Quite a bit of buzz around Peter Berley's The Flexitarian Table. It is in line for cookbook of the month, and there are some promising sounding things in it. Now, I love meat and bacon and all that, but we also do enjoy tofu (we had fresh silken tofu custard in Japan, oh wow) so I thought this might be an interesting book. I picked it up at Borders and could not resist, so there will be some upcoming adventures with this book, first up will likely be tofu cooked with butter, garlic & wine. Stay tuned!