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The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini
Cara Mangini
€ 38.99
€ 26.76
FREE Delivery in Ireland
Description for The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini
Hardcover. The Vegetable Butcher is the fresh, inspiring, and essential guide that demystifies the world of vegetables. This is a complete vegetable education, from what to look for at the market to how to make vegetables the centre of truly distinctive dishes. Over 100 recipes, all vegetarian, celebrate the soul-satisfying flavour of each vegetable. Num Pages: 352 pages, full colour step by step photographs. BIC Classification: WBJ. Category: (G) General (US: Trade). Dimension: 213 x 262 x 25. Weight in Grams: 1276.
Marrying the art of butchery with the joy of gorgeous seasonal produce, The Vegetable Butcher is the fresh, inspiring, and essential guide that demystifies the world of vegetables, from exotic crosnes and gnarly celeriac to the amazingly versatile everyday potato. It's the book that shows exactly how to prepare an artichoke-plus peel a tomato, chiffonade kale, slice kohlrabi into carpaccio, break down a butternut squash, and cut a cauliflower into steaks. This is a complete vegetable education, from what to look for at the market to how to make vegetables the centre of truly distinctive dishes. Over 100 recipes, all vegetarian (and all extraordinarily luscious), celebrate the soul-satisfying flavour of each vegetable: Orange- Shallot Fiddlehead Ferns and Ricotta Crostini; a summery Zucchini, Sweet Corn, and Basil Penne with Pine Nuts and Mozzarella; Cauliflower and Caramelized Fennel Soup; a Parsnip-Ginger Layer Cake with Burnt-Buttercream Frosting to sweeten a winter meal. Vegetables are modern, sexy, and outrageously delicious. And now, completely knowable, too.
Product Details
Publisher
Workman Publishing Company
Format
Hardback
Publication date
2016
Condition
New
Weight
1276g
Number of Pages
352
Place of Publication
New York, United States
ISBN
9780761180524
SKU
V9780761180524
Shipping Time
Usually ships in 5 to 9 working days
Ref
99-10
About Cara Mangini
CARA MANGINI was the first official vegetable butcher at Eataly in New York City. She is the owner and executive chef of Little Eater, a produce-inspired restaurant named by the Washington Post as one of the 50 best places in the world to eat your vegetables, and Little Eater Produce and Provisions, an associated local and artisanal foods boutique, in Columbus, Ohio, where she lives with her family.
Reviews for The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini
The book is loaded with photos and is smartly designed. Readers will come away with plenty of new techniques and tips for breaking down artichokes, conquering the fear of prepping nettles (gloves, tongs, and kitchen shears are a must) in order to prepare nettle pesto and ricotta crostini, and prepping beets.
Publishers Weekly For cooks flummoxed by fava beans or perplexed by purslane, Mangini (once a vegetable butcher at Eataly, an Italian marketplace in New York City) demonstrates the essentials of cutting and preparing more than 50 kinds of vegetables and herbs...Blending practical aspects found in such manuals as Jacque Pepin's New Complete Techniques with the varied recipes familiar to titles such as Michael Anthony's V Is for Vegetables, Mangini's debut will augment most vegetable cooking collections.
Library Journal People get so flustered by vegetables that I think it's best to start with the basics, and The Vegetable Butcher is a butchery bible and vegetable boot camp all in one. If you ever wanted to know how to slaughter a squash or eviscerate an eggplant, here's where you start.
Amanda Cohen, chef and owner of Dirt Candy With step-by-step butchering instructions and a bunch of tasty recipes, The Vegetable Butcher demystifies a cornucopia of vegetables, including up-till-now esoteric ones like cardoons, crosnes, and stinging nettles. Hooray, more vegetables to play with!
Sara Moulton, TV host and author of Home Cooking 101 When things are done properly, they get easier. In The Vegetable Butcher, Cara Mangini shares simple recipes that highlight a vegetable's flavor, but more importantly, teaches you the proper...way to slice, dice, and julienne it.
Epicurious Chef Cara Mangini's forthcoming book, The Vegetable Butcher, is nothing short of a veg-o-pedia. It's packed with tips for buying the best stuff, plus a haul of killer recipes and step-by-step instructions for slicing and dicing everything from artichokes to zucchini.
Dr. Oz THE GOOD LIFE For someone new to cooking, this book will become a well-worn reference, while seasoned cooks may benefit from pieces on lesser-known produce, like crosnes and cardoons. All can enjoy the 150 recipes (mostly savory, but some sweet), which include some surprising yet effective cooking methods and intriguing flavor pairings.
Fine Cooking While most Americans view preparing produce as a tedious chores
and a barrier to cooking veggie-heavy meals
chef Cara Mangini, who comes from a family of meat butchers, sees it as a pleasure. In her new book The Vegetable Butcher, Mangini shares the knife skills needed to break down a whole garden of vegetables efficiently enough for a weeknight dinner.
TIME magazine If you love vegetables, this book is a must-have!
Dorie Greenspan An encyclopedic guide to vegetables ... full of revelations.
The Washington Post It is THE guide for selecting, preparing, slicing, dicing and, of course, cooking all things vegetable.
The Chicago Tribune
Publishers Weekly For cooks flummoxed by fava beans or perplexed by purslane, Mangini (once a vegetable butcher at Eataly, an Italian marketplace in New York City) demonstrates the essentials of cutting and preparing more than 50 kinds of vegetables and herbs...Blending practical aspects found in such manuals as Jacque Pepin's New Complete Techniques with the varied recipes familiar to titles such as Michael Anthony's V Is for Vegetables, Mangini's debut will augment most vegetable cooking collections.
Library Journal People get so flustered by vegetables that I think it's best to start with the basics, and The Vegetable Butcher is a butchery bible and vegetable boot camp all in one. If you ever wanted to know how to slaughter a squash or eviscerate an eggplant, here's where you start.
Amanda Cohen, chef and owner of Dirt Candy With step-by-step butchering instructions and a bunch of tasty recipes, The Vegetable Butcher demystifies a cornucopia of vegetables, including up-till-now esoteric ones like cardoons, crosnes, and stinging nettles. Hooray, more vegetables to play with!
Sara Moulton, TV host and author of Home Cooking 101 When things are done properly, they get easier. In The Vegetable Butcher, Cara Mangini shares simple recipes that highlight a vegetable's flavor, but more importantly, teaches you the proper...way to slice, dice, and julienne it.
Epicurious Chef Cara Mangini's forthcoming book, The Vegetable Butcher, is nothing short of a veg-o-pedia. It's packed with tips for buying the best stuff, plus a haul of killer recipes and step-by-step instructions for slicing and dicing everything from artichokes to zucchini.
Dr. Oz THE GOOD LIFE For someone new to cooking, this book will become a well-worn reference, while seasoned cooks may benefit from pieces on lesser-known produce, like crosnes and cardoons. All can enjoy the 150 recipes (mostly savory, but some sweet), which include some surprising yet effective cooking methods and intriguing flavor pairings.
Fine Cooking While most Americans view preparing produce as a tedious chores
and a barrier to cooking veggie-heavy meals
chef Cara Mangini, who comes from a family of meat butchers, sees it as a pleasure. In her new book The Vegetable Butcher, Mangini shares the knife skills needed to break down a whole garden of vegetables efficiently enough for a weeknight dinner.
TIME magazine If you love vegetables, this book is a must-have!
Dorie Greenspan An encyclopedic guide to vegetables ... full of revelations.
The Washington Post It is THE guide for selecting, preparing, slicing, dicing and, of course, cooking all things vegetable.
The Chicago Tribune