a "game plan" for what to do and in what order. Fabulous book!
31 of 33 people found the following review helpful.
Delicious, convenient and fun!
By reenybeeny
I love this cookbook! I'm a pretty good cook who likes to make good food...but does NOT have hours to do it. Berley explains that although he is a professional chef, when he cooks at home, he takes the express route--and that's what these recipes are.
As mentioned in other reviews, the cookbook is organized by seasons. Within each season are 12 menus of two dishes that can be made within an hour. (Desserts are included at the end of each section.) Plus each menu includes a shopping list and a "game plan" with a suggested order of cooking. I have most of the ingredients (eg onions, oil, basic spices) in my kitchen already, and it doesn't take too long to make a brief stop at the market and pick up the 5-8 ingredients I don't have. Plus cooking the menu itself doesn't take longer than an hour. Since these menus are for 4 and I'm cooking for 2, these recipes usually provide at least one more meal.
The other thing I like about this cookbook is that, because I "trust" the recipes and have found a number of them to be very good, it has encouraged me to try ingredients I don't use too often--such as delicata squash, masa harina, or quinoa.
Important note: it would be easier to use this cookbook if you have access to a grocery store with a variety of items, such as the ones I mentioned above. If you don't have these ingredients nearby, you may have to get creative about getting them, or make substitutions.
16 of 16 people found the following review helpful.
Best Cookbook I've purchased in recent history
By Annonymous
Wow. This is the greatest cookbook I've purchased in a long time. The book is beautiful to start, gorgeous photos, pleasant layout and high quality paper and binding.
The book is designed in four sections, one for each season. Each season has 12 "menus", each menu containing 2-3 recipes for dishes that go well together. Each season also has it's very own dessert section as well.
A great feature of the book is that every menu starts with a shopping list (divided by food category) and a game plan. The game plan helps you organize what order you cook the 2-3 recipes in so that everything is ready at the same time.
As if that isn't enough, the recipes are varied and interesting. They are also relatively simple. So far I've made the Balsamic Roasted Seitan with Cipollini Onions with Garlic Mashed Potatoes and Parsnips and a crunchy cabbage salad (winter menu #4), Tomato and Goat Cheese Strata with Broccoli Rabe with balsamic brown butter (winter menu #10) and Caramelized bananas with blood orange and pistachio (winter dessert #3). They were ALL delicious and fairly served 4 people as they stated.
It's worth pointing out that even though this is a vegetarian cookbook I am not a vegetarian. I was just looking for interesting ways to cook vegetables that are in season. The meat substitutes were delicious and some of my other carnivore friends also commented that they were suprised.
I'm delighted with this book and would highly recommend it to anyone.
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