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Peter Berley is a working chef, cookbook author, and culinary instructor. Peter’s foremost concern is the development of local sustainable food systems and the fate of the home cooking in America. Former executive chef of the world-renowned Angelica Kitchen restaurant in New York City, Berley teaches for The Culinary Loft in NYC, holds classes at ICE and Natural Gourmet Institutes and works as a personal chef in East Hampton in the summer. Berley has contributed to Food and Wine, Bon Appetit, Everyday with Rachel Ray, Natural Health, Cooking Light, and Fine Cooking magazines. His ground breaking “The Modern Vegetarian Kitchen” received both James Beard and IACP Awards. A second book “Fresh Food Fast” was chosen as one of the 25 Best of 2005 by Food and Wine Magazine. Peter’s latest new book “The Flexitarian Table; Inspired Flexible Meals for Vegetarians, Meat lovers and Everyone In Between,” was released in 2007. He can be seen in Vegetarian Cooking segments of Conscious Cuisine series for the Food Network.com. Peter cooks and bakes bread daily for family and friends in his home in Brooklyn, New York.