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Item Information       Summary     More Content     More by this author     Mangini, Cara, author.     Subjects     Cooking (Vegetables)     Vegetables.     Browse Catalog     by author:      Mangini, Cara, author.       by title:      The vegetable butche...         MARC Display

The vegetable butcher [electronic resource] : how to select, prep, slice, dice, and masterfully cook vegetables from artichokes to zucchini / Cara Mangini. by Mangini, Cara, author. New York : Workman Publishing, c2016. Subjects Cooking (Vegetables)   Vegetables. Electronic Resource http://hawaii.lib.overdrive.com/ContentDetails.htm?ID=94F66293-E9E3-4016-8837-8674182BDA3A This title is available online; click here to access Electronic Resource http://samples.overdrive.com/?crid=94f66293-e9e3-4016-8837-8674182bda3a&.epub-sample.overdrive.com Electronic Resource http://images.contentreserve.com/ImageType-100/1953-1/{94F66293-E9E3-4016-8837-8674182BDA3A}Img100.jpg ISBN:  9780761184263 (electronic bk.) 0761184260 (electronic bk.) Description:  1 online resource (iv, 346 pages) : color illustrations. Contents:  Butchery basics -- Basic cuts -- Pantry support -- The vegetables -- Recipes by season and type. Requests:  0 Summary:  "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"--   Copy/Holding information No Item Information

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