FRESH FOOD FAST: Delicious, Seasonal Vegetarian Meals in Under an Hour

At the outset of this superb guide to cooking uncomplicated vegetarian fare, Berley asks a rhetorical question: "Stylish, sophisticated, home-cooked meals without a fuss—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 dishes—a main course and a side—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"). (Mar.)

Forecast: Berley's book is perfect for cooks who are too busy to spend two hours cooking dinner but want delicious, healthy meals—that is to say, almost anyone. A national broadcast and print media campaign, 25-city radio campaign and author appearances in New York; Portland, Ore.; San Francisco; and Seattle will target buyers.