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

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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, more than 150 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.
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Grouped Work ID 5fbf86f5-f26c-024a-d739-6bb562c5ca5e
Full title vegetable butcher how to select prep slice dice and masterfully cook vegetables from artichokes to z
Author mangini cara
Grouping Category book
Last Update 2018-05-21 22:53:12PM
Last Indexed 2018-05-21 00:02:06AM

Solr Details

accelerated_reader_point_value 0
accelerated_reader_reading_level 0
author Mangini, Cara,
author_display Mangini, Cara
available_at_school McGavock High
collection_school Non-Fiction
detailed_location_school McGavock High - Teen Non-Fiction
display_description "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"--
format_category_school Books, eBook
format_school Book, eBook
id 5fbf86f5-f26c-024a-d739-6bb562c5ca5e
isbn 9780761180524, 9780761184263
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itype_school , Book
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lexile_score -1
literary_form Non Fiction
literary_form_full Non Fiction
local_callnumber_school 641.6 MAN
owning_library_school Schools
owning_location_school McGavock High
primary_isbn 9780761180524
publishDate 2016
record_details ils:CARL0000481238|Book|Books||English|Workman Publishing,|2016.|iv, 346 pages : color illustrations ; 27 cm., overdrive:94f66293-e9e3-4016-8837-8674182bda3a|eBook|eBook||English|Workman Publishing Company|2016|
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subject_facet Cookbooks, Cooking (Vegetables), Vegetables
title_display The vegetable butcher : how to select, prep, slice, dice, and masterfully cook vegetables from artichokes to zucchini
title_full The Vegetable Butcher How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini, The vegetable butcher : how to select, prep, slice, dice, and masterfully cook vegetables from artichokes to zucchini / Cara Mangini
title_short The vegetable butcher :
title_sub how to select, prep, slice, dice, and masterfully cook vegetables from artichokes to zucchini
topic_facet Cookbooks, Cooking & Food, Cooking (Vegetables), Nonfiction, Vegetables