Back to eBay Home
|Listed in category:

Picture 1 of 2

Picture 1 of 2
Picture 2 of 2
Have one to sell?
Sell it yourself

Vegetable Butcher : How to Select, Prep, Slice, Dice, and Cook Vegetables

savol_3666
(52)
Seller's other items
Contact seller
US $11.50
ApproximatelyRM 48.50
or Best Offer
Condition:
Like New
“This book has barely been used.”
Shipping:
US $5.97 (approx RM 25.18) USPS Media MailTM.
Located in: Newark, Ohio, United States
Delivery:
Estimated between Mon, 28 Jul and Fri, 1 Aug to 91768
Delivery time is estimated using our proprietary method which is based on the buyer's proximity to the item location, the shipping service selected, the seller's shipping history, and other factors. Delivery times may vary, especially during peak periods.
Returns:
No returns accepted.
Coverage:
Read item description or contact seller for details. See all detailsSee all details on coverage
(Not eligible for eBay purchase protection programmes)
Seller assumes all responsibility for this listing.
eBay item number:388382338881

Item specifics

Condition
Like New
A book in excellent condition. Cover is shiny and undamaged, and the dust jacket is included for hard covers. No missing or damaged pages, no creases or tears, and no underlining/highlighting of text or writing in the margins. May be very minimal identifying marks on the inside cover. Very minimal wear and tear. See all condition definitionsopens in a new window or tab
Seller Notes
“This book has barely been used.”
Intended Audience
Trade
ISBN
9780761180524

About this product

Product Identifiers

Publisher
Workman Publishing Company, Incorporated
ISBN-10
0761180524
ISBN-13
9780761180524
eBay Product ID (ePID)
215307114

Product Key Features

Book Title
Vegetable Butcher : How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini
Number of Pages
352 Pages
Language
English
Publication Year
2016
Topic
Specific Ingredients / Vegetables, Vegetarian, Methods / General
Illustrator
Yes
Genre
Cooking
Author
Cara Mangini
Format
Hardcover

Dimensions

Item Height
1 in
Item Weight
44.7 Oz
Item Length
10.2 in
Item Width
8.2 in

Additional Product Features

Intended Audience
Trade
LCCN
2016-004215
Reviews
"The book is loaded with photos and is smartly designed. Readers will come away with plenty of new techniques and tips for breaking down artichokes, conquering the fear of prepping nettles (gloves, tongs, and kitchen shears are a must) in order to prepare nettle pesto and ricotta crostini, and prepping beets." - PUBLISHERS WEEKLY, "The book is loaded with photos and is smartly designed. Readers will come away with plenty of new techniques and tips for breaking down artichokes, conquering the fear of prepping nettles (gloves, tongs, and kitchen shears are a must) in order to prepare nettle pesto and ricotta crostini, and prepping beets." -- Publishers Weekly "For cooks flummoxed by fava beans or perplexed by purslane, Mangini (once a "vegetable butcher" at Eataly, an Italian marketplace in New York City) demonstrates the essentials of cutting and preparing more than 50 kinds of vegetables and herbs...Blending practical aspects found in such manuals as Jacque Pepin's New Complete Techniques with the varied recipes familiar to titles such as Michael Anthony's V Is for Vegetables, Mangini's debut will augment most vegetable cooking collections." -- Library Journal "People get so flustered by vegetables that I think it's best to start with the basics, and The Vegetable Butcher is a butchery bible and vegetable boot camp all in one. If you ever wanted to know how to slaughter a squash or eviscerate an eggplant, here's where you start." --Amanda Cohen, chef and owner of Dirt Candy "With step-by-step butchering instructions and a bunch of tasty recipes, The Vegetable Butcher demystifies a cornucopia of vegetables, including up-till-now esoteric ones like cardoons, crosnes, and stinging nettles. Hooray, more vegetables to play with!" --Sara Moulton, TV host and author of Home Cooking 101 "When things are done properly, they get easier. In The Vegetable Butcher , Cara Mangini shares simple recipes that highlight a vegetable's flavor, but more importantly, teaches you the proper...way to slice, dice, and julienne it." -- Epicurious "Chef Cara Mangini's forthcoming book, The Vegetable Butcher , is nothing short of a veg-o-pedia. It's packed with tips for buying the best stuff, plus a haul of killer recipes and step-by-step instructions for slicing and dicing everything from artichokes to zucchini." -- Dr. Oz THE GOOD LIFE "For someone new to cooking, this book will become a well-worn reference, while seasoned cooks may benefit from pieces on lesser-known produce, like crosnes and cardoons. All can enjoy the 150 recipes (mostly savory, but some sweet), which include some surprising yet effective cooking methods and intriguing flavor pairings." -- Fine Cooking "While most Americans view preparing produce as a tedious chores--and a barrier to cooking veggie-heavy meals--chef Cara Mangini, who comes from a family of meat butchers, sees it as a pleasure. In her new book The Vegetable Butcher , Mangini shares the knife skills needed to break down a whole garden of vegetables efficiently enough for a weeknight dinner." -- TIME magazine "If you love vegetables, this book is a must-have!" --Dorie Greenspan "An encyclopedic guide to vegetables ... full of revelations." -- The Washington Post "It is THE guide for selecting, preparing, slicing, dicing and, of course, cooking all things vegetable." -- The Chicago Tribune, "The book is loaded with photos and is smartly designed. Readers will come away with plenty of new techniques and tips for breaking down artichokes, conquering the fear of prepping nettles (gloves, tongs, and kitchen shears are a must) in order to prepare nettle pesto and ricotta crostini, and prepping beets." --Publishers Weekly "For cooks flummoxed by fava beans or perplexed by purslane, Mangini (once a "vegetable butcher" at Eataly, an Italian marketplace in New York City) demonstrates the essentials of cutting and preparing more than 50 kinds of vegetables and herbs...Blending practical aspects found in such manuals as Jacque Pepin's New Complete Techniques with the varied recipes familiar to titles such as Michael Anthony's V Is for Vegetables, Mangini's debut will augment most vegetable cooking collections." --Library Journal "People get so flustered by vegetables that I think it's best to start with the basics, and The Vegetable Butcher is a butchery bible and vegetable boot camp all in one. If you ever wanted to know how to slaughter a squash or eviscerate an eggplant, here's where you start." --Amanda Cohen, chef and owner of Dirt Candy "With step-by-step butchering instructions and a bunch of tasty recipes, The Vegetable Butcher demystifies a cornucopia of vegetables, including up-till-now esoteric ones like cardoons, crosnes, and stinging nettles. Hooray, more vegetables to play with!" --Sara Moulton, TV host and author of Home Cooking 101  "When things are done properly, they get easier. In The Vegetable Butcher , Cara Mangini shares simple recipes that highlight a vegetable's flavor, but more importantly, teaches you the proper...way to slice, dice, and julienne it."--Epicurious "Chef Cara Mangini's forthcoming book, The Vegetable Butcher , is nothing short of a veg-o-pedia. It's packed with tips for buying the best stuff, plus a haul of killer recipes and step-by-step instructions for slicing and dicing everything from artichokes to zucchini."--Dr. Oz THE GOOD LIFE "For someone new to cooking, this book will become a well-worn reference, while seasoned cooks may benefit from pieces on lesser-known produce, like crosnes and cardoons. All can enjoy the 150 recipes (mostly savory, but some sweet), which include some surprising yet effective cooking methods and intriguing flavor pairings."-- Fine Cooking "The Vegetable Butcher can rescue the novice who has just purchased a scary new vegetable at the farmers market--or the experienced cook who yearns for a little inspiration for preparing that bunch of carrots."-- Edible Columbus
Dewey Edition
23
TitleLeading
The
Dewey Decimal
641.65
Table Of Content
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
Synopsis
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., 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, 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., 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.
LC Classification Number
TX801.M255 2016

Item description from the seller

About this seller

savol_3666

100% positive feedback•88 items sold

Joined Sep 2019
Seller's other itemsContact

Seller feedback (42)

All ratings
Positive
Neutral
Negative
  • j***c (8)- Feedback left by buyer.
    Past 6 months
    Verified purchase
    In original packaging in good condition. It is a "rare to find vintage" IA metal stamp sold at a good price.
    ImpressArt 6mm Sandals Flip Flops Metal Stamp (#384817686738)
  • l***o (578)- Feedback left by buyer.
    More than a year ago
    Verified purchase
    Great shipping thank you
    ImpressArt Personal Impressions Square Silver Plated Necklace Kit Craft (#384828831081)
  • y***0 (50)- Feedback left by buyer.
    More than a year ago
    Verified purchase
    Great Communication
    ImpressArt Metal Stamping Jewelry Kit 1/2” Gold Circle Pendant (#384879721684)
See all feedback

More to explore :