Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611
  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini

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

Mangini, Cara

Hardcover

Cookbooks GeneralFruits & VegetablesVegetarian

Publisher Price: $35.00

ISBN10: 0761180524
ISBN13: 9780761180524
Publisher: Workman Pr
Published: Apr 19 2016
Pages: 352
Weight: 2.80
Height: 1.10 Width: 8.30 Depth: 10.10
Language: English

A root-to-leaf guide to vegetable butchery, with 150 recipes. Winner, IACP Cookbook Awards for Single Subject and People's Choice.

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.

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Fruits & Vegetables