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

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.

From the Publisher Add to Cart Add to Cart Add to Cart Add to Cart Add to Cart Add to Cart Customer Reviews 4.8 out of 5 stars 10,028 4.6 out of 5 stars 6,652 4.6 out of 5 stars 146 4.5 out of 5 stars 2,984 4.4 out of 5 stars 2,208 4.4 out of 5 stars 63 Price $15.73$15.73 $8.29$8.29 $18.69$18.69 $8.83$8.83 $9.69$9.69 $17.48$17.48 How to smoke everything, from appetizers to desserts! A complete, step-by-step guide to mastering the art and craft of smoking, plus 100 recipes—every one a game-changer –for smoked food that roars off your plate with flavor. With little skill, surprisingly few ingredients, and even the most unsophisticated of ice-cream makers, you can make the scrumptious ice creams that have made Ben & Jerry's an American legend. Award-winning author and instructor Raghavan Iyer explores the origin of curry across the globe with 50 recipes in this illustrated cookbook about the simmering, scrumptious history and lore of a globally beloved dish.​ When you’re in prison, a little money in the commissary can mean the difference between a life of flavorless misery and the pleasure of re-creating a taste of childhood. And it starts with Ramen. By showing that kitchen skill, and not budget, is the key to great food, Good and Cheap will help you eat well—really well—on the strictest of budgets. The IACP Award–winning author of The Vegetable Butcher presents simple lessons and 100 recipes that put irresistible, vegetable-forward dishes in every home cook’s everyday rotation.
Publisher ‏ : ‎ Workman Publishing Company; Illustrated edition (April 19, 2016)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 352 pages
ISBN-10 ‏ : ‎ 0761180524
ISBN-13 ‏ : ‎ 978-0761180524
Item Weight ‏ : ‎ 2.78 pounds
Dimensions ‏ : ‎ 8.25 x 1 x 10.25 inches