The Vegetable Butcher

Zusatztext The book is loaded with photos and is smartly designed. Readers will come away with plenty of new techniques and tips for breaking down artichokes! conquering the fear of prepping nettles (gloves! tongs! and kitchen shears are a must) in order to prepare nettle pesto and ricotta crostini! and prepping beets. Publishers Weekly For cooks flummoxed by fava beans or perplexed by purslane! Mangini (once a "vegetable butcher" at Eataly! an Italian marketplace in New York City) demonstrates the essentials of cutting and preparing more than 50 kinds of vegetables and herbsBlending practical aspects found in such manuals as Jacque Pepin's New Complete Techniques with the varied recipes familiar to titles such as Michael Anthony's V Is for Vegetables! Mangini's debut will augment most vegetable cooking collections. Library Journal People get so flustered by vegetables that I think it's best to start with the basics! and The Vegetable Butcher is a butchery bible and vegetable boot camp all in one. If you ever wanted to know how to slaughter a squash or eviscerate an eggplant! here's where you start. Amanda Cohen! chef and owner of Dirt Candy With step-by-step butchering instructions and a bunch of tasty recipes! The Vegetable Butcher demystifies a cornucopia of vegetables! including up-till-now esoteric ones like cardoons! crosnes! and stinging nettles. Hooray! more vegetables to play with! Sara Moulton! TV host and author of Home Cooking 101 When things are done properly! they get easier. In The Vegetable Butcher ! Cara Mangini shares simple recipes that highlight a vegetable's flavor! but more importantly! teaches you the properway to slice! dice! and julienne it. Epicurious Chef Cara Mangini's forthcoming book! The Vegetable Butcher ! is nothing short of a veg-o-pedia. It's packed with tips for buying the best stuff! plus a haul of killer recipes and step-by-step instructions for slicing and dicing everything from artichokes to zucchini. Dr. Oz THE GOOD LIFE For someone new to cooking! this book will become a well-worn reference! while seasoned cooks may benefit from pieces on lesser-known produce! like crosnes and cardoons. All can enjoy the 150 recipes (mostly savory! but some sweet)! which include some surprising yet effective cooking methods and intriguing flavor pairings. Fine Cooking While most Americans view preparing produce as a tedious choresand a barrier to cooking veggie-heavy mealschef Cara Mangini! who comes from a family of meat butchers! sees it as a pleasure. In her new book The Vegetable Butcher ! Mangini shares the knife skills needed to break down a whole garden of vegetables efficiently enough for a weeknight dinner. TIME magazine If you love vegetables! this book is a must-have! Dorie Greenspan An encyclopedic guide to vegetables full of revelations. The Washington Post It is THE guide for selecting! preparing! slicing! dicing and! of course! cooking all things vegetable. The Chicago Tribune Informationen zum Autor 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 b...

Vorwort
Winner, IACP Cookbook Awards for Single Subject and People's Choice. The craft of butchery meets the pleasure of garden-fresh vegetables in this A-to-Z veggie primer packed with how-to prep info (with step-by-step photos) and more than 150 modern, exciting recipes featuring vegetables at the center of the plate.

Autorentext

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.

Klappentext

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 shows 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; 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.

Zusammenfassung

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.

Leseprobe
Eggplant
It is difficult to imagine that eggplant was once thought to be poisonous, feared for its bitterness, and overlooked for the beauty of its flowers. Now eggplants are almost impossible to resist—available in all shapes, colors, and sizes—with a flesh that becomes silky when cooked.

Best seasons: Mid-summer to early fall
Good partners: Arugula, balsamic vinegar, basil, cilantro, coconut milk, cornmeal, cream, dill, farro, feta, garlic, ginger, goat cheese, green beans, honey, mascarpone, mint, mizuna, mozzarella, onion, orange, parmesan, parsley, peppers, pine nuts, polenta, provolone, red pepper flakes, red wine vinegar, ricotta, ricotta salata, sesame seeds, tahini, toasted sesame oil, yogurt, za’atar
Varieties to try: Globe/Purple/Western (the classic, all-purpose eggplant). Japanese and Chinese (long and slender). Italian. Fairy Tale, Rosa Bianca, Listada di Gandia (…