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The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini, by Cara Mangini
Free PDF The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini, by Cara Mangini
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Review
“The book is loaded with photos and is smartly designed. Readers will come away with plenty of new techniques and tips for breaking down artichokes, conquering the fear of prepping nettles (gloves, tongs, and kitchen shears are a must) in order to prepare nettle pesto and ricotta crostini, and prepping beets.” —Publishers Weekly “For cooks flummoxed by fava beans or perplexed by purslane, Mangini (once a "vegetable butcher" at Eataly, an Italian marketplace in New York City) demonstrates the essentials of cutting and preparing more than 50 kinds of vegetables and herbs…Blending practical aspects found in such manuals as Jacque Pepin’s New Complete Techniques with the varied recipes familiar to titles such as Michael Anthony’s V Is for Vegetables, Mangini’s debut will augment most vegetable cooking collections.” —Library Journal “People get so flustered by vegetables that I think it's best to start with the basics, and The Vegetable Butcher is a butchery bible and vegetable boot camp all in one. If you ever wanted to know how to slaughter a squash or eviscerate an eggplant, here's where you start.” —Amanda Cohen, chef and owner of Dirt Candy “With step-by-step butchering instructions and a bunch of tasty recipes, The Vegetable Butcher demystifies a cornucopia of vegetables, including up-till-now esoteric ones like cardoons, crosnes, and stinging nettles. Hooray, more vegetables to play with!” —Sara Moulton, TV host and author of Home Cooking 101 “When things are done properly, they get easier. In The Vegetable Butcher, Cara Mangini shares simple recipes that highlight a vegetable's flavor, but more importantly, teaches you the proper…way to slice, dice, and julienne it.” —Epicurious “Chef Cara Mangini’s forthcoming book, The Vegetable Butcher, is nothing short of a veg-o-pedia. It’s packed with tips for buying the best stuff, plus a haul of killer recipes and step-by-step instructions for slicing and dicing everything from artichokes to zucchini.” —Dr. Oz THE GOOD LIFE “For someone new to cooking, this book will become a well-worn reference, while seasoned cooks may benefit from pieces on lesser-known produce, like crosnes and cardoons. All can enjoy the 150 recipes (mostly savory, but some sweet), which include some surprising yet effective cooking methods and intriguing flavor pairings.” —Fine Cooking “While most Americans view preparing produce as a tedious chores—and a barrier to cooking veggie-heavy meals—chef Cara Mangini, who comes from a family of meat butchers, sees it as a pleasure. In her new book The Vegetable Butcher, Mangini shares the knife skills needed to break down a whole garden of vegetables efficiently enough for a weeknight dinner.” —TIME magazine “If you love vegetables, this book is a must-have!” —Dorie Greenspan “An encyclopedic guide to vegetables … full of revelations.” —The Washington Post “It is THE guide for selecting, preparing, slicing, dicing and, of course, cooking all things vegetable.” —The Chicago Tribune
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About the Author
CARA MANGINI was the first official “vegetable butcher” at Eataly in New York City. She is the owner and executive chef of Little Eater, a produce-inspired restaurant named by the Washington Post as “one of the 50 best places in the world to eat your vegetables,” and Little Eater Produce and Provisions, an associated local and artisanal foods boutique, in Columbus, Ohio, where she lives with her family.
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Product details
Hardcover: 352 pages
Publisher: Workman Publishing Company; 3rd Printing edition (April 19, 2016)
Language: English
ISBN-10: 0761180524
ISBN-13: 978-0761180524
Product Dimensions:
10 x 1 x 12 inches
Shipping Weight: 2.6 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
154 customer reviews
Amazon Best Sellers Rank:
#26,170 in Books (See Top 100 in Books)
What a fantastic book - it takes me into the realms of the unexpected. There are a lot of books on cooking and using vegetables but this one actually explores the more unusual and does not leave anything out. A joy, I come from an Italian background and most people look at me strangely when I either talk and serve up some of these vegetables, its lovely to have ones heritage given credence. How wonderful to see nettles, celeria, broadbeans, fennel and artichoke explainedThese recipes are very creative but at the same time easy to prepare especially with the very detailed vegetable preparation process. Really recommend this book for all. This book was provided for me in return for an unbiased and honest review
The Vegetable Butcher by Cara Mangini intrigued me as soon as I heard the title: The Vegetable Butcher. That seemed a little silly. Do we really butcher vegetables?! But, I was instantly interested in reading it and bought it sight unseen. So, I guess it wasn't so silly after all.This book is a fantastic resource for vegetable veterans and those who are just getting acquainted with produce. She provides a visual guide to cutting vegetables, showing you how to cut matchsticks from conical vegetables, how to cut oblong slices from cylindrical vegetables, how to use a mandoline, and how to chiffonade leafy greens.She has organized the book alphabetically, starting with artichokes and arugula all the way through turnips and zucchini. Each vegetable has an informational page that tells readers when it's in season, what varieties to try, how to make your selections, which ingredients that are good partners, and how to store it. Then Mangini shows you how to butcher it and provides a handful of recipes for the vegetable.I have to admit that I squealed with glee when I saw her section on cardoons. I have rarely met anyone in America who cooks cardoons much less knows what they are.This cookbook already has a prominent place in my kitchen! And I look forward trying all of her recipes!
This will be a fabulous addition to your cookbook collection, whether you're an omnivore, vegetarian or vegan. Cara Mangini does an excellent job explaining how to expertly handle a variety of common and less typical vegetables (e.g., cardoons, fiddlehead ferns and scorzonera). Each chapter lucidly outlines best seasons for buying a selected veggie, ingredients to accentuate its flavor and taste, varieties to try and storage tips. What Cara Mangini terms "butchery essentials" for each veggie featured in the book is accompanied by a number of photos, illustrating prepping techniques. Even if you've never handled a fresh artichoke in your entire life, fear not: the author's step-by-step instructions will propel you to the advanced level. I find the recipes themselves quite original - neither too fussy nor so simplistic that you feel you've wasted your money again on trite and cliched renditions of avocado toast (which we all love, but seriously, do you really need instructions for making one?). Some of the recipes that caught my attention include cardoon and fontina bread pudding; escarole and fuyu persimmon salad; honeyed eggplant and polenta cake; kohlrabi and cheddar strata; parsnip-ginger layer cake; daikon and mushroom miso soup; rutabaga and apple cardamom pie; as well as kabocha squash, adzuki bean and ginger-coconut curry. I've already made roasted sweet potatoes, sauteed chard and coconut black rice with toasted pine nuts (see the photo) and it was outstanding: flavorful, fresh and moreish.
The food we had at the restaurant was incredible, so I was looking forward to the release of this book. I really wanted to love this cookbook, but the layout is such a problem for me. It's arranged by vegetable, so you can't easily find entrees, appetizers, dips, soups, etc. The fact that there are so few recipe photos makes it even harder to get inspired and find what you're looking for. Although I understand what they were trying to do with the book and why they arranged it the way they did, it just doesn't work and seems gimmicky. Sure, it stands out from all the other vegetarian books out there, but after going through the book 3 times, I still have no sense for how many recipes there are or even what types of meals I can make. At the very least, a guide at the beginning of the book with the recipes categorized by course would have made a huge difference in the reader's experience.
I live in northern California and am spoiled by all the wonderful local produce we have. Even though I've been cooking for many years I realized I never really learned proper vegetable cutting technique. This book is arranged by type of vegetable with a few recipes thrown in, and the techniques are presented very clearly and thoroughly.
If nothing else this book is worth it if only for the information alone! From the start, before you get to "butchering" or recipes this book gives one the best breakdown of kitchen utensils I have come across with tips and recommendations on what you need and do not need. It then gives other information on sweeteners, grains, oils and vinegars and their use in way I would not have known. Finally you get to the recipes. Their is not an index of individual recipes but instead they are broken down by vegetable and also by season. By "forcing" you do go to each vegetable you will look through a specific vegetable and find new ways to us them that go beyond your traditional without being overly complicated. By indexing by vegetable each are highlighted to bring out the best in them. Just wish she had included Kale and collared greens.
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