The vegetable butcher : how to select, prep, slice, dice, and masterfully cook vegetables from artichokes to zucchini / Cara Mangini.
"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"-- Provided by publisher.
Record details
- ISBN: 9780761180524
- ISBN: 0761180524
- Physical Description: iv, 346 pages : color illustrations ; 27 cm
- Publisher: New York : Workman Publishing, [2016]
- Copyright: ©2016
Content descriptions
- General Note:
- "Published simultaneously in Canada by Thomas Allen & Son Limited"--Title page verso.Includes index.
- Formatted Contents Note:
- Butchery basics -- A visual guide to basic cuts -- Pantry support -- The vegetables -- Conversion tables -- Recipes by season.
Search for related items by subject
- Subject:
- Cooking (Vegetables)
Vegetables. - Genre:
- Cookbooks.
Available copies
- 17 of 17 copies available at NC Cardinal. (Show)
- 1 of 1 copy available at McDowell County Public Library.
Holds
- 0 current holds with 17 total copies.
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Marion Library | 641.65 MAN (Text) | 37810435419840 | Adult Nonfiction | Available | - |
Accessibility Features
| LDR | 02548cam a2200373 i 4500 | ||
|---|---|---|---|
| 001 | 6609806 | ||
| 003 | CARDINAL | ||
| 005 | 20170217155403.0 | ||
| 008 | 160209t20162016nyua 001 0 eng | ||
| 010 | . | ‡a 2016004215 | |
| 020 | . | ‡a9780761180524 ‡q(hardcover) | |
| 020 | . | ‡a0761180524 ‡q(hardcover) | |
| 035 | . | ‡a(OCoLC)913610215 | |
| 040 | . | ‡aCoCr/DLC ‡beng ‡erda ‡cDLC | |
| 082 | 0 | 4. | ‡a641.6/5 ‡223 |
| 100 | 1 | . | ‡aMangini, Cara, ‡eauthor. ‡0(CARDINAL)624720 |
| 245 | 1 | 4. | ‡aThe vegetable butcher : ‡bhow to select, prep, slice, dice, and masterfully cook vegetables from artichokes to zucchini / ‡cCara Mangini. |
| 264 | 1. | ‡aNew York : ‡bWorkman Publishing, ‡c[2016] | |
| 264 | 4. | ‡c©2016 | |
| 300 | . | ‡aiv, 346 pages : ‡bcolor illustrations ; ‡c27 cm | |
| 336 | . | ‡astill image ‡bsti ‡2rdacontent | |
| 336 | . | ‡atext ‡btxt ‡2rdacontent | |
| 337 | . | ‡aunmediated ‡bn ‡2rdamedia | |
| 338 | . | ‡avolume ‡bnc ‡2rdacarrier | |
| 500 | . | ‡a"Published simultaneously in Canada by Thomas Allen & Son Limited"--Title page verso. | |
| 500 | . | ‡aIncludes index. | |
| 505 | 0 | . | ‡aButchery basics -- A visual guide to basic cuts -- Pantry support -- The vegetables -- Conversion tables -- Recipes by season. |
| 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"-- ‡cProvided by publisher. | |
| 650 | 0. | ‡aCooking (Vegetables) ‡0(CARDINAL)235014 | |
| 650 | 0. | ‡aVegetables. ‡0(CARDINAL)257366 | |
| 655 | 7. | ‡aCookbooks. ‡2lcgft ‡0(CARDINAL)326315 | |
| 902 | . | ‡aMARCIVE 201809 | |
| 902 | . | ‡aMARCIVE 201912 | |
| 901 | . | ‡a6609806 ‡bOCoLC ‡c6609806 ‡tbiblio ‡sSystem Local | |
