From Publishers Weekly
It's the rare cookbook that encourages the reader not just to cook differently but to think differently about food. In this stylish collection of recipes, Berley (The Modern Vegetarian Kitchen
) introduces a practical approach to flexitarian—or part-time vegetarian—eating. Given the confusion most of us face when it comes to our diets, flexitarianism, with its healthful emphasis on grains, lean proteins and beans, is an appealing one. He has developed a series of "convertible" recipes, main courses that work equally well meatless or meat-full. There's delicate choice of Baked Fish or Ricotta Dumplings, either of which is served over French Lentils; a hearty Gratin of Cherry Tomatoes and White Beans can be served with sardines. Throw in two or three side dishes like a salad of Mâche, Pea Shoots with Baby Beets, or Soba with Garlicky Spinach and Sesame Oil, and it becomes a satisfying meal in which no one feels shortchanged. Organized by season, the menus are cross-cultural and appealing. The recipes, while sophisticated, require only moderate experience in the kitchen. Berley's savvy tips on technique and flavor-pairing make this an affable and informative guide for any chef—regardless of diet affiliation. (June)
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About the Author
Peter Berley is the author of The Modern Vegetarian Kitchen, which won a James Beard and an IACP Award. Known for his healthful vegetarian food, he has written for Food & Wine, Bon Appétit, Natural Health, Fine Cooking, and Cooking Light.