Bridge the Meat/Non-Meat Gap with Peter Berley's Flexitarian Cookbook Now in Paperback

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All photos: © Quentin Bacon, reproduced by permission of Houghton Mifflin Harcourt.

Publishers love to send us cookbooks here at Fork in the Road, and often those books come straight from the chefs at some of New York's best restaurants. So we decided to share the love, and each week, we'll feature a new book, a recipe, and a few thoughts on cooking from the authors. Check back every Tuesday for a new book.

The Flexitarian Table (Paperback)
By Peter Berley, 304 pages, Houghton Mifflin Harcourt, $19.95

To Peter Berley, "flexitarianism" is really about being a good omnivore. He didn't coin the term, but since publishing his seminal veg-friendly cookbook, The Flexitarian Table, in 2007, he's been carrying the term around like a happy, if sometimes pesky, monkey. "Flexitarian isn't my word," the author says. "I read that word, and I was like, 'Yeah, that's kind of what I've been doing,' and people ask me all the time, 'Are you a flexitarian,' and I'm like, 'Well, yeah. I'm a flexible person.' I'm flexible. I'm really into the world; I'm into eating everything; that's what keeps me happy and alive. Does that make me a flexitarian? I guess."

Berley has made a career of cooking and writing about plant-based foods. He helmed the burners at vegan favorite Angelica Kitchen (300 East 12th Street, 212-228-2909) for years, before moving on to the (dearly departed) Culinary Loft. Now you can catch him at the North Fork Kitchen and Garden on Long Island, where he teaches gardening and cooking workshops and classes.

He's also working on an exciting new project on the Lower East Side, so look out for that in the coming months, and we'll post more details as soon as we have them... But first, a few words on Flexitarian, which comes out in paperback today and offers exciting, thoughtful menus that transcend the age-old animal question of carnivore versus herbivore.

Click to the next page for Berley's thoughts on the weight of food, ABC Kitchen, and taking vegetarians seriously.



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