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…mehr
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.
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.
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CONTENTS A Note from Your Vegetable Butcher 1 Butchery Basics 4 (Selection. Storage. Washing. Cutting Board. Equipment. Tools. Basic Cuts) A Visual Guide to Basic Cuts 12 Pantry Support 17 The Vegetables Artichokes 22 Arugula and Mizuna 32 Asparagus 34 Avocados 41 Beets 46 Bok Choy 54 Broccoli and Broccolini 58 Broccoli Rabe 64 Brussels Sprouts 69 Cabbage 76 Cardoons 79 Carrots 83 Cauliflower and Romanesco 88 Celery 96 Celery Root 100 Chicories and Endives 106 Collard and Other Hearty Greens (Kale, Mustard Greens, Swiss Chard) 114 Corn 128 Crosnes 135 Cucumbers 138 Eggplant 141 Fava Beans and Cranberry Beans 150 Fennel 155 Fiddlehead Ferns 161 Garlic 164 Ginger 168 Green Beans 171 Herbs (Basil, Chervil, Chives, Cilantro, Dill, Marjoram, Mint, Oregano, Parsley, Rosemary, Sage, Tarragon, Thyme) 175 Jicama 181 Kohlrabi 185 Leeks 191 Lettuce 196 Mushrooms 200 Nettles 210 Okra 214 Onions 219 Parsnips 227 Peas and Edible Pod Peas 233 Peppers 238 Potatoes 245 Radishes 252 Rhubarb 259 Rutabaga 263 Salsify and Scorzonera 268 Spinach 273 Sunchokes 279 Sweet Potatoes 283 Tomatillos 291 Tomatoes 294 Turnips 305 Wild Greens (Amaranth, Dandelion Greens, Lamb’s-Quarters, Orach, Purslane, Sorrel, Watercress) 310 Winter Squash 314 Zucchini and Summer Squash 327 Conversion Tables 336 Recipes by Season 337 Index 339
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