The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini

By Cara Mangini

Book Overview

A root-to-leaf guide to vegetable butchery, with 150 recipes. Winner, IACP Cookbook Awards for Single Subject and People's Choice. Applying the skills of butchery to the unique anatomy of vegetables--leafy, lumpy, stalky, gnarly, thin-skinned, or softly yielding--Cara Mangini shows, slice by slice, how to break down more than 100 vegetables for their very best use in the kitchen. Here's how to peel a tomato, butcher a butternut squash, cut cauliflower steaks, and chiffonade kale. How to find the tender, meaty heart of an artichoke and transform satellite-shaped kohlrabi into paper-thin rounds, to be served as a refreshing carpaccio. And then, more than 150 recipes that will forever change the dutiful notion of "eat your veggies"--Grilled Asparagus, Taleggio, and Fried Egg Panini in the spring; summery Zucchini, Sweet Corn, and Basil Penne with Pine Nuts and Mozzarella; and Parsnip-Ginger Layer Cake with Browned Buttercream Frosting to sweeten a winter meal. Plus everything else you need to know to enjoy modern, sexy, and extraordinarily delicious vegetables--and make the the center of the meal.

• Format: Hardcover
• Language: English
• ISBN: 0761180524
• ISBN13: 9780761180524
• Release Date: April 2016
• Publisher: Workman Publishing
• Length: 352 Pages
• Weight: 2.80 lbs.
• Dimensions: 1.1" x 8.3" x 10.1"