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

by Peter Berley, Zoe Singer, Quentin Bacon (Photographer)

A compilation of simple, stylish menus for meat lovers and strict vegetarians alike offers a series of convertible meals that can be prepared with a vegetable and/or meat protein, along with hearty vegetarian dishes to please even staunch carnivores and meals featuring fish, poultry, or meat with ample vegetable sides that can serve as main courses.

Genres: Cookbooks, Cooking, Food, Nonfiction, Reference

342 pages, Hardcover

First published June 11, 2007

Reviews

[Tamara · Rating 3 out of 5]

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.

[maria · Rating 5 out of 5]

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.

[Jen · Rating 2 out of 5]

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.

[Jeanette Durkin · Rating 4 out of 5]

Fantastic recipes and wonderful pictures!

There are so many wonderful sounding recipes in this book! I can't wait to try some! I really like how it is broken down into seasons!

[Anastasia Tuckness · Rating 3 out of 5]

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.

[Caity · Rating 3 out of 5]

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.

[Fiona · Rating 3 out of 5]

I was planning to buy this book to help out with meal planning at home where I have both vegetarian and meat-eaters to please, but I’m glad that I found this at the library first. I had hoped there would be great every day ideas, but these are a little too fancy for our tastes, with (what felt like) a lot of duck and lamb recipes. I’m sure the recipes are delicious, many look restaurant worthy, but it’s not really what we are looking for.

[Mary · Rating 3 out of 5]

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

[Billie Alexander · Rating 5 out of 5]

Absolutely fantastic. Weeknight cookbook? No. But it's a great cookbook if you either have 1.) Time or 2.) Are cooking for guests. Ingredients are all simple and easy to find. Recipes aren't complicated just time consuming but worth it. The veg alternatives are why I got this book and were ideal to my dietary needs.

[Sugarrr · Rating 1 out of 5]

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

[Emily D · Rating 3 out of 5]

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

[Brooke · Rating 4 out of 5]

28: 2023
This one I will be purchasing. I like how it's presented in menu format, lots of great photos, and gives me an approachable entre to some slightly unfamiliar ingredients.

[Daniel Arrasmith · Rating 4 out of 5]

Some pretty good recipes and pretty simple to make. I like the book!

[Kimberly · Rating 5 out of 5]

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!

[Felice · Rating 3 out of 5]

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.

[Acacia · Rating 5 out of 5]

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.

[Diana · Rating 2 out of 5]

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.

[Robert Wright · Rating 4 out of 5]

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.

[Dorothy · Rating 5 out of 5]

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!

[Linda S · Rating 3 out of 5]

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.

[Amy · Rating 2 out of 5]

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.

[Francine Apollo]

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.

[Nancy Johnson · Rating 5 out of 5]

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.

[Crystal · Rating 5 out of 5]

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.

[Courtney · Rating 2 out of 5]

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.

[Kat · Rating 5 out of 5]

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.

[Rachel · Rating 3 out of 5]

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.

[les.deux.etoiles · Rating 3 out of 5]

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.

[Kat Lynch · Rating 4 out of 5]

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.

[Monique · Rating 4 out of 5]

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.