The Vegetable Butcher

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.

Zusammenfassung

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.

Produktdetails

• Autoren: Cara Mangini, Mangini Cara
• Verlag: Workman Publishing
• Sprache: Englisch
• Produktform: Fester Einband
• Erschienen: 31.03.2016
• EAN: 9780761180524
• ISBN: 978-0-7611-8052-4
• Seiten: 352
• Abmessung: 210 mm x 261 mm x 25 mm
• Themen: Ratgeber > Essen & Trinken > Gesunde Küche, Schlanke Küche; Gemüse; Kochbücher, Backbücher, COOKING / Methods / General, Vegetarian cookery, COOKING / Vegetarian, salads, General cookery & recipes, Vegetarian Cookery and vegetarianism, Cookery dishes and courses: salads and vegetables, General cookery and recipes