The Vegetable Butcher: Master the Art of Prepping, Slicing, Dicing, and Cooking Vegetables from Artichokes to Zucchini
| Author | : | |
| Rating | : | 4.25 (873 Votes) |
| Asin | : | 1523501162 |
| Format Type | : | paperback |
| Number of Pages | : | 352 Pages |
| Publish Date | : | 2013-10-05 |
| Language | : | English |
DESCRIPTION:
Culinary_Cam said Prominent Place in My Kitchen. The Vegetable Butcher by Cara Mangini intrigued me as soon as I heard the title: The Vegetable Butcher. That seemed a little silly. Do we really butcher vegetables?! But, I was instantly interested in reading it and bought it sight unseen. So, I guess it wasn't so silly after all.This book is a fantastic resource for vegetable veterans and those who are just getting acquainted with produce. She provides a visual guide to cutting vegetables, showing you how to cut matchsticks from co. "Fabulous addition to any cookbook collection" according to Cookbookworm. This will be a fabulous addition to your cookbook collection, whether you're an omnivore, vegetarian or vegan. Cara Mangini does an excellent job explaining how to expertly handle a variety of common and less typical vegetables (e.g., cardoons, fiddlehead ferns and scorzonera). Each chapter lucidly outlines best seasons for buying a selected veggie, ingredients to accentuate its flavor and taste, varieties to try and storage tips. What Cara Mangini terms "butchery essentials" for ea. One of my favorite cookbooks EVER Hairrocks This book is life changing. It is beautiful, number one. The recipes are so good (check out the carrot/pine nut dip, YUM) The way she illustrates how to take care of each vegetable is stunning and so easy to follow. I am such an Internet recipe finder that I never really see the need for a physical cookbook, but this is total worth it and it is a hard cover that is under 20$. If you like veggies and want to understand them better, get this BOOK!!!
An A-to-Z veggie primer, where the craft of butchery meets the pleasure of garden-fresh vegetables. A beautiful and practical book, packed with how-to prep info (and step-by-step photos) and more than 100 modern, exciting recipes featuring vegetables at the center of the plate. Winner of an IACP Award and a James Beard Award finalist.
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. 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