Vegetable Butcher
Cara Mangini
An edition of The vegetable butcher (2016)

Vegetable Butcher

How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini

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Last edited by ImportBot
August 17, 2020 | History
An edition of The vegetable butcher (2016)

Vegetable Butcher

How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini

  • 0 Ratings
  • 0 Want to read
  • 0 Currently reading
  • 0 Have read
Publish Date
Language
English
Pages
352

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Previews available in: English

"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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Book Details


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Library of Congress

ID Numbers

Open Library
OL28870106M
ISBN 13
9781523501168

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August 17, 2020 Created by ImportBot Imported from Better World Books record.