The Vegetable Butcher [hc]
How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini
By Cara Mangini [Ohio]
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 extraordinarily delicious vegetables. 352 pages
"... she generously shares [her] 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..." -Publishers Weekly
April 19, 2016
2017 International Association of Culinary Professionals (IACP): People's Choice Winner
2017 International Association of Culinary Professionals (IACP): Single Subject Winner
2017 James Beard Foundation Book Awards Finalist: Vegetable Cooking
2017 Southern Living: The 100 Best Cookbooks of All Time