Good Greens | The New Yorker

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…

saved by

• Jaclyn

related reading

• The Semi-Fictional Book That Transformed the Culinary Worldnewyorker.com
• Veganism and Moral Intuitions - by Simon Sarrismap.simonsarris.com
• How Recipes Became ‘Garlicky,’ ‘Lemony,’ and ‘Brothy’ | Eatereater.com
• The Pleasures of Eatingemergencemagazine.org
• Why Building a Sustainable Food Supply Chain Means Ending Factory Farming | Eatereater.com
• The Vegan and Vegetarian Asian Cookbook Trend Is Full of Potential | Eatereater.com
• An Animal's Place - Michael Pollanmichaelpollan.com
• On Veganismaliciakennedy.news
• “Don’t Eat Before Reading This,” by Anthony Bourdain | The New Yorkernewyorker.com
• The Origins of Fake Meat Are Rooted in Chinese Cookingvice.com
• On Selling a Lifestylealiciakennedy.news
• Eating Meat and Eating Peopler.jordan.im