# The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini - Hardcover

by **Cara Mangini** (Author)

**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.

### Author Biography

Cara Mangini was Eataly's first official Vegetable Butcher; she is now the executive chef and owner of littleEATERY and littleEATER salads in Columbus, OH, and writes the "Vegetable Butcher" column for TheKitchn.com. Cara has a culinary arts degree from the National Gourmet Institute in New York City, and has partnered with acclaimed chefs and cookbook authors, working at the James Beard House and as a sous chef at New York's Culinary Loft. Before her pursuits in food, Cara attended the Medill School of Journalism at Northwestern University, and wrote about fashion for the _Chicago Tribune_ and travel for _Conde Nast Traveler._ She spent nearly 10 years as an executive in the New York beauty and fashion industry.

**Number of Pages:** 352

**Dimensions:** 1.1 x 10.1 x 8.3 IN

**Illustrated:** Yes

**Publication Date:** April 19, 2016

## Details

- **Price:** 35.0 USD
- **Vendor:** Books by splitShops
- **Type:** Books
- **Tags:** Books by splitShops, Shopify Collective

## Variants

| Variant | Price | Available |
|---------|-------|-----------|
| Default Title | 35.00 USD | In stock |

## Images

- The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini - Hardcover
- The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini - Hardcover

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