The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini
(eBook)

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. And 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 center of the meal.