Now inebook 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 havevegetarian mealsmuch of the time butsometimes small amounts of fish, chicken, and, more rarely, red meat. Theyre known as flexitarians, a combination of the words flexible and vegetarian. The Flexitarian Table is full of exciting menus guaranteed topleasethemand everyone else at the tablewithout stressing out the cook. Drawing fromdecades of experienceas a personal chef and caterer, Peter Berley provides lots of convertible mealsfeaturing vegetable and meat versions of the same dishthat 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 Gruyre. Meals centering around fish or chickencome withvegetable sidesthat double as mains. An extra bonus of this inclusive book: All of the 150 dishes can be mixed and matched.