The Flexitarian Table

Now in ebook for the first time, stylish, seasonal menus to satisfy vegetarians and nonvegetarians simultaneously, by a winner of the James Beard Award and the IACP Award.

Today, more people than ever before are choosing to eat sustainably, electing to have vegetarian meals much of the time but sometimes small amounts of fish, chicken, and, more rarely, red meat. They’re known as “flexitarians,” a combination of the words “flexible” and “vegetarian.” 

The Flexitarian Table is full of exciting menus guaranteed to please them—and everyone else at the table—without stressing out the cook. Drawing from decades of experience as a personal chef and caterer, Peter Berley provides lots of “convertible” meals featuring vegetable and meat versions of the same dish that can be prepared simultaneously without extra trouble, like Crispy Pressed Tofu or Chicken with Garlic and Mint. Others are hearty vegetarian dishes that ensure no one will miss meat, such as Saffron Lasagna with Vegetables and Gruyère. Meals centering around fish or chicken come with vegetable sides that double as mains. An extra bonus of this inclusive book: All of the 150 dishes can be mixed and matched.

Bring harmony to your table with a cookbook that offers:
Convertible Recipes: Dozens of inspired "convertible" meals, like Crispy Pressed Tofu or Chicken, that let you cook one dish to satisfy both vegetarians and meat lovers without extra work.Seasonal Menus: Forty complete menus organized by season, from a Spring Green Olive Frittata to an Autumn Stew with Miso, ensuring you’re always cooking with the freshest ingredients.For Vegetarians and Meat Lovers: Finally, a solution for mixed-diet households. This book is designed to end the "what’s for dinner?" debate and make everyone feel welcomed and well-fed.Sustainable Cooking Philosophy: Guidance from a James Beard Award winner on choosing and using sustainable, local, and seasonal ingredients to get the most flavor from your cooking.