{"product_id":"the-vegetable-butcher-how-to-select-prep-slice-dice-and-masterfully-cook-vegetables-from-artichokes-to-zucchini","title":"The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Published simultaneously in Canada by Thomas Allen \u0026amp; Son Limited\"--Title page verso.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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.\" -- \n\u003ci\u003ePublishers Weekly\u003c\/i\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e \"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.\" -- \n\u003ci\u003eLibrary Journal\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e \"People get so flustered by vegetables that I think it's best to start with the basics, and \n\u003ci\u003eThe Vegetable Butcher\u003c\/i\u003e 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 \n\u003cp\u003e\u003c\/p\u003e \"With step-by-step butchering instructions and a bunch of tasty recipes, \n\u003ci\u003eThe Vegetable Butcher\u003c\/i\u003e 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 \n\u003ci\u003eHome Cooking 101 \u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e \"When things are done properly, they get easier. In \n\u003ci\u003eThe Vegetable Butcher\u003c\/i\u003e, 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.\" -- \n\u003ci\u003eEpicurious\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e \"Chef Cara Mangini's forthcoming book, \n\u003ci\u003eThe Vegetable Butcher\u003c\/i\u003e, 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.\" -- \n\u003ci\u003eDr. Oz THE GOOD LIFE\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e \"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.\" -- \n\u003ci\u003eFine Cooking\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e \"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 \n\u003ci\u003eThe Vegetable Butcher\u003c\/i\u003e, Mangini shares the knife skills needed to break down a whole garden of vegetables efficiently enough for a weeknight dinner.\" -- \n\u003ci\u003eTIME\u003c\/i\u003e magazine \n\u003cp\u003e\u003c\/p\u003e \"If you love vegetables, this book is a must-have!\" --Dorie Greenspan \n\u003cp\u003e\u003c\/p\u003e \"An encyclopedic guide to vegetables ... full of revelations.\" -- \n\u003ci\u003eThe Washington Post\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e \"It is THE guide for selecting, preparing, slicing, dicing and, of course, cooking all things vegetable.\" -- \n\u003ci\u003eThe Chicago Tribune\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eCONTENTS\u003c\/b\u003e\n\u003cbr\u003e A Note from Your Vegetable Butcher 1 \n\u003cbr\u003e Butchery Basics 4 \n\u003cbr\u003e (Selection. Storage. Washing. Cutting Board. Equipment. Tools. Basic Cuts) \n\u003cbr\u003e A Visual Guide to Basic Cuts 12 \n\u003cbr\u003e Pantry Support 17 \n\u003cbr\u003e The Vegetables \n\u003cbr\u003e Artichokes 22 \n\u003cbr\u003e Arugula and Mizuna 32 \n\u003cbr\u003e Asparagus 34 \n\u003cbr\u003e Avocados 41 \n\u003cbr\u003e Beets 46 \n\u003cbr\u003e Bok Choy 54 \n\u003cbr\u003e Broccoli and Broccolini 58 \n\u003cbr\u003e Broccoli Rabe 64 \n\u003cbr\u003e Brussels Sprouts 69 \n\u003cbr\u003e Cabbage 76 \n\u003cbr\u003e Cardoons 79 \n\u003cbr\u003e Carrots 83 \n\u003cbr\u003e Cauliflower and Romanesco 88 \n\u003cbr\u003e Celery 96 \n\u003cbr\u003e Celery Root 100 \n\u003cbr\u003e Chicories and Endives 106 \n\u003cbr\u003e Collard and Other Hearty Greens (Kale, Mustard Greens, Swiss Chard) 114 \n\u003cbr\u003e Corn 128 \n\u003cbr\u003e Crosnes 135 \n\u003cbr\u003e Cucumbers 138 \n\u003cbr\u003e Eggplant 141 \n\u003cbr\u003e Fava Beans and Cranberry Beans 150 \n\u003cbr\u003e Fennel 155 \n\u003cbr\u003e Fiddlehead Ferns 161 \n\u003cbr\u003e Garlic 164 \n\u003cbr\u003e Ginger 168 \n\u003cbr\u003e Green Beans 171 \n\u003cbr\u003e Herbs (Basil, Chervil, Chives, Cilantro, Dill, Marjoram, Mint, Oregano, Parsley, Rosemary, Sage, Tarragon, Thyme) 175 \n\u003cbr\u003e Jicama 181 \n\u003cbr\u003e Kohlrabi 185 \n\u003cbr\u003e Leeks 191 \n\u003cbr\u003e Lettuce 196 \n\u003cbr\u003e Mushrooms 200 \n\u003cbr\u003e Nettles 210 \n\u003cbr\u003e Okra 214 \n\u003cbr\u003e Onions 219 \n\u003cbr\u003e Parsnips 227 \n\u003cbr\u003e Peas and Edible Pod Peas 233 \n\u003cbr\u003e Peppers 238 \n\u003cbr\u003e Potatoes 245 \n\u003cbr\u003e Radishes 252 \n\u003cbr\u003e Rhubarb 259 \n\u003cbr\u003e Rutabaga 263 \n\u003cbr\u003e Salsify and Scorzonera 268 \n\u003cbr\u003e Spinach 273 \n\u003cbr\u003e Sunchokes 279 \n\u003cbr\u003e Sweet Potatoes 283 \n\u003cbr\u003e Tomatillos 291 \n\u003cbr\u003e Tomatoes 294 \n\u003cbr\u003e Turnips 305 \n\u003cbr\u003e Wild Greens (Amaranth, Dandelion Greens, Lamb's-Quarters, Orach, Purslane, Sorrel, Watercress) 310 \n\u003cbr\u003e Winter Squash 314 \n\u003cbr\u003e Zucchini and Summer Squash 327 \n\u003cbr\u003e Conversion Tables 336 \n\u003cbr\u003e Recipes by Season 337 \n\u003cbr\u003e Index 339 \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tCara 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 \n\u003ci\u003e Chicago Tribune\u003c\/i\u003e and travel for \n\u003ci\u003eConde Nast Traveler.\u003c\/i\u003e She spent nearly 10 years as an executive in the New York beauty and fashion industry.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eA root-to-leaf guide to vegetable butchery, with 150 recipes. Winner, IACP Cookbook Awards for Single Subject and People's Choice.\u003c\/b\u003e \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e 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. \n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003eAnd 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.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 11\/16\/2015 (EAN 9780761180524, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 12\/01\/2015 pg. 129 (EAN 9780761180524, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9780761180524, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eMangini, Cara\u003cbr\u003e\n\u003cb\u003eCARA MANGINI\u003c\/b\u003e was the first official \"vegetable butcher\" at Eataly in New York City. She is the owner and executive chef of Little Eater, a produce-inspired restaurant named by the Washington Post as \"one of the 50 best places in the world to eat your vegetables,\" and Little Eater Produce and Provisions, an associated local and artisanal foods boutique, in Columbus, Ohio, where she lives with her family.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Mangini, Cara\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Workman Publishing\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2016-04-19\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Specific Ingredients|Vegetables|Cooking|Vegetarian|Cooking|Methods|General\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking (Vegetables)|Cookbooks|Vegetables\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.8 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780761180524\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780761180524\u003c\/p\u003e","brand":"Workman Publishing","offers":[{"title":"Default Title","offer_id":51154436227350,"sku":"SP-9780761180524","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780761180524_spiral.png?v=1774944423","url":"https:\/\/lusper.myshopify.com\/products\/the-vegetable-butcher-how-to-select-prep-slice-dice-and-masterfully-cook-vegetables-from-artichokes-to-zucchini","provider":"Lusperbooks","version":"1.0","type":"link"}