Free ↠ The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini By Cara Mangini – Andy-palmer.co.uk

The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini Worth checking out for its caramelized broccoli with chile oil and parmesean recipe alone Worth owning for its helpful guides to selecting, chopping, mincing, and prepping every vegetable you ll find in your grocery store Plus a few veggies I ve never even heard of I m trying to govegetarian in my diet and after eating at Cara s Little Eater restaurant I just new I had to try out her cookbook I m looking forward to trying manyif not ALL of the recipes in this colorful, well orga Worth checking out for its caramelized broccoli with chile oil and parmesean recipe alone Worth owning for its helpful guides to selecting, chopping, mincing, and prepping every vegetable you ll find in your grocery store Plus a few veggies I ve never even heard of I m trying to govegetarian in my diet and after eating at Cara s Little Eater restaurant I just new I had to try out her cookbook I m looking forward to trying manyif not ALL of the recipes in this colorful, well organized cookbook I m not a vegetarian or vegan but I have a tendency to steer myself towards eating like one most of the time It is therefore extremely refreshing to find a book that not only explains and inspires you on how to select, prepare and cook everyday vegetables, but also challenges you to try theunusual ones by demystifying them The stunning photography only serves to enchance the book further I can see this book fast becoming my vegetable bible and would highly recommend it.Many thanks to Ne I m not a vegetarian or vegan but I have a tendency to steer myself towards eating like one most of the time It is therefore extremely refreshing to find a book that not only explains and inspires you on how to select, prepare and cook everyday vegetables, but also challenges you to try theunusual ones by demystifying them The stunning photography only serves to enchance the book further I can see this book fast becoming my vegetable bible and would highly recommend it.Many thanks to Netgalley and the publisher for providing me with a copy in exchange for an honest review 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, Than 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 It S Everything You Need To Know To Get The Best Out Of Modern, Sexy, And Extraordinarily Delicious Vegetables This is such a unique book I have seen many cookbooks on butchering meat but this is a first on butchering vegetables The book includes a huge amount of vegetables and shows photos for step by step instructions on how to butcher the vegetable It starts of with artichokes which I personally did not know how to clean and dice it and goes all the way in alphabetic order to zucchini It covers basics of knives, basic cuts to make, julliene, cutting into shapes, cuts based on the veggie, and m This is such a unique book I have seen many cookbooks on butchering meat but this is a first on butchering vegetables The book includes a huge amount of vegetables and shows photos for step by step instructions on how to butcher the vegetable It starts of with artichokes which I personally did not know how to clean and dice it and goes all the way in alphabetic order to zucchini It covers basics of knives, basic cuts to make, julliene, cutting into shapes, cuts based on the veggie, andAfter each vegetable butchering method is discussed and how to buy and store, favorite cooking methods and a few recipes are shown I think this is a great cookbook for people who are new to cooking and want to learn basic knife skills and those that want to eatvegetables There are lots of photos showing how to cut the veggies and a few on the recipes I learned some stuff from this book but I don t think it would be one I cook from regularly I find this oneof a reference cookbook.I got an ARC copy of this from NetGalley More reviews and no fluff on the blog The Vegetable Butcher is a user friendly, beautifully presented, and thorough reference on vegetables and some fruit vegetables such as tomatoes From selection to varieties, preparation and then cooking tips, followed by recipes, this is a nice one stop shop on a subject rarely covered in such detail Of note, however, that only 1 in every 5 recipe has an image and most of the recipes have no introduction to tellMore reviews and no fluff on the blog The Vegetable Butcher is a user friendly, beautifully presented, and thorough reference on vegetables and some fruit vegetables such as tomatoes From selection to varieties, preparation and then cooking tips, followed by recipes, this is a nice one stop shop on a subject rarely covered in such detail Of note, however, that only 1 in every 5 recipe has an image and most of the recipes have no introduction to tell about presentation, flavor, or even if it is an entree or side dish The strength of the book is clearly as a reference rather than a recipe book.The book breaks down as follows Butchery basics including care of knives and pantry support what else you ll want to have ready Then an alphabetical presentation of the vegetables, starting with artichokes and arugula and ending with winter squash and zucchini An index at the end includes recipes by season and type and an index.Each vegetable has a photographed picture intro page perhapsuseful as a pretty graphic than necessarily identifying varieties of that item The intro page includes a short write up, best season info, partner foods, varieties, selection, and storage Because each vegetable only has 2 large images 1 from one of the recipes and this intro page , the intro pages are easy to find for referencing Although the intro pages are a bit graphic designy busy so you have to search for info in the paragraph block design elements , there is a lot of great information contained within.After the intro page comes the instructions on preparing butchering the vegetables Nearly all instruction pages have small photographs to accompany the directions and notes about particularities of that vegetable Following the butchery instructions are cooking methods typically from sauteing to blanching or baking Finally, each vegetable has 1 4 recipes using different varieties to best effect.The book is beautifully presented with, as noted, a strong graphic design element That makes the book easy to use as a reference and as a cookbook Frustrating, though, were the recipes They were all well done, and often included sub recipes including vinaigrettes or sauces as well But lack of introductions descriptions images left me puzzling at several what they would look like, how they were supposed to taste, and even how they were to be served I wasn t sure if I was looking at a sauce or a soup, an entree or a side dish.In all, this has proven to be an excellent resource I wouldn t say there are a lot of exotic vegetables I was familiar with all but two or so A lot of the exotic vegetables would be variations of thefamiliar staple for example But for great tidbits such as which spinach makes the best salads as opposed to best for cooking, or which herbs infuse best when solid and which should be chopped before using then this is a great reference Reviewed from an advance reader copy provided by the publisher I eat a lot of vegetables in my diet and am always looking to try new things, so I was pleased to find a recipe book that focuses solely on veggies This book starts out with a very comprehensive contents list of the vegetables covered I m not going to replicate the list here there s a lot of them Over 50 vegetable sections It begins with a very handy information guide that covers things like selecting knives, caring for knives, picking vegetables, organic and GMO labels, cutting boards, ho I eat a lot of vegetables in my diet and am always looking to try new things, so I was pleased to find a recipe book that focuses solely on veggies This book starts out with a very comprehensive contents list of the vegetables covered I m not going to replicate the list here there s a lot of them Over 50 vegetable sections It begins with a very handy information guide that covers things like selecting knives, caring for knives, picking vegetables, organic and GMO labels, cutting boards, how to cut and prepare and a useful guide to what oils and extras to keep in the pantry.Recipes Each recipe is well presented with a small amount of information from the author, followed by a clear and concise list of ingredients, and easy to follow instructions The ingredients are given in cups and teaspoons , with no precise universal measurements such as grams given This may annoy some people depending on the country you re in Whilst I would prefer to be seeing exact weighing scale measurements, I can work with the cup.I learned about some vegetables I ve never even heard of before, such as crosnes , and can t wait to actually find them somewhere Other favourite recipes included Baked Eggplant Fries, Fennel Apple Salw with Pecans, Raisins and Yogurt Curry Dressing unusual but so tasty and Parisian Leeks Vinaigrette Leeks are my favourite vegetable and I think vastly unrepresented these days Next on my list to try is Zucchini Olive Oil Cake a dessert From Zucchini I m intrigued Presentation This recipe book has stunning presentation It s bright and colourful, easy to read, with great use of colour and font choices The layout has really impressed me There are stunning photographs in abundance, and photographic step by step instructions on vegetable essentials In several photos the author is shown cooking or preparing, and I really appreciate that personal touch that helps to add a voice to the book Nutritional Information Allergies Sadly, no information is given on nutritional information or allergies Whilst obviously a vegetable cookbook is generally pretty healthy, many of the recipes do call for additions such as breadcrumbs, cream, cheese, eggs and so on Personally I believe that a comprehensive, modern recipe book will go to the extra effort of including nutritional information, and ideally, would outline any common allergies as well This is the reason that this recipe book has scored a 4 instead of 5 from me.Overall a stunningly presented, well written, original and unique recipe book I sometimes get questions from people about what to do with X vegetable, or who just need a bit of inspiration for what to do with a vegetable Vegetable Butcher is a book by Cara Mangini, a chef who s worked at Eataly in NYC at the vegetable butcher they have there What is a vegetable butcher It sounded ridiculous to me until I was talking with my friend Tasha about vegetables that are a pain to deal with artichokes, fiddlehead ferns, etc We both agreed that if we could go to the store, pic I sometimes get questions from people about what to do with X vegetable, or who just need a bit of inspiration for what to do with a vegetable Vegetable Butcher is a book by Cara Mangini, a chef who s worked at Eataly in NYC at the vegetable butcher they have there What is a vegetable butcher It sounded ridiculous to me until I was talking with my friend Tasha about vegetables that are a pain to deal with artichokes, fiddlehead ferns, etc We both agreed that if we could go to the store, pick out the plumpest, heaviest, most stunning examples of artichokes, then drop it off at a vegetable butcher counter to have someone else trim the poky leaves, and scoop out the choke, and do all the rest of the labours of Hercules according to Jennifer Patterson of Two Fat Ladies fame involved in cleaning and preparing the artichoke to cook, we d pay the premium price Why Because it d still be cheaper than buying it at a restaurant The reason you buy Vegetable Butcher is for one reason alone inspiration And what an inspiring book it is Stunning photos for each vegetable Plenty of instructional pictures to tell you how to prepare the vegetable Beautiful pictures abound on every page Practical, straightforward advice for preparing and cooking the vegetable Just flipping through, looking at the pictures, and reading the compatible flavours sections of each vegetable will get you hungry, and ready to cook on your own If you reof a novice cook, and needguidance, there are slightlydetailed blurbs about what to do with the vegetable in question If you need stillinspiration, there are imaginative recipes many with full colour beautiful images to accompany them that tell you evenin detail what to do This is not vegan, by any stretch of the imagination, but all the recipes can easily be adapted to become vegan Every recipe I ve read has been vegetarian That s what I love about this book Yes, there is a bit of cheese, or butter here and there, but that s not the focus, and you could well leave it out or substitute it It s not like some books where the vegetables take a back seat to meat Instead, there is no meat It s all vegetables, with plenty of different kinds of spices and the like I love a book that I can flip through on a rainy day, hot cup of tea by my side, and just get inspired from The best part is that it publishes in the Spring, which means that you ll have plenty of inspiration about what to do with the haul you get from your farmer s market, food co op, CSA, or even manager s specials at the grocery store I m as broke as you are I won t judge throughout the season of plenty It ll take you right into the summer with all the bountiful produce coming into season then too I m gushing so much about this because I was truly inspired to get out and cook different things It broke me out of my mental rut I hope when you get your hands on the Vegetable Butcher, it will do the same for you What a cool book on how to store, slice, dice, prep, cook, make lots of vegetable meals of all varieties I like the beginning section on what knives are the most important to use and how we really don t need all the knives out on the market Just a few is all you need I like the A Z vegetable sections on how to butcher kind of a crude word to use for cutting vegetables, but that s what the author calls it , the different ways to cook that one vegetable, and some other side recipes that incl What a cool book on how to store, slice, dice, prep, cook, make lots of vegetable meals of all varieties I like the beginning section on what knives are the most important to use and how we really don t need all the knives out on the market Just a few is all you need I like the A Z vegetable sections on how to butcher kind of a crude word to use for cutting vegetables, but that s what the author calls it , the different ways to cook that one vegetable, and some other side recipes that include that vegetable I like how she puts several homemade dressings and vinaigrette recipes to use in her book too There are pictures throughout the book on what each vegetable looks like and she shows how to butcher the vegetables through words and pictures If you don t know how to actually use the different knives, she teaches you how to use them, how to maintain them and which ones to buy I bought this book so I could get NEW and other ideas for prepping cooking eating vegetables I was getting bored of always doing the same thing with my vegetables, and I also wanted to learnabout other vegetables I never tried before, so that goal was met by buying this book Now to experiment and play in the kitchen with my veggies I have to say, as a vegetarian, this title cracked me up It s not often one associates butchery with vegetables And yet, vegetable butchery can be just as complicated as typical butchery Sure you can wing it Or buy the latest overrated infomercial chopper However, chances are that this book will save you the headache of trying to figure out how the hell to prepare vegetables like artichokes, leeks, brussels sprouts, etc There s a little something here for everyone Up to several ways t I have to say, as a vegetarian, this title cracked me up It s not often one associates butchery with vegetables And yet, vegetable butchery can be just as complicated as typical butchery Sure you can wing it Or buy the latest overrated infomercial chopper However, chances are that this book will save you the headache of trying to figure out how the hell to prepare vegetables like artichokes, leeks, brussels sprouts, etc There s a little something here for everyone Up to several ways to prepare each vegetable 53 featured vegetables from the common to theobscure A few recipes for each vegetable all are vegetarian not vegan How to choose the best vegetable, what it best pairs with, how to store them, and varieties Types of knives and knife care Why you might want a variety of cutting boards for different applications Explanations of different cuts Vibrant and eye catching photographs The book may not appeal to everyone since some vegetables and ingredients may be obscure or difficult to find in some areas of the country When I read some of the recipe titles, they seemdifficult to prepare than they actually are This might keep some from attempting the recipes.This book will be a hit for vegetarian foodies that are trying to branch out and find new things to experiment with Thank you Netgalley and Workman Publishing Company for a free digital copy in exchange for an honest review. I haven t made a single recipe from this book But you shouldn t buy it for the recipes, even though there are a lot and many of them sound mouth wateringly delicious You should buy this book as a reference guide to purchasing, cleaning, storing, and chopping all the veggies you don t even know you love yet Turnips Parsnips Celeriac The entire brassica family If you ve ever looked at an unfamiliar vegetable in the grocery store and wondered, What the heck would I do with that Cara Mang I haven t made a single recipe from this book But you shouldn t buy it for the recipes, even though there are a lot and many of them sound mouth wateringly delicious You should buy this book as a reference guide to purchasing, cleaning, storing, and chopping all the veggies you don t even know you love yet Turnips Parsnips Celeriac The entire brassica family If you ve ever looked at an unfamiliar vegetable in the grocery store and wondered, What the heck would I do with that Cara Mangini knows, and she s happy to tell you all about it A veggie dictionary that takes the mystery out of prepping and cooking vegetables of all colors, shapes, and sizes.More book recommendations by me at www.readingwithhippos.com

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