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.

And then, more than 150 recipes that will forever change the dutiful notion of "eat your veggies" -- Grilled Asparagus, Taleggio, and Fried Egg Panini in the spring; summery Zucchini, Sweet Corn, and Basil Penne with Pine Nuts and Mozzarella; and Parsnip-Ginger Layer Cake with Browned Buttercream Frosting to sweeten a winter meal. Plus everything else you need to know to enjoy modern, sexy, and extraordinarily delicious vegetables -- and make the the center of the meal.

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• Food & DrinkCooking by Ingredient
• Food & DrinkCulinary Arts & Techniques
• Food & DrinkVegetables & Vegetarian

• Publication Date: April 19, 2016
• Text-to-Speech: Disabled
• Lending: Disabled
• Print Length: 353 Pages
• File Size: 977 KB