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

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Published
New York : Workman Publishing, [2016].
Format
Book
ISBN
9780761180524, 0761180524
Status

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Copies

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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More Details

Published
New York : Workman Publishing, [2016].
Physical Desc
iv, 346 pages : color illustrations ; 27 cm
Language
English
ISBN
9780761180524, 0761180524

Notes

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

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