Public ClassesChefs' Training Program
Natural Gourmet Institute for Food & Health

Peter Berley is a chef, author of three cookbooks, and culinary instructor. Peter’s foremost concern is the development of local sustainable food systems and the fate of home cooking in America. He is the owner of The North Fork Kitchen and Garden, a culinary studio where he teaches intensive cooking and wood-fired bread baking workshops. Peter is the former executive chef of Angelica Kitchen in NYC. He has contributed to many magazines such as Edible Brooklyn, Food and Wine, Bon Appetit, and Everyday with Rachel Ray. His groundbreaking The Modern Vegetarian Kitchen received both James Beard and IACP awards. His second book Fresh Food Fast was chosen as one of the 25 Best of 2005 by Food and Wine magazine. His website is


Health-Supportive Cooking & Specialty Classes / Tofu

The Art and Technique of Homemade Tofu
Partial Participation

Starting with organic soybeans, you'll prepare homemade tofu of a quality, texture, and nutty taste that is in every way superior to store-bought. Far from "tasteless," really fresh tofu is very delicate and delicious. Peter will guide you through making the tofu; then you'll learn how to cook creatively with it and discover its wonderful possibilities. Fresh Tofu in Dashi with Tempura Vegetables • Tostadas with Spicy Hashed Bean Curd and Pepitas • Spinach Mushroom Quiche • Tofu Steaks with Black Beans and Mango Salsa • Crispy Pressed Tofu with Garlic and Mint • Baked Tofu in Lemon, White Wine and Butter Sauce • Lemon Tofu Cheesecake "Angelica Kitchen Style." (Organic butter and wine in one recipe; everything else is vegan. Wine will be served.)




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Instructor: Peter Berley

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