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