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The Flexitarian Table: Inspired, Flexible Meals for Vegetarians, Meat Lovers, and Everyone in Between

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Peter Berley's inspired menus in The Flexitarian Table teach you how to accommodate different tastes and dietary choices.   If you're a home cook faced with the challenge of feeding both staunch vegetarians and passionate meat lovers in a single meal, you're well on your way to becoming a flexitarian. The simple, flavorful recipes in The Flexitarian Table show how to prepare Peter Berley's inspired menus in The Flexitarian Table teach you how to accommodate different tastes and dietary choices.   If you're a home cook faced with the challenge of feeding both staunch vegetarians and passionate meat lovers in a single meal, you're well on your way to becoming a flexitarian. The simple, flavorful recipes in The Flexitarian Table show how to prepare vegetarian and meat versions of one dish at the same time 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 meatless dishes as well, including cannelloni with ricotta, Parmesan, and mint or a hearty lasagna with roasted fall vegetables in a sage-scented cheese sauce. In your capable and creative hands, vegetarians will never feel like afterthoughts again, and you'll be able to indulge meat eaters as well, with abundant, satisfying dishes.


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Peter Berley's inspired menus in The Flexitarian Table teach you how to accommodate different tastes and dietary choices.   If you're a home cook faced with the challenge of feeding both staunch vegetarians and passionate meat lovers in a single meal, you're well on your way to becoming a flexitarian. The simple, flavorful recipes in The Flexitarian Table show how to prepare Peter Berley's inspired menus in The Flexitarian Table teach you how to accommodate different tastes and dietary choices.   If you're a home cook faced with the challenge of feeding both staunch vegetarians and passionate meat lovers in a single meal, you're well on your way to becoming a flexitarian. The simple, flavorful recipes in The Flexitarian Table show how to prepare vegetarian and meat versions of one dish at the same time 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 meatless dishes as well, including cannelloni with ricotta, Parmesan, and mint or a hearty lasagna with roasted fall vegetables in a sage-scented cheese sauce. In your capable and creative hands, vegetarians will never feel like afterthoughts again, and you'll be able to indulge meat eaters as well, with abundant, satisfying dishes.

30 review for The Flexitarian Table: Inspired, Flexible Meals for Vegetarians, Meat Lovers, and Everyone in Between

  1. 4 out of 5

    Tamara

    Loved the idea of this book: that people can be flexibly vegetarian. I wish it was written for a more accessible audience, rather than foodies. I was expecting it to have recipes that worked with or without meat, but instead, it had recipes with similar meat/non-meat dishes that were supposed to match with the rest of the set menu. For people cooking for a family with meat-eaters and vegetarians, this doesn't really cut down on the work involved. I got a few good recipes, including Cucumber Lime Loved the idea of this book: that people can be flexibly vegetarian. I wish it was written for a more accessible audience, rather than foodies. I was expecting it to have recipes that worked with or without meat, but instead, it had recipes with similar meat/non-meat dishes that were supposed to match with the rest of the set menu. For people cooking for a family with meat-eaters and vegetarians, this doesn't really cut down on the work involved. I got a few good recipes, including Cucumber Lime Raita and Portobello Mushrooms with Bread Crumb Salsa.

  2. 5 out of 5

    maria

    i've only prepared one meal from this cookbook, but i can already tell it will soon become my culinary bible, and here is why: i made the entire dish by myself, and it was edible – dare i say, delicious – to others besides me. the writing is clear and compelling. i read it cover to cover in one sitting. also, the photography is amazing. almost makes me want to eat meat again. almost. **update: i've now made five things from this book, and it keeps getting better. my only minor complaint is that i've only prepared one meal from this cookbook, but i can already tell it will soon become my culinary bible, and here is why: i made the entire dish by myself, and it was edible – dare i say, delicious – to others besides me. the writing is clear and compelling. i read it cover to cover in one sitting. also, the photography is amazing. almost makes me want to eat meat again. almost. **update: i've now made five things from this book, and it keeps getting better. my only minor complaint is that he's a little too liberal with the lemon juice.

  3. 5 out of 5

    Jen

    The recipes in this book are grouped together into meals (as well as grouped by season), and there is a lot more work involved in most of them than I generally like to spend unless it is for a special meal - 3-4 different recipes in one evening? That's too much for me on a normal night. A lot of the recipes also have fancy, intimidating names, and lots of ingredients. I was really hoping for a more down-to-earth cookbook, but that is not what this is at all. I ended up only skimming most of the The recipes in this book are grouped together into meals (as well as grouped by season), and there is a lot more work involved in most of them than I generally like to spend unless it is for a special meal - 3-4 different recipes in one evening? That's too much for me on a normal night. A lot of the recipes also have fancy, intimidating names, and lots of ingredients. I was really hoping for a more down-to-earth cookbook, but that is not what this is at all. I ended up only skimming most of the book once I realized this.

  4. 5 out of 5

    Anastasia Tuckness

    I really loved the one thing I made from this book so far, the Asian beef and tofu noodle soup. It was a delicious way to enjoy lots of vegetables, along with a flavorful broth. I marked a few more recipes to make from this book, including some yummy looking lentil ones. Overall though, the book had quite a few fussy recipes, and a few fussy ingredients as well. Definitely worth checking out from the library, but not an everyday cookbook. I did find a few recipes in here that I've made from from I really loved the one thing I made from this book so far, the Asian beef and tofu noodle soup. It was a delicious way to enjoy lots of vegetables, along with a flavorful broth. I marked a few more recipes to make from this book, including some yummy looking lentil ones. Overall though, the book had quite a few fussy recipes, and a few fussy ingredients as well. Definitely worth checking out from the library, but not an everyday cookbook. I did find a few recipes in here that I've made from from him, that were published in other places. One was of butternut squash sage cream sauce lasagna, that's incredibly delicious but was so fussy I haven't made it again since. That probably is a good indicator of most of his recipes.

  5. 4 out of 5

    Caity

    This cookbook is really interesting and creative but not what I was expecting. I love the concept of having a meal where the recipes lend themselves to creating both a meat and vegetarian portion of the meal. I was however looking for more simple recipes and while these recipes sound interesting and there are many I'd like to try they fall more under the category of special occasion meals. That said if you like the concept and are looking for exciting meals I would recommend this cookbook.

  6. 4 out of 5

    Mary

    Good cookbook for those looking for recipes that make a full meal that please both veg and non-veg with the added benefit of not being complicated or demanding unusual ingredients or techniques with the exception possibly of kimchi and seaweed.Small sidebars explain ingredients or techniques like how to make mayonnaise or what is a ramp

  7. 5 out of 5

    Sugarrr

    This book is pretty and colorful but the recipes just are a bit complicated SOOO many ingredients and speciality things I don't have around all the time. I have not found even 1 recipe I would like to invest my time in and try. :( this one wasn't for me

  8. 4 out of 5

    Emily

    OK. Standard ideas-- when in doubt, tofu for the vegetarians.

  9. 4 out of 5

    Kimberly

    a book just like me! yay :) I choose to only eat veggies & seafood & this is the closest fitting cookbook to my way of eating. Berley is the former chef of vegan hotspot Angelica Kitchen in NYC, but he has never been vegan, or vegetarian for that matter. he does however enjoy fresh seasonal nutritious cuisine & his recipes demonstrate how we all can. Most recipes offer both a vegetarian version, as well as a meat or fish option. The flavors are amazing & eveything I have made has been satisfying a book just like me! yay :) I choose to only eat veggies & seafood & this is the closest fitting cookbook to my way of eating. Berley is the former chef of vegan hotspot Angelica Kitchen in NYC, but he has never been vegan, or vegetarian for that matter. he does however enjoy fresh seasonal nutritious cuisine & his recipes demonstrate how we all can. Most recipes offer both a vegetarian version, as well as a meat or fish option. The flavors are amazing & eveything I have made has been satisfying. I also love how it is organized by seasons, so you don't have to guess what is in-season now. Recipes usually come in the form of a full menu, but you can mix & match as you please. A super cookbook!

  10. 5 out of 5

    Felice

    Once again, I want to love this book - Peter is the hubby of this woman I know who, ok, whatever. Point is - this concept is perfect, the recipes, however, are a bit fussy. Kinda like the Greens cookbook. I live in nyc fer chrissakes, in a kitchen that's big enough to change your mind in, so peeling, then roasting over open flames, then singing la cucaracha in sign language while I heat the plates in the oven? ok. I'm a liar. I am happy and willing to try many more recipes in this book - the ones Once again, I want to love this book - Peter is the hubby of this woman I know who, ok, whatever. Point is - this concept is perfect, the recipes, however, are a bit fussy. Kinda like the Greens cookbook. I live in nyc fer chrissakes, in a kitchen that's big enough to change your mind in, so peeling, then roasting over open flames, then singing la cucaracha in sign language while I heat the plates in the oven? ok. I'm a liar. I am happy and willing to try many more recipes in this book - the ones I've tried have tasted good. Pour the wine (water/diet coke) and turn the page.

  11. 4 out of 5

    Acacia

    Peter Berley is truly gifted at crafting a do-able, sometimes deceptively simple, always tasty recipe. The results of following his recipes (difficult for this do-it-yourself-er who usually uses recipes as just a springboard to create her own sometimes fabulous, sometimes grotesque edibles) are very rewarding complex flavors & textures, and interesting seasonal ingredient combinations that should have been MY idea! Lovely, lovely, lovely. Peter Berley is truly gifted at crafting a do-able, sometimes deceptively simple, always tasty recipe. The results of following his recipes (difficult for this do-it-yourself-er who usually uses recipes as just a springboard to create her own sometimes fabulous, sometimes grotesque edibles) are very rewarding complex flavors & textures, and interesting seasonal ingredient combinations that should have been MY idea! Lovely, lovely, lovely.

  12. 4 out of 5

    Diana

    Being from a split household myself, I had great hopes for this book and its promise of meals to satisfy both. In my mind that meant meals you could cook and easily divide at a certain point. However, this book is more about making two separate dishes that share some commonalities in flavors. Ugh. Too much work for daily meals. There are some promising recipes that would be good for a fancy dinner; just nothing for your everyday dinners.

  13. 5 out of 5

    Robert Wright

    Enjoyable with many creative recipes. If there's one problem, it's too often trying to capture a "meat-like" experience in meat-free recipes. Celebrate vegetables! They are great with out trying to masquerade as something else or satisfy in a way meat does. One thing I do appreciate in its approach is that by being flexitarian, it doesn't come with the preachy tone of some vegan tracts. The emphasis is on food everyone can enjoy.

  14. 4 out of 5

    Dorothy

    A luscious cook book for anyone who prefers to cut down on the quantity of meat in their diet. His family is part meat eaters and part vegetarian, so he has crafted these divine recipes that you can keep vegetarian and yet add the meat some eaters crave. We really enjoyed the meals - I am thinking I will have to get this book from the library again . . . Highly recommended!

  15. 4 out of 5

    Linda S

    I really liked the idea of this book and I did find a couple recipes that will fit into my basic, uncomplicated cooking style. Unfortunately I thought most recipes were too fancy or fussy for my house. I also think there could've been more photos....I love cookbooks with lots of beautiful photos because it gives me a better idea of what the author had in mind and let's me compare my version.

  16. 5 out of 5

    Amy

    I wanted to love this cookbook because it sounds like exactly the way I want to cook however the recipes were pretty out there. I don't think there was a recipe in the book where I had even half the ingredients already in my house and I cook a lot of diverse things. Too bad. My quest for a cookbook like this continues.

  17. 5 out of 5

    Francine

    This is a very interesting cook book. It emphasizes cooking in season and features a menu and recipes for each of the four seasons. There are recipes for strict vegetarians and others who include meat and fish in their diet. . . hence the title. The photos are lovely and the recipes are approachable for most new and intermediate level cooks. Recommended.

  18. 4 out of 5

    Nancy Johnson

    I love this book. It's reignited my love for soy "meat" products and tofu. I'm a flexitarian and I'm proud of it! It provides a seasonal (I love) menus that can be changed easily from meat based to vegetarian and vice versa.

  19. 4 out of 5

    Crystal

    Just got this from the library, and I'm definitely going to have to buy it. It's set up seasonally, like his Fresh Food Fast book, and the recipes look great, with options for vegetarians and meat-eaters.

  20. 5 out of 5

    Courtney

    These recipes were too "fancy" for my taste. Or maybe I'm just too lazy to cook anything that requires 20 ingredients! I shouldn't have let Trav see I was reading this book; now his heart is broken he won't be having Pan-Seared Baby Lamb Chops anytime soon. Poor guy.

  21. 5 out of 5

    Kat

    Meat is no longer the center of the meal - but an accent if you choose to include meat. Simple recipes grouped for seasonal ingredients. Tonight's meal: rosemary chicken thighs, goat cheese frittata, garlic asparagus, and red onion marmalade. Yummy! Can't wait to try more of the recipes.

  22. 5 out of 5

    Rachel

    I really loved the idea of this cookbook/lifestyle because it's what I tend to eat, mostly veggies and whole grains with a little meat. I just wasn't that into the recipes like I thought I would be, though I did like how they divided the book into meat and meat-free versions of the same recipe.

  23. 5 out of 5

    les.deux.etoiles

    Great topic, good recipes...I picked and chose and enjoyed about 50%. Most recipes call for readily available ingredients (at least here in the Midwest). More phots would have been nice - as I enjoy good, well written cookbooks with plenty of photos to wet the appetite and mind.

  24. 4 out of 5

    Kat Lynch

    I love the organization by season, flexibility of recipes (for meat or non-meat eaters), and the guidance on process for each menu. The recipes are generally not of the "few ingredients, little effort" variety, but they are inventive and tasty.

  25. 4 out of 5

    Monique

    I think I could be a good flexitarian especially since some meat and fish is involved. These recipes seemed relatively simple and I believe would go over well with my meat grubbing family. I plan to use some of the soaking and seasoning techniques this week.

  26. 4 out of 5

    S

    641.5 BER

  27. 4 out of 5

    Justine

    Interesting cookbook with meat and meatless versions.

  28. 4 out of 5

    Katie

    All of the recipes seem really complicated...the pictures are beautiful, though.

  29. 4 out of 5

    Kathy

    This is the book with the green bean and quinoa salad with tofu. Great for adding vegetarian meals to the menu but still being able to please the meat eater.

  30. 4 out of 5

    Mandy

    Interesting concept, but I wasn't that taken by the actual recipes.

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