The vegetable butcher : how to select, prep, slice, dice, and masterfully cook vegetables from artichokes to zucchini

Mangini, Cara2016

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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 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 centre of truly distinctive dishes.