The Vegetable Butcher

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

The Vegetable Butcher

By:  Mangini, Cara

$45.00 Hardback
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Workman Publishing Co

Limited ***

8.0 X 10.0 in
352 pg

COOKING / Specific Ingredients / Vegetables
COOKING / Vegetarian
COOKING / Reference
An A-to-Z veggie primer, where the craft of butchery meets the pleasure of garden-fresh vegetables. A beautiful and practical book, packed with how-to prep info (and step-by-step photos) and more than 100 modern, exciting recipes featuring vegetables at the center of the plate. Winner of an IACP Award and a James Beard Award finalist.
CARA MANGINI, who comes from a family of traditional butchers, was one of the first official “vegetable butchers” at Eataly in New York City. She is now the owner and executive chef of Little Eater, a produce-inspired restaurant, and Little Eater Produce and Provisions, an associated local and artisanal foods boutique, in Columbus, Ohio.