The craft of butchery meets the pleasure of garden fresh vegetables in this A to Z veggie primer packed with how to prep info (with step by step photographs) and more than 100 modern, exciting recipes featuring vegetables at the centre of the plate.
Cara Mangini was Eataly's first official Vegetable Butcher; she is now the executive chef and owner of littleEATERY and littleEATER salads in Columbus, OH, and writes the "Vegetable Butcher" column for TheKitchn.com. Cara has a culinary arts degree from the National Gourmet Institute in New York City, and has partnered with acclaimed chefs and cookbook authors, working at the James Beard House and as a sous chef at New York's Culinary Loft. Before her pursuits in food, Cara attended the Medill School of Journalism at Northwestern University, and wrote about fashion for the Chicago Tribune and travel for Conde Nast Traveler. She spent nearly 10 years as an executive in the New York beauty and fashion industry.
“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
“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
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