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  <title><![CDATA[Modern Vegetarian Kitchen, The]]></title>
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  <description><![CDATA[Peter Berley was introduced to macrobiotic cooking by a Japanese acupuncturist during the 1970s.  His appreciation for this new and, at that time, slightly radical way of eating and cooking led to a career as a vegetarian chef. Berley started simply, hosting small dinner clubs; by 1992, he was executive chef at a strictly vegan restaurant in New York, Angelica Kitchen. In his first cookbook, Berley shares unique color and flavor combinations to demonstrate both the visual and toothsome possibilities of creative vegetarian cooking.  But at the heart are the staples. A chapter on salads lists dishes by season--to encourage the reader to take advantage of seasonal fruits and vegetables. An assortment of bean recipes provides imaginative uses for chickpeas, white beans, black beans, and lentils. Bread recipes are complemented by a variety of tapenades, pestos, and herbed oils. Desserts include the expected pumpkin pie but also temptations such as Pear-Cranberry Crisp and Chocolate Mousse. Through it all, Berley proves that eating the vegetarian way can offer as much in cuisine as it does in health. <em>--Teresa Simanton</em>]]></description>
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  <average_rating><![CDATA[4.16]]></average_rating>
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        <name><![CDATA[Peter Berley]]></name>
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    <average_rating>3.99</average_rating>
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      <review>
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    <name><![CDATA[Sarah]]></name>
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  <title>
    <![CDATA[Modern Vegetarian Kitchen, The]]>
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  <average_rating>4.21</average_rating>
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    <![CDATA[Peter Berley was introduced to macrobiotic cooking by a Japanese acupuncturist during the 1970s.  His appreciation for this new and, at that time, slightly radical way of eating and cooking led to a career as a vegetarian chef. Berley started simply, hosting small dinner clubs; by 1992, he was executive chef at a strictly vegan restaurant in New York, Angelica Kitchen. In his first cookbook, Berley shares unique color and flavor combinations to demonstrate both the visual and toothsome possibilities of creative vegetarian cooking.  But at the heart are the staples. A chapter on salads lists dishes by season--to encourage the reader to take advantage of seasonal fruits and vegetables. An assortment of bean recipes provides imaginative uses for chickpeas, white beans, black beans, and lentils. Bread recipes are complemented by a variety of tapenades, pestos, and herbed oils. Desserts include the expected pumpkin pie but also temptations such as Pear-Cranberry Crisp and Chocolate Mousse. Through it all, Berley proves that eating the vegetarian way can offer as much in cuisine as it does in health. <em>--Teresa Simanton</em>]]>
  </description>
  <published>2000</published>
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    <rating>3</rating>
  <votes>0</votes>
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  <read_at>Mon Apr 20 00:00:00 -0700 2009</read_at>
  <date_added>Sat Apr 18 10:48:42 -0700 2009</date_added>
  <date_updated>Tue May 12 10:45:50 -0700 2009</date_updated>
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    <body><![CDATA[This is the only vegetarian (with a vegan focus) cookbook of this caliber that I have encountered. If you want to learn how to cook high-class, gourmet vegetarian food, this book is for you. It is highly educational, and I'm glad I read it (especially for the pasta section), but it's not a book I wo...<a href="http://www.goodreads.com/review/show/53132681">more...</a>]]></body>
    
  <url><![CDATA[http://www.goodreads.com/review/show/53132681]]></url>
  <link><![CDATA[http://www.goodreads.com/review/show/53132681]]></link>
</review>
      <review>
  <id>5481830</id>
    <user>
    <id>289231</id>
    <name><![CDATA[Angelar]]></name>
    <location><![CDATA[Albuquerque, NM]]></location>
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  <title>
    <![CDATA[Modern Vegetarian Kitchen, The]]>
  </title>
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  <average_rating>4.16</average_rating>
  <ratings_count>77</ratings_count>
  <description>
    <![CDATA[Peter Berley was introduced to macrobiotic cooking by a Japanese acupuncturist during the 1970s.  His appreciation for this new and, at that time, slightly radical way of eating and cooking led to a career as a vegetarian chef. Berley started simply, hosting small dinner clubs; by 1992, he was executive chef at a strictly vegan restaurant in New York, Angelica Kitchen. In his first cookbook, Berley shares unique color and flavor combinations to demonstrate both the visual and toothsome possibilities of creative vegetarian cooking.  But at the heart are the staples. A chapter on salads lists dishes by season--to encourage the reader to take advantage of seasonal fruits and vegetables. An assortment of bean recipes provides imaginative uses for chickpeas, white beans, black beans, and lentils. Bread recipes are complemented by a variety of tapenades, pestos, and herbed oils. Desserts include the expected pumpkin pie but also temptations such as Pear-Cranberry Crisp and Chocolate Mousse. Through it all, Berley proves that eating the vegetarian way can offer as much in cuisine as it does in health. <em>--Teresa Simanton</em>]]>
  </description>
  <published>2000</published>
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    <rating>3</rating>
  <votes>0</votes>
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  <recommended_by><![CDATA[]]></recommended_by>
  <read_at>Mon Jan 01 00:00:00 -0800 2001</read_at>
  <date_added>Sat Sep 01 10:02:15 -0700 2007</date_added>
  <date_updated>Mon Jan 07 15:18:10 -0800 2008</date_updated>
  <read_count></read_count>
    <body><![CDATA[My boyfriend astutely calls this &quot;The Joylessness of Cooking&quot; after the author's uber-minimalist portrait on the back, which depicts him in a gleaming, sterile granite-and-steel kitchen, looking off to one side rather angstily.  The cookbook itself is not bad--it provides some real gems, s...<a href="http://www.goodreads.com/review/show/5481830">more...</a>]]></body>
    
  <url><![CDATA[http://www.goodreads.com/review/show/5481830]]></url>
  <link><![CDATA[http://www.goodreads.com/review/show/5481830]]></link>
</review>
      <review>
  <id>1798399</id>
    <user>
    <id>115070</id>
    <name><![CDATA[Allison]]></name>
    <location><![CDATA[Sykesville, MD]]></location>
    <link><![CDATA[http://www.goodreads.com/user/show/115070-allison]]></link>
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    <book>
  <id type="integer">532348</id>
  <isbn>0060392959</isbn>
  <isbn13>9780060392956</isbn13>
  <text_reviews_count type="integer">8</text_reviews_count>
  <title>
    <![CDATA[The Modern Vegetarian Kitchen]]>
  </title>
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  <link>http://www.goodreads.com/book/show/532348.The_Modern_Vegetarian_Kitchen</link>
  <average_rating>4.00</average_rating>
  <ratings_count>14</ratings_count>
  <description>
    <![CDATA[Peter Berley was introduced to macrobiotic cooking by a Japanese acupuncturist during the 1970s.  His appreciation for this new and, at that time, slightly radical way of eating and cooking led to a career as a vegetarian chef. Berley started simply, hosting small dinner clubs; by 1992, he was executive chef at a strictly vegan restaurant in New York, Angelica Kitchen. In his first cookbook, Berley shares unique color and flavor combinations to demonstrate both the visual and toothsome possibilities of creative vegetarian cooking.  But at the heart are the staples. A chapter on salads lists dishes by season--to encourage the reader to take advantage of seasonal fruits and vegetables. An assortment of bean recipes provides imaginative uses for chickpeas, white beans, black beans, and lentils. Bread recipes are complemented by a variety of tapenades, pestos, and herbed oils. Desserts include the expected pumpkin pie but also temptations such as Pear-Cranberry Crisp and Chocolate Mousse. Through it all, Berley proves that eating the vegetarian way can offer as much in cuisine as it does in health. <em>--Teresa Simanton</em>]]>
  </description>
  <published>2000</published>
</book>

    <rating>3</rating>
  <votes>0</votes>
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  <recommended_for><![CDATA[]]></recommended_for>
  <recommended_by><![CDATA[]]></recommended_by>
  <read_at>Fri Jun 01 00:00:00 -0700 2007</read_at>
  <date_added>Sat Jun 09 10:27:45 -0700 2007</date_added>
  <date_updated>Wed Dec 16 21:05:40 -0800 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[Vegetarian Cookbook.  Has a lot of really interesting recipes and has great variety of ingrediants and food types.  However, the variety almost goes too far and there are some recipes with ingrediants that I haven't heard of, don't know where to get, and don't know what to do with the leftovers. (Ch...<a href="http://www.goodreads.com/review/show/1798399">more...</a>]]></body>
    
  <url><![CDATA[http://www.goodreads.com/review/show/1798399]]></url>
  <link><![CDATA[http://www.goodreads.com/review/show/1798399]]></link>
</review>
      <review>
  <id>42557509</id>
    <user>
    <id>86639</id>
    <name><![CDATA[Melissa]]></name>
    <location><![CDATA[Arlington, VA]]></location>
    <link><![CDATA[http://www.goodreads.com/user/show/86639-melissa]]></link>
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    <book>
  <id type="integer">251829</id>
  <isbn>0060989114</isbn>
  <isbn13>9780060989118</isbn13>
  <text_reviews_count type="integer">14</text_reviews_count>
  <title>
    <![CDATA[Modern Vegetarian Kitchen, The]]>
  </title>
  <image_url>http://photo.goodreads.com/books/1173149835m/251829.jpg</image_url>
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  <link>http://www.goodreads.com/book/show/251829.Modern_Vegetarian_Kitchen_The</link>
  <average_rating>4.16</average_rating>
  <ratings_count>77</ratings_count>
  <description>
    <![CDATA[Peter Berley was introduced to macrobiotic cooking by a Japanese acupuncturist during the 1970s.  His appreciation for this new and, at that time, slightly radical way of eating and cooking led to a career as a vegetarian chef. Berley started simply, hosting small dinner clubs; by 1992, he was executive chef at a strictly vegan restaurant in New York, Angelica Kitchen. In his first cookbook, Berley shares unique color and flavor combinations to demonstrate both the visual and toothsome possibilities of creative vegetarian cooking.  But at the heart are the staples. A chapter on salads lists dishes by season--to encourage the reader to take advantage of seasonal fruits and vegetables. An assortment of bean recipes provides imaginative uses for chickpeas, white beans, black beans, and lentils. Bread recipes are complemented by a variety of tapenades, pestos, and herbed oils. Desserts include the expected pumpkin pie but also temptations such as Pear-Cranberry Crisp and Chocolate Mousse. Through it all, Berley proves that eating the vegetarian way can offer as much in cuisine as it does in health. <em>--Teresa Simanton</em>]]>
  </description>
  <published>2000</published>
</book>

    <rating>4</rating>
  <votes>0</votes>
  <spoiler_flag>false</spoiler_flag>
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  <recommended_for><![CDATA[]]></recommended_for>
  <recommended_by><![CDATA[]]></recommended_by>
  <read_at>Sun Jun 01 00:00:00 -0700 2008</read_at>
  <date_added>Sat Jan 10 07:42:02 -0800 2009</date_added>
  <date_updated>Sat Jan 10 07:46:37 -0800 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[Most of the recipes are too involved for weeknights - this is really a &quot;weekend cookbook&quot; for me.  Actually, most of the recipes are too intimidating to even try... but the few I have tried have been delicious, and I've gotten some good ideas from the recipes I didn't try.  There is a grea...<a href="http://www.goodreads.com/review/show/42557509">more...</a>]]></body>
    
  <url><![CDATA[http://www.goodreads.com/review/show/42557509]]></url>
  <link><![CDATA[http://www.goodreads.com/review/show/42557509]]></link>
</review>
      <review>
  <id>18732184</id>
    <user>
    <id>446082</id>
    <name><![CDATA[Dan]]></name>
    <location><![CDATA[The United States]]></location>
    <link><![CDATA[http://www.goodreads.com/user/show/446082-dan]]></link>
    <image_url><![CDATA[http://photo.goodreads.com/users/1207603637p3/446082.jpg]]></image_url>
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    <book>
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  <text_reviews_count type="integer">14</text_reviews_count>
  <title>
    <![CDATA[Modern Vegetarian Kitchen, The]]>
  </title>
  <image_url>http://photo.goodreads.com/books/1173149835m/251829.jpg</image_url>
  <small_image_url>http://photo.goodreads.com/books/1173149835s/251829.jpg</small_image_url>
  <link>http://www.goodreads.com/book/show/251829.Modern_Vegetarian_Kitchen_The</link>
  <average_rating>4.16</average_rating>
  <ratings_count>77</ratings_count>
  <description>
    <![CDATA[Peter Berley was introduced to macrobiotic cooking by a Japanese acupuncturist during the 1970s.  His appreciation for this new and, at that time, slightly radical way of eating and cooking led to a career as a vegetarian chef. Berley started simply, hosting small dinner clubs; by 1992, he was executive chef at a strictly vegan restaurant in New York, Angelica Kitchen. In his first cookbook, Berley shares unique color and flavor combinations to demonstrate both the visual and toothsome possibilities of creative vegetarian cooking.  But at the heart are the staples. A chapter on salads lists dishes by season--to encourage the reader to take advantage of seasonal fruits and vegetables. An assortment of bean recipes provides imaginative uses for chickpeas, white beans, black beans, and lentils. Bread recipes are complemented by a variety of tapenades, pestos, and herbed oils. Desserts include the expected pumpkin pie but also temptations such as Pear-Cranberry Crisp and Chocolate Mousse. Through it all, Berley proves that eating the vegetarian way can offer as much in cuisine as it does in health. <em>--Teresa Simanton</em>]]>
  </description>
  <published>2000</published>
</book>

    <rating>3</rating>
  <votes>0</votes>
  <spoiler_flag>false</spoiler_flag>
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          </shelves>
  <recommended_for><![CDATA[]]></recommended_for>
  <recommended_by><![CDATA[]]></recommended_by>
  <read_at>Mon Jan 01 00:00:00 -0800 2007</read_at>
  <date_added>Wed Mar 26 20:52:00 -0700 2008</date_added>
  <date_updated>Wed Mar 26 21:08:39 -0700 2008</date_updated>
  <read_count></read_count>
    <body><![CDATA[Did you read the description of this book?  Right.  Berely was introduced to macrobiotic cooking by a japanese acupuncturist.  Sigh.  Despite that, he seems to be a really good cook.  There are some great recipes in this book.  My advice would be to skip the bits where Berley talks about interconnec...<a href="http://www.goodreads.com/review/show/18732184">more...</a>]]></body>
    
  <url><![CDATA[http://www.goodreads.com/review/show/18732184]]></url>
  <link><![CDATA[http://www.goodreads.com/review/show/18732184]]></link>
</review>
      <review>
  <id>46757569</id>
    <user>
    <id>1907371</id>
    <name><![CDATA[Stephanie]]></name>
    <location><![CDATA[Newbury Park, CA]]></location>
    <link><![CDATA[http://www.goodreads.com/user/show/1907371-stephanie]]></link>
    <image_url><![CDATA[http://photo.goodreads.com/users/1234979479p3/1907371.jpg]]></image_url>
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    <book>
  <id type="integer">251829</id>
  <isbn>0060989114</isbn>
  <isbn13>9780060989118</isbn13>
  <text_reviews_count type="integer">14</text_reviews_count>
  <title>
    <![CDATA[Modern Vegetarian Kitchen, The]]>
  </title>
  <image_url>http://photo.goodreads.com/books/1173149835m/251829.jpg</image_url>
  <small_image_url>http://photo.goodreads.com/books/1173149835s/251829.jpg</small_image_url>
  <link>http://www.goodreads.com/book/show/251829.Modern_Vegetarian_Kitchen_The</link>
  <average_rating>4.16</average_rating>
  <ratings_count>77</ratings_count>
  <description>
    <![CDATA[Peter Berley was introduced to macrobiotic cooking by a Japanese acupuncturist during the 1970s.  His appreciation for this new and, at that time, slightly radical way of eating and cooking led to a career as a vegetarian chef. Berley started simply, hosting small dinner clubs; by 1992, he was executive chef at a strictly vegan restaurant in New York, Angelica Kitchen. In his first cookbook, Berley shares unique color and flavor combinations to demonstrate both the visual and toothsome possibilities of creative vegetarian cooking.  But at the heart are the staples. A chapter on salads lists dishes by season--to encourage the reader to take advantage of seasonal fruits and vegetables. An assortment of bean recipes provides imaginative uses for chickpeas, white beans, black beans, and lentils. Bread recipes are complemented by a variety of tapenades, pestos, and herbed oils. Desserts include the expected pumpkin pie but also temptations such as Pear-Cranberry Crisp and Chocolate Mousse. Through it all, Berley proves that eating the vegetarian way can offer as much in cuisine as it does in health. <em>--Teresa Simanton</em>]]>
  </description>
  <published>2000</published>
</book>

    <rating>4</rating>
  <votes>0</votes>
  <spoiler_flag>false</spoiler_flag>
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          </shelves>
  <recommended_for><![CDATA[]]></recommended_for>
  <recommended_by><![CDATA[]]></recommended_by>
  <read_at>Tue Jan 01 00:00:00 -0800 2008</read_at>
  <date_added>Wed Feb 18 10:12:29 -0800 2009</date_added>
  <date_updated>Wed Feb 18 10:13:38 -0800 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[Great vegetarian book with a sensible and classic approach to cooking.  I have tried many of the recipes in this one.  My favorite is the Tofu Spanakopita.  My 7 year old loves it as well!]]></body>
    
  <url><![CDATA[http://www.goodreads.com/review/show/46757569]]></url>
  <link><![CDATA[http://www.goodreads.com/review/show/46757569]]></link>
</review>
      <review>
  <id>60245655</id>
    <user>
    <id>182589</id>
    <name><![CDATA[Cherie]]></name>
    <location><![CDATA[Brooklyn, NY]]></location>
    <link><![CDATA[http://www.goodreads.com/user/show/182589-cherie]]></link>
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  <title>
    <![CDATA[Modern Vegetarian Kitchen, The]]>
  </title>
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  <average_rating>4.16</average_rating>
  <ratings_count>77</ratings_count>
  <description>
    <![CDATA[Peter Berley was introduced to macrobiotic cooking by a Japanese acupuncturist during the 1970s.  His appreciation for this new and, at that time, slightly radical way of eating and cooking led to a career as a vegetarian chef. Berley started simply, hosting small dinner clubs; by 1992, he was executive chef at a strictly vegan restaurant in New York, Angelica Kitchen. In his first cookbook, Berley shares unique color and flavor combinations to demonstrate both the visual and toothsome possibilities of creative vegetarian cooking.  But at the heart are the staples. A chapter on salads lists dishes by season--to encourage the reader to take advantage of seasonal fruits and vegetables. An assortment of bean recipes provides imaginative uses for chickpeas, white beans, black beans, and lentils. Bread recipes are complemented by a variety of tapenades, pestos, and herbed oils. Desserts include the expected pumpkin pie but also temptations such as Pear-Cranberry Crisp and Chocolate Mousse. Through it all, Berley proves that eating the vegetarian way can offer as much in cuisine as it does in health. <em>--Teresa Simanton</em>]]>
  </description>
  <published>2000</published>
</book>

    <rating>4</rating>
  <votes>0</votes>
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  <recommended_for><![CDATA[]]></recommended_for>
  <recommended_by><![CDATA[]]></recommended_by>
  <read_at>Thu Jun 18 00:00:00 -0700 2009</read_at>
  <date_added>Thu Jun 18 19:28:49 -0700 2009</date_added>
  <date_updated>Thu Jun 18 19:29:01 -0700 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[A- What a fantastic vegetarian cookbook. Full of yummilicious recipes, and great writing. I highly recommend it.]]></body>
    
  <url><![CDATA[http://www.goodreads.com/review/show/60245655]]></url>
  <link><![CDATA[http://www.goodreads.com/review/show/60245655]]></link>
</review>
      <review>
  <id>41611499</id>
    <user>
    <id>1129630</id>
    <name><![CDATA[Jennifer]]></name>
    <location><![CDATA[Royal Oak, MI]]></location>
    <link><![CDATA[http://www.goodreads.com/user/show/1129630-jennifer-baum]]></link>
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  <id type="integer">251829</id>
  <isbn>0060989114</isbn>
  <isbn13>9780060989118</isbn13>
  <text_reviews_count type="integer">14</text_reviews_count>
  <title>
    <![CDATA[Modern Vegetarian Kitchen, The]]>
  </title>
  <image_url>http://photo.goodreads.com/books/1173149835m/251829.jpg</image_url>
  <small_image_url>http://photo.goodreads.com/books/1173149835s/251829.jpg</small_image_url>
  <link>http://www.goodreads.com/book/show/251829.Modern_Vegetarian_Kitchen_The</link>
  <average_rating>4.16</average_rating>
  <ratings_count>77</ratings_count>
  <description>
    <![CDATA[Peter Berley was introduced to macrobiotic cooking by a Japanese acupuncturist during the 1970s.  His appreciation for this new and, at that time, slightly radical way of eating and cooking led to a career as a vegetarian chef. Berley started simply, hosting small dinner clubs; by 1992, he was executive chef at a strictly vegan restaurant in New York, Angelica Kitchen. In his first cookbook, Berley shares unique color and flavor combinations to demonstrate both the visual and toothsome possibilities of creative vegetarian cooking.  But at the heart are the staples. A chapter on salads lists dishes by season--to encourage the reader to take advantage of seasonal fruits and vegetables. An assortment of bean recipes provides imaginative uses for chickpeas, white beans, black beans, and lentils. Bread recipes are complemented by a variety of tapenades, pestos, and herbed oils. Desserts include the expected pumpkin pie but also temptations such as Pear-Cranberry Crisp and Chocolate Mousse. Through it all, Berley proves that eating the vegetarian way can offer as much in cuisine as it does in health. <em>--Teresa Simanton</em>]]>
  </description>
  <published>2000</published>
</book>

    <rating>5</rating>
  <votes>0</votes>
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  <recommended_for><![CDATA[]]></recommended_for>
  <recommended_by><![CDATA[]]></recommended_by>
  <read_at>Fri Jan 23 07:54:20 -0800 2009</read_at>
  <date_added>Fri Jan 02 10:33:38 -0800 2009</date_added>
  <date_updated>Fri Jan 23 07:54:20 -0800 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[Really tasty-sounding recipes, but even better, he explains really well a lot of cooking ideas/techniques I never learned anywhere else, and I read about food and experiment with cooking all the time. Great book!  ]]></body>
    
  <url><![CDATA[http://www.goodreads.com/review/show/41611499]]></url>
  <link><![CDATA[http://www.goodreads.com/review/show/41611499]]></link>
</review>
      <review>
  <id>50943131</id>
    <user>
    <id>1443006</id>
    <name><![CDATA[Anita]]></name>
    <location><![CDATA[Fairfield, CA]]></location>
    <link><![CDATA[http://www.goodreads.com/user/show/1443006-anita]]></link>
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    <book>
  <id type="integer">251829</id>
  <isbn>0060989114</isbn>
  <isbn13>9780060989118</isbn13>
  <text_reviews_count type="integer">14</text_reviews_count>
  <title>
    <![CDATA[Modern Vegetarian Kitchen, The]]>
  </title>
  <image_url>http://photo.goodreads.com/books/1173149835m/251829.jpg</image_url>
  <small_image_url>http://photo.goodreads.com/books/1173149835s/251829.jpg</small_image_url>
  <link>http://www.goodreads.com/book/show/251829.Modern_Vegetarian_Kitchen_The</link>
  <average_rating>4.16</average_rating>
  <ratings_count>77</ratings_count>
  <description>
    <![CDATA[Peter Berley was introduced to macrobiotic cooking by a Japanese acupuncturist during the 1970s.  His appreciation for this new and, at that time, slightly radical way of eating and cooking led to a career as a vegetarian chef. Berley started simply, hosting small dinner clubs; by 1992, he was executive chef at a strictly vegan restaurant in New York, Angelica Kitchen. In his first cookbook, Berley shares unique color and flavor combinations to demonstrate both the visual and toothsome possibilities of creative vegetarian cooking.  But at the heart are the staples. A chapter on salads lists dishes by season--to encourage the reader to take advantage of seasonal fruits and vegetables. An assortment of bean recipes provides imaginative uses for chickpeas, white beans, black beans, and lentils. Bread recipes are complemented by a variety of tapenades, pestos, and herbed oils. Desserts include the expected pumpkin pie but also temptations such as Pear-Cranberry Crisp and Chocolate Mousse. Through it all, Berley proves that eating the vegetarian way can offer as much in cuisine as it does in health. <em>--Teresa Simanton</em>]]>
  </description>
  <published>2000</published>
</book>

    <rating>4</rating>
  <votes>0</votes>
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  <recommended_for><![CDATA[]]></recommended_for>
  <recommended_by><![CDATA[]]></recommended_by>
  <read_at>Mon Apr 13 00:00:00 -0700 2009</read_at>
  <date_added>Mon Mar 30 12:54:31 -0700 2009</date_added>
  <date_updated>Mon Apr 13 22:07:58 -0700 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[Looking for some vegetarian recipes.]]></body>
    
  <url><![CDATA[http://www.goodreads.com/review/show/50943131]]></url>
  <link><![CDATA[http://www.goodreads.com/review/show/50943131]]></link>
</review>
      <review>
  <id>20000187</id>
    <user>
    <id>1075165</id>
    <name><![CDATA[Lindsay]]></name>
    <location><![CDATA[The United States]]></location>
    <link><![CDATA[http://www.goodreads.com/user/show/1075165-lindsay]]></link>
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  <id type="integer">532348</id>
  <isbn>0060392959</isbn>
  <isbn13>9780060392956</isbn13>
  <text_reviews_count type="integer">8</text_reviews_count>
  <title>
    <![CDATA[The Modern Vegetarian Kitchen]]>
  </title>
  <image_url>http://photo.goodreads.com/books/1175575005m/532348.jpg</image_url>
  <small_image_url>http://photo.goodreads.com/books/1175575005s/532348.jpg</small_image_url>
  <link>http://www.goodreads.com/book/show/532348.The_Modern_Vegetarian_Kitchen</link>
  <average_rating>4.16</average_rating>
  <ratings_count>77</ratings_count>
  <description>
    <![CDATA[Peter Berley was introduced to macrobiotic cooking by a Japanese acupuncturist during the 1970s.  His appreciation for this new and, at that time, slightly radical way of eating and cooking led to a career as a vegetarian chef. Berley started simply, hosting small dinner clubs; by 1992, he was executive chef at a strictly vegan restaurant in New York, Angelica Kitchen. In his first cookbook, Berley shares unique color and flavor combinations to demonstrate both the visual and toothsome possibilities of creative vegetarian cooking.  But at the heart are the staples. A chapter on salads lists dishes by season--to encourage the reader to take advantage of seasonal fruits and vegetables. An assortment of bean recipes provides imaginative uses for chickpeas, white beans, black beans, and lentils. Bread recipes are complemented by a variety of tapenades, pestos, and herbed oils. Desserts include the expected pumpkin pie but also temptations such as Pear-Cranberry Crisp and Chocolate Mousse. Through it all, Berley proves that eating the vegetarian way can offer as much in cuisine as it does in health. <em>--Teresa Simanton</em>]]>
  </description>
  <published>2000</published>
</book>

    <rating>3</rating>
  <votes>0</votes>
  <spoiler_flag>false</spoiler_flag>
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        <shelf name="read" />
          </shelves>
  <recommended_for><![CDATA[]]></recommended_for>
  <recommended_by><![CDATA[]]></recommended_by>
  <read_at>Sat Mar 01 00:00:00 -0800 2008</read_at>
  <date_added>Sat Apr 12 08:50:09 -0700 2008</date_added>
  <date_updated>Thu Aug 28 08:08:40 -0700 2008</date_updated>
  <read_count></read_count>
    <body><![CDATA[Classy vegetarian cooking, with an emphasis on Meditarranean food-risottos, pastas, salads, breads, and a little tempeh and seitan added in.  The author is very helpful in showing pictures of food preparation when needed.  It's not so much of a staple that you need to purchase it, though.  Checking ...<a href="http://www.goodreads.com/review/show/20000187">more...</a>]]></body>
    
  <url><![CDATA[http://www.goodreads.com/review/show/20000187]]></url>
  <link><![CDATA[http://www.goodreads.com/review/show/20000187]]></link>
</review>
      <review>
  <id>169208</id>
    <user>
    <id>7358</id>
    <name><![CDATA[Jen]]></name>
    <location><![CDATA[Bellevue, WA]]></location>
    <link><![CDATA[http://www.goodreads.com/user/show/7358-jen]]></link>
    <image_url><![CDATA[http://photo.goodreads.com/users/1172988564p3/7358.jpg]]></image_url>
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    <book>
  <id type="integer">251829</id>
  <isbn>0060989114</isbn>
  <isbn13>9780060989118</isbn13>
  <text_reviews_count type="integer">14</text_reviews_count>
  <title>
    <![CDATA[Modern Vegetarian Kitchen, The]]>
  </title>
  <image_url>http://photo.goodreads.com/books/1173149835m/251829.jpg</image_url>
  <small_image_url>http://photo.goodreads.com/books/1173149835s/251829.jpg</small_image_url>
  <link>http://www.goodreads.com/book/show/251829.Modern_Vegetarian_Kitchen_The</link>
  <average_rating>4.16</average_rating>
  <ratings_count>77</ratings_count>
  <description>
    <![CDATA[Peter Berley was introduced to macrobiotic cooking by a Japanese acupuncturist during the 1970s.  His appreciation for this new and, at that time, slightly radical way of eating and cooking led to a career as a vegetarian chef. Berley started simply, hosting small dinner clubs; by 1992, he was executive chef at a strictly vegan restaurant in New York, Angelica Kitchen. In his first cookbook, Berley shares unique color and flavor combinations to demonstrate both the visual and toothsome possibilities of creative vegetarian cooking.  But at the heart are the staples. A chapter on salads lists dishes by season--to encourage the reader to take advantage of seasonal fruits and vegetables. An assortment of bean recipes provides imaginative uses for chickpeas, white beans, black beans, and lentils. Bread recipes are complemented by a variety of tapenades, pestos, and herbed oils. Desserts include the expected pumpkin pie but also temptations such as Pear-Cranberry Crisp and Chocolate Mousse. Through it all, Berley proves that eating the vegetarian way can offer as much in cuisine as it does in health. <em>--Teresa Simanton</em>]]>
  </description>
  <published>2000</published>
</book>

    <rating>4</rating>
  <votes>0</votes>
  <spoiler_flag>false</spoiler_flag>
  <shelves>
        <shelf name="read" />
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      </shelves>
  <recommended_for><![CDATA[veggie foodies]]></recommended_for>
  <recommended_by><![CDATA[]]></recommended_by>
  <read_at></read_at>
  <date_added>Mon Mar 05 18:57:26 -0800 2007</date_added>
  <date_updated>Mon Mar 05 19:04:34 -0800 2007</date_updated>
  <read_count></read_count>
    <body><![CDATA[Set some time aside when you use this one.  Good recipes, and uses ingredients (like seitan) that I never know how to cook well. These dinners are elaborate - reads like a menu at a fancy bistro.  I rarely manage to eat before bedtime when I use this one, but it does make you feel like quite the che...<a href="http://www.goodreads.com/review/show/169208">more...</a>]]></body>
    
  <url><![CDATA[http://www.goodreads.com/review/show/169208]]></url>
  <link><![CDATA[http://www.goodreads.com/review/show/169208]]></link>
</review>
      <review>
  <id>4175543</id>
    <user>
    <id>136985</id>
    <name><![CDATA[Pablo]]></name>
    <location><![CDATA[M6k2Z9, Canada]]></location>
    <link><![CDATA[http://www.goodreads.com/user/show/136985-pablo]]></link>
    <image_url><![CDATA[http://photo.goodreads.com/users/1182217027p3/136985.jpg]]></image_url>
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    <book>
  <id type="integer">532348</id>
  <isbn>0060392959</isbn>
  <isbn13>9780060392956</isbn13>
  <text_reviews_count type="integer">8</text_reviews_count>
  <title>
    <![CDATA[The Modern Vegetarian Kitchen]]>
  </title>
  <image_url>http://photo.goodreads.com/books/1175575005m/532348.jpg</image_url>
  <small_image_url>http://photo.goodreads.com/books/1175575005s/532348.jpg</small_image_url>
  <link>http://www.goodreads.com/book/show/532348.The_Modern_Vegetarian_Kitchen</link>
  <average_rating>4.16</average_rating>
  <ratings_count>77</ratings_count>
  <description>
    <![CDATA[Peter Berley was introduced to macrobiotic cooking by a Japanese acupuncturist during the 1970s.  His appreciation for this new and, at that time, slightly radical way of eating and cooking led to a career as a vegetarian chef. Berley started simply, hosting small dinner clubs; by 1992, he was executive chef at a strictly vegan restaurant in New York, Angelica Kitchen. In his first cookbook, Berley shares unique color and flavor combinations to demonstrate both the visual and toothsome possibilities of creative vegetarian cooking.  But at the heart are the staples. A chapter on salads lists dishes by season--to encourage the reader to take advantage of seasonal fruits and vegetables. An assortment of bean recipes provides imaginative uses for chickpeas, white beans, black beans, and lentils. Bread recipes are complemented by a variety of tapenades, pestos, and herbed oils. Desserts include the expected pumpkin pie but also temptations such as Pear-Cranberry Crisp and Chocolate Mousse. Through it all, Berley proves that eating the vegetarian way can offer as much in cuisine as it does in health. <em>--Teresa Simanton</em>]]>
  </description>
  <published>2000</published>
</book>

    <rating>4</rating>
  <votes>0</votes>
  <spoiler_flag>false</spoiler_flag>
  <shelves>
        <shelf name="read" />
            <shelf name="food" />
      </shelves>
  <recommended_for><![CDATA[]]></recommended_for>
  <recommended_by><![CDATA[]]></recommended_by>
  <read_at></read_at>
  <date_added>Mon Aug 06 17:27:51 -0700 2007</date_added>
  <date_updated>Mon Aug 06 17:29:34 -0700 2007</date_updated>
  <read_count></read_count>
    <body><![CDATA[This is really only slightly less good than <a href="http://www.goodreads.com/search/search?q= Fresh Food Fast: Delicious, Seasonal Vegetarian Meals in Under an Hour" title=" Fresh Food Fast: Delicious, Seasonal Vegetarian Meals in Under an Hour"> Fresh Food Fast: Delicious, Seasonal Vegetarian Meals in Under an Hour</a>. The recipes can be a little too complicated sometimes. That said, the black bean chili recipe and the biscuits in here are incredible.<br/><br/><br/>]]></body>
    
  <url><![CDATA[http://www.goodreads.com/review/show/4175543]]></url>
  <link><![CDATA[http://www.goodreads.com/review/show/4175543]]></link>
</review>
      <review>
  <id>3402364</id>
    <user>
    <id>13666</id>
    <name><![CDATA[Alien ]]></name>
    <location><![CDATA[03827, Canada]]></location>
    <link><![CDATA[http://www.goodreads.com/user/show/13666-alien-citizen]]></link>
    <image_url><![CDATA[http://photo.goodreads.com/users/1173032131p3/13666.jpg]]></image_url>
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    <book>
  <id type="integer">251829</id>
  <isbn>0060989114</isbn>
  <isbn13>9780060989118</isbn13>
  <text_reviews_count type="integer">14</text_reviews_count>
  <title>
    <![CDATA[Modern Vegetarian Kitchen, The]]>
  </title>
  <image_url>http://photo.goodreads.com/books/1173149835m/251829.jpg</image_url>
  <small_image_url>http://photo.goodreads.com/books/1173149835s/251829.jpg</small_image_url>
  <link>http://www.goodreads.com/book/show/251829.Modern_Vegetarian_Kitchen_The</link>
  <average_rating>4.16</average_rating>
  <ratings_count>77</ratings_count>
  <description>
    <![CDATA[Peter Berley was introduced to macrobiotic cooking by a Japanese acupuncturist during the 1970s.  His appreciation for this new and, at that time, slightly radical way of eating and cooking led to a career as a vegetarian chef. Berley started simply, hosting small dinner clubs; by 1992, he was executive chef at a strictly vegan restaurant in New York, Angelica Kitchen. In his first cookbook, Berley shares unique color and flavor combinations to demonstrate both the visual and toothsome possibilities of creative vegetarian cooking.  But at the heart are the staples. A chapter on salads lists dishes by season--to encourage the reader to take advantage of seasonal fruits and vegetables. An assortment of bean recipes provides imaginative uses for chickpeas, white beans, black beans, and lentils. Bread recipes are complemented by a variety of tapenades, pestos, and herbed oils. Desserts include the expected pumpkin pie but also temptations such as Pear-Cranberry Crisp and Chocolate Mousse. Through it all, Berley proves that eating the vegetarian way can offer as much in cuisine as it does in health. <em>--Teresa Simanton</em>]]>
  </description>
  <published>2000</published>
</book>

    <rating>2</rating>
  <votes>0</votes>
  <spoiler_flag>false</spoiler_flag>
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  <recommended_for><![CDATA[]]></recommended_for>
  <recommended_by><![CDATA[]]></recommended_by>
  <read_at></read_at>
  <date_added>Mon Jul 23 06:46:36 -0700 2007</date_added>
  <date_updated>Mon Jul 23 06:48:27 -0700 2007</date_updated>
  <read_count></read_count>
    <body><![CDATA[Too fancy...cooking shouldn't take an entire day and cost a fortune. ...But if I were entertaining some snooty folks, maybe I'd try some of these.  I much prefer Charmaine Solomon when it comes to fancy however.]]></body>
    
  <url><![CDATA[http://www.goodreads.com/review/show/3402364]]></url>
  <link><![CDATA[http://www.goodreads.com/review/show/3402364]]></link>
</review>
      <review>
  <id>16377471</id>
    <user>
    <id>143449</id>
    <name><![CDATA[Astrid]]></name>
    <location><![CDATA[Madison, WI]]></location>
    <link><![CDATA[http://www.goodreads.com/user/show/143449-astrid]]></link>
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  <id type="integer">532348</id>
  <isbn>0060392959</isbn>
  <isbn13>9780060392956</isbn13>
  <text_reviews_count type="integer">8</text_reviews_count>
  <title>
    <![CDATA[The Modern Vegetarian Kitchen]]>
  </title>
  <image_url>http://photo.goodreads.com/books/1175575005m/532348.jpg</image_url>
  <small_image_url>http://photo.goodreads.com/books/1175575005s/532348.jpg</small_image_url>
  <link>http://www.goodreads.com/book/show/532348.The_Modern_Vegetarian_Kitchen</link>
  <average_rating>4.16</average_rating>
  <ratings_count>77</ratings_count>
  <description>
    <![CDATA[Peter Berley was introduced to macrobiotic cooking by a Japanese acupuncturist during the 1970s.  His appreciation for this new and, at that time, slightly radical way of eating and cooking led to a career as a vegetarian chef. Berley started simply, hosting small dinner clubs; by 1992, he was executive chef at a strictly vegan restaurant in New York, Angelica Kitchen. In his first cookbook, Berley shares unique color and flavor combinations to demonstrate both the visual and toothsome possibilities of creative vegetarian cooking.  But at the heart are the staples. A chapter on salads lists dishes by season--to encourage the reader to take advantage of seasonal fruits and vegetables. An assortment of bean recipes provides imaginative uses for chickpeas, white beans, black beans, and lentils. Bread recipes are complemented by a variety of tapenades, pestos, and herbed oils. Desserts include the expected pumpkin pie but also temptations such as Pear-Cranberry Crisp and Chocolate Mousse. Through it all, Berley proves that eating the vegetarian way can offer as much in cuisine as it does in health. <em>--Teresa Simanton</em>]]>
  </description>
  <published>2000</published>
</book>

    <rating>5</rating>
  <votes>0</votes>
  <spoiler_flag>false</spoiler_flag>
  <shelves>
        <shelf name="read" />
            <shelf name="cookbooks" />
      </shelves>
  <recommended_for><![CDATA[]]></recommended_for>
  <recommended_by><![CDATA[]]></recommended_by>
  <read_at></read_at>
  <date_added>Mon Feb 25 20:44:12 -0800 2008</date_added>
  <date_updated>Mon Feb 25 20:44:12 -0800 2008</date_updated>
  <read_count></read_count>
    <body><![CDATA[Yum!  This is a creative cookbook, with very original recipes.  It is sometimes a little too pricy for anyone on a budget such as mine.  I really appreciate all the seasonal recipes!]]></body>
    
  <url><![CDATA[http://www.goodreads.com/review/show/16377471]]></url>
  <link><![CDATA[http://www.goodreads.com/review/show/16377471]]></link>
</review>
      <review>
  <id>11730255</id>
    <user>
    <id>137070</id>
    <name><![CDATA[Annie-laurie]]></name>
    <location><![CDATA[Chapel Hill, NC]]></location>
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    <![CDATA[The Modern Vegetarian Kitchen]]>
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  <average_rating>4.16</average_rating>
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    <![CDATA[Peter Berley was introduced to macrobiotic cooking by a Japanese acupuncturist during the 1970s.  His appreciation for this new and, at that time, slightly radical way of eating and cooking led to a career as a vegetarian chef. Berley started simply, hosting small dinner clubs; by 1992, he was executive chef at a strictly vegan restaurant in New York, Angelica Kitchen. In his first cookbook, Berley shares unique color and flavor combinations to demonstrate both the visual and toothsome possibilities of creative vegetarian cooking.  But at the heart are the staples. A chapter on salads lists dishes by season--to encourage the reader to take advantage of seasonal fruits and vegetables. An assortment of bean recipes provides imaginative uses for chickpeas, white beans, black beans, and lentils. Bread recipes are complemented by a variety of tapenades, pestos, and herbed oils. Desserts include the expected pumpkin pie but also temptations such as Pear-Cranberry Crisp and Chocolate Mousse. Through it all, Berley proves that eating the vegetarian way can offer as much in cuisine as it does in health. <em>--Teresa Simanton</em>]]>
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  <read_at>Tue Jan 01 00:00:00 -0800 2002</read_at>
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    <body><![CDATA[Really a vegan cookbook.<br/>Great explanations of ingredients and techniques (if a little too heavy with meat substitutes). Has my favorite broccoli soup. ]]></body>
    
  <url><![CDATA[http://www.goodreads.com/review/show/11730255]]></url>
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      <review>
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    <name><![CDATA[Silke]]></name>
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    <![CDATA[Modern Vegetarian Kitchen, The]]>
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    <![CDATA[Peter Berley was introduced to macrobiotic cooking by a Japanese acupuncturist during the 1970s.  His appreciation for this new and, at that time, slightly radical way of eating and cooking led to a career as a vegetarian chef. Berley started simply, hosting small dinner clubs; by 1992, he was executive chef at a strictly vegan restaurant in New York, Angelica Kitchen. In his first cookbook, Berley shares unique color and flavor combinations to demonstrate both the visual and toothsome possibilities of creative vegetarian cooking.  But at the heart are the staples. A chapter on salads lists dishes by season--to encourage the reader to take advantage of seasonal fruits and vegetables. An assortment of bean recipes provides imaginative uses for chickpeas, white beans, black beans, and lentils. Bread recipes are complemented by a variety of tapenades, pestos, and herbed oils. Desserts include the expected pumpkin pie but also temptations such as Pear-Cranberry Crisp and Chocolate Mousse. Through it all, Berley proves that eating the vegetarian way can offer as much in cuisine as it does in health. <em>--Teresa Simanton</em>]]>
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    <body><![CDATA[One of our favorite cook books. Yummy and not too complicated. Several of our staples come from this book. ]]></body>
    
  <url><![CDATA[http://www.goodreads.com/review/show/26537450]]></url>
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      <review>
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    <![CDATA[The Modern Vegetarian Kitchen]]>
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    <![CDATA[Peter Berley was introduced to macrobiotic cooking by a Japanese acupuncturist during the 1970s.  His appreciation for this new and, at that time, slightly radical way of eating and cooking led to a career as a vegetarian chef. Berley started simply, hosting small dinner clubs; by 1992, he was executive chef at a strictly vegan restaurant in New York, Angelica Kitchen. In his first cookbook, Berley shares unique color and flavor combinations to demonstrate both the visual and toothsome possibilities of creative vegetarian cooking.  But at the heart are the staples. A chapter on salads lists dishes by season--to encourage the reader to take advantage of seasonal fruits and vegetables. An assortment of bean recipes provides imaginative uses for chickpeas, white beans, black beans, and lentils. Bread recipes are complemented by a variety of tapenades, pestos, and herbed oils. Desserts include the expected pumpkin pie but also temptations such as Pear-Cranberry Crisp and Chocolate Mousse. Through it all, Berley proves that eating the vegetarian way can offer as much in cuisine as it does in health. <em>--Teresa Simanton</em>]]>
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  <read_at>Wed May 01 00:00:00 -0700 2002</read_at>
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  <date_updated>Wed Feb 20 23:00:13 -0800 2008</date_updated>
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    <body><![CDATA[I hate tempeh.  I love the BBQ tempeh in this book.  I also love the pear-cranberry crisp.]]></body>
    
  <url><![CDATA[http://www.goodreads.com/review/show/15966964]]></url>
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      <review>
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    <name><![CDATA[Megan]]></name>
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    <![CDATA[Peter Berley was introduced to macrobiotic cooking by a Japanese acupuncturist during the 1970s.  His appreciation for this new and, at that time, slightly radical way of eating and cooking led to a career as a vegetarian chef. Berley started simply, hosting small dinner clubs; by 1992, he was executive chef at a strictly vegan restaurant in New York, Angelica Kitchen. In his first cookbook, Berley shares unique color and flavor combinations to demonstrate both the visual and toothsome possibilities of creative vegetarian cooking.  But at the heart are the staples. A chapter on salads lists dishes by season--to encourage the reader to take advantage of seasonal fruits and vegetables. An assortment of bean recipes provides imaginative uses for chickpeas, white beans, black beans, and lentils. Bread recipes are complemented by a variety of tapenades, pestos, and herbed oils. Desserts include the expected pumpkin pie but also temptations such as Pear-Cranberry Crisp and Chocolate Mousse. Through it all, Berley proves that eating the vegetarian way can offer as much in cuisine as it does in health. <em>--Teresa Simanton</em>]]>
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  <date_updated>Fri Nov 23 17:15:33 -0800 2007</date_updated>
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    <body><![CDATA[This cookbook changed my life. A million thanks to Meghan for recommending it.]]></body>
    
  <url><![CDATA[http://www.goodreads.com/review/show/9465524]]></url>
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      <review>
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    <id>78403</id>
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    <![CDATA[The Modern Vegetarian Kitchen]]>
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  <average_rating>4.16</average_rating>
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    <![CDATA[Peter Berley was introduced to macrobiotic cooking by a Japanese acupuncturist during the 1970s.  His appreciation for this new and, at that time, slightly radical way of eating and cooking led to a career as a vegetarian chef. Berley started simply, hosting small dinner clubs; by 1992, he was executive chef at a strictly vegan restaurant in New York, Angelica Kitchen. In his first cookbook, Berley shares unique color and flavor combinations to demonstrate both the visual and toothsome possibilities of creative vegetarian cooking.  But at the heart are the staples. A chapter on salads lists dishes by season--to encourage the reader to take advantage of seasonal fruits and vegetables. An assortment of bean recipes provides imaginative uses for chickpeas, white beans, black beans, and lentils. Bread recipes are complemented by a variety of tapenades, pestos, and herbed oils. Desserts include the expected pumpkin pie but also temptations such as Pear-Cranberry Crisp and Chocolate Mousse. Through it all, Berley proves that eating the vegetarian way can offer as much in cuisine as it does in health. <em>--Teresa Simanton</em>]]>
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  <date_updated>Sat Jan 03 16:40:04 -0800 2009</date_updated>
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    <body><![CDATA[I used this book the least out of all my cookbooks. It was useful but fairly uninspiring.]]></body>
    
  <url><![CDATA[http://www.goodreads.com/review/show/6886374]]></url>
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    <![CDATA[Peter Berley was introduced to macrobiotic cooking by a Japanese acupuncturist during the 1970s.  His appreciation for this new and, at that time, slightly radical way of eating and cooking led to a career as a vegetarian chef. Berley started simply, hosting small dinner clubs; by 1992, he was executive chef at a strictly vegan restaurant in New York, Angelica Kitchen. In his first cookbook, Berley shares unique color and flavor combinations to demonstrate both the visual and toothsome possibilities of creative vegetarian cooking.  But at the heart are the staples. A chapter on salads lists dishes by season--to encourage the reader to take advantage of seasonal fruits and vegetables. An assortment of bean recipes provides imaginative uses for chickpeas, white beans, black beans, and lentils. Bread recipes are complemented by a variety of tapenades, pestos, and herbed oils. Desserts include the expected pumpkin pie but also temptations such as Pear-Cranberry Crisp and Chocolate Mousse. Through it all, Berley proves that eating the vegetarian way can offer as much in cuisine as it does in health. <em>--Teresa Simanton</em>]]>
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    <body><![CDATA[Add goat cheese and lemon juice to the potato leek gratin. ]]></body>
    
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