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


Overview - 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.
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More About The Vegetable Butcher by Cara Mangini
 
 
 
Overview
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.

 
Details
  • ISBN-13: 9780761180524
  • ISBN-10: 0761180524
  • Publisher: Workman Publishing
  • Publish Date: April 2016
  • Page Count: 352
  • Dimensions: 10.1 x 8.3 x 1.1 inches
  • Shipping Weight: 2.8 pounds


Related Categories

Books > Cooking > Specific Ingredients - Vegetables
Books > Cooking > Vegetarian
Books > Cooking > Methods - General

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2015-11-16
  • Reviewer: Staff

Mangini, a professional chef with a penchant for vegetables, spent time in restaurants around the country before settling in Columbus, Ohio, to open her own produce stand. In some ways this gig is similar to her previous job as a vegetable butcher at N.Y.C.s Eataly, where she often showed foodies how to select, clean, and prepare all manner of vegetables. Here, she generously shares that knowledge in book form, giving readers the rundown on more than 50 of the most common vegetables. 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 without looking like youve committed murder (gloves are recommended again, along with an apron). Recipes for each vegetable open with the standardsguacamole, tomato sauce, sautéed kale and mustard greens, roasted Brussels sprouts, and so onbut there are inventive riffs as well: mashed maple rutabagas; escarole and mushroom rice bundles with lemon and browned Parmesan and jicama; and grapefruit salad with sweet soy dressing. Readers well-versed in vegetables and their various qualities may find the book a bit of a letdown (there are few revelations), but those faced with a bounty of eggplant or searching for a reference will find plenty of useful information. (Mar.)

 
BookPage Reviews

Cooking: Turn up the taste

Sara Moulton, chef, cookbook author, food writer and popular TV personality, happily admits that she’s spent long years in the cooking trenches. She knows her stuff and knows how to pass on that know-how. And that’s exactly what she does in Home Cooking 101: How to Make Everything Taste Better, a master class in maximizing flavor for cooks of every caliber. The recipes, more than 150, focus on everyday dinners (a Moulton spécialité), and each one subtly demonstrates a tip or method that will up the taste quotient of the dish and the confidence of the cook. While you’re sharpening your sense of taste under Moulton’s tutelage, you can sample some of her super supper suggestions: a meal-in-itself soup or salad; “quick & quicker” entrees (Salmon Baked in a Bag with Citrus, Olives and Chiles); one-pan wonders (Barley with Clam Sauce); vegetarian and vegan options; slightly more complicated dishes for special meals (Baked Arctic Char with Chermoula); a slew of savory sides and “ridiculously easy” sweets. Step-by-step photos, visits with guest chefs and “genius tips” all add shine to this sensational seminar.

SLICE ’N’ DICE
Butcher and vegetable are two words that usually don’t go together. But the publication of Cara Mangini’s The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini radically changes all that. Though she comes from a long line of traditional butchers and probably has a gene for knife skills, Mangini prefers to cut “steaks” from cauliflower; veggie education (vegecation?) is her true calling. Mangini offers the must-know basics, including Butchery Essentials, Favorite Cooking Methods, cleaning, prepping, selection and storage info for more than 50 vegetables, a repertoire of more than 100 rewarding, flexible recipes, 250 step-by-step photos, plus her unique “Butcher Notes” highlighting vegetable-specific tips, tricks, substitutions and answers to prep problems. Get ready, get set, catch Mangini’s plant-based enthusiasm! Spring is here, and summer, with its lavish abundance, green markets and CSAs, is close behind. 

TOP PICK IN COOKBOOKS
Francine Bryson, the down-home diva and proud redneck who shared her Southern baking secrets in her debut cookbook, is back. Country Cooking from a Redneck Kitchen serves up the thoroughly Southern recipes (125 in all) that she grew up with—the go-to dishes that her mother and grandmothers cooked that stay with you through a hard day’s work and more than suffice when company’s coming or you’re expecting a visit from the preacher. They’re all here, all spiced with Bryson’s sassy charm, from Redneck What-nots (the little somethings to keep you going as you chat, like Deviled Ham Dip and Cornbread Salad), Bourbon and Coke Wings, burgers and backyard BBQ, her great-granny’s Squirrel Pot Pie, Daddy’s Church Gathering Chili, velvety Creamed Corn, Sweet Potato Biscuits, Peachy Praline Pie and Upside-Down Apple Bacon Pie.

 

This article was originally published in the March 2016 issue of BookPage. Download the entire issue for the Kindle or Nook.

 
BAM Customer Reviews