The Vegetable Butcher

How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini

Nonfiction, Food & Drink, Vegetables & Salads, Vegetarian, Reference
Cover of the book The Vegetable Butcher by Cara Mangini, Workman Publishing Company
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Author: Cara Mangini ISBN: 9780761184263
Publisher: Workman Publishing Company Publication: April 19, 2016
Imprint: Workman Publishing Company Language: English
Author: Cara Mangini
ISBN: 9780761184263
Publisher: Workman Publishing Company
Publication: April 19, 2016
Imprint: Workman Publishing Company
Language: English

Winner, IACP Cookbook Awards for Single Subject and People's Choice.

The skills of butchery meet the world of fresh produce in this essential, inspiring guide that demystifies the world of vegetables.

In step-by-step photographs, “vegetable butcher” Cara Mangini shows how to break down a butternut squash, cut a cauliflower into steaks, peel a tomato properly, chiffonade kale, turn carrots into coins and parsnips into matchsticks, and find the meaty heart of an artichoke.

Additionally, more than 150 original, simple recipes put vegetables front and center, from a Kohlrabi Carpaccio to Zucchini, Sweet Corn, and Basil Penne, to a Parsnip-Ginger Layer Cake to sweeten a winter meal. It’s everything you need to know to get the best out of modern, sexy, and extraordinarily delicious vegetables.
 

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Winner, IACP Cookbook Awards for Single Subject and People's Choice.

The skills of butchery meet the world of fresh produce in this essential, inspiring guide that demystifies the world of vegetables.

In step-by-step photographs, “vegetable butcher” Cara Mangini shows how to break down a butternut squash, cut a cauliflower into steaks, peel a tomato properly, chiffonade kale, turn carrots into coins and parsnips into matchsticks, and find the meaty heart of an artichoke.

Additionally, more than 150 original, simple recipes put vegetables front and center, from a Kohlrabi Carpaccio to Zucchini, Sweet Corn, and Basil Penne, to a Parsnip-Ginger Layer Cake to sweeten a winter meal. It’s everything you need to know to get the best out of modern, sexy, and extraordinarily delicious vegetables.
 

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