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

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—and also 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. This root-to-leaf guide to vegetable butchery contains 150 recipes and won the International Association of Culinary Professionals “Single Subject” and “People’s Choice” Cookbook Awards.

• By Cara Mangini
• Hardcover
• 352 pages