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

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Author:
Mangini, Cara
Language:
English
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Cary Regional - Adult Non-Fiction
641.6 MANGI
Green Road Community - Adult Non-Fiction
641.6 MANGI
Morrisville Community - Adult Non-Fiction
641.6 MANGI
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ISBN:
9780761180524
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Grouping Information

Grouped Work ID5653006e-3010-c34b-ba56-95268ca2bd05
Grouping Titlevegetable butcher how to select prep slice dice and masterfully cook vegetables from artichokes to zucchini
Grouping Authorcara mangini
Grouping Categorybook
Grouping LanguageEnglish (eng)
Last Grouping Update2024-05-01 03:09:03AM
Last Indexed2024-05-04 03:13:02AM

Solr Fields

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author
Mangini, Cara
author_display
Mangini, Cara
available_at_catalog
Cary Regional
Green Road Community
Morrisville Community
North Regional
Northeast Regional
Oberlin Regional
Southeast Regional
Wendell Community
West Regional
collection_catalog
Adult Non-Fiction
detailed_location_catalog
Cary Regional - Adult Non-Fiction
Eva H. Perry Regional - Adult Non-Fiction
Fuquay-Varina Community - Adult Non-Fiction
Green Road Community - Adult Non-Fiction
Morrisville Community - Adult Non-Fiction
North Regional - Adult Non-Fiction
Northeast Regional - Adult Non-Fiction
Oberlin Regional - Adult Non-Fiction
Southeast Regional - Adult Non-Fiction
Wendell Community - Adult Non-Fiction
West Regional - Adult 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 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; 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_catalog
Book
format_category_catalog
Books
id
5653006e-3010-c34b-ba56-95268ca2bd05
isbn
9780761180524
last_indexed
2024-05-04T07:13:02.596Z
lexile_score
-1
literary_form
Non Fiction
literary_form_full
Non Fiction
local_callnumber_catalog
641.6 MANGI
owning_library_catalog
Wake County Public Libraries
owning_location_catalog
Cary Regional
Eva H. Perry Regional
Fuquay-Varina Community
Green Road Community
Morrisville Community
North Regional
Northeast Regional
Oberlin Regional
Southeast Regional
Wendell Community
West Regional
primary_isbn
9780761180524
publishDate
2016
publisher
Workman Publishing
recordtype
grouped_work
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 / 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
Cooking (Vegetables)
Vegetables

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record_details

Bib IdFormatFormat CategoryEditionLanguagePublisherPublication DatePhysical DescriptionAbridged
ils:713791BookBooksEnglishWorkman Publishing[2016]iv, 346 pages : color illustrations ; 27 cm

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