num_pages: 352
description: Winner IACP Cookbook Awards for Single Subject and People's Choice. The skills of butchery meet the world of fresh produce in this essential inspiring guide that demystifies the world of vegetables. In step-by-step photographs vegetable butcher Cara Mangini shows how to break down a butternut squash cut a cauliflower into steaks peel a tomato properly chiffonade kale turn carrots into coins and parsnips into matchsticks and find the meaty heart of an artichoke. Additionally more than 150 original simple recipes put vegetables front and center from a Kohlrabi Carpaccio to Zucchini Sweet Corn and Basil Penne to a Parsnip-Ginger Layer Cake to sweeten a winter meal. Its everything you need to know to get the best out of modern sexy and extraordinarily delicious vegetables. 
language: English
title: The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini
publisher: Workman Publishing Company