The vegetable butcher

how to select prep slice dice and masterfully cook vegetables from artichokes to zucchini
Cara Mangini
Book - 2016

"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"--

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Bibliographic Details
Main Author: Mangini, Cara (Author)
Format: Book
Language:English
Published: New York : Workman Publishing, [2016]
Subjects:

MARC

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245 1 4 |a The vegetable butcher :  |b how to select, prep, slice, dice, and masterfully cook vegetables from artichokes to zucchini /  |c Cara Mangini. 
264 1 |a New York :  |b Workman Publishing,  |c [2016] 
300 |a iv, 346 pages :  |b color illustrations ;  |c 27 cm 
336 |a text  |2 rdacontent 
337 |a unmediated  |2 rdamedia 
338 |a volume  |2 rdacarrier 
500 |a "Published simultaneously in Canada by Thomas Allen & Son Limited"--Title page verso. 
520 |a "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"--  |c Provided by publisher. 
500 |a Includes index. 
650 0 |a Cooking (Vegetables) 
650 0 |a Vegetables. 
655 7 |a Cookbooks.  |2 lcgft 
998 |a 2016.04.18 
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952 f f |p Standard Circulation  |a City of Spokane  |b Spokane Public Library  |c Branches  |d Indian Trail  |t 0  |e 641.65 MANGINI  |h Dewey Decimal classification  |i Non-fiction  |m 37413316523713 
952 f f |p Standard Circulation  |a City of Spokane  |b Spokane Public Library  |c Branches  |d South Hill  |t 0  |e 641.65 MANGINI  |h Dewey Decimal classification  |i Non-fiction  |m 37413316307745