The vegetable butcher : how to select, prep, slice, dice, and masterfully cook vegetables from artichokes to zucchini

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New York : Workman Publishing, [2016].
9780761180524, 0761180524


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LocationCall NumberStatus
Agawam Public Library - Nonfiction641.65 MANAvailable
Amherst Jones Library - Lower Level641.65 ManginiAvailable
Belchertown Clapp Memorial Library - Nonfiction641.65 MANAvailable
Bolton Public Library - Nonfiction641.65 MANAvailable
Boxborough Sargent Memorial Library - Adult641.65 Mangini, CAvailable
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New York : Workman Publishing, [2016].
Physical Desc
iv, 346 pages : color illustrations ; 27 cm
9780761180524, 0761180524


General Note
"Published simultaneously in Canada by Thomas Allen & Son Limited"--Title page verso.
General Note
Includes index.
"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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