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

(Hardback)

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Winner, IACP Cookbook Awards for Single Subject and People's Choice.

The skills of butchery meet the world of fresh produce in this essential, inspiring guide that demystifies the world of vegetables.

In step-by-step photographs, vegetable butcher Cara Mangini shows how to break down a butternut squash, cut a cauliflower into steaks, peel a tomato properly, chiffonade kale, turn carrots into coins and parsnips into matchsticks, and find the meaty heart of an artichoke.

Additionally, more than 150 original, simple recipes put vegetables front and center, from a Kohlrabi Carpaccio to Zucchini, Sweet Corn, and Basil Penne, to a Parsnip-Ginger Layer Cake to sweeten a winter meal. Its everything you need to know to get the best out of modern, sexy, and extraordinarily delicious vegetables.

Reviews

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 Pepins New Complete Techniques with the varied recipes familiar to titles such as Michael Anthonys V Is for Vegetables, Manginis 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 Manginis forthcoming book, The Vegetable Butcher, is nothing short of a veg-o-pedia. Its 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
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 Pepins New Complete Techniques with the varied recipes familiar to titles such as Michael Anthonys V Is for Vegetables, Manginis 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 Manginis forthcoming book, The Vegetable Butcher, is nothing short of a veg-o-pedia. Its 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

Author Bio

CARA MANGINI was the first official vegetable butcher at Eataly in New York City. She is the owner and executive chef of Little Eater, a produce-inspired restaurant named by the Washington Post as one of the 50 best places in the world to eat your vegetables, and Little Eater Produce and Provisions, an associated local and artisanal foods boutique, in Columbus, Ohio, where she lives with her family.