I got a call last night to do a last minute author gig. I was asked to meet former chef of New York City’s renowned vegetarian restaurant “Angelica Kitchen” at the airport and take him and his wife to an interview. His latest cookbook, “The Flexitarian Table“, was the reason I decided to say yes to an early morning airport pick-up. You see, my twenty four year old daughter turned Vegan last year…and since then, weekend family meals have become more challenging. What I like about this cookbook is the fact that the author is “walking the talk” as they say. He and his wife Meggan call themselves “flexitarians” a combination of the words “flexible” and “vegetarian”. Their older daughter Kayla is strict vegetarian. Their second daughter Emma insists on lots of vegetables but likes chicken, fish or meat too. Many of the recipes are “convertible”. One can prepare a vegetarian and a meat version simultaneously without a lot of extra trouble. For example “Crispy Pressed Chicken/Tofu with Garlic and Mint” or how about “White Beans/Shrimp with Brown Butter and Tons of Herbs”. If you have a vegan/vegetarian member in your family….this cookbook could be your time/life saver.