The vegetable butcher
Subtitle: how to select, prep, slice, dice, and masterfully cook vegetables from artichokes to zucchini
By: Cara Mangini
Published: 2016
Language: eng
Number of pages: 346
ISBN-13: 9780761180524
Copyright date: 2016
Subjects: Cooking (Vegetables); Vegetables
Description: "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"--
Notes: "Published simultaneously in Canada by Thomas Allen & Son Limited"--Title page verso.

Includes index.
Table of contents: title: Butchery basics; title: A visual guide to basic cuts; title: Pantry support; title: The vegetables; title: Conversion tables; title: Recipes by season.