The vegetable butcher: how to select, prep, slice, dice, and masterfully cook vegetables from artichokes to zucchini
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"Marrying the art of butchery with the joy of gorgeous seasonal produce, The Vegetable Butcher is the fresh, inspiring and essential guide that demystifies the world of vegetables, from exotic crosnes and gnarly celeriac to the amazingly versatile everyday potato. It's the book that show exactly how to prepare an artichoke-plus peel a tomato, chiffonade kale, slice kohlrabi into carpaccio, break down a butternut squash, and cut a cauliflower into steaks. This is a complete vegetable education, from what to look for at the market to how to make vegetables the center of truly distinctive dishes. Over 100 recipes, all vegetarian (and all extraordinarily luscious), celebrate the soul-satisfying flavor of each vegetable-Orange Shallot Fiddlehead Ferns and Ricotta Crostini; a summery Zucchini, Sweet Corn, and Basil Penne with Pine Nuts and Mozzarella; Cauliflower and Caramelized Fennel Soup; a Parsnip-Ginger Layer Cake with Burnt-Buttercream Frosting to sweeten a winter meal. Vegetables are modern, sexy, and outrageously delicious. And now, completely knowable , too"--Provided by publisher.
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Citations
Mangini, C. (2016). The vegetable butcher: how to select, prep, slice, dice, and masterfully cook vegetables from artichokes to zucchini. New York, Workman Publishing.
Chicago / Turabian - Author Date Citation (style guide)Mangini, Cara. 2016. The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables From Artichokes to Zucchini. New York, Workman Publishing.
Chicago / Turabian - Humanities Citation (style guide)Mangini, Cara, The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables From Artichokes to Zucchini. New York, Workman Publishing, 2016.
MLA Citation (style guide)Mangini, Cara. The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables From Artichokes to Zucchini. New York, Workman Publishing, 2016.
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Record Information
Last Sierra Extract Time | Sep 13, 2024 08:08:11 PM |
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Last File Modification Time | Sep 13, 2024 08:14:38 PM |
Last Grouped Work Modification Time | Sep 13, 2024 08:08:14 PM |
MARC Record
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010 | |a 2016004215 | ||
020 | |a 9780761180524 (alk. paper) | ||
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050 | 0 | 0 | |a TX801 |b .M255 2016 |
082 | 0 | 4 | |a 641.6/5 |2 23 |
100 | 1 | |a Mangini, Cara, |e author. | |
245 | 1 | 4 | |a The vegetable butcher : |b how to select, prep, slice, dice, and masterfully cook vegetables from artichokes to zucchini / |c Cara Mangini. |
264 | 1 | |a New York : |b Workman Publishing, |c 2016. | |
300 | |a 346 pages : |b illustrations ; |c 26 cm | ||
336 | |a text |2 rdacontent | ||
337 | |a unmediated |2 rdamedia | ||
338 | |a volume |2 rdacarrier | ||
500 | |a "Published simultaneously in Canada by Thomas Allen & Son Limited"--Title page verso. | ||
500 | |a Includes index. | ||
505 | 0 | |a Butchery basics -- Basic cuts -- Pantry support -- The vegetables -- Recipes by season and type. | |
520 | |a "Marrying the art of butchery with the joy of gorgeous seasonal produce, The Vegetable Butcher is the fresh, inspiring and essential guide that demystifies the world of vegetables, from exotic crosnes and gnarly celeriac to the amazingly versatile everyday potato. It's the book that show exactly how to prepare an artichoke-plus peel a tomato, chiffonade kale, slice kohlrabi into carpaccio, break down a butternut squash, and cut a cauliflower into steaks. This is a complete vegetable education, from what to look for at the market to how to make vegetables the center of truly distinctive dishes. Over 100 recipes, all vegetarian (and all extraordinarily luscious), celebrate the soul-satisfying flavor of each vegetable-Orange Shallot Fiddlehead Ferns and Ricotta Crostini; a summery Zucchini, Sweet Corn, and Basil Penne with Pine Nuts and Mozzarella; Cauliflower and Caramelized Fennel Soup; a Parsnip-Ginger Layer Cake with Burnt-Buttercream Frosting to sweeten a winter meal. Vegetables are modern, sexy, and outrageously delicious. And now, completely knowable , too"--Provided by publisher. | ||
650 | 0 | |a Cooking (Vegetables) | |
650 | 0 | |a Vegetables. | |
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