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Comment: Pages are free from writing, underlining, and highlighting. Binding is tight and spine is straight. Cover shows light shelf wear.
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The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini Hardcover – April 19, 2016

4.6 out of 5 stars 84 customer reviews

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Product Details

  • Hardcover: 352 pages
  • Publisher: Workman Publishing Company (April 19, 2016)
  • Language: English
  • ISBN-10: 0761180524
  • ISBN-13: 978-0761180524
  • Product Dimensions: 8.3 x 1.1 x 10.1 inches
  • Shipping Weight: 2.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (84 customer reviews)
  • Amazon Best Sellers Rank: #20,737 in Books (See Top 100 in Books)

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Format: Hardcover Verified Purchase
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 each veggie featured in the book is accompanied by a number of photos, illustrating prepping techniques. Even if you've never handled a fresh artichoke in your entire life, fear not: the author's step-by-step instructions will propel you to the advanced level. I find the recipes themselves quite original - neither too fussy nor so simplistic that you feel you've wasted your money again on trite and cliched renditions of avocado toast (which we all love, but seriously, do you really need instructions for making one?). Some of the recipes that caught my attention include cardoon and fontina bread pudding; escarole and fuyu persimmon salad; honeyed eggplant and polenta cake; kohlrabi and cheddar strata; parsnip-ginger layer cake; daikon and mushroom miso soup; rutabaga and apple cardamom pie; as well as kabocha squash, adzuki bean and ginger-coconut curry. I've already made roasted sweet potatoes, sauteed chard and coconut black rice with toasted pine nuts (see the photo) and it was outstanding: flavorful, fresh and moreish.
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Format: Hardcover Verified Purchase
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 conical vegetables, how to cut oblong slices from cylindrical vegetables, how to use a mandoline, and how to chiffonade leafy greens.

She has organized the book alphabetically, starting with artichokes and arugula all the way through turnips and zucchini. Each vegetable has an informational page that tells readers when it's in season, what varieties to try, how to make your selections, which ingredients that are good partners, and how to store it. Then Mangini shows you how to butcher it and provides a handful of recipes for the vegetable.

I have to admit that I squealed with glee when I saw her section on cardoons. I have rarely met anyone in America who cooks cardoons much less knows what they are.

This cookbook already has a prominent place in my kitchen! And I look forward trying all of her recipes!
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Format: Kindle Edition Verified Purchase
I live in northern California and am spoiled by all the wonderful local produce we have. Even though I've been cooking for many years I realized I never really learned proper vegetable cutting technique. This book is arranged by type of vegetable with a few recipes thrown in, and the techniques are presented very clearly and thoroughly.
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Format: Kindle Edition
The Vegetable Butcher is a user-friendly, beautifully presented, and thorough reference on vegetables (and some fruit 'vegetables' such as tomatoes). From selection to varieties, preparation and then cooking tips, followed by recipes, this is a nice one-stop shop on a subject rarely covered in such detail. Of note, however, that only 1 in every 5 recipe has an image and most of the recipes have no introduction to tell about presentation, flavor, or even if it is an entree or side dish. The strength of the book is clearly as a reference rather than a recipe book.

The book breaks down as follows: Butchery basics (including care of knives) and pantry support (what else you'll want to have ready). Then an alphabetical presentation of the vegetables, starting with artichokes and arugula and ending with winter squash and zucchini. An index at the end includes recipes by season and type and an index.

Each vegetable has a photographed picture intro page (perhaps more useful as a pretty graphic than necessarily identifying varieties of that item). The intro page includes a short write up, best season info, partner foods, varieties, selection, and storage. Because each vegetable only has 2 large images (1 from one of the recipes and this intro page), the intro pages are easy to find for referencing. Although the intro pages are a bit graphic-designy busy (so you have to search for info in the paragraph block design elements), there is a lot of great information contained within.

After the intro page comes the instructions on preparing (butchering) the vegetables. Nearly all instruction pages have small photographs to accompany the directions and notes about particularities of that vegetable.
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Format: Hardcover Verified Purchase
Hands down one of the most beautiful, complete and insipiring cookbooks I've ever seen. Densily informative, yet organized in a clear and easy to follow format. I can not wait to eat my way through this gorgeous book! All hail Cara & vegetables!
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