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Editorial Reviews
From Publishers Weekly
Starred Review. 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)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Product Description
Today a single family can include staunch vegetarians as well as passionate meat lovers. When company shows up, the situation gets even more complicated. How can you satisfy them all without making two (or three) completely different meals?
In The Flexitarian Table, the award-winning author Peter Berley presents menus that are flexible, exciting, relaxing to prepare -- and that make everyone feel welcome. With The Flexitarian Table, you'll no longer treat vegetarians as afterthoughts by offering them a couple of scanty side dishes, and you'll be able to indulge meat eaters at the same time with abundant, satisfying dishes.
You'll learn how to prepare vegetarian and meat versions simultaneously without going to any extra trouble. Roast a succulent, crisp chicken with lemon and thyme -- and make a tofu version in just minutes. Put some meaty portobello mushroom caps on the grill and, for the carnivore contingent, throw on a steak, then pair them both with a zesty bread crumb salsa. Simmer white beans with carrot and celery and sauté some shrimp, drizzling each with the same rich brown butter sauce with fresh herbs.
You'll find many sumptuous vegetarian dishes as well, including cannelloni with ricotta, Parmesan, and mint or a hearty lasagna with roasted fall vegetables in a sage-scented cheese sauce. Or serve up a selection of easy little dishes and let your guests choose.
You'll get plenty of ideas for get-dinner-quick meals such as winter tomato soup with goat cheese crostini and Spanish-style fried eggs, and for luxurious weekend fare try cumin-spiced lamb croquettes and falafel, served with two traditional Middle Eastern sauces and whole wheat pita bread.
The Flexitarian Table also shows you how to cook with the seasons so you get the most flavor from your ingredients while you enjoy varied, sustainable meals year-round.
See all Editorial Reviews
Starred Review. 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)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Product Description
Today a single family can include staunch vegetarians as well as passionate meat lovers. When company shows up, the situation gets even more complicated. How can you satisfy them all without making two (or three) completely different meals?
In The Flexitarian Table, the award-winning author Peter Berley presents menus that are flexible, exciting, relaxing to prepare -- and that make everyone feel welcome. With The Flexitarian Table, you'll no longer treat vegetarians as afterthoughts by offering them a couple of scanty side dishes, and you'll be able to indulge meat eaters at the same time with abundant, satisfying dishes.
You'll learn how to prepare vegetarian and meat versions simultaneously without going to any extra trouble. Roast a succulent, crisp chicken with lemon and thyme -- and make a tofu version in just minutes. Put some meaty portobello mushroom caps on the grill and, for the carnivore contingent, throw on a steak, then pair them both with a zesty bread crumb salsa. Simmer white beans with carrot and celery and sauté some shrimp, drizzling each with the same rich brown butter sauce with fresh herbs.
You'll find many sumptuous vegetarian dishes as well, including cannelloni with ricotta, Parmesan, and mint or a hearty lasagna with roasted fall vegetables in a sage-scented cheese sauce. Or serve up a selection of easy little dishes and let your guests choose.
You'll get plenty of ideas for get-dinner-quick meals such as winter tomato soup with goat cheese crostini and Spanish-style fried eggs, and for luxurious weekend fare try cumin-spiced lamb croquettes and falafel, served with two traditional Middle Eastern sauces and whole wheat pita bread.
The Flexitarian Table also shows you how to cook with the seasons so you get the most flavor from your ingredients while you enjoy varied, sustainable meals year-round.
See all Editorial Reviews
Product Details
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