Today a single family can include staunch vegetarians as well as passionate meat lovers. When company shows up, the situation can get even more complicated. How can you satisfy everyone without making two (or three) completely different meals?
In Peter Berley’s cookbook, The Flexitarian Table: Inspired, Flexible Meals for Vegetarians, Meat Lovers, and Everyone in Between, 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 an afterthought 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. It’s a book about cooking without borders and not limiting ourselves to exist in one category when it comes to food. The culinary landscape is endless and one just has to be willing to explore.
You’ll learn how to prepare vegetarian and meat versions simultaneously without going to any extra trouble. 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 root vegetable potage with spiced crème fraiche and candied walnuts, or a gratin made solely of winter vegetables. Or serve up a selection of easy little dishes and salads and let your guests choose.
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. Let’s sit around the table and get flexible!
Recipes:Root Vegetable Potage with Spiced Crème Fraiche and Candied Walnuts; Braised Sauerkraut Apples and Onions with Smoked White Fish or Fried Tempeh; Water Cress salad with Lemon Vinaigrette; Apple Galette
Class Type: Local Chef & Author, hands-on cooking class
Class Notes: Learn to cook food that satisfies vegetarians and meat lovers alike!
Peter Berley is a working chef, cookbook author, and culinary instructor. Peter’s foremost concern is the development of local sustainable food systems and the fate of home cooking in America. Berley is former executive chef of the world-renowned Angelica Kitchen restaurant in New York City. He created all recipes The Angelica Home Kitchen Cook Book. He is chef at The Culinary Loft in NYC, holds classes at ICE and Natural Gourmet Institutes and works as a personal chef in East Hampton in the summer.
Berley has been featured in Edible Brooklyn, Food and Wine, Bon Appetit, Everyday with Rachel Ray, Natural Health, Cooking Light, and Fine Cooking magazines. His ground breaking “The Modern Vegetarian Kitchen” received both James Beard and IACP Awards. A second book “Fresh Food Fast” was chosen as one of the 25 Best of 2005 by Food and Wine Magazine. Peter’s new book “The Flexitarian Table; Inspired Flexible Meals for Vegetarians, Meat lovers and Everyone In Between,” was released in 2007. He can be seen in Vegetarian Cooking segments of Conscious Cuisine series for the Food Network.com and The Balancing Act on Lifetime Television.