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Good Greens | The New Yorker

newyorker.com · 4,304 words · saved by 1 readers

Vegetarian cookbooks for carnivores.

Chefs are rapidly turning vegetables into the cash cow of the cookbook trade.Illustration by Serge Bloch Three years ago, I retired the chili party that I used to give in Italy at the end of August. This was a shame, because I liked my party, and thought that the chili made a nice reprieve from the ubiquitous barbecues of summer. Two of the twenty-four regulars at my party were vegetarians—one reluctantly, under a doctor’s orders. A doable number, it seemed to me: for years, I put out a bowl of pasta al pesto just for them. Then, from one chili party to the next, everything changed. Seven…

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