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Fresh Food Fast: Delicious, Seasonal Vegetarian Meals in Under an Hour Paperback – Illustrated, 11 June 2013
Peter Berley
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Product details
- ASIN : 0060515155
- Publisher : William Morrow & Company; Illustrated edition (11 June 2013)
- Language: : English
- Paperback : 304 pages
- ISBN-10 : 9780060515157
- ISBN-13 : 978-0060515157
- Dimensions : 2.06 x 18.8 x 22.91 cm
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Best Sellers Rank:
751,720 in Books (See Top 100 in Books)
- 759 in Raw Cooking
- 1,812 in Homebrewing, Distilling & Wine Making
- 5,338 in Vegetarian & Vegan Diets
- Customer Reviews:
Product description
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.
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Customer reviews
Top reviews from other countries

My favorite thing about this cookbook is really how it structured --- first of all, I love that it is divided by seasons (making shopping for seasonal ingredients at farmer's markets much simpler). I also love that an entree and side dish are paired to make it a no-brainer to choose a complementary side dish and vice versa. The ingredients are laid out simply, including a pantry section, so it is easy for me to take a quick photo with a phone for a shopping list, or to eliminate what I have versus what I need to buy. The best part of the structure: the "Game Plan" - Berley lays out in a few steps what to do to ensure that both entree and side dish complete at the same time - hot, perfect, and ready to eat. Love, love this cookbook.
I also would like to add this is largely vegan as well! There are several recipes that are not (poached eggs over grits or the strata), but I believe vegans would love this one too.
I've added a few photos of some of the meals I've made, thanks to this cookbook. :)

Reviewed in the United States on 3 January 2016
My favorite thing about this cookbook is really how it structured --- first of all, I love that it is divided by seasons (making shopping for seasonal ingredients at farmer's markets much simpler). I also love that an entree and side dish are paired to make it a no-brainer to choose a complementary side dish and vice versa. The ingredients are laid out simply, including a pantry section, so it is easy for me to take a quick photo with a phone for a shopping list, or to eliminate what I have versus what I need to buy. The best part of the structure: the "Game Plan" - Berley lays out in a few steps what to do to ensure that both entree and side dish complete at the same time - hot, perfect, and ready to eat. Love, love this cookbook.
I also would like to add this is largely vegan as well! There are several recipes that are not (poached eggs over grits or the strata), but I believe vegans would love this one too.
I've added a few photos of some of the meals I've made, thanks to this cookbook. :)





What surprised me about this book is that the seasonal and menu organization works, and works well. I am not normally a fan of books that are organized this way. I especially find myself avoiding cookbooks that are arranged by menu, as they usually list an overwhelming number of dishes more suited to a dinner party than a weeknight dinner. In this book, both organizational schemes work. I bought this book in summer, and opened to the twelve summer menus. I started with the first three menus. Each recipe used ingredients that are local, abundant, and inexpensive this time of year. This made the shopping painless, and meant I could use produce I might naturally have on hand this time of year (sweet corn, zucchini, cucumbers, tomatoes). Each menu includes a dish that could stand alone and a simple complementary side dish. The side dishes tend to take about five minutes: put the ingredients in the blender until it is soup, or toss the cucumbers in a dressing. They are also easily left out if you still have leftovers from last night or you're having a smaller meal. The main dishes are quick, use fresh ingredients, and are restaurant quality.
In short, this is the first book I've ever had that could, by itself, form the basis of my weeknight cooking. The 12 summer menus can easily form two weeks of healthy weeknight meals; repeating the pattern all summer is an actual possibility. At the very least, these 12 menus can form a basic meal plan when I'm stuck for ideas. Having twelve realistic weeknight menus that match the season is enough to keep me in ideas all year.

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.


Yes, many of the products used in the recipes are not things you find in all grocery stores but with access to a health food store you will be okay. And the dishes will be worth the extra trip.
I love the menu style in which this cookbook is written. Everything is laid out for you; it could not be easier. I find the recipe I want to make, photocopy the page and take it to the grocery store with me.
The book is also divided into the four seasons; spring, summer, fall and winter. This way you are more apt to find the fruits and veggie within the recipe most plentiful and at their peck of flavor.
Make the purchase, you won't regret it. Excellent photos as well!