Cara Mangini: The Vegetable Butcher

Cover: 9780761180524 | The Vegetable Butcher | Cara Mangini | Buch | Gebunden | Englisch

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Sprache: Englisch

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Beschreibung

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.

Über den Autor

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 [...]. 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.

Inhaltsverzeichnis

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

Erscheinungsjahr:	2016
Genre:	Importe , Kochen & Backen
Rubrik:	Essen & Trinken
Thema:	Gesunde & schlanke Küche
Medium:	Buch
Inhalt:	Gebunden
ISBN-13:	9780761180524
ISBN-10:	0761180524
Sprache:	Englisch
Einband:	Gebunden
Autor:	Mangini, Cara
Hersteller:	Workman Publishing
Verantwortliche Person für die EU:	Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de
Maße:	259 x 212 x 27 mm
Von/Mit:	Cara Mangini
Erscheinungsdatum:	19.04.2016
Gewicht:	1,261 kg

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