Peter Berley - The Flexitarian Table: Inspired, Flexible Meals for Vegetarians, Meat Lovers, and Everyone inBetween

First Id like to thank my parents: my dad, for giving my mom the Baldwin baby grand that now sits in my home like a giant ebony stove, and my mother, for the music she made and the dishes she cooked.

To my teachers: the Reverend Gary Davis, Lennie Tristano, Connie Crothers, and Warne Marsh. And to my heroes: Lester Young, Charlie Parker, and J. S. Bach.

When I am burned out on cooking, I play, and when I am tired of playing, I cook. Without music, this book would not exist.

To my spirited agent, Janis Donnaud, the wise, stalwart guide who plunged decisively into the stormy seas of ideas and publishing and steered me to safety.

To Melissa Clark, who coauthored my first books and without whom I would never have had the opportunity to meet Zoe Singer.

Zoe, it has been an absolute joy tasting and writing this book with you. You understood me from the get-go and found sweet ways to express my feelings and thoughts about food, cooking, and menus when words failed mewhich was most of the time.

To Rux Martin, my editor. Your belief in The Flexitarian Table has put wind in my sails and fire under my pots, and your fine eye for detail has made this book shine.

To Quentin Bacon, cool as a cucumber, master of light, you make me want to eat every photo. You have changed the way I see food forever.

To my radiant, extraordinary friend and designer Michelle Ishay: not only have you cheered me all the way to the finish line, you have changed the way I think about my craft.

To Kris Tobiassen, your warm, passionate, intelligent design is a dream come true.

To my new friend Jim Peterson, who should be as famous for his kind, generous spirit as for his extraordinary cookbooks. Thanks for coming through for me with your props when I was in serious weeds.

To my students at the Natural Gourmet Institute for Food and Health and the Institute of Culinary Education. To Judith Friedman and Jenny Mathau, Liz Young, and Rick Smilow, for running fine institutions that provide an extraordinary opportunity for me to share my passion for food and cooking.

To Brooke and Dan Neidich, my dream clients. Over the past seven years, my cooking has deepened and matured chez Neidich. My time in your kitchen has inspired huge chunks of this book, as Ive cooked from local farms and fishermen for your wonderful family and friends. You have impeccable taste, a passion for excellence, enthusiasm to burn, and awesome digs. Thank you for kindly opening your home to our crew for the photo sessions.

To the Neidich staff, Imelda, Dulse, Menchu, and Elba, for making me feel like its all a magic carpet ride.

To my tireless soulmate in the mad world of catering, Sista Sui Lan Chan, who has seen me through thick and thin and who lent her unwavering culinary support and sharp eye to the photo sessions.

To Paul Vandewoude and Miette Culinary Studio, for such a cozy and inspiring kitchen to cook and create in.

To the incredible folks at Houghton Mifflin, Anne Chalmers, Michaela Sullivan, Mimi Assad, and Deb DeLosa, and to Judith Sutton and Jacinta Monniere, for all your hard work.

To my daughters, Kayla Jo and Emma Jean. Kayla, thank you for graciously tackling endless mounds of pots and pans and tasting your way through the recipes. Your enthusiasm and encouragement are pure sunshine.

To Emma, your curiosity about all things food and your sensitive palate and healthy appetite make cooking a joy for me.

And to Meggan, angel, partner, love of my life.