Now inebook for the first time, stylish, seasonal menus to satisfy vegetarians and nonvegetarians simultaneously, by a winner of the James Beard Award and the IACP Award. Today, more people than ever before are choosing to eat sustainably,electing to havevegetarian mealsmuch of the time butsometimes small amounts of fish, chicken, and, more rarely, red meat. Theyre known as flexitarians, a c…