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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
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“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
About the Author
Top Customer Reviews
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!
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.Read more ›
Most Recent Customer Reviews
This cookbook is AWESOME! Great, bright pictures. Really good recipes. But really my favorite part is that it goes through all the different vegetables with its own section for... Read morePublished 14 days ago by Arrose23
Can't wait to use this book to help me and my family eat more vegetables!Published 22 days ago by Mary
Anything you ever wanted to know about any vegetable. Amazingly complete. Excellent recipes. Useful index.Published 1 month ago by MsSell
I really love this book. It is very informative, has beautiful photographs and wonderful recipes. Can't wait to try each one.Published 1 month ago by Ellie
I love vegetables and this book has a lot of info but wish it had more recipes.Published 1 month ago by K LeRoy
Wonderful reference even for those who are vegetable minded already. For a beginner this is the information that will let you get it right. Read morePublished 1 month ago by Amazon Customer